Cherry Pie

There’s something truly nostalgic about a slice of warm cherry pie — that buttery, flaky crust giving way to a ruby-red filling that’s both tart and sweet in perfect harmony. It’s the kind of dessert that feels right at home on every table, whether it’s a holiday feast, summer picnic, or cozy Sunday dinner.

This Classic Cherry Pie brings together a buttery homemade crust and a luscious fresh cherry filling, baked until golden and bubbling. Every bite is comfort, tradition, and pure fruit-filled bliss. If you’ve ever wanted to bake a picture-perfect cherry pie from scratch, this recipe gives you all the confidence and clarity you need — with guaranteed results that will make everyone reach for seconds.

Why You’ll Love This Recipe

• A true classic done right: Perfect balance of sweetness, texture, and that buttery golden crust that makes cherry pie unforgettable.
• No canned filling: This version celebrates fresh cherries, letting their natural flavor shine without artificial syrups.
• Perfectly thickened filling: Cornstarch ensures the filling is luscious — not runny or gummy — while still beautifully glossy.
• Beginner-friendly pie crust: Whether homemade or store-bought, the step-by-step process makes it easy to achieve a bakery-quality finish.
• Versatile for every occasion: Perfect for summer gatherings, Thanksgiving tables, or any time you crave a taste of nostalgia.
• Make-ahead friendly: You can prepare and freeze it ahead, making it ideal for entertaining or busy weeks.

Ingredients Breakdown

Yield: 8–10 slices
Category: Dessert
Cuisine: American
Method: Oven

Here’s everything you need to bring this stunning pie to life. All measurements are exact and consistent with the original recipe.

For the Pie Crust

• Homemade Pie Crust or store-bought pie crust (you’ll need two crusts — one for the bottom, one for the lattice top)

For the Cherry Filling

• 4 1/2 cups (590g) pitted cherries, cut in half (about 1 1/2 pounds unpitted cherries)
• 3/4 cup (155g) sugar
• 1/4 cup (32g) cornstarch
• 1/8 teaspoon salt
• 1 teaspoon vanilla extract
• 1/4 teaspoon almond extract
• 1 tablespoon lemon juice
• 1 tablespoon cold unsalted butter, cut into small squares

For the Egg Wash and Topping

• 1 large egg
• 1 tablespoon milk or cream
• 1 tablespoon turbinado sugar (for sprinkling on top)

Tools & Equipment Needed

Having the right tools makes pie-making both enjoyable and efficient.

• 9-inch pie dish
• Mixing bowls (medium and large)
• Pastry wheel or sharp knife (for lattice cutting)
• Rolling pin (if using homemade dough)
• Pastry brush (for egg wash)
• Measuring cups and spoons
• Cooling rack
• Spatula or wooden spoon for mixing filling
• Oven thermometer (optional but helpful for accuracy)

Step-by-Step Instructions

Follow these detailed steps for a flawless cherry pie every time.

1. Prepare the Crust

If using a homemade pie crust, prepare your dough and chill it for at least 30 minutes before rolling. Roll out the first crust and place it into a 9-inch pie dish. Don’t crimp or flute the edges yet — you’ll do this after assembling the top lattice.

Preheat your oven to 400°F (200°C).

2. Make the Cherry Filling

In a large bowl, combine:

• the pitted cherries,
• sugar,
• cornstarch,
• salt,
• vanilla extract,
• almond extract, and
• lemon juice.

Gently stir until all cherries are evenly coated and the cornstarch is distributed. The mixture should look slightly glossy.

3. Assemble the Pie

Pour the cherry filling into the prepared bottom crust, spreading it evenly.

Dot the top of the filling with small cubes of cold butter — these will melt and enrich the filling as it bakes.

4. Create the Lattice Top

Roll out the second pie crust and, using a pastry wheel or knife, cut it into even strips (about 1/2 inch wide). Arrange half of them vertically across the pie, then weave the remaining strips horizontally, lifting alternating pieces to create the classic over-under lattice pattern.

Trim any excess dough, then press the edges of the bottom and top crusts together to seal. Crimp or flute the edges neatly for a polished finish.

5. Add the Egg Wash

Whisk together one large egg and one tablespoon of milk or cream. Using a pastry brush, gently coat the entire lattice and outer crust with the egg wash. Sprinkle turbinado sugar over the top for that signature sparkle and crunch.

6. Bake the Pie

Place the pie on the center rack and bake at 400°F for 20 minutes. Then reduce the temperature to 350°F and bake for an additional 25–35 minutes, until the crust is golden brown and the filling is bubbling hot.

If the crust begins to brown too quickly, loosely cover it with foil to prevent over-browning.

7. Cool and Set

Remove from the oven and let the pie cool at room temperature for at least 3 hours. This step is essential — it allows the filling to thicken properly as it cools.

If you cut into the pie too early, the filling may still be thin and runny. Once completely cooled, the filling will hold beautifully for slicing.

8. Serve and Enjoy

Slice and serve your cherry pie as is, or top it with a scoop of vanilla ice cream or a dollop of whipped cream for the ultimate treat.

Tips & Variations

Make It Your Own

• Use different cherries: Sweet cherries like Bing or Rainier make a more mellow pie; tart cherries give it a bright, old-fashioned tang.
• Add a hint of spice: A pinch of cinnamon or nutmeg adds cozy warmth.
• Top crust options: Skip the lattice and cover the pie fully for a rustic look — just be sure to cut vents for steam.
• Vegan version: Use a dairy-free crust and brush with oat milk instead of egg wash.
• Gluten-free version: Substitute with your favorite gluten-free pie crust recipe or store-bought option.

Flavor Profile & Pairings

This pie is a celebration of contrast — the buttery richness of the crust meets the vibrant, slightly tart cherry filling. The almond extract deepens the fruit flavor, while the lemon juice keeps it fresh and lively.

The texture is divine: crisp edges, tender pastry, and juicy cherries that burst with flavor in every bite.

For serving, pair with:

• A scoop of classic vanilla or almond ice cream.
• A swirl of lightly sweetened whipped cream for a cloudlike touch.
• A sprinkle of toasted almonds for an elegant finish.

Nutritional Overview

Each slice of cherry pie offers a balance of carbs, fats, and fruit-based goodness — a treat worth savoring in moderation.

Approximate Nutrition per Serving (1/10 of pie):

• Calories: 241
• Sugar: 25.4 g
• Sodium: 131.2 mg
• Fat: 7.6 g
• Carbohydrates: 42.4 g
• Protein: 2.1 g
• Cholesterol: 21.7 mg

Make-Ahead & Meal Prep Tips

• To make ahead: Assemble the unbaked pie, wrap it tightly in two layers of plastic wrap, and freeze for up to 1 month.
  • When ready to bake, let it sit at room temperature for 1 hour before baking, adding about 10 minutes to the total bake time.
• To store leftovers: Cover tightly and refrigerate for up to 4–5 days.
• To reheat: Microwave individual slices for 15–20 seconds or warm them in the oven at 300°F for 10–15 minutes.
• Avoid freezing baked pie: It may cause the filling to weep when thawed.

FAQs

1. Can I use frozen cherries?
Yes! Thaw them first and drain excess liquid before mixing with sugar and cornstarch.

2. My filling looks too thin — what went wrong?
The filling needs to bubble during baking to fully activate the cornstarch. Make sure you bake long enough for a hot, bubbling filling.

3. Can I use canned cherry pie filling?
You can, but the flavor won’t be as bright or fresh. This recipe really shines with real cherries.

4. How do I keep the bottom crust from getting soggy?
Bake the pie on the lower rack for the first 20 minutes to help the bottom crust crisp up.

5. Can I make this pie without a lattice top?
Absolutely — use a full crust on top with steam vents, or get creative with cookie-cutter shapes.

6. How long should I cool the pie before serving?
At least 3 hours at room temperature to allow the filling to thicken properly.

Cooking Timeline (At a Glance)

Step	Task	Time
1	Prepare crust and cherries	20 min
2	Assemble pie	15 min
3	Bake at 400°F	20 min
4	Bake at 350°F	25–35 min
5	Cool completely	3 hrs
Total Time		1 hr 45 min (plus cooling)

Serving Suggestions

• Serve slightly warm or at room temperature.
• Add a dusting of powdered sugar before serving for a bakery-style finish.
• Garnish with fresh cherries or mint sprigs for a stunning presentation.

Recipe Variations

1. Chocolate Cherry Pie: Add 1/4 cup mini chocolate chips to the filling for a rich twist.
2. Bourbon Cherry Pie: Stir in 1 tablespoon of bourbon with the filling for a deeper, more complex flavor.
3. Cherry Hand Pies: Use the same filling in smaller pastry rounds for portable mini pies.
4. Mixed Berry Cherry Pie: Combine cherries with blueberries or raspberries for a colorful summer dessert.

Ingredient Spotlight: Cherries

The star of this pie is the cherry — a fruit that balances sweetness and acidity perfectly.

Choosing the Best Cherries

For this recipe, you’ll need about 1 1/2 pounds of fresh cherries before pitting. Choose firm, glossy, and deeply colored cherries for the best flavor.

• Sweet cherries (like Bing or Lapins) make for a classic pie with a mellow flavor.
• Tart cherries (like Montmorency) add an old-fashioned, tangy note.

Storing Cherries

Store fresh cherries unwashed in the refrigerator for up to 5 days. Wash and pit them only when ready to use.

Enhancing Cherry Flavor

The small amount of almond extract in this recipe brings out the natural cherry notes, creating that signature pie-shop aroma and taste.

Pro Cooking Tips

• Keep everything cold: Cold dough means flaky crust. Chill your ingredients and even your rolling pin if needed.
• Use a baking sheet under the pie: It catches any bubbling overflow and makes cleanup easy.
• Don’t skip the cooling time: It’s the secret to a perfect slice that holds together.
• Brush carefully: The egg wash helps with browning — don’t oversaturate or it can pool.
• Check doneness visually: The filling must be bubbling through the lattice — that’s your signal it’s ready.

Storage & Freezing Guide

Component	How to Store	How Long	Notes
Unbaked pie	Wrap in 2 layers of plastic wrap	Up to 1 month	Bake from frozen, adding 10 minutes
Baked pie	Covered, refrigerated	4–5 days	Best texture if reheated gently
Pie slices	Airtight container	3–4 days	Microwave 15–20 seconds before serving
Fresh cherries	Refrigerated, unwashed	Up to 5 days	Pit before baking

Nutrition Estimate (Per Serving)

Nutrient	Amount
Calories	241
Carbohydrates	42.4 g
Sugar	25.4 g
Fat	7.6 g
Protein	2.1 g
Cholesterol	21.7 mg
Sodium	131.2 mg
Fiber	1.5 g (approx.)

Dietary Notes: Vegetarian-friendly, nut-free, can be dairy-free with substitutions.

Conclusion

Homemade cherry pie is one of those timeless desserts that never go out of style. The vibrant fruit, the buttery crust, and that nostalgic aroma as it bakes — it’s pure joy in pie form.

Whether you’re baking it for a family gathering, a festive celebration, or just because you deserve something sweet, this recipe delivers every single time. Each bite is a reminder that simple ingredients, treated with care, create something truly special.

So go ahead — roll out that crust, pit those cherries, and bake a pie that’ll earn you the title of “the pie baker” in your family. Once you taste it, you’ll understand why this classic cherry pie has been loved for generations.

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