Your First Cherry Pie

·Food Editor

In Your First, we share the 101 versions of recipes for foods you thought were too hard to make but TOTALLY AREN’T. Today: cherry pie. 


Photo credit: Everyday Food

“She’s my cherry pie
Cool drink of water such a sweet surprise
Tastes so good makes a grown man cry
Sweet cherry pie”

Agreed! Cherry pie—especially now, when stone fruit is coming into season—is the best. The sign of summer. The dessert so good it makes us proud to be American.

Actually, maybe Warrant was talking about something else. But whatever. Pie!

Here’s why this recipe made the cut for Your First: You can use a store-bought crust if making your own it just too much, and you don’t have to learn to blanket (and certainly not lattice) atop of the filling. Instead, the roof of this tart, sweet house is made with a mixture of flour, salt, sugar, butter, and almonds, that you pulse together and scatter over the pie by hand. Stick it in the oven and just over an hour later, you’ve made sweet cherry pie.

Cherry Pie with Almond Crumble
by Everyday Food
Serves 8

1 cup plus 1 tablespoon all-purpose flour (spooned and leveled), divided, plus more for work surface
3/4 cup granulated sugar
1/2 teaspoon fine salt, divided
6 cups fresh cherries, pitted and halved, or jarred cherries, drained
1 teaspoon pure vanilla extract
1 homemade or store-bought pie crust in a deep-dish 9-inch plate
1 large egg white, lightly beaten
1/2 cup light-brown sugar
1 stick cold unsalted butter, cut into pieces
1/4 cup almonds

Preheat oven to 375 degrees, with racks in middle and lower thirds. In a large bowl, stir together 1 tablespoon flour, granulated sugar, and 1/4 teaspoon salt. Stir in cherries and vanilla. Brush crust with egg white and fill with cherry mixture.

In a food processor, pulse together remaining 1 cup flour and 1/4 teaspoon salt. Add brown sugar, butter, and almonds; pulse until large pieces form. Scatter crumble over cherry filling.

Bake on middle rack, with a foil-lined rimmed baking sheet on lower rack to catch drips, until topping and crust are golden, 45 minutes. Tent pie loosely with foil; bake until juices in center are bubbling, 30 to 45 minutes more.

Transfer to a rack and let cool. Serve warm or at room temperature.