Best Cherry Pie Recipe: There’s something undeniably comforting about a homemade cherry pie. Its golden, buttery crust and sweet-tart cherry filling make it the ultimate dessert for holidays, summer picnics, and cozy family dinners. Whether you’re a seasoned baker or just getting your hands floury for the first time, this guide will walk you through every step of making the best cherry pie from scratch. It’s simple, satisfying, and will fill your kitchen with that irresistible aroma of baked goodness.
Why Cherry Pie is a Classic Dessert
Cherry pie is a dessert deeply rooted in American culinary tradition. It’s the poster child of summer and 4th of July picnics, representing the bright flavors of seasonal produce and good old-fashioned home baking. The pie’s bright red filling not only looks beautiful but packs a sweet and slightly tart punch that perfectly contrasts with the buttery crust. Over time, cherry pie has become more than just a treat—it’s a nostalgic bite of simpler times. That blend of tradition and taste is what keeps this dessert a staple on tables across the country.
Best Occasions to Serve Cherry Pie
You really can’t go wrong with cherry pie—it’s perfect for just about any occasion. Planning a backyard barbecue? Bake a cherry pie. Need a sweet ending to a Sunday family dinner? Cherry pie’s your answer. It’s especially popular during spring and summer when cherries are in season, but with frozen or canned cherries, you can enjoy this dessert all year round. Birthdays, potlucks, Thanksgiving, Christmas, or even casual brunches—cherry pie adds a touch of charm and warmth to any table setting.
Ingredients You’ll Need
Before diving into the baking process, let’s get your pantry stocked with the right ingredients. Choosing fresh, high-quality ingredients is the first step toward a stellar pie.
For the Pie Filling
Here’s what you’ll need to make that juicy, tangy filling:
- 4 cups fresh or frozen pitted cherries (sweet or tart)
- 1 cup granulated sugar
- 1/4 cup cornstarch (for thickening)
- 1 tablespoon lemon juice
- 1/2 teaspoon almond extract (optional but recommended)
- 1/4 teaspoon salt
- 1 tablespoon unsalted butter (to dot on top before baking)
The balance of sugar and lemon juice really brings out the cherries’ natural flavor. Almond extract enhances that cherry flavor beautifully, giving the pie a little extra something special.
For the Pie Crust
You can use store-bought crust, but nothing beats homemade. For a flaky, buttery crust, gather:
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 tablespoon sugar
- 1 cup (2 sticks) unsalted butter, cold and cut into cubes
- 6 to 8 tablespoons ice water
This recipe makes a double crust—one for the bottom and one for the top. Keep all ingredients as cold as possible to ensure a flaky result.
Tools You’ll Need in the Kitchen
Let’s be real: you don’t need fancy equipment to make a cherry pie, but having the right tools can make things a lot easier and more enjoyable.
Essential Baking Tools
- 9-inch pie dish (glass or ceramic preferred)
- Rolling pin
- Mixing bowls
- Pastry blender or food processor (for crust)
- Measuring cups and spoons
- Wooden spoon or spatula
Optional Tools for Better Results
- Cherry pitter (if using fresh cherries)
- Pastry brush (for egg wash)
- Pie shield or foil (to prevent crust edges from over-baking)
- Cooling rack
Having these tools on hand not only speeds up the process but also helps you avoid common baking mishaps. A cherry pitter, for example, can save you loads of time if you’re working with fresh fruit.
Step-by-Step Instructions to Make Cherry Pie
Now that we’ve got everything prepped, it’s time to roll up your sleeves. Making cherry pie from scratch is incredibly rewarding. Here’s your no-fail guide to creating the perfect pie.
Step 1 – Preparing the Pie Dough
Start by mixing the flour, salt, and sugar in a large bowl. Add the cold butter and cut it into the flour using a pastry blender or your fingertips until the mixture looks like coarse crumbs. Add ice water, one tablespoon at a time, just until the dough holds together.
Divide the dough into two equal balls, flatten them into discs, wrap them in plastic, and chill for at least an hour. This resting time is essential—it allows the gluten to relax and keeps your crust tender.
Step 2 – Making the Cherry Filling
In a medium saucepan, combine your cherries, sugar, cornstarch, lemon juice, and salt. If you’re using frozen cherries, make sure to thaw and drain them first. Cook the mixture over medium heat, stirring constantly, until it begins to thicken and bubble—about 10 minutes.
Once thickened, remove it from the heat, stir in the almond extract, and let it cool completely before assembling your pie.
Step 3 – Rolling Out the Dough
Once your dough has chilled, it’s time to roll it out. Lightly flour your work surface and rolling pin to prevent sticking. Start with one disc of dough and roll it into a circle about 12 inches in diameter and 1/8 inch thick. Gently transfer the dough to your pie dish, pressing it into the bottom and up the sides.
Trim the edges so there’s about a 1-inch overhang. Place the crust-lined dish in the fridge to keep it cool while you roll out the second disc for the top crust.
Step 4 – Assembling the Pie
Pour the cooled cherry filling into your prepared crust. Dot the top with small pieces of butter. This little step adds richness to the filling and helps meld the flavors.
Now, for the top crust—you have options. You can lay it on whole and cut a few slits to let steam escape, or go for a more decorative look with a lattice design. If you’re doing a lattice, cut the dough into 1-inch strips and weave them over the pie. Press the edges together with the bottom crust and crimp with your fingers or a fork for a rustic finish.
Before baking, brush the crust with an egg wash (1 beaten egg mixed with a tablespoon of milk or water) to give it that gorgeous golden-brown shine. You can also sprinkle a little coarse sugar on top for extra sparkle and crunch.
Step 5 – Baking the Pie
Preheat your oven to 400°F (200°C). Place your pie on a baking sheet to catch any drips and bake in the center of the oven for about 45–55 minutes. Keep an eye on it—if the crust edges start to brown too quickly, cover them with foil or a pie shield.
The pie is done when the crust is deep golden brown and the filling is bubbling through the vents or lattice. Let it cool for at least 2 hours before slicing. This allows the filling to set and makes for cleaner slices.
Pro Tips for a Perfect Cherry Pie
There’s nothing worse than cutting into a beautiful pie only to find a soggy crust or runny filling. These tips will help you master the art of cherry pie baking.
How to Avoid a Runny Filling
- Cook the filling first: Pre-cooking helps activate the cornstarch and thickens the mixture before it even hits the oven.
- Let the pie cool completely: Cutting too soon won’t give the filling time to set, making it spill out.
- Don’t skip the cornstarch: It’s your best friend for a thick, jammy texture. Arrowroot or tapioca starch can work too.
Making the Crust Extra Flaky
- Use cold ingredients: Cold butter and ice water create steam when baked, leading to flaky layers.
- Don’t overwork the dough: Mix just until the dough comes together. Overmixing makes it tough.
- Chill, chill, chill: Letting the dough rest in the fridge not only keeps it firm but also enhances flavor and texture.
Serving and Storing Cherry Pie
Your pie is ready, and you’re itching to dig in. Here’s how to serve it right and store it so you can enjoy every last slice.
How to Serve It Best
Cherry pie is delicious on its own, but if you want to go the extra mile:
- Serve warm with a scoop of vanilla ice cream
- Add a dollop of whipped cream
- Drizzle with a little melted chocolate or caramel for a gourmet twist
A slice of cherry pie paired with a hot cup of coffee or a chilled glass of milk? Pure heaven.
Storage and Reheating Tips
- At room temperature: Keep your pie covered on the counter for up to 2 days.
- In the fridge: It’ll last about 4–5 days. Just wrap it well with foil or plastic wrap.
- To reheat: Warm individual slices in the microwave for 15–30 seconds or the whole pie in a 350°F oven for about 10–15 minutes.
FAQs about Cherry Pie Recipe
Can I use frozen cherries for cherry pie?
Yes! Just thaw and drain them first to avoid excess moisture. Frozen cherries work great, especially when fresh ones are out of season.
How do I make my pie crust golden brown?
An egg wash is your secret weapon. Brush the top crust with a beaten egg mixed with a little water or milk before baking.
Can cherry pie be made a day ahead?
Absolutely. In fact, it tastes even better the next day once the filling has had time to set. Store it covered at room temp or in the fridge.
What’s the best thickener for cherry pie?
Cornstarch is the most common, but tapioca starch and arrowroot also work well. Just don’t skip it—otherwise, your pie will be too runny.
How do I prevent a soggy bottom crust?
Pre-baking (blind baking) the bottom crust for a few minutes or using a glass pie dish can help. Also, make sure your filling isn’t too watery.
Conclusion
Making cherry pie from scratch might seem like a project, but it’s absolutely worth every minute. From the tender, golden crust to the gooey cherry filling, this dessert is a showstopper that brings joy to any table. Follow these step-by-step instructions, use quality ingredients, and take your time—the result will be a delicious homemade pie that tastes as good as it looks.
Cherry pie isn’t just food; it’s a memory in the making. Bake one today, and you might just start your own family tradition.
