Homemade Cherry Pie

Why You’ll Love This Recipe

There’s something special about homemade cherry pie—it’s a comforting dessert that brings together the natural sweetness and tartness of cherries in a warm, flaky crust. The filling is perfectly balanced, with a thick, syrupy consistency that’s not too sweet and not too tart. The buttery crust is light and flaky, complementing the cherries perfectly. Whether you’re serving it at a holiday gathering, a summer picnic, or as a comforting after-dinner treat, homemade cherry pie never fails to impress.

Ingredients

For the crust:

• 2 1/2 cups all-purpose flour

• 1 teaspoon salt

• 1 tablespoon sugar

• 1 cup (2 sticks) cold unsalted butter, cubed

• 1/4 cup ice water (more if needed)

For the cherry filling:

• 4 cups fresh or frozen cherries, pitted

• 1 cup granulated sugar

• 1 tablespoon lemon juice

• 1/4 teaspoon almond extract (optional)

• 2 tablespoons cornstarch

• 1/2 teaspoon cinnamon (optional)

• 1 tablespoon butter (to dot the filling)

For assembling:

• 1 egg (for egg wash)

• 1 tablespoon sugar (for sprinkling on top)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Make the pie crust:

• In a large mixing bowl, combine the flour, salt, and sugar.

• Add the cubed cold butter to the flour mixture. Use a pastry cutter or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs with pea-sized bits of butter remaining.

• Gradually add the ice water, one tablespoon at a time, mixing with a fork until the dough begins to come together. You may need to add a little more water if the dough feels too dry.

• Divide the dough into two equal portions, shape them into discs, wrap each in plastic wrap, and refrigerate for at least 1 hour.

2. Prepare the cherry filling:

• In a large bowl, combine the cherries, sugar, lemon juice, almond extract (if using), cornstarch, and cinnamon. Stir to coat the cherries evenly and let the mixture sit for 10 minutes. This will help release the juices from the cherries and allow the cornstarch to absorb the moisture.

• After the cherries have released some juice, transfer the mixture to a saucepan over medium heat. Cook for about 5-7 minutes, stirring occasionally, until the filling begins to thicken. Remove from heat and set aside to cool slightly.

3. Roll out the dough:

• Preheat your oven to 375°F (190°C).

• On a lightly floured surface, roll out one of the dough discs into a circle large enough to fit into a 9-inch pie dish. Carefully transfer the dough to the pie dish and gently press it into the bottom and sides.

• Fill the pie crust with the cooled cherry filling, then dot the top with small pieces of butter.

4. Assemble the pie:

• Roll out the second dough disc and place it over the cherry filling. Trim the excess dough and crimp the edges together to seal the pie. You can create a decorative edge by pressing the dough with a fork or using your fingers.

• Cut a few slits in the top of the pie to allow steam to escape while baking.

• In a small bowl, beat the egg and brush it over the top of the pie for a golden, glossy finish. Sprinkle with sugar for added sweetness and texture.

5. Bake the pie:

• Place the pie on a baking sheet to catch any drips and bake in the preheated oven for 45-50 minutes, or until the crust is golden brown and the filling is bubbling through the slits.

• If the edges of the crust start to brown too quickly, cover them with aluminum foil and continue baking.

• Let the pie cool for at least 1-2 hours before serving to allow the filling to set.

6. Serve:

• Serve the cherry pie at room temperature or slightly warm. It’s delicious on its own or with a scoop of vanilla ice cream or whipped cream.

Servings and Timing

This recipe makes one 9-inch pie, which should serve about 6-8 people. The preparation time is around 30 minutes, with a chilling time of 1 hour for the dough. The baking time is about 45-50 minutes, so the total time is approximately 2 hours, including cooling.

Variations

• Cherry-Almond Pie: Add a few tablespoons of ground almonds to the pie crust for extra flavor. The almond extract in the filling can also be increased for a stronger almond flavor.

• Double-Crust Pie: For a more traditional pie, you can cover the entire pie with a top crust. Simply roll out the second disc of dough, place it over the cherry filling, and cut slits for venting.

• Vegan Cherry Pie: Use a dairy-free butter substitute and make sure to use vegan-friendly crust ingredients for a vegan version of this pie.

• Mixed Berry Pie: Swap out some of the cherries for other berries like blueberries, raspberries, or blackberries for a mixed berry twist.

Storage/Reheating

Store any leftover cherry pie in an airtight container at room temperature for up to 2 days. If you want to store it for longer, refrigerate it for up to 5 days. To reheat, place slices of pie in the oven at 350°F (175°C) for 10-15 minutes or microwave for 20-30 seconds until warmed through.

FAQs

Can I use frozen cherries instead of fresh?

Yes, you can use frozen cherries, but be sure to thaw them completely and drain any excess moisture before adding them to the filling. You may also need to increase the cooking time slightly to thicken the filling.

Can I make this pie ahead of time?

Yes, you can prepare the pie ahead of time and refrigerate it before baking. You can also make the filling and dough separately and assemble the pie later. For the best results, bake the pie just before serving.

How do I know when the pie is done?

The pie is done when the crust is golden brown and the filling is bubbling through the slits in the top crust. You can also use a thermometer to check the internal temperature of the filling, which should be around 200°F (93°C).

Can I use a store-bought crust?

Yes, you can use a store-bought pie crust if you’re short on time, but the homemade crust adds an extra layer of flavor and flakiness to the pie.

Can I freeze this pie?

Yes, you can freeze the pie before or after baking. If freezing before baking, wrap the unbaked pie in plastic wrap and foil and freeze for up to 3 months. Bake from frozen at 375°F (190°C) for 60-70 minutes. If freezing after baking, let the pie cool completely, then wrap it and store it in the freezer for up to 2 months. Reheat in the oven before serving.

Conclusion

Homemade cherry pie is the perfect dessert for any occasion, combining the sweet-tart flavor of cherries with a flaky, buttery crust. Whether you’re baking it for a special occasion, a family dinner, or just because you love pie, this recipe will satisfy your cravings for a classic, comforting treat. With its irresistible combination of flavors and textures, homemade cherry pie will always be a favorite that brings joy to every bite.