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Easy Homemade Cherry Pie Recipe 

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This homemade cherry pie is loaded with fresh, sweet-tart cherries in a thick, glossy filling tucked inside a buttery, flaky crust. It’s the kind of pie that disappears fast, so make sure you grab a slice first.

  • Total Time: 1 hour 20 minutes
  • Yield: 8 servings 1x

Ingredients

Units Scale

Cherry Filling

  • 4 cups fresh tart/sour cherries, pitted (or 4 cups frozen tart cherries, thawed and well-drained; or 2 cans tart cherries in water, drained and patted dry)
  • 3/4 cup granulated sugar (reduce to 1/2 cup if your cherries are very sweet)
  • 1/4 cup cornstarch
  • 1 tablespoon lemon juice
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon almond extract (optional but highly recommended)
  • 1 tablespoon butter, cut into small pieces

Double Pie Crust

  • 2 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 tablespoon granulated sugar
  • 1 cup (2 sticks) cold unsalted butter, cut into small cubes
  • 6-8 tablespoons ice water
  • 1 egg beaten with 1 tablespoon water (egg wash)
  • Coarse sugar for sprinkling

Shortcut: A store-bought refrigerated pie crust works great. The cherry filling is the star.

Instructions

  1. Preheat oven to 400°.
  2. Prepare your pie crust, divide it into two flat disks, wrap in plastic, and put in the refrigerator until the filling is made.
  3. If your cherries are fresh-picked, make sure to remove all the pits.
  4. Mix the cherries, sugar, lemon juice, cornstarch, vanilla, and almond extract. Set aside.
  5. Take out the pie crust and, as soon as able, start rolling out each half to fit in your pie pan.
  6. It may take a minute or so for the crust dough to take the chill off to start rolling, but do not let it get too warm or work too much.
  7. Put the first round pie crust in the bottom of your pie pan.
  8. Fill the crust that is in the pan with the filling.
  9. Take the butter and cut it into small pieces, and layer it on top of the filling.
  10. Take the second round pie crust and set it on the top of the filling.
  11. Now take the top and Bottom crust and fold under so that the crust is even around the pan. Then crimp the edge as you like. My mother used a fork, but my mother-in-law used two fingers and a thumb.
  12. Take the egg and put it in a small bowl; mix in the milk. Taking the pastry brush, brush the top of the pie.
  13. Take a sharp knife and cut slits in the top to vent the steam or make any decoration. I made a star shape.
  14. Sprinkle the top with sugar.
  15. I always place my pies on a baking sheet that is covered in aluminum foil. This way the pan is easy to clean up if the pie spills over, and it is easier to take the pie out of the oven when hot.
  16. Bake the pie at 400° for 20 minutes. Reduce the temperature to 375 and bake for 30 to 35 minutes. Make sure to watch the pie closely so that it does not get too overcooked on the top.
  17. Allow cooling so that the pie is not too runny. Letting it cool allows the cornstarch to thicken the filling. (I will admit this is very hard to do).

Notes

  • Sally suggests that you put the pie in the refrigerator before baking. This was new for me, but it was a great suggestion that I am going to follow from now on.
  • Cold butter is the secret to a flaky crust. If your kitchen is warm, pop the bowl in the freezer for 10 minutes before you start.
  • Taste the filling before it goes in the pie. Fresh cherries vary in sweetness, so adjust sugar up or down a few tablespoons.
  • The filling keeps setting as the pie cools. Don’t cut it too soon or it will be runny.

Find it online: https://www.craftingafamily.com/cherry-pie-recipe/

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