Homemade cherry pie is a timeless dessert that effortlessly combines a buttery, flaky crust with a luscious, fruit-filled center. Its rich flavors and inviting aroma make it a perfect treat for festive gatherings, casual dinners, or simply when you crave something indulgent. Versatile and crowd-pleasing, this pie can be the centerpiece of any occasion, showcasing the vibrant sweetness of cherries in every bite.
Ingredients Overview
Each ingredient in this cherry pie recipe plays an integral role in creating a dessert that’s as delightful to look at as it is to eat. Fresh cherries are the star, offering a balance of sweetness and tartness, while cornstarch ensures the filling has the perfect consistency. Lemon juice adds a bright, tangy note that elevates the cherries’ natural flavor, complemented by vanilla and almond extracts, which lend depth and aromatic complexity. The pie crust, whether homemade or store-bought, serves as a sturdy yet tender vessel for the filling, with its golden-brown lattice providing a satisfying crunch. Substitutions, like frozen cherries for fresh or a pre-made crust for convenience, ensure the recipe remains accessible to all.
Step-by-Step Preparation
Creating the perfect cherry pie requires a few key steps that are both straightforward and rewarding.
Begin by preparing the pie crust. Chilled dough is essential for achieving a flaky texture, as the cold butter in the dough creates air pockets during baking. Roll out the dough on a floured surface, turning it slightly with each roll to maintain a uniform circle. Gently transfer the dough to the pie dish, pressing it into place to avoid tears or air bubbles.
Next, make the cherry filling. Carefully pit the cherries, ensuring no stones remain, and cut them into halves and quarters for an even texture. Combine the cherries with sugar, cornstarch, lemon juice, and the extracts in a bowl, stirring thoroughly. Let the mixture rest in the refrigerator to enhance the flavors while you work on the crust.
To prepare the juices, pour the reserved liquid from the cherry mixture into a small saucepan. Simmer it over low heat, stirring continuously until it thickens into a syrupy consistency. Once cooled, drizzle it over the cherries and gently toss to coat. This step ensures the filling is rich and cohesive, preventing excess moisture during baking.
Arrange the lattice crust with care. Roll out the second dough disc and cut it into strips of varying widths. Weave the strips over the filling, creating an intricate lattice pattern that’s both decorative and functional. Seal the edges by pressing them into the bottom crust, trimming any excess, and crimping or fluting the edges for a polished finish.
Bake the pie in stages. Start at 400°F for 20 minutes to set the crust, then reduce the temperature to 375°F for even baking. Use a pie crust shield to prevent the edges from over-browning, ensuring the entire pie is golden and the filling bubbles enticingly.
Recipe Tips & Frequently Asked Questions
Selecting the best cherries:
Opt for firm, ripe cherries that are bright in color and free of blemishes. Sour cherries are ideal for a tart pie, while sweet cherries offer a milder flavor.
Preventing a soggy bottom crust:
Sprinkle a thin layer of breadcrumbs or almond flour on the crust before adding the filling to absorb excess moisture.
Adjusting sweetness:
Add extra sugar for tart cherries or reduce the sugar slightly for naturally sweet varieties.
Can I use frozen cherries instead of fresh?
Absolutely. Thaw and drain them thoroughly before use to avoid excess liquid.
How do I make this recipe dairy-free or vegan?
Use a plant-based butter substitute for the crust and filling, and replace the egg wash with a mixture of almond milk and maple syrup.
What’s the best way to store leftover pie crust?
Wrap it tightly in plastic and refrigerate for up to 5 days, or freeze for up to 3 months.
What to Serve With This Recipe
Enhance the indulgence by serving your cherry pie with a dollop of whipped cream or a scoop of vanilla ice cream. For a gourmet touch, drizzle a little warm chocolate sauce or caramel over each slice. Pair it with a cup of freshly brewed coffee, a pot of herbal tea, or a chilled glass of dessert wine for a harmonious flavor pairing.
Storage and Reheating Tips
Keep any leftover pie fresh by covering it tightly and storing it in the refrigerator for up to five days. For longer storage, freeze the pie in individual slices wrapped in parchment and foil. When reheating, use a low-temperature oven to maintain the crust’s crispness and the filling’s gooey texture, avoiding a microwave, which can make the crust soggy.
Cherry pie is a celebration of classic flavors and comforting textures, perfect for both novice bakers and seasoned pastry enthusiasts. Its simplicity allows room for creativity, from the lattice design to serving accompaniments, making it a versatile dessert that fits any occasion. Share it with loved ones or savor a slice with your favorite drink for a moment of pure bliss.
Ingredients
1 Tablespoon (15ml) lemon juice
1/4 cup (28g) cornstarch
1/4 teaspoon almond extract
4 and 1/2 cups halved and quartered pitted fresh cherries (see note)
Homemade Pie Crust or All Butter Pie Crust (both recipes make 2 crusts, 1 for bottom and 1 for top)
2/3 cup (135g) granulated sugar
1 teaspoon pure vanilla extract
1 Tablespoon (14g) cold unsalted butter, cut into small cubes
Egg wash: 1 large egg beaten with 1 Tablespoon (15ml) milk
Optional: coarse sugar for sprinkling on crust
Instructions
The crust: Begin by preparing either pie crust recipe through step 5, ensuring a chilled and pliable dough.
Make the filling: Combine the cherries, sugar, cornstarch, lemon juice, vanilla extract, and almond extract in a large mixing bowl. Stir until well-blended. Cover the mixture and refrigerate it while working on the pie crust, or for up to 24 hours to allow the flavors to meld.
Roll out the chilled pie dough: On a floured surface, roll out one disc of the chilled dough, turning it slightly after every few rolls to maintain an even 12-inch circle. Gently transfer the dough to a 9-inch pie dish, pressing it into place with your fingers to avoid air pockets. With a slotted spoon, fill the crust with the cherry mixture, reserving the liquid for later. Place the pie in the refrigerator while reducing the reserved juices.
Reduce the juices: Pour the reserved cherry juice into a small saucepan and cook it over low heat for 3-4 minutes, stirring frequently, until slightly thickened. Allow it to cool briefly before drizzling over the cherries. Gently toss to coat the filling; any thickened reduction will melt during baking. Scatter the butter cubes evenly across the filling.
Preheat the oven to 400°F (204°C).
Arrange the lattice: Roll out the second disc of chilled dough into another 12-inch circle. Cut the dough into strips using a pastry wheel, sharp knife, or pizza cutter—four strips 2 inches wide and two strips 1 inch wide. Weave the strips into a lattice over the pie, carefully lifting and threading as needed. Press the edges of the strips into the bottom crust, sealing firmly. Trim any excess dough, then crimp or flute the edges for a decorative finish.
Finish the crust: Brush the top of the lattice with egg wash for a golden sheen. If desired, sprinkle coarse sugar over the crust for extra texture and sweetness.
Bake: Place the pie on a large baking sheet to catch any drips and bake at 400°F for 20 minutes. Reduce the oven temperature to 375°F (190°C) and continue baking for 30-40 minutes, or until the crust turns golden brown and the filling bubbles vigorously around the edges or through the lattice for at least 5 minutes. To prevent over-browning, use a pie crust shield after the first 20 minutes of baking.
Cool and serve: Remove the pie from the oven and allow it to cool on a wire rack for at least 3-4 hours. This cooling time is essential for the filling to set properly before slicing.
Storage: Wrap any leftovers tightly and refrigerate for up to five days, ensuring the pie retains its flavor and texture.
Cherry Pie Recipe
Ingredients
- 1 Tablespoon 15ml lemon juice
- 1/4 cup 28g cornstarch
- 1/4 teaspoon almond extract
- 4 and 1/2 cups halved and quartered pitted fresh cherries see note
- Homemade Pie Crust or All Butter Pie Crust both recipes make 2 crusts, 1 for bottom and 1 for top
- 2/3 cup 135g granulated sugar
- 1 teaspoon pure vanilla extract
- 1 Tablespoon 14g cold unsalted butter, cut into small cubes
- Egg wash: 1 large egg beaten with 1 Tablespoon 15ml milk
- Optional: coarse sugar for sprinkling on crust
Instructions
- The crust: Begin by preparing either pie crust recipe through step 5, ensuring a chilled and pliable dough.
- Make the filling: Combine the cherries, sugar, cornstarch, lemon juice, vanilla extract, and almond extract in a large mixing bowl. Stir until well-blended. Cover the mixture and refrigerate it while working on the pie crust, or for up to 24 hours to allow the flavors to meld.
- Roll out the chilled pie dough: On a floured surface, roll out one disc of the chilled dough, turning it slightly after every few rolls to maintain an even 12-inch circle. Gently transfer the dough to a 9-inch pie dish, pressing it into place with your fingers to avoid air pockets. With a slotted spoon, fill the crust with the cherry mixture, reserving the liquid for later. Place the pie in the refrigerator while reducing the reserved juices.
- Reduce the juices: Pour the reserved cherry juice into a small saucepan and cook it over low heat for 3-4 minutes, stirring frequently, until slightly thickened. Allow it to cool briefly before drizzling over the cherries. Gently toss to coat the filling; any thickened reduction will melt during baking. Scatter the butter cubes evenly across the filling.
- Preheat the oven to 400°F (204°C).
- Arrange the lattice: Roll out the second disc of chilled dough into another 12-inch circle. Cut the dough into strips using a pastry wheel, sharp knife, or pizza cutter—four strips 2 inches wide and two strips 1 inch wide. Weave the strips into a lattice over the pie, carefully lifting and threading as needed. Press the edges of the strips into the bottom crust, sealing firmly. Trim any excess dough, then crimp or flute the edges for a decorative finish.
- Finish the crust: Brush the top of the lattice with egg wash for a golden sheen. If desired, sprinkle coarse sugar over the crust for extra texture and sweetness.
- Bake: Place the pie on a large baking sheet to catch any drips and bake at 400°F for 20 minutes. Reduce the oven temperature to 375°F (190°C) and continue baking for 30-40 minutes, or until the crust turns golden brown and the filling bubbles vigorously around the edges or through the lattice for at least 5 minutes. To prevent over-browning, use a pie crust shield after the first 20 minutes of baking.
- Cool and serve: Remove the pie from the oven and allow it to cool on a wire rack for at least 3-4 hours. This cooling time is essential for the filling to set properly before slicing.
- Storage: Wrap any leftovers tightly and refrigerate for up to five days, ensuring the pie retains its flavor and texture.
Notes
Make-Ahead and Freezing Instructions
- Prepare the pie up to 1 day ahead; cover tightly and store at room temperature after cooling.
- Pie crust dough: Refrigerate for up to 5 days or freeze for up to 3 months.
- Baked pie: Freeze for up to 3 months. Thaw overnight in the refrigerator and bring to room temperature before serving.
- Filling (with juices): Freeze for up to 3 months. Thaw overnight in the refrigerator before using and reducing the juices.
Special Tools
- Cherry Pitter
- Glass Mixing Bowl
- Rolling Pin
- Pie Dish
- Pastry Wheel or Pizza Cutter
- Pastry Brush
- Pie Crust Shield
- Cooling Rack
Cherries
- Quantity: About 1.5 lbs needed.
- Preparation: Halve half the cherries and quarter the rest for a mix of textures in the filling.
- Varieties: Use dark sweet cherries, Rainier cherries, or a 50/50 combination.
- Adjust Sugar: For sour cherries, increase sugar to 3/4 or 1 cup based on your preference.
- Frozen Cherries: Halve/quarter while frozen, mix with filling ingredients, and reduce juices as instructed. Bake time may increase slightly.
