Homemade Cherry Pie for Two
Homemade Cherry Pie for Two is a small-batch dessert that brings all the charm of a classic fruit pie to a more manageable size. Made with fresh cherries and store-bought pie dough, it has that familiar balance of flaky crust and juicy fruit filling, but without the commitment of a full-sized pie. It is the kind of dessert that feels nostalgic and homemade, while still being simple enough to make for an ordinary evening or a special dinner for two.
Ingredients
- 1 store-bought pie crust
Pie Filling
- 10 ounces cherries about 2 1/4 cup
- 1/3 cup granulated sugar
- 2 tablespoons cornstarch
- 1 tablespoon lemon juice
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon almond extract
Egg Wash
- 1 whole egg
- 1 tablespoon milk
- tubinado sugar
Instructions
- If you keep your pie crust in the freezer, you'll need to take it out of the freezer the night before you want to bake this Cherry Pie for Two.
- Preheat the oven to 400°F.
- Make the filling: Pit the cherries. Use a tool, a cherry pitter, or just a small kitchen knife (like I did). Cherries don't really color your fingers, so not to worry about that. Cut the cherry in half, take the pit out and then cut the half in half.
- Transfer the cherry to a bowl and add, sugar, cornstarch, lemon juice, vanilla and almond extract. Place bowl in the fridge.
- Most store-bought pie crust packages contain 2 crusts; we only need one for the bottom and the crust.
- Take one crust out of the package and place it on your kitchen counter. You may want to roll a just a little bit thinner.
- Cut a circle of your dough a little larger than your pie dish. My pie dish has a diameter of almost 7-inches. Place the dough into the pie dish and tuck it against the sides and make sure the bottom is smooth.
- Spoon the filling onto the dough. Use a slotted spoon, you don't want all the juice into your pie.
- Make the lattice. From the left-over dough you can make your lattice and this is the point where your creativity can go wild. Use a pastry wheel, a pizza cutter, a knife, whatever it takes and cover your pie with your design or just with a traditional lattice (like I did). Wherever the lattice touches the pie crust bottom, pinch it together. Cut of excess of dough.
- Make your egg wash by whisking together the milk and the egg and brush your pie dough with it.
- Last step is to sprinkle the pie with turbinado sugar.
- Place the pie in the oven on top of a baking sheet and bake for 20 minutes. Lower the temperature to 375°F and bake for an additional 30 minutes (covered with aluminum foil).
- Cool the pie for a couple of hours before you start cutting it. Whatever you don't eat in one serving, cover up and store in the fridge.
Nutrition
Calories: 324kcalCarbohydrates: 53gProtein: 4gFat: 11gSaturated Fat: 4gPolyunsaturated Fat: 1gSodium: 176mgFiber: 3gSugar: 26g