Nothing says comfort food quite like a warm, freshly baked homemade cherry pie. Imagine the smell of sweet cherries simmering with a hint of almond and vanilla, all encased in a flaky, golden-brown double crust.
Whether you are using fresh summer cherries or frozen cherries from your freezer, this recipe is incredibly easy and rewarding. It’s the perfect dessert for holidays, picnics, or simply a weekend treat.
Table of Contents
Why you’ll love this homemade cherry pie recipe
- Fast and easy: It uses basic pantry staples and comes together quickly.
- Perfect texture: A dash of cornstarch ensures the filling sets beautifully, no runny pies here!
- Great for meal prep: You can make the crust ahead of time or freeze the entire pie.
The simple ingredients you need
Creating a mouthwatering pie starts with high-quality ingredients. Here’s what you need for this simple recipe
For the Double Pie Crust
- All-Purpose Flour
- The foundation of the flaky double crust. Make sure your flour is fresh and sifted if clumpy.
- Granulated Sugar
- A little in the crust and enough in the filling to balance the tartness of the cherries.
- Salt
- Essential for bringing out the flavors in both the crust and the filling.
- Unsalted Butter
- Keep it very cold and cubed! This ensures the crust turns out incredibly flaky and delicious.
- Ice Water
- Used to bring the crust dough together without melting the butter.
For the Cherry Pie Filling
- Fresh or Frozen Sweet Cherries
- The star of the show. If using frozen, do not thaw them completely to prevent excess liquid.
- Cornstarch
- The secret to a thick, sliceable texture that holds up when you cut into it.
- Lemon Juice
- A touch of fresh acid brightens up the cherry flavor.
- Vanilla & Almond Extract
- Vanilla adds warmth, while a hint of almond extract enhances the cherry flavor beautifully.
For the Egg Wash & Topping
- Egg Wash & Coarse Sugar
- For brushing over the top crust to give it that bakery-style crunch and golden finish.
How to make this homemade cherry pie
- Prepare the crust: Mix flour, sugar, and salt. Cut in the cold butter until crumbly, then slowly add ice water until the dough forms. Chill for at least 1 hour.
- Mix the cherry pie filling: Toss the pitted cherries with sugar, cornstarch, lemon juice, vanilla, and almond extract until well coated. Let the mixture sit for about 15-20 minutes so the sugar can draw out some of the fruit juices, allowing the cornstarch to begin hydrating.
- Preheat your oven to 400°F (200°C). Place a large baking sheet on the bottom rack to catch any potential drips.
- Assemble the pie: Roll out half the dough into a 12-inch circle and place it in your pie dish, gently pressing it into the bottom and sides without stretching the dough. Pour in the cherry filling and dot with 1 tablespoon of butter.
- Top and seal: Roll out the second half of the dough for the top crust. You can do a lattice or a solid top with slits. Crimp the edges.
- Bake to perfection: Brush the top with the egg wash and sprinkle with coarse sugar. Bake at 400°F (200°C) for 20 minutes, then lower to 375°F (190°C) and bake for another 30-40 minutes until bubbly.
Fun variations to try
Almond Crumble Topping
Skip the double crust and top your pie with a simple streusel made from oats, brown sugar, butter, and slivered almonds.
Mixed Berry Cherry Pie
Swap out a cup of cherries for raspberries or blackberries for a complex, sweet-tart flavor profile.
Spiced Cherry Pie
Add a dash of cinnamon and a pinch of nutmeg to the filling for a cozy, warm, and inviting twist.
Sourdough Cherry Pie with Discard Pie Crust
Swap out the traditional crust for a tangy, flaky sourdough pie crust using your discard. The slight tang pairs wonderfully with the sweet cherry filling and adds a beautiful artisan touch.
Serving Ideas
- Classic a la Mode: Serve warm with a generous scoop of vanilla bean ice cream.
- Whipped Cream: Add a dollop of freshly whipped cream infused with a touch of bourbon or vanilla.
- Coffee or Tea: Enjoy a slice alongside a hot cup of coffee or Earl Grey tea for the ultimate afternoon treat.
Prep and storage advice
To store leftovers, keep the pie loosely covered with foil or plastic wrap at room temperature for up to 2 days, or in the refrigerator for up to 5 days.
This pie freezes wonderfully! You can freeze it baked or unbaked. If freezing unbaked, chill the assembled pie, wrap it tightly in layers of plastic wrap, and freeze for up to 3 months. Bake straight from frozen, adding an extra 15-20 minutes to the baking time.
Homemade Cherry Pie Recipe
Equipment
- 1 Pie dish (9-inch)
- 1 Rolling Pin
- 1 Mixing bowls
Ingredients
For the Double Pie Crust
- 2 ½ cups All-Purpose Flour (315g)
- 1 tablespoon Granulated Sugar (12g)
- 1 teaspoon Salt (6g)
- 1 cup Unsalted Butter (226g), very cold and cubed
- ½ cup Ice Water (120ml), you may not need all of it
For the Cherry Pie Filling
- 5 to 6 cups Fresh or Frozen Sweet Cherries (approx. 750g to 900g), pitted. If using frozen, do not thaw completely.
- ¾ cup Granulated Sugar (150g), adjust up to 1 cup if your cherries are very tart
- ¼ cup Cornstarch plus 1 tablespoon (40g), essential for that thick, sliceable texture
- 1 tablespoon Lemon Juice (15ml), freshly squeezed
- 1 teaspoon Vanilla Extract (5ml)
- ¼ teaspoon Almond Extract (1ml), optional, but enhances the cherry flavor beautifully
- 1 tablespoon Unsalted Butter (14g), cut into small pieces for dotting the filling
For the Egg Wash & Topping
- 1 large Egg beaten with 1 tablespoon of milk or cream
- 1 to 2 tablespoons Coarse Sugar (Turbinado or Sanding Sugar), for that bakery-style crunch on top
Instructions
- Mix flour, sugar, and salt. Cut in the cold butter until crumbly, then slowly add ice water until the dough forms. Chill for at least 1 hour.
- Toss the pitted cherries with sugar, cornstarch, lemon juice, vanilla, and almond extract until well coated. Let the mixture sit for about 15-20 minutes.
- Roll out half the dough and place it in your pie dish. Pour in the cherry filling and dot with 1 tablespoon of butter.
- Roll out the second half of the dough for the top crust. You can do a lattice or a solid top with slits. Crimp the edges.
- Brush the top with the egg wash and sprinkle with coarse sugar. Bake at 400°F (200°C) for 20 minutes, then lower to 375°F (190°C) and bake for another 30-40 minutes until bubbly.
FAQs
Can I use tart cherries instead of sweet cherries?
Yes! If using tart cherries, you may need to increase the sugar in the filling to 1 cup or more, depending on your taste preferences.
Do I need to thaw frozen cherries before baking?
No, do not thaw them completely. Tossing them with the dry ingredients while still partially frozen prevents the pie from becoming too watery.
Why is my pie filling runny?
A runny filling is usually due to cutting into the pie while it’s still hot. You must let the pie cool completely (at least 3-4 hours) for the cornstarch to fully set the juices.
Don’t wait for a special occasion to bake this incredible dessert. Grab your ingredients, preheat your oven, and treat yourself to the ultimate slice of comfort!
