Cherry Pie Recipe
Warm, flaky crust hugging sweet-tart cherries makes this Cherry Pie Recipe a fruit-filled, homemade dessert that’s surprisingly easy to bake.
This classic Cherry Pie Recipe captures summer’s best in every slice. Think of roadside stands piled high with ruby cherries, the air scented by honeysuckle, and you’re halfway to the taste. I first tried my hand at this baking project when I was raising my two teenagers—one picky eater who demanded extra sugar and another who insisted on all-natural ingredients. Over the years, I’ve tweaked the sugar level, added a splash of pure vanilla, and learned that chilling makes the difference between a soggy mess and that perfect slice. Whether it’s dessert after a backyard barbecue, a holiday potluck, or a simple Sunday treat, this homemade, fruit-filled pie feels like comfort and celebration all at once.
Why You’ll Love This Cherry Pie Recipe
– Perfectly flaky piecrust you can make ahead (use King Arthur Flour for a tender dough).
– Sweet-tart cherries balanced by a hint of lemon juice for bright flavor.
– Simple steps—no pastry chef skills required.
– Great for sharing: 8 generous slices, ideal for gatherings.
– Customizable sugar level—from lightly sweet to truly indulgent.
– Bubbly, eye-catching filling that screams “homemade dessert.”
– A dash of vanilla and a pinch of salt brings out the cherries’ natural sweetness.
– Lattice top or full crust—your call for rustic charm or classic style.
Ingredients
For the Piecrust
• 2½ cups all-purpose flour (unbleached; King Arthur Flour recommended)
• 1 teaspoon salt
• 1 tablespoon granulated sugar (optional—for a subtly sweet crust)
• 1 cup (2 sticks) unsalted butter, chilled and cubed (Kerrygold adds richness)
• ¼–½ cup ice water, plus extra if needed
For the Cherry Filling
• 6 cups fresh or frozen tart cherries, pitted (sweet cherries work, too—drain extra juice)
• 1 cup granulated sugar (adjust up or down by 2 tablespoons)
• ¼ cup cornstarch (for thickening; see Note)
• 1 tablespoon fresh lemon juice (brightens fruit flavors)
• 1 teaspoon pure vanilla extract
• Pinch of salt
• 1 tablespoon turbinado or coarse sugar, for sprinkling (optional)
Tip:
Keep all ingredients cold when making the crust—chilling the dough for at least 30 minutes helps achieve that ultra-flaky texture.
Directions
1. Prepare the crust. In a large bowl, whisk flour, salt, and sugar. Using a pastry cutter or a food processor, cut in butter until pea-sized bits remain. Gradually add ice water, one tablespoon at a time, stirring with a fork until the dough just comes together. Press into two discs, wrap in plastic, and chill for 30–45 minutes.
2. Preheat and set up. Heat oven to 375°F (190°C). Lightly flour a clean surface and roll one dough disc into a 12-inch circle. Gently transfer to a 9-inch pie plate, letting the excess hang over the edges.
3. Mix the filling. In a medium bowl, stir cherries with sugar, cornstarch, lemon juice, vanilla, and salt until evenly coated. Let sit 10 minutes—this helps the sugar dissolve and thicken the juices.
4. Assemble the pie. Pour cherry mixture into the crust, spreading evenly and dotting with small bits of butter (for extra silkiness). Roll out the second dough disc—either lay it whole on top or weave a lattice pattern. Crimp edges to seal.
5. Add finishing touches. Beat 1 egg with a splash of water for an egg wash; brush the top crust and edges. Sprinkle coarse sugar for sparkle. For a bustle-free bake, chill the assembled pie another 10 minutes.
6. Bake. Place pie on a rimmed baking sheet (to catch drips). Bake 45–55 minutes, rotating halfway, until crust turns golden and filling bubbles. If edges brown too quickly, shield them with foil or a pie shield after 30 minutes.
7. Cool and serve. Transfer to a wire rack and let rest at least 2 hours—this step is key for slices that hold their shape. Serve warm or at room temperature, with whipped cream or vanilla ice cream.
Servings & Timing
Makes 8 generous slices
Prep Time: 20 minutes active + 30–45 minutes chilling
Bake Time: 45–55 minutes
Rest Time: 2 hours (mostly hands-off, but oh so worth it)
Total Time: About 4 hours from start to finish (including chilling and cooling)
Variations
• Cherry-Almond: Swap 1 teaspoon vanilla for almond extract for a nutty hint.
• Mixed Berry: Replace half the cherries with fresh blueberries or raspberries.
• Mini Hand Pies: Divide dough into small rounds for portable treats; bake 25–30 minutes.
• Gluten-Free Twist: Use a 1:1 gluten-free flour blend instead of regular flour.
• Low-Sugar Option: Cut sugar by ¼ cup, stir in a mashed banana for natural sweetness.
• Mint Infusion: Toss in 1 tablespoon finely chopped mint for a refreshing note.
Storage & Reheating
• At Room Temp: Cover lightly with foil or plastic wrap and keep on the counter up to 2 days.
• In the Fridge: Store in an airtight container for up to 4 days—bring to room temperature before serving.
• Freezer (Unbaked): Wrap whole pie tightly in plastic and foil; freeze up to 3 months. Thaw overnight in the fridge and bake as directed, adding 10 extra minutes.
• Freezer (Baked): Slice, wrap each piece, and freeze up to 2 months; thaw in fridge and warm at 325°F for 10–15 minutes.
• Make-Ahead Tip: Prepare dough and filling a day ahead; keep chilled separately and assemble just before baking.
Notes
• Double-checking juice consistency pays off—if filling seems too runny before baking, stir in another teaspoon of cornstarch.
• I learned that letting the filling rest helps the sugar dissolve fully, so I never skip that 10-minute wait.
• For extra crispness, blind-bake the bottom crust 10 minutes and let it cool slightly before adding filling.
• My secret: a sprinkle of turbinado sugar gives each slice a delightful crunch and sparkle.
FAQs
Q: Can I use frozen cherries straight from the freezer?
A: Yes—you can skip thawing if you don’t mind extra juice, but tend to adjust cornstarch up by a tablespoon.
Q: How do I prevent a soggy bottom crust?
A: Chill the pie before baking, bake on a sheet tray, or blind-bake the bottom for 10 minutes.
Q: My filling isn’t thickening—what went wrong?
A: Likely too little cornstarch or overly juicy fruit; next time, add a bit more thickener or drain excess liquid.
Q: Can I make mini pies instead of one large pie?
A: Absolutely—divide filling among smaller tins and bake 25–30 minutes; crust-to-filling ratio is even more fun.
Q: How do I achieve an even golden crust?
A: Use an egg wash, start baking at 375°F, and rotate halfway; shield edges if they brown too fast.
Q: Is this recipe freezer-friendly?
A: Yes—both baked and unbaked pies freeze well; thaw in the fridge and warm slices before serving.
Conclusion
This Cherry Pie Recipe is the pinnacle of homemade dessert: a sweet-tart, fruit-filled filling wrapped in a flaky, golden piecrust that you’ll be proud to serve. From family barbecues to cozy evenings by the fire, it delivers comfort by the slice. Give it a try, leave a comment below with your own twist, and explore more of my favorite baking creations—like my apple crisp or summer peach galette!
Cherry Pie Recipe
Ingredients
- 2½ cups all-purpose flour unbleached; King Arthur Flour recommended
- 1 teaspoon salt
- 1 tablespoon granulated sugar (optional--for a subtly sweet crust)
- 2 sticks unsalted butter chilled and cubed (Kerrygold adds richness)
- ¼-½ cup ice water plus extra if needed
- 6 cups fresh or frozen tart cherries pitted (sweet cherries work, too--drain extra juice)
- 1 cup granulated sugar (adjust up or down by 2 tablespoons)
- ¼ cup cornstarch for thickening; see Note
- 1 tablespoon fresh lemon juice (brightens fruit flavors)
- 1 teaspoon pure vanilla extract
- Pinch salt
- 1 tablespoon turbinado or coarse sugar for sprinkling (optional)
Instructions
- In a large bowl, whisk flour, salt, and sugar. Using a pastry cutter or a food processor, cut in butter until pea-sized bits remain. Gradually add ice water, one tablespoon at a time, stirring with a fork until the dough just comes together. Press into two discs, wrap in plastic, and chill for 30–45 minutes.
- Heat oven to 375°F (190°C). Lightly flour a clean surface and roll one dough disc into a 12-inch circle. Gently transfer to a 9-inch pie plate, letting the excess hang over the edges.
- In a medium bowl, stir cherries with sugar, cornstarch, lemon juice, vanilla, and salt until evenly coated. Let sit 10 minutes--this helps the sugar dissolve and thicken the juices.
- Pour cherry mixture into the crust, spreading evenly and dotting with small bits of butter (for extra silkiness). Roll out the second dough disc--either lay it whole on top or weave a lattice pattern. Crimp edges to seal.
- Beat 1 egg with a splash of water for an egg wash; brush the top crust and edges. Sprinkle coarse sugar for sparkle. For a bustle-free bake, chill the assembled pie another 10 minutes.
- Place pie on a rimmed baking sheet (to catch drips). Bake 45–55 minutes, rotating halfway, until crust turns golden and filling bubbles. If edges brown too quickly, shield them with foil or a pie shield after 30 minutes.
- Transfer to a wire rack and let rest at least 2 hours--this step is key for slices that hold their shape. Serve warm or at room temperature, with whipped cream or vanilla ice cream.
