Cherry Pie Recipe

A freshly cut slice of cherry pie on a plate with fresh cherries scattered around.

Treat yourself to the summery sweet indulgence of Homemade Cherry Pie, perfect for celebrating a special occasion or as an anytime dessert! Topped with ice cream, it is the ultimate treat.

Course Dessert

Cuisine American

Prep Time 30

Cook Time 1 15

Total Time 1 45

Servings servings

Calories 435kcal

Author John Kanell

Equipment

Small pot
Small mixing bowl
9" pie pan
Rimmed baking sheet

Ingredients

4 cups fresh cherries (650g)
1⅓ cup granulated sugar (266g)
2 tablespoons fresh lemon juice (about 1 lemon)
5 tablespoons cornstarch (50g)
2 tablespoons butter cubed
½ teaspoon almond extract
2 homemade pie crusts
egg wash (1 large egg beaten with 1 tablespoon milk)
coarse sugar

Instructions

Pit and halve the cherries. Place in a medium pot with ½ cup sugar and lemon juice. Cook over medium heat stirring frequently, until very juicy and simmering, about 10 minutes
Whisk the remaining ½ cup of sugar and cornstarch together in a small bowl. Sprinkle over the cherry mixture and cook, stirring constantly, until bubbling and thickened, about 3 minutes. Remove from the heat. Dot the top with butter and add the almond extract. Stir together until the butter is melted. Cool for at least 30 minutes. (Filling can also be refrigerated for up to 1 day. Bring to room temperature before baking.)
Preheat the oven to 425F.
On a lightly floured surface, roll one pie crust into a 13-inch circle. Transfer to a 9-inch pie pan, letting the excess hang over the edge of the pan. Pour the cherry filling into the pie crust.
Roll the second pie crust into a 12-inch circle and cut into 1-inch wide strips. Arrange the strips in a lattice pattern and place over the top of the filling. Trim the edges of the pie dough leaving about 1-inch of overhang. Tuck the pie the excess dough under and crimp the edge as desired. Brush the dough lightly with egg wash and sprinkle with coarse sugar. Place the pie on a rimmed baking sheet.
Bake for 20 minutes. Reduce the oven temperature to 375F and continue baking for 30 to 40 minutes, or until the crust is golden brown and the filling is bubbling all over. (Shield the edge of the pie with foil at any time if it appears to be getting too browned.) Place the pie on a wire rack and let cool for a few hours before slicing.

Video

Notes

Fresh is best. If in season, opt for fresh cherries with dark color and a firmer feel for the best overall taste and texture.
Use sour cherries. For a flavor twist, swap the tart or sweet cherries out for sour ones. Increase the sugar to balance the tartness yet maintain a slightly sour flavor based on your taste. Add another teaspoon of cornstarch per ¼ cup of added sugar to make sure the filling sets properly.
Extra flaky crust. Place the whole pie in the refrigerator for up to 60 minutes or in the freezer for 30 minutes before applying the egg wash and baking for a next-level flaky crust.
Bright red filling. For an extra vibrant red filling, add several drops of red food coloring to it before simmering.
Protect the crust edges. If the edge of the pie crust appears to be getting too brown during baking, shield it with foil at any time. This will help the crust and filling cook at the same rate.
Cool completely before serving. Allow the pie to cool completely to room temperature on a wire rack before slicing. This allows the filing to set and ensures clean slices.
Make the filling ahead of time. If desired, you can make the filling up to 1 day in advance. Cool and refrigerate it before refrigerating and bring it to room temperature before baking.

Nutrition

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