This cherry pie, inspired by the late Jani Lane, lead singer of the band Warrant, is a tribute to the classic American dessert that shares its name with the band’s biggest hit. It features a flaky, buttery crust and a bright, not-too-sweet cherry filling that lets the fruit shine. The combination of tart cherries and a hint of almond extract creates a balanced, nostalgic flavor that’s perfect for any gathering.
Ingredients
- 2 ½ cups (300 g) all-purpose flour, plus more for rolling
- 1 teaspoon (5 g) salt
- 1 tablespoon (12 g) granulated sugar
- 1 cup (226 g) cold unsalted butter, cut into small cubes
- ½ cup (120 ml) ice water, plus more if needed
- 6 cups (about 2 lb 12 oz / 1.25 kg) fresh or frozen tart cherries, pitted (if using frozen, do not thaw)
- 1 cup (200 g) granulated sugar
- ¼ cup (30 g) cornstarch
- 1 tablespoon (15 ml) lemon juice
- ½ teaspoon (2.5 ml) almond extract
- 1 large egg, beaten with 1 tablespoon (15 ml) water, for egg wash
- 1 tablespoon (12 g) coarse sugar, for sprinkling
Instructions
- Make the dough: In a large bowl, whisk together the flour, salt, and sugar. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse meal with some pea-sized butter pieces. Drizzle the ice water over the mixture and stir with a fork until the dough just comes together. Turn out onto a lightly floured surface, divide in half, shape into two disks, wrap in plastic wrap, and refrigerate for at least 1 hour.
- Prepare the filling: In a large bowl, combine the cherries, sugar, cornstarch, lemon juice, and almond extract. Toss gently to coat. Let the mixture sit at room temperature for 15 minutes, allowing the cherries to release their juices.
- Preheat the oven: Place a baking sheet on the bottom rack of the oven and preheat to 425°F (220°C).
- Roll out the bottom crust: On a lightly floured surface, roll out one disk of dough into a 12-inch (30 cm) circle. Transfer it to a 9-inch (23 cm) pie pan, pressing gently into the bottom and sides. Trim the overhang to about ½ inch (1 cm) beyond the rim. Refrigerate while you roll the top crust.
- Roll out the top crust: Roll the second disk into an 11-inch (28 cm) circle. If you want a lattice top, cut it into 1-inch (2.5 cm) strips; otherwise, leave it whole.
- Assemble the pie: Pour the cherry filling into the chilled bottom crust. If using a whole top crust, place it over the filling, trim the overhang to ½ inch (1 cm), and crimp the edges together. If making a lattice, weave the strips over the filling, then trim and crimp. Cut several slits in the top crust to allow steam to escape.
- Bake: Brush the top crust with the egg wash and sprinkle with coarse sugar. Place the pie on the preheated baking sheet. Bake for 20 minutes at 425°F (220°C). Then reduce the oven temperature to 375°F (190°C) and continue baking for 50–60 minutes, until the crust is golden brown and the filling is bubbly. If the edges brown too quickly, cover them with foil or a pie shield.
- Cool: Transfer the pie to a wire rack and let it cool completely, at least 3 hours, before slicing. This allows the filling to set properly.
Tips
- Keep everything cold: For a flaky crust, the butter must stay cold. If the dough warms up while rolling, refrigerate it for 10–15 minutes before proceeding.
- Use a mix of cherries: If you can’t find all tart cherries, use a mix of tart and sweet cherries. Reduce the sugar to ¾ cup (150 g) if using sweet cherries.
- Prevent a soggy bottom: The baking sheet on the lower rack helps the bottom crust cook evenly. You can also brush the bottom crust with a thin layer of beaten egg white before adding the filling.
- Let it cool completely: Cutting into a warm pie will cause the filling to run. Patience is key for clean slices.
Serving Suggestions
Serve this cherry pie warm or at room temperature. A scoop of vanilla ice cream or a dollop of lightly sweetened whipped cream is a classic pairing. A drizzle of heavy cream over a warm slice is also delicious. For a special touch, serve with a side of sharp cheddar cheese, a traditional accompaniment in some regions.
Variations
- Spiced Cherry Pie: Add ¼ teaspoon of ground cinnamon and a pinch of ground nutmeg to the filling for a warmer flavor profile.
- Sour Cherry Pie: Use only sour cherries and increase the sugar to 1 ¼ cups (250 g) to balance their tartness.
- Gluten-Free: Substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. The crust may be more delicate; handle it gently.
- Crumb Topping: Instead of a top crust, sprinkle a crumble made of ½ cup (60 g) flour, ½ cup (100 g) brown sugar, and ¼ cup (57 g) butter over the filling.
Storage and Reheating
Store leftover pie loosely covered at room temperature for up to 2 days, or refrigerate for up to 5 days. To reheat, place slices in a 350°F (175°C) oven for 10–15 minutes, or microwave individual slices for 20–30 seconds. The crust may soften upon reheating, but the flavor remains delicious.
Frequently Asked Questions
Can I use frozen cherries? Yes, frozen cherries work well. Use them straight from the freezer without thawing to prevent the filling from becoming too watery. You may need to add 5–10 minutes to the baking time.
Why is my pie filling runny? This usually happens when the pie is cut before it has fully cooled. The cornstarch needs time to set. Also, ensure you use the correct amount of cornstarch; too little will result in a loose filling.
Can I use pre-made pie crust? Absolutely. A store-bought double crust will save time. Just follow the package directions for baking temperatures and times, which may differ slightly.
How do I prevent the crust from burning? If the edges are browning too quickly, cover them with aluminum foil or a silicone pie shield. You can also start the pie at a higher temperature and then reduce it, as the recipe does.
Can I make this pie ahead of time? Yes, you can assemble the pie (without the egg wash) and refrigerate it for up to 24 hours. When ready to bake, brush with egg wash and add 10–15 minutes to the baking time.
What is the best way to pit cherries? A cherry pitter is the easiest tool. If you don’t have one, use a paper clip or a piping tip to push the pit out. Be careful, as the juice can stain clothing.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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