Classic Cherry Pie Recipe

Introduction to the Perfect Cherry Pie

Why Cherry Pie Is a Classic Favorite

Cherry pie is beloved for its bold, sweet-tart flavor and rustic look. Unlike spiced fruit pies, it lets the cherries shine, especially when fresh. Add a golden lattice crust and you’ve got a dessert that tastes as good as it looks. It’s simple, beautiful, and always hits the spot.

Key Ingredients That Make the Difference

The best cherry pie starts with fresh cherries, lemon juice, and just the right touch of almond extract. Cornstarch thickens the filling, while a buttery crust adds crisp texture. Using fresh ingredients—not canned—gives you full control over sweetness and consistency. For a bakery-style finish, brush the crust with egg wash and sprinkle with coarse sugar.

Choosing the Right Cherries for Your Cherry Pie Recipe

Sweet vs. Sour Cherries: Which One Is Best?

The kind of cherry you choose can make or break your pie. Sweet cherries, like Bing or Rainier, bring a mellow, rich flavor and deep red color. They’re great if you prefer a dessert that’s more sugary than tart. On the other hand, sour cherries like Montmorency or Morello pack a punch of acidity that balances beautifully with sugar. These tart cherries are often favored by bakers for their bold, classic pie taste.

If you’re after an authentic, old-school cherry pie flavor, go with sour cherries and slightly increase the sugar. Prefer something milder and more fruit-forward? Sweet cherries will do the trick—just keep an eye on the balance, and don’t skip the lemon juice.

Discover great ideas like using frozen tart cherries when fresh ones are out of season to enjoy cherry pie year-round.

Tips for Selecting Fresh, Juicy Cherries at the Market

Choosing the right cherries at the store or farmers market is essential. Look for cherries that are plump, firm, and deeply colored. Avoid soft or wrinkled ones, as they’re likely overripe or bruised. Darker cherries often mean richer flavor, especially for pies.

If you’re not baking right away, store cherries unwashed in the refrigerator. Rinse and pit them just before cooking to keep them fresh and juicy.

Classic Cherry Pie Recipe

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• Author: Jessica
• Total Time: 1 hour 45 minutes
• Yield: 8 servings

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Description

A classic homemade cherry pie recipe made with fresh cherries, a flaky double crust, and a rich, thick filling. Perfect for summer gatherings or traditional holiday desserts.

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Ingredients

4 cups fresh cherries (650g)

1⅓ cup granulated sugar (266g)

2 tablespoons fresh lemon juice (about 1 lemon)

5 tablespoons cornstarch (50g)

2 tablespoons butter, cubed

½ teaspoon almond extract

2 homemade pie crusts

1 egg + 1 tablespoon milk (egg wash)

Coarse sugar for topping

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Instructions

1. Pit and halve the cherries. Place in a medium pot with ½ cup sugar and lemon juice. Cook over medium heat, stirring frequently, until very juicy and simmering, about 10 minutes.

2. Whisk the remaining sugar and cornstarch together. Add to the cherry mixture and cook, stirring constantly, until thickened, about 3 minutes.

3. Remove from heat, add butter and almond extract. Stir until melted. Cool for at least 30 minutes.

4. Preheat oven to 425°F.

5. Roll out one pie crust into a 13-inch circle. Place into a 9-inch pie pan.

6. Pour the cherry filling into the pie crust.

7. Roll second crust into a 12-inch circle. Cut into strips and arrange in lattice pattern.

8. Trim and crimp edges. Brush crust with egg wash and sprinkle with coarse sugar.

9. Place pie on a rimmed baking sheet. Bake for 20 minutes.

10. Reduce oven temperature to 375°F. Continue baking for 30–40 minutes or until golden and bubbling.

11. Cool on a wire rack for at least 3 hours before slicing.

Notes

For extra red color, add a few drops of red food coloring to the filling.

Use sour cherries for a tangy version. Increase sugar and cornstarch as needed.

To prevent over-browning, shield crust edges with foil during baking.

Make filling ahead and refrigerate for up to 1 day. Bring to room temperature before baking.

Let the pie cool completely to allow the filling to set properly.

• Prep Time: 30 minutes
• Cook Time: 1 hour 15 minutes
• Category: Pie Recipes
• Method: Baking
• Cuisine: American

Prepping Your Cherries the Right Way

How to Pit and Prepare Cherries for Baking

Start by rinsing the cherries under cool water. Use a cherry pitter to remove the pits efficiently, or if you don’t have one, a sturdy straw or chopstick can do the job. Simply push it through the stem end to pop the pit out the bottom. Once pitted, slice the cherries in half to help release their juices during cooking and ensure even distribution in the filling.

You’ll need about 4 cups of halved, pitted cherries (roughly 650g) for this recipe. This amount gives you a thick, fruit-packed filling without overflowing your crust.

If you’re short on time, frozen cherries can work too. Just thaw and drain them first, then measure the same amount. Keep in mind that frozen cherries may be softer and release more moisture, so you might need a touch more cornstarch.

Cooking the Cherry Filling for the Perfect Texture

Place the halved cherries in a medium saucepan with ½ cup of sugar and 2 tablespoons of lemon juice. Simmer over medium heat, stirring frequently. After about 10 minutes, the cherries should be soft and the mixture should look juicy and vibrant.

In a separate bowl, whisk the remaining ⅔ cup sugar with 5 tablespoons of cornstarch until no lumps remain. Sprinkle this mixture into the pot and stir constantly. Within 2 to 3 minutes, the filling will thicken and bubble. Remove from heat.

Now, stir in the cubed butter and ½ teaspoon of almond extract. The butter adds richness while the extract enhances the cherry flavor. Let the filling cool for at least 30 minutes. This cooling step helps it set, making slicing cleaner after baking.

Want extra color? Add a few drops of red food coloring during cooking for that bright, bakery-style cherry pie look.

Mastering the Cherry Pie Filling

Balancing Sugar, Lemon Juice, and Almond Extract

The magic of a great cherry pie filling lies in achieving the right balance of sweet, tart, and aromatic notes. For this recipe, 1⅓ cups of sugar are divided—half used during the cherry simmering phase, and the rest whisked with cornstarch to thicken the mix. This two-step sugar method ensures both flavor and structure.

Fresh lemon juice brightens the filling, cutting through the sweetness and enhancing the cherries’ natural tartness. Just 2 tablespoons, about the juice of one lemon, add enough acidity without overpowering the flavor.

Almond extract, although used in small quantity (½ teaspoon), plays a big role. It gives the filling a gentle nutty warmth and depth that complements the cherries beautifully. It’s optional but highly recommended if you want that old-fashioned bakery flavor.

Thickening the Cherry Pie Filling Without Ruining Flavor

One of the biggest pie mistakes? Runny filling. Cornstarch is the key to avoiding this. In this recipe, you’ll use 5 tablespoons, which is just right for 4 cups of fresh cherries. It thickens as it cooks, then continues to firm up as the pie cools.

It’s important to let the mixture bubble once you add the cornstarch. Bubbling means the starch is activated and doing its job. After thickening, take the pot off the heat and stir in butter and almond extract. Let the mixture cool for at least 30 minutes, or up to a day in the fridge.

If you decide to use sour cherries or increase sugar for taste, remember this trick—add an extra teaspoon of cornstarch per ¼ cup of added sugar to maintain structure.

Homemade Pie Crust Essentials

The Best Dough Recipe for a Flaky Crust

The crust makes the first impression, so it needs to be golden, crisp, and just flaky enough to hold up against that juicy cherry filling. A homemade pie crust is ideal—it gives you full control over taste and texture.

To make a classic double pie crust, combine all-purpose flour, cold butter, a pinch of salt, and ice water. The key is to keep the butter cold and work quickly so the fat doesn’t melt before baking. This creates pockets of steam that make the crust beautifully flaky.

Once the dough is ready, divide it in half, flatten into discs, and chill for at least 30 minutes before rolling. One disc will line the pie pan, and the other will be used for the top crust or lattice.

Looking for inspiration? Try our flaky pie crust recipe that’s perfect for fruit pies like this cherry classic.

Rolling, Shaping, and Latticing Like a Pro

On a lightly floured surface, roll out the first dough disc into a 13-inch circle. Carefully transfer it to your 9-inch pie pan, pressing gently into the corners while allowing the edges to hang over slightly.

Next, spoon in the cherry filling—it should be room temperature to avoid melting the crust. Then roll out the second disc into a 12-inch circle and slice it into 1-inch-wide strips. Weave the strips into a lattice, alternating over and under, or simply lay them across the top in one direction if you prefer a simpler look.

Trim the excess dough, leaving about 1 inch around the edge. Tuck it under and crimp the edges however you like—pinched, fluted, or fork-pressed.

For a golden finish, brush the top crust with an egg wash made of 1 beaten egg and 1 tablespoon of milk. Sprinkle with coarse sugar for sparkle and crunch.

Baking Techniques for a Perfect Cherry Pie Recipe

Oven Temperature Management and Timing

Baking your cherry pie at the right temperature—and adjusting it correctly—is crucial for a golden crust and fully cooked filling. Start by preheating your oven to 425°F (218°C). Place your pie on a rimmed baking sheet to catch any bubbling juices that might escape during baking.

Bake the pie at this high heat for the first 20 minutes. This helps set the crust and lock in the filling. After that, reduce the oven temperature to 375°F (190°C) and continue baking for another 30 to 40 minutes. The goal is a deep golden brown crust and filling that bubbles up through the lattice top. Bubbling signals that the filling is thick and fully cooked.

Keep an eye on the pie throughout baking. If the edges start to brown too quickly, shield them with foil. This lets the center continue to bake evenly without burning the crust.

Don’t miss our oven temperature chart for pies and pastries to perfect every fruit-based dessert.

Tips to Avoid Burnt Crust and Undercooked Filling

No one wants a burnt crust or runny center. To prevent burning, always use foil to protect the edges after the first 20 minutes if they appear too dark. You can also use a pie crust shield, which fits around the edge and keeps it from overbaking.

To ensure the filling sets, resist the urge to remove the pie too early. Let it bake until the juices are bubbling across the entire surface. This ensures the cornstarch has fully activated and thickened the filling.

And here’s a pro tip—after baking, place the pie on a wire rack and let it cool for at least 3 hours. This is essential. It gives the filling time to settle, making slicing cleaner and more enjoyable.

Serving and Presentation Tips

How Long to Let a Cherry Pie Cool Before Slicing

Cooling your cherry pie is just as important as baking it. Once it’s out of the oven, resist the temptation to cut right in. Place the pie on a wire rack and let it cool completely—this usually takes 3 to 4 hours at room temperature.

Why wait? Because slicing too soon can cause the filling to spill out, no matter how well it’s thickened. Cooling allows the cornstarch to set and the juices to firm up, resulting in clean, picture-perfect slices every time.

If you’re short on time, you can place the pie in the fridge after it’s cooled for about an hour. But never cut it while it’s still warm from the oven—it won’t hold its shape.

Don’t miss our expert advice on how to serve fruit pies like a pro, from plating to pairing.

Garnishing and Pairing Ideas for Serving Cherry Pie

Cherry pie is a dessert that stands beautifully on its own, but with a few simple additions, you can make it even more memorable.

Here are some delicious pairing and garnish ideas:

Serve each slice on a dessert plate with one of the toppings above. Add a mint sprig for an extra decorative touch.

Variations and Twists on the Classic Cherry Pie Recipe

Sour Cherry Pie & Mini Pie Options

Want a bolder flavor? Use sour cherries instead of sweet. Just increase the sugar by ¼ cup and add 1 extra teaspoon of cornstarch to balance the tartness and juiciness. This gives your pie a tangy, traditional edge.

Looking for something portable? Try mini hand pies. Use the same filling, cut your dough into small rounds, fill, fold, and bake. They’re great for parties or on-the-go desserts.

Discover great ideas like our sour cherry hand pie tutorial to shake up your pie game.

Gluten-Free and Vegan Alternatives

Going gluten-free? Use a gluten-free flour mix or pre-made GF crust. Vegan? Swap the butter for plant-based margarine or coconut oil, and brush the crust with non-dairy milk and maple syrup instead of egg wash.

Storing, Freezing, and Reheating Tips

Best Practices to Keep Your Pie Fresh

Once your cherry pie has cooled completely, you can store it at room temperature for up to 2 days. Just cover it loosely with foil or plastic wrap to keep it from drying out. For longer storage, place it in the refrigerator. This keeps the crust crisp and the filling safe for up to 5 days.

To maintain texture, avoid storing it in a sealed container at room temp, which can make the crust soggy.

Learn more about pie storage methods to keep every slice as good as the first.

Freezing the Pie or Filling for Later Use

Want to make ahead? You’ve got two options:

1. Freeze the baked pie: Let it cool completely, then wrap it tightly in plastic wrap and a layer of foil. Freeze for up to 3 months. To serve, thaw in the fridge overnight and reheat at 350°F for 20–30 minutes until warmed through.
2. Freeze the filling only: After preparing and cooling the cherry filling, spoon it into a freezer-safe bag or container. Label and freeze for up to 3 months. Thaw in the fridge and bring to room temperature before using.

Storing, Freezing, and Reheating Tips

Keeping Your Cherry Pie Fresh

Store your cooled cherry pie at room temperature for up to 2 days, lightly covered. For longer storage, refrigerate it—this keeps the crust firm and the filling safe for up to 5 days.

Avoid sealed containers at room temp, which can make the crust soggy.

Check out our storage tips for homemade pies to keep flavors and textures intact.

Freezing Tips for Pie or Filling

You can freeze the whole pie or just the filling.

• To freeze the baked pie: Cool fully, wrap well in plastic and foil, and freeze up to 3 months. Reheat at 350°F for 25 minutes.
• To freeze filling: Cool it first, then store in a freezer-safe container for up to 3 months. Thaw before using.

Conclusion

Making a cherry pie from scratch isn’t just rewarding—it’s surprisingly simple when you have the right steps. From choosing the best cherries to preparing a buttery crust and mastering the perfect filling, this classic dessert is all about balance and technique. Whether you stick to the traditional recipe or try a twist with sour cherries or a vegan crust, you’ll end up with a pie that’s bursting with flavor and loved by all.

Let it cool, slice it clean, and serve it with a scoop of vanilla ice cream or a dollop of whipped cream. Cherry pie isn’t just a dessert—it’s a slice of comfort and tradition.

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