Cherry Lemon Zest Pie
This recipe combines classic cherry pie with a bright lemon zest flavor. It is suitable for home bakers looking for a dessert that balances sweet and tart flavors for summer gatherings.
Equipment
- 9-inch pie pan
- Large mixing bowl
- Baking Sheet
- Wire Rack
Ingredients
For the Pie
- 1 prepared 9-inch pie crust (homemade or store-bought)
- 4 cups fresh or frozen pitted cherries
- 1 cup granulated sugar
- 3 tablespoons cornstarch
- 2 tablespoons freshly grated lemon zest
- 2 tablespoons fresh lemon juice
- 1/4 teaspoon almond extract
- 1/8 teaspoon salt
- 2 tablespoons unsalted butter, cut into small pieces
For the Topping
- 1 egg, beaten (for egg wash)
- 1 tablespoon coarse sugar for topping
Instructions
- Preheat your oven to 375°F (190°C). Roll out your pie crust and fit it into a 9-inch pie pan, trimming any excess and crimping the edges decoratively.
- In a large mixing bowl, combine the cherries, granulated sugar, cornstarch, lemon zest, lemon juice, almond extract, and salt. Toss gently until the cherries are evenly coated.
- Let the cherry mixture sit for 10 minutes to allow the juices to release and the cornstarch to begin absorbing the liquid.
- Pour the cherry filling into the prepared pie crust, spreading it evenly. Dot the top of the filling with small pieces of butter.
- If you want a top crust, create a lattice top with additional pie dough or use cookie cutters to create decorative cutouts. Brush the crust edges with beaten egg and sprinkle with coarse sugar.
- Place the pie on a baking sheet to catch any drips. Bake for 45 to 55 minutes, or until the crust is golden brown and the filling is bubbling vigorously.
- If the crust edges brown too quickly, cover them with aluminum foil or a pie shield during the last 15 to 20 minutes of baking.
- Remove the pie from the oven and allow it to cool on a wire rack for at least 3 to 4 hours before slicing. This cooling time lets the filling set properly.
- Serve at room temperature or slightly warm, optionally topped with vanilla ice cream or freshly whipped cream.
Notes
I developed this recipe after a summer visit to a Michigan cherry orchard left me with many fresh cherries. The idea came when I was zesting lemons for lemonade and realized that bright citrus note would balance the cherries' sweetness. After testing different ratios, this version became a family favorite.