Cherry pie is one of those desserts that instantly feels nostalgic. The flaky crust, the glossy cherry filling, and that balance of sweet and tart—it’s a classic that never fails to impress.
The first time I baked a homemade cherry pie, I was nervous about getting the filling just right. I didn’t want it too runny, but I also didn’t want it stiff or overly sweet.
Once I found the balance, though, I realized just how rewarding this pie is. It’s rustic, comforting, and the kind of dessert that turns a meal into a celebration.
Ingredients You’ll Need
For the crust:
- 2 ½ cups all-purpose flour
- 1 teaspoon salt
- 1 tablespoon sugar
- 1 cup (2 sticks) cold unsalted butter, cubed
- 6–8 tablespoons ice water
- 1 egg (for egg wash)
For the filling:
- 5 cups fresh or frozen pitted cherries
- 1 cup sugar (adjust based on tartness of cherries)
- 4 tablespoons cornstarch
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- ¼ teaspoon almond extract (optional, but highly recommended)
- 1 tablespoon butter, cut into small cubes
Choosing the Cherries
The type of cherries you use can change the character of the pie. Tart cherries (like Montmorency) are traditional and give that classic tangy flavor, but sweet cherries (like Bing) make a rich and juicy filling. If you’re using sweet cherries, you might want to cut back on the sugar a little. Frozen cherries also work beautifully—just thaw and drain them before baking.
The key is to use good-quality cherries that are firm, juicy, and full of flavor.
Making the Crust
A good cherry pie starts with a flaky crust. In a large bowl, whisk together the flour, salt, and sugar. Cut in the cold butter with a pastry cutter or your fingers until the mixture resembles coarse crumbs with pea-sized bits of butter.
Add the ice water one tablespoon at a time, mixing gently until the dough just comes together. Divide it into two discs, wrap in plastic wrap, and chill for at least an hour. This step ensures the crust will bake up tender and flaky.
Preparing the Filling
In a saucepan, combine the cherries, sugar, cornstarch, lemon juice, vanilla, and almond extract. Cook over medium heat, stirring often, until the mixture begins to thicken and bubble. This step sets the filling so it won’t run out of the pie once sliced.
Taste the filling as it cooks—if it needs more sweetness, add a little sugar; if it feels too sweet, an extra squeeze of lemon balances it. Once thickened, set it aside to cool slightly.
Assembling the Pie
Roll out one disc of chilled dough into a circle and fit it into a 9-inch pie dish. Pour in the cherry filling and dot the top with small cubes of butter.
Roll out the second disc of dough for the top crust. You can either cover the pie fully and cut a few slits for steam to escape, or create a lattice crust for that beautiful, rustic look. If you go with the lattice, cut strips of dough and weave them over the filling.
Brush the top crust with beaten egg and sprinkle with coarse sugar if desired. This gives the pie a golden, glossy finish.
Baking the Pie
Bake the pie in a preheated oven at 400°F for 20 minutes, then reduce the heat to 350°F and bake for another 35–40 minutes. The filling should bubble, and the crust should be golden brown.
If the edges of the crust start to brown too quickly, cover them with strips of foil or a pie shield.
Cooling and Serving
The hardest part of making cherry pie is waiting for it to cool. Let the pie rest at room temperature for at least 2–3 hours before slicing. This allows the filling to set so it doesn’t spill out when you cut into it.
Serve slices plain, with whipped cream, or with a scoop of vanilla ice cream for the ultimate treat.
Tips for the Best Cherry Pie
A few small details make all the difference. Always chill your crust dough before rolling—it keeps the butter cold, which creates those flaky layers. Pre-cooking the filling helps avoid runny pies. Adding almond extract is optional, but it enhances the cherry flavor beautifully.
Bake until the filling is bubbling, not just until the crust looks done—that bubbling means the cornstarch has fully activated. Finally, give the pie enough cooling time so the slices hold together.
Why You’ll Love This Recipe
This homemade cherry pie is everything a pie should be—flaky crust, juicy filling, and just the right balance of sweet and tart. It’s made with simple ingredients but delivers that “wow” factor on the table.
Whether you bake it for a holiday, a family gathering, or just because you’re craving pie, it’s one of those recipes that brings people together. Every bite tastes like comfort and celebration all at once.
