Cherry Pie

Classic Cherry Pie is simple and elegant, but it tastes amazing. It’s perfect for any special occasion or holiday!

Fruit pies are a great treat any time of year, but I especially love them in the summer, when fruit is at its peak season. Whether it’s Strawberry Pie, Triple Berry Pie, or this Cherry Pie, they really do make the perfect dessert!

the best homemade cherry pie!

I’ve always loved eating pie, but in the past I’ve been intimidated by actually baking it. Berry pies are especially delicious: Strawberry Pie, blueberry pie and this sweet + tart Cherry Pie!

A few years ago, I decided it was time to actually master this pie baking thing, and to my surprise, making a good pie is actually much easier than I thought it would be.

The elements of pie are actually pretty simple, and that’s why it’s important to start with good ingredients. Using the freshest, ripest, sweetest fruit you can find will make a huge difference in the finished pie. 

This Cherry Pie is a classic. It’s one that requires a little effort (especially prepping the fresh cherries), but trust me – it is WELL worth it! I’ve included lot of tips to ensure you get the best Cherry Pie filling, and a delicious dessert! Just top it off with some Vanilla Ice Cream or Whipped Cream!

Prepping the cherries

The most time-consuming part of making Cherry Pie is pitting all of the cherries, but once you get into a groove, it goes pretty smoothly – and the flavor cannot be beat!

Pitting. I have this Oxo Cherry Pitter to make things a little easier, but you can also push out the pits using a chopstick, or plastic straw instead. Be prepared to have purple-stained fingers and hands from all the cherry juice!

Sweet or tart cherries. If you start with very sweet cherries then mix in sugar, you may end up with a too sweet dessert. The opposite is also true. Pie cherries are typically more tart than regular cherries. To accommodate the sour cherries, you’ll need to use more sugar. To fix this:

• For tart cherries add 1-2 more tablespoons of sugar.
• For sweet cherries add 1 teaspoon of lemon juice.

how to make cherry pie

PREP. Preheat the oven to 400°F.

CHERRY FILLING. In a medium bowl, mix together the cherries, cornstarch, sugar, vanilla, and salt, until the cherries are coated with the corn starch mixture.

CRUST. As far as the crust goes, I like to use this excellent homemade Pie Crust recipe for a flavorful, flaky crust. But if you’re running short on time, and don’t have time to make pie crust from scratch, a refrigerated pie crust is a good substitute.

Press the bottom crust into your pie dish, then add your cherry filling.

See lattice topping instructions below.

Lattice Crust Tutorial

I love to use a lattice crust for fruit pies, so the pretty fruit filling can show through the top crust. If you haven’t made a lattice before, it’s actually much easier than you might think. Here is the process:

1. With a rolling pin, roll out the top crust.
2. Cut into one inch wide strips using a pizza cutter or a sharp knife.
3. Lay half of the strips across the pie, spacing about ¼ inch apart.
4. Fold every other strip back on itself, then lay one of the remaining strips across the middle of the pie, perpendicular to the previous strips.
5. Fold the strips back down over the new strip.
6. Repeat, alternating which strips are folded back on themselves, until the top of the pie is covered in a lattice pattern.
7. Cut off the excess crust using a sharp knife. Pinch the bottom crust and top crust together to seal.

EGG WASH. In a small bowl, whisk together the egg yolk and water. Brush the egg wash over the top of the pie, and sprinkle with additional sugar, if desired.

BAKE + COOL. Bake 55-60 minutes, or until the filling is bubbling hard and the pie crust is golden brown. Let cool to nearly room temperature before slicing and serving.

SERVE. This cherry pie is absolutely delicious with Whipped Cream or a scoop of Vanilla Ice Cream on the side.

Recipe tips

Crust.

• Be careful to not over work your pie dough. Overworking will activate the gluten even more, leading to a hard dense crust.
• Use a pie shield, or make your own with foil. This will help when the crust is ready, but the pie is still cooking.
• I love how pretty a lattice pie crust looks, but you can also use a solid top crust. Just be sure that you cut 4-5 venting slits on top. 
• Baking the pie on the lower rack can help ensure the bottom crust bakes and doesn’t come out doughy.

Cold ingredients. Use chilled butter and ice cold water when making the pie crust. Some people even chill their flour! Chill the pie for 30 minutes, or longer, before putting it in the preheated oven.

Easy clean up. Bake the pie on top of a baking sheet. This will catch any of the juices that may bubble over, and save you from a smoky, messy oven.

Pie pan. I like using glass or ceramic pie plates, but you can use a metal pie pan if you choose. A deep dish pie pan would also work. Either way, grease the plate before you add the crust. This helps in lifting the slices out more easily once it’s been baked. 

Let it cool! Be patient and let the pie cool. This allows time for the juices to thicken as it cools.

Storing info

STORE in the pantry at room temperature, covered, for 1-2 days. Store in the fridge, loosely covered with foil, for 4-5 days.

FREEZE. Once the pie has cooled, wrap tightly with plastic wrap, and again with aluminum foil. Store in the freezer for 4-6 months.

FREEZE an unbaked pie. Wrap with plastic wrap, then again with foil. Freeze for up to 3 months.

When you are ready to bake – do not thaw. Place the pie directly into an oven preheated to 425°F, bake for 15 minutes. Reduce the heat and bake according to recipe directions.

I love the juicy sweet cherries and the buttery, flaky crust together. The finished pie is so pretty and impressive, but it really doesn’t take a lot of effort to make.

For more cherry recipes, try:

• Cherry Dump Cake
• Mini Cherry Cheesecake Cookie Cups
• Overnight Cherry Danish
• Cherry Almond Cupcake
• Cherry Cheesecake Delight

Cherry Pie Recipe

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5 from 15 votes

Classic Cherry Pie is simple and elegant, but it tastes amazing. It's perfect for any special occasion or holiday!

Course Dessert

Cuisine American

Prep Time 20 minutes

Cook Time 1 hour

Assembling the pie 30 minutes

Total Time 1 hour 50 minutes

Servings 12

Calories 241 kcal

Author Lil’ Luna

Ingredients

• ▢ 2 refrigerated pie crusts
• ▢ 2 pounds fresh sweet cherries pitted
• ▢ 1/4 cup corn starch
• ▢ 3/4 cup sugar
• ▢ 1 teaspoon vanilla extract
• ▢ pinch salt
• ▢ 1 egg yolk
• ▢ 1 tablespoon water

Instructions

 

• Preheat the oven to 400.
• In a medium bowl, mix together the cherries, cornstarch, sugar, vanilla, and salt, until the cherries are coated with the corn starch mixture.
• Gently press the bottom pie crust into a pie dish, making sure that it is pressed against the edges and bottom with no gaps or air bubbles. Pour the cherry mixture into the bottom crust.
• Roll out the top crust and cut into one inch wide strips using a pizza cutter or a sharp knife. Lay half of the strips across the pie, spacing about ¼ inch apart. Fold every other strip back on itself, then lay one of the remaining strips across the middle of the pie, perpendicular to the previous strips. Fold the strips back down over the new strip, Repeat, alternating which strips are folded back on themselves, until the top of the pie is covered in a lattice pattern.
• Cut off the excess crust using a sharp knife. Pinch the bottom crust and top crust together to seal.
• In a small bowl, whisk together the egg yolk and water. Brush the egg wash over the top of the pie, and sprinkle with additional sugar if desired.
• Bake 55-60 minutes, or until the filling is bubbling hard and the pie crust is golden brown. Let cool to nearly room temperature before slicing and serving.

Nutrition Facts

Cherry Pie Recipe

Amount Per Serving (12 g)

Calories 241 Calories from Fat 72

% Daily Value*

Fat 8g12%

Saturated Fat 2g13%

Polyunsaturated Fat 1g

Monounsaturated Fat 4g

Cholesterol 16mg5%

Sodium 117mg5%

Potassium 198mg6%

Carbohydrates 41g14%

Fiber 2g8%

Sugar 22g24%

Protein 3g6%

Vitamin A 70IU1%

Vitamin C 5mg6%

Calcium 17mg2%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

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