Ultimate Homemade Cherry Pie
Learn how to make the perfect homemade cherry pie! With a flaky butter crust and sweet-tart cherry filling, this classic summer dessert is ideal for picnics and potlucks. This cherry pie recipe has easy-to-follow instructions, resulting in a delicious, crowd-pleasing pie.
Don’t forget to check out our other yummy cherry recipes like this mouthwatering Easy No Bake Cherry Cheesecake, luscious Cherry Cheesecake Ice Cream and crowd-pleasing Easy Cherry Holiday Squares.
There’s nothing quite like a homemade cherry pie to celebrate the flavors of summer. This classic summer dessert combines a flaky, buttery crust with a sweet-tart cherry filling that’s sure to delight your taste buds.
Hubby loves cherries, so I thought I’d make him a pie with his favorite summer fruit! My excellent daughter, who is quite a good baker, helped me make the crust while I handled the fruit filling. It was a great time to bake together, and we were happy to make it for our favorite man – my dear, lovely husband! Thankfully, he thoroughly enjoyed the pie – and that’s even without ice cream topping!
That’s how delicious this homemade cherry pie is—you don’t even need any ice cream or cream to enjoy it! In this post, we’ll walk you through how to make the perfect cherry pie from scratch, including tips for achieving a beautiful lattice top and a perfectly set filling.
Ingredients for the Perfect Cherry Pie
For the Pie Crust:
- 1 cup unsalted butter, cold
- 6-8 Tablespoons milk or ice water, add an extra tablespoon as needed, one at a time
- ¼ cup sugar
- 1 teaspoon salt
- 3 cups flour
For the Cherry Pie Filling:
- 4 cups sweet cherries, pitted
- ¾ cup sugar
- 3 tablespoons cornstarch
- 1 Tablespoon lemon juice
- ½ teaspoon almond extract
How to Make The Perfect Homemade Pie Crust
The foundation of any great pie is its crust. Our recipe combines butter, milk, sugar, salt, and flour to create a tender, flaky crust that beautifully complements the cherry filling.
Pro Tip: Keep your butter cold! This helps create those desirable flaky layers in your pie crust. To make the crust:
Combine flour, cold butter, sugar, salt, and milk in a medium bowl. Use a fork or pastry cutter to cut the butter into the mixture until crumbly.
Add more milk only if needed to help the dough come together. Divide the dough in half – one for the bottom crust and one for the lattice top.
How to Make the Sweet Cherry Pie Filling
While some recipes call for tart cherries, we’re using sweet cherries in this recipe for a more balanced flavor profile. The addition of lemon juice and almond extract enhances the natural cherry flavor. To prepare the filling:
Simmer pitted cherries in a large saucepan. Mix sugar, cornstarch, and lemon juice separately, then add to the cherries. Cook until thickened, then remove from the heat and add almond extract. Allow to cool before using.
Assembling Your Cherry Pie
Now comes the fun part – putting it all together!
Preheat your oven to 400°F (200°C). Pour the cooled cherry filling into your prepared bottom crust. With strips of the remaining crust, create a lattice top. Trim and crimp the edges to seal.
Baking Your Cherry Pie
Baking your pie properly ensures a golden-brown crust and a perfectly set filling.
Cover the edges with a pie shield or foil strips. Bake at 400°F (200°C) for 20 minutes. Reduce temperature to 350°F (180°C) and bake for an additional 30-35 minutes. Remove foil for the last 5 minutes to ensure even browning and finish with an egg wash. Allow your pie to cool completely before serving for the best texture and flavor.
Tips for the Perfect Cherry Pie
- Use fresh cherries when possible for the best flavor. If using frozen, thaw and drain them first.
- Don’t overmix your crust – this can lead to a tough texture.
- Chill your dough before rolling for easier handling.
- Use a pie shield to prevent over-browning of the crust edges.
Storing Your Cherry Pie
To keep your pie fresh, store it in the refrigerator for up to 3 days. Reheat slices in the oven for a fresh-baked taste.
Frequently Asked Questions (FAQs)
Can I use canned cherry pie filling instead?
While homemade filling tastes best, you can use canned filling in a pinch. Reduce the sugar in the recipe accordingly.
How do I prevent a soggy bottom crust?
Bake your pie on the lower rack of your oven and consider blind baking the bottom crust before adding the filling.
Can I freeze this cherry pie?
Yes! Wrap it tightly in plastic wrap and foil, and freeze for up to 3 months. Thaw in the refrigerator before serving.
What’s the best way to pit cherries?
A cherry pitter tool works best, but you can also use a straw or chopstick to remove the pits. Place each cherry on top of a bottle (like a soda bottle), then push down the straw or chopstick to remove the pits.
Can I make this pie with other fruits?
Absolutely! This recipe works well with other stone fruits like peaches or plums. Adjust sugar levels as needed.
There’s nothing quite like the satisfaction of pulling a homemade cherry pie out of the oven. The aroma of buttery crust and sweet cherries will fill your kitchen, making the effort well worth it. Whether you’re baking for a special occasion or just because,e this classic cherry pie recipe is sure to become a family favorite. Happy baking!
Homemade Cherry Pie
Ingredients
For the crust –
- 1 cup unsalted butter, cold and cubed
- 6-8 Tablespoons milk or ice water, add the extra tablespoon of liquid one at a time
- ¼ cup sugar
- 1 teaspoon salt
- 3 cups flour
For the pie filling –
- 4 cup sweet cherries, pitted
- ¾ cup sugar
- 3 tablespoons corn starch
- 1 Tablespoon lemon juice
- ½ teaspoon almond extract
Instructions
To make the Crust
By Hand:
- In a medium bowl, whisk together the flour, sugar, and salt until well combined. Cut the cold butter into ½-inch cubes, then use your hands or a pastry cutter to work the butter into the flour mixture until it forms coarse crumbs. Gradually add cold milk or ice water, kneading gently until the dough comes together. Add extra liquid one tablespoon at a time, if needed.
In a Food Processor:
- Combine the flour, sugar, and salt in the processor. Add cubed butter and pulse or process until crumbly. Slowly add milk or water through the spout, processing until the dough comes together.
Divide the Dough:
- Split the dough in half. Form one half into a disc, wrap in plastic, and refrigerate. Press the other half into the bottom and sides of a 9-inch pie pan, then chill while making the filling.
To make the Cherry Pie Filling
- Place the pitted cherries in a large saucepan and heat over medium until they start to simmer and the juices release. Stir continuously.
- In a separate bowl, combine the sugar and cornstarch. Add in the lemon juice. Pour this mixture into the cherries and mix thoroughly.
- Heat the cherry mix over low heat until it simmers, stirring often. The mixture will begin to thicken – continue to cook for another 1-2 minutes and then remove from the heat. Add the almond extract and give it a quick stir. Allow to cool before using.
- Preheat the oven to 400 F degrees.
- Pour the cherry pie filling into the prepared pie crust.
- To create the lattice – Remove the other pie crust from the fridge and roll out into a ⅛ inch thickness. Use a pizza cutter or sharp knife to create strips.
- Lay out half of the strips about 1 inch apart on a sheet of parchment or a lightly floured surface so they are vertically positioned.
- Fold up every other strip, leaving about an inch border. Lay another strip horizontally on top of the remaining crust pieces. Replace the flipped pieces back over the new piece.
- Flip up the alternating vertical pieces that were left down before. Lay another strip horizontally on top of the remaining crust pieces. Replace the flipped pieces back over the new piece. Repeat until all the strips have been used. Adjust as needed to situate the strips equally apart.
- Carefully transfer the lattice to the pie – using two hands, a bench scraper, etc. – and lay it loosely on top of the pie. Situate the lattice if needed.
- Trim the edges of the lattice to meet the bottom crust and crimp the edges together.
- Using a pie crust shield or strips of foil, cover the pie edges. Place the pie on a baking sheet. Bake in the preheated oven for 20 minutes.
- Lower the oven temperature to 350 F degrees and continue to bake for an additional 30-35 minutes. Remove the foil for the last 5 minutes and brush with an egg wash to develop a nice color on top.
- Allow to cool completely before serving.
Notes
Nutrition
Last updated on May 31st, 2025 at 07:25 pm
I honestly believe this is the most delicious cherry pie I’ve tasted or made! It is now our favorite summer pie, and we’d make it every cherry season!