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.
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
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