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Best Homemade Cherry Pie Recipe

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★★★★★

4.9 from 262 reviews

This classic homemade cherry pie features a flaky double-crust buttery pastry filled with juicy, fresh cherries mixed with sugar, cornstarch, and aromatic extracts. The perfect balance of tart and sweet cherries, along with a golden egg-washed crust, makes this pie an irresistible dessert for any occasion. Baked to perfection, the cherry filling thickens beautifully as it cools, giving you a delightful slice of traditional American pie.

Ingredients

Scale

Pie Crust

  • 1 (9-inch) double-crust homemade butter pie crust

Filling

  • 2 ½ pounds whole fresh cherries, about 5 cups pitted (1300g)
  • ⅔ cup granulated sugar, plus more for the top (130g)
  • ¼ cup cornstarch (30g)
  • 1 tablespoon lemon juice
  • 1 ¼ teaspoon vanilla extract
  • ¼ teaspoon almond extract
  • ⅛ teaspoon fine sea salt
  • 1 tablespoon cold unsalted butter, cut into small squares

Topping

  • 1 egg yolk
  • 1 tablespoon heavy cream
  • Extra granulated sugar for sprinkling

Instructions

  1. Roll out the bottom crust: Roll out half of the pie dough on a lightly floured surface to fit a 9-inch pie dish. Roll from the center outwards, turning the dough a quarter turn frequently to ensure even thickness. The dough should be 1 ½ to 2 inches larger than the pie dish.
  2. Add the crust to the pie dish: Carefully transfer the dough into the pie dish without stretching it. Trim the edges, leaving about 1 inch overhang. Refrigerate until needed.
  3. Roll out the top crust: Roll out the remaining dough to the same size as the bottom crust. Place it on a large parchment-lined baking sheet and refrigerate until needed.
  4. Prepare the oven: Position a rack in the center and preheat the oven to 400°F (200°C). Line a baking sheet with foil or parchment for the pie to bake on.
  5. Prepare cherries: Pit the fresh cherries and cut them in halves. For texture, quarter half of the cherries and leave the rest halved.
  6. Make the filling: Combine the cherries, sugar, cornstarch, lemon juice, vanilla extract, almond extract, and salt in a large bowl. Gently toss to mix, being careful not to crush the cherries. Set aside.
  7. Assemble the pie: Spoon the cherry filling into the chilled bottom crust, leaving most of the liquid behind to avoid sogginess. Dot the filling with the small cold butter squares.
  8. Add top crust and crimp: Place the top dough over the filling, fold the edges underneath to form a thick rim, and crimp or press the edges together securely.
  9. Add the egg wash: Whisk the egg yolk with heavy cream to make an egg wash. Brush this evenly over the top crust and sprinkle with extra sugar. Refrigerate the pie for 10 minutes before baking.
  10. Bake the pie: Cut a few slits in the top crust with a sharp knife to allow steam to escape. Place the pie on the prepared baking sheet and bake at 400°F (200°C) for 20 minutes. Then reduce the temperature to 350°F (177°C) and bake for another 35 to 45 minutes until the crust is golden and the filling is bubbling.
  11. Protect crust edges if necessary: If the crust edges brown too quickly, cover them loosely with foil and continue baking until done.
  12. Cool the baked pie: Let the pie cool on a rack at room temperature for at least 2 hours, preferably longer, before slicing. Cooling allows the filling to fully thicken and prevents a soggy slice.

Notes

  • Use a mix of halved and quartered cherries for better filling texture.
  • Letting the pie cool completely before slicing is essential to achieve the perfect filling consistency.
  • Chilling the pie crust before filling helps prevent shrinking during baking.
  • Cover crust edges with foil if they brown too fast during baking.
  • Use fresh cherries whenever possible for the best flavor and texture.

Keywords: cherry pie, homemade pie, fresh cherry dessert, double crust pie, classic American pie, fruit pie, cherry filling

Find it online: https://thefoodrecipe.com/best-homemade-cherry-pie-recipe/