Cherry Pie Recipe

This homemade cherry pie recipe features a buttery flaky crust filled with fresh cherries, sugar, and a hint of cinnamon, baked until golden and bubbling. Perfect for summer desserts, holiday gatherings, and family celebrations, this classic cherry pie is best served with vanilla ice cream or whipped cream.

Ingredients

For the Filling

• 6 cups sweet cherries, pitted (about 2 ¼–2 ½ lbs)
• 1 Tbsp lemon juice
• ¾ cup sugar (use 1 cup if using sour cherries)
• 5 Tbsp cornstarch
• ½ tsp ground cinnamon
• 1 Tbsp unsalted butter, diced (for dotting the top)

For the Crust

• 1 recipe for double pie crust

For the Egg Wash

• 1 egg
• 1 Tbsp milk or water
• 1 Tbsp coarse sugar (for sprinkling)

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Instructions

1. Prepare the pie dough
   Make the double pie crust in advance and refrigerate for at least 1 hour before using. Position the oven rack in the lower third of the oven.
2. Mix the filling
   In a small bowl, whisk together sugar, cornstarch, and cinnamon. In a large bowl, toss pitted cherries with lemon juice. Sprinkle the sugar mixture over the cherries and stir until evenly coated.
3. Assemble the base
   Roll out one dough disk into a 13-inch circle. Transfer to a 9-inch deep pie dish, allowing edges to hang slightly over the sides. Fill with the cherry mixture, including juices, and dot the top with diced butter.
4. Make the lattice top
   Roll the second dough disk into a 12-inch circle. Slice into 10 strips, each about 1 inch wide. Arrange the strips in a lattice pattern over the filling. Tuck in any overhanging dough and crimp or pinch edges to seal. Refrigerate pie for 30 minutes (or freeze 15 minutes) while preheating the oven to 425°F.
5. Apply egg wash
   Whisk together the egg and milk (or water). Brush over the lattice and crust edges, then sprinkle with coarse sugar.
6. Bake
   Place the pie on the lower oven rack. Bake at 425°F for 25 minutes. Reduce oven temperature to 350°F, place foil on the bottom rack to catch drips, and bake another 35–40 minutes, until the crust is golden and juices bubble through the lattice for at least 5 minutes.
7. Cool and serve
   Let the pie cool at room temperature before slicing to allow the filling to set.

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Why You’ll Love This Recipe

• Classic homemade pie with a flaky crust and juicy filling.
• Works with both sweet and sour cherries.
• Perfect dessert for summer gatherings, holidays, or special occasions.

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Tips

• Chill the dough before rolling to make it easier to handle.
• Always bake the pie in the lower third of the oven for a crisp bottom crust.
• Let the pie cool completely so the filling sets and slices neatly.

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Variations and Substitutions

• Fruit swap: Use a mix of cherries and berries for a twist.
• Spices: Add a pinch of nutmeg or almond extract for extra flavor.
• Crust: Use a solid top crust with slits instead of a lattice if you prefer.
• Sugar: Adjust based on the sweetness of your cherries.

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FAQs

Can I use frozen cherries?
Yes, just thaw and drain them well before using to avoid excess liquid.

Why is my filling runny?
It likely needed more baking time to thicken. Make sure the juices bubble for at least 5 minutes.

Can I make it ahead?
Yes, cherry pie can be baked a day in advance. Store covered at room temperature.

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Serving Suggestions

• Serve warm or at room temperature.
• Add a scoop of vanilla ice cream or a dollop of whipped cream on top.
• Pair with hot coffee or iced tea for a classic finish.