Cherry Pie

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This classic fruit pie features a buttery homemade pie crust and a fresh cherry filling! Whether you make it from scratch or opt for a store-bought crust instead, everyone will be grabbing a second slice of this Cherry Pie.

Easy Homemade Cherry Pie

I’ve really been enjoying fruit pies lately. I didn’t really grow up eating them much, but my dad has always been a fan. I hear my grandmother made wonderful pies but unfortunately I never tasted them. I imagine that if she tasted this one, she’d be proud. It’s a wonderful cherry pie that’s easy to make and has great flavor. The ingredients are also simple, so you likely have them on hand.

If you’ve ever had cherry and almond flavor together then you know how perfectly they compliment one another. There’s some almond extract used in this pie and it doesn’t take over, but it definitely accentuates the flavor. Plus with the caramelized goodness of the flaky butter crust – it’s a miracle that something so tasty can be made with such little effort.

You only need one bowl for the filling, and it takes about 30 seconds to whip up. The crust is super easy to prepare. You can always reach for a store-bought crust if preferred – just make sure you have one for the bottom and another for the top of the pie. Talk about convenience! It looks like you’ve found your new go-to dessert for family gatherings.

What You’ll Need

Let’s dive into the ingredients that make up this classic treat. Scroll down to the recipe card to see the full amounts.

1. Homemade Pie Crust: Or store-bought (you’ll need two crusts total).
2. Fresh Cherries: Pitted and cut in half.
3. Sugar
4. Cornstarch: This is the thickener I recommend using – you’d need more flour and I don’t care for it as much.
5. Salt
6. Vanilla Extract
7. Almond Extract: If you’d prefer to leave this out, you can substitute it for additional vanilla extract.
8. Lemon Juice: Freshly squeezed.
9. Unsalted Butter: Sliced into small squares.
10. Egg
11. Milk: Cream works well too.
12. Turbinado Sugar: This coarse cane sugar helps your top crust reach caramelized perfection.

What Kind of Cherries Should I Use?

I use fresh dark sweet cherries for my pie filling, but frozen ones work as well. Just remember to pat them dry after you thaw them out to avoid adding excess moisture to the filling. This recipe has not been tested with sour cherries, which are smaller and more tart.

How to Make Cherry Pie

Don’t feel obligated to make this pie with a lattice-style crust if you’d prefer not to. You can always drape the top crust over your pie filling and cut some slits into it. The slits allow steam to release from the filling.

Add Crust to Pan & Heat Oven: Place one of the pie crusts into a 9-inch pie dish – don’t flute or crimp the edges for now. Preheat the oven to 400°F.

Make Filling: Combine the cherries, sugar, cornstarch, salt, vanilla extract, almond extract and lemon juice in a large bowl. Gently stir them so that all of the cherries are coated with some of the sugar and cornstarch mixture.

Pour Into Crust: Pour the prepared filling into the bottom pie crust. Dot the pieces of butter on top of the filling.

Add Second Crust: Grab the other pie crust and use a pastry wheel to cut it into strips. Thread the strips together, over and under, to create the design. Trim the lattice as needed once it’s on the pie, then use the bottom crust edge pieces to seal the edges. Flute or crimp as desired.

Make Eggwash: Combine the egg and milk/cream for the eggwash. Lightly brush the top of the pie crust with the eggwash, then sprinkle it with turbinado sugar.

Bake: Bake the pie for 20 minutes.

Reduce Heat & Continue Baking: Reduce the oven temperature to 350°F and bake the pie for another 25-35 minutes. You want the filling to get hot and bubbly so that the cornstarch is activated. Use a pie shield or a tented piece of foil to cover the pie and slow the browning process if needed.

Let Cool: Remove your pie from the oven and allow it to cool at room temperature for at least 3 hours so the filling can thicken. Transfer the pie to the fridge once it’s completely cooled.

Can I Make This Pie in Advance?

Yes, this pie can be made up to 1 month ahead of time. Wrap the assembled pie tightly in two layers of plastic wrap, then freeze it. Let it sit at room temperature for 1 hour before you bake it, adding about 10 minutes to the cook time.

Tips for Success

Set yourself up for cherry pie perfection by reviewing the tips below:

• No Cherry Pitter? No problem! You can easily remove the pits from your cherries by poking through them with the thick end of a chopstick. You can also press each cherry down onto the end of a small piping tip.
• Don’t Omit the Lemon Juice: Not only does the freshly squeezed lemon juice enhance the cherry flavor, but it also contains a natural thickening starch called pectin. The lack of lemon juice would make for a more runny filling.
• The Eggwash is Key: In order for your pie crust to get beautifully browned on top, it needs to be brushed with egg wash. This small, simple step makes a big difference.
• Cool the Pie Completely: The filling will be too thin if you serve your pie before it fully cools. The colder it is, the thicker the filling will be.

Serving Suggestions

I love serving this pie with a scoop of creamy vanilla ice cream on top. So satisfying! It also tastes incredible with a dollop of Homemade Whipped Cream.

How to Store Extra Pie

Keep this pie well covered and refrigerated and enjoy it within 4-5 days. If you’d like, you can warm each slice up in the microwave for 15-20 seconds before you dig in.

This pie should not be frozen once it’s baked – the freezing process will cause the filling to weep (release liquid) upon thawing.

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More Fruity Pies to Try

I will never stop experimenting with new kinds of pie. I’ll also never stop making the ones I know and love!

• Apple Crumb Cheesecake Pie
• Piña Colada Pie
• Lemon Mascarpone Cream Pie
• Blueberry Pie