Best Homemade Cherry Pie
- PREP 30min
- COOK 60min
- TOTAL 1hrs 30min
My favorite cherry pie recipe is easy! You need a little patience when pitting the cherries, but I promise it’s worth it. You can use sweet cherries, sour cherries, or a combination of both. Don’t skip cooking this pie, as this is what helps your filling to set properly. A slice of this pie is wonderful with a scoop of vanilla ice cream or freshly whipped cream.
You Will Need
1 (9-inch) double-crust homemade butter pie crust
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
1 egg yolk
1 tablespoon heavy cream
Directions
1Roll out the bottom crust: Roll out half of the pie dough to fit a 9-inch pie dish. To prevent sticking, sprinkle flour on your work surface and rolling pin. Roll from the center outwards for even thickness, lifting and rotating the dough by a quarter turn as you go. Check the size by inverting the pie dish over the dough (it should be 1 ½ to 2 inches larger).
2Add the crust to the pie dish: Carefully place the dough into the pie dish without stretching it, and trim the edges to within 1 inch of the dish. Place in the refrigerator until needed.
3Roll out the top crust: Roll out the second half of the dough to a similar size as before and transfer it to a large parchment-lined baking sheet. Keep the second sheet of pie dough in the refrigerator until needed.
4Prepare the oven: Position an oven rack towards the center of the oven. Preheat the oven to 400°F (200°C). Set aside a baking sheet and line it with foil or parchment paper (you will bake the pie on this).
5Prepare cherries: Pit the cherries and cut them in half. Then, cut half of the mixture into quarters (the variation of sizes makes a better filling).
6Make the filling: Add pitted cherries to a large bowl, then add the sugar, cornstarch, vanilla extract, almond extract, lemon juice, and salt. Gently toss to combine. Set aside.
7Assemble the pie: Spoon the filling into the prepared pie crust, but leave most of the liquid pooled at the bottom of the bowl (it makes the pie soggy). Scatter the little squares of cold butter over the filling.
8Add top crust and crimp: Carefully place the top round of dough over the filling. Fold the overhanging dough underneath itself, forming a thick rim. Press it together or crimp it with your fingers (or use a fork).
9Add the egg wash: Whisk the egg yolk and cream to create an egg wash, then brush it over the crust. Sprinkle with extra sugar and refrigerate the pie for 10 minutes before baking.
10Bake the pie: Use a sharp knife to cut a few slits in the top of the crust to allow steam to vent. Place the pie on the hot baking sheet and bake for 20 minutes. After 20 minutes, reduce the oven temperature to 350°F (177°C) and continue baking for another 35 to 45 minutes. Take the pie out when the crust is golden brown and the filling is bubbling enthusiastically.
11If you notice the crust edges browning too quickly, cover them with aluminum foil and continue baking until the pie is fully cooked.
12Cool the baked pie: Cool the pie without slicing it for at least 2 hours, preferably longer. Keep in mind that the pie filling does not fully thicken until it is completely cooled. Waiting to cut into the pie until it’s cool will prevent a soggy slice.
Adam and Joanne's Tips
- Storing: Cherry pie lasts up to 2 days, covered on the counter at room temperature or in the fridge for up to 5 days. For the best results, wrap the pie with plastic wrap or store it in an airtight container. You can also freeze for up to 3 months, but make sure it is wrapped tightly in plastic wrap and aluminum foil. Thaw overnight in the fridge.
- Cherries: I prefer this pie with fresh cherries. If you use frozen cherries, thaw them first and drain off extra liquid. I highly recommend using fresh cherries, but you can use 4 cups of canned or bottled cherries, drained, with about ⅓ cup of cherry juice reserved for adding to the cherry filling.
- No cherry pitter: Push the pit out with the blunt end of a chopstick, or press the cherry down onto a piping tip.
- Sugar: Feel free to add more sugar if your cherries are more tart. Use ⅔ cup (135g)for sweet cherries), and increase to ¾ cup (150g) or more for tart or sour cherries.
- Thicker filling: As written, our cherry pie filling is slightly loose (I love it this way). For a thicker filling, use a slotted spoon when adding the cherries to the pie crust, allowing excess liquid to remain in the bowl. Next, pour the leftover liquid into a small saucepan and cook over low heat for 3 to 4 minutes until reduced. Cool for 5 minutes, then pour over the cherries in your pie. Give them a gentle toss, then add the top crust and bake as directed in the recipe.
- Add a lattice crust: See how to lattice pie crust, or see our apple pie recipe that has a lattice crust on top.
- The nutrition facts provided below are estimates.