Nothing quite beats the comforting, nostalgic joy of biting into a freshly baked Cherry Pie Recipe that bursts with sweet-tart cherries enveloped in a tender, flaky crust. This classic dessert is a beloved staple that brings warmth to any table and is always a crowd-pleaser, whether it’s a holiday gathering or a simple family dinner. With just a handful of simple ingredients and a little love, this Cherry Pie Recipe transforms humble pantry staples into an irresistible masterpiece bursting with vibrant flavor and that perfect balance of sweetness and tanginess.
Ingredients You’ll Need
Each ingredient in this Cherry Pie Recipe plays a crucial role, combining to create a flawless balance of texture, flavor, and color from the buttery crust to the luscious cherry filling. These simple essentials prove that transformative desserts start with humble beginnings.
- All-purpose flour: The foundation of the pie crust, giving it structure and that delightful flaky texture.
- Salt: Enhances all the flavors, from the crust to the cherry filling, balancing sweetness perfectly.
- Sugar (for crust and filling): Adds just the right amount of sweetness, enhancing the cherries’ natural tartness.
- Unsalted butter: Cold and cubed, it ensures the crust turns flaky and rich without overwhelming the fruit.
- Ice water: Keeps the dough cool and easy to work with, helping to maintain that tender, crumbly crust.
- Fresh or frozen cherries: The star of this Cherry Pie Recipe, bursting with juicy sweetness and vibrant color.
- Cornstarch: Thickens the cherry filling to a luscious, spoonable consistency.
- Lemon juice: Adds a subtle brightness that lifts and balances the cherries’ flavor.
- Almond extract (optional): A tiny hint of this adds an irresistible nutty aroma and depth.
- Vanilla extract: Rounds out the filling with warmth and complexity.
- Heavy cream or milk: For brushing the crust, giving it a beautiful golden finish when baked.
- Coarse sugar: Sprinkled on top for an extra touch of sparkle and crunch.
How to Make Cherry Pie Recipe
Step 1: Make the Pie Crust
Start by combining the flour, salt, and sugar in a large bowl. Adding the cold cubed butter slowly, use a pastry cutter or your fingers to break it down until it looks like coarse crumbs. This is crucial for that tender, flaky texture you crave in the crust.
Step 2: Bring the Dough Together
Slowly drizzle in the ice water, one tablespoon at a time, mixing gently with a fork. The dough should start to hold together without getting sticky. Overworking at this stage can make the crust tough, so be gentle and patient.
Step 3: Chill the Dough
Divide your dough into two discs, wrap them tightly in plastic wrap, and pop them in the fridge for at least 30 minutes. This chilling step relaxes the gluten and keeps the butter cold, which is what guarantees your perfect crust.
Step 4: Prepare the Cherry Filling
While the dough chills, combine cherries, sugar, cornstarch, lemon juice, almond and vanilla extracts, and a pinch of salt in a saucepan. Cook this over medium heat, stirring constantly, until the cherries release their juices and the mixture thickens beautifully. It’s like magic as the bright red filling turns glossy and thick.
Step 5: Assemble the Pie
Roll out one dough disc on a floured surface to fit your 9-inch pie dish. Gently press it into place, then pour in the luscious cherry filling and spread it evenly. Whether you opt for a classic lattice on top or a full crust with steam holes, this is your pie’s crowning moment.
Step 6: Finish and Bake
Brush the crust with cream or milk, sprinkle coarse sugar for added sparkle, and bake at 375°F (190°C) for about 45 to 55 minutes until the crust is gorgeously golden and the filling bubbles through. Don’t forget to shield the edges with foil if they brown too fast so every bite is perfect.
Step 7: Cool Before Serving
Patience pays off here! Let the pie cool for at least two hours to allow the filling to set, ensuring slices come out clean and beautifully formed. The wait is so worth it.
How to Serve Cherry Pie Recipe
Garnishes
A simple scoop of vanilla ice cream or a dollop of freshly whipped cream on top takes this Cherry Pie Recipe over the moon. A sprinkle of toasted almond slices can also add a nice crunch and complement the subtle almond extract in the filling.
Side Dishes
Pairing this pie with a hot cup of coffee or a glass of cold milk keeps things classic. For grown-ups, a light dessert wine or sparkling rosé beautifully balances the tartness of the cherries.
Creative Ways to Present
Serve your cherry pie warm with a drizzle of warm chocolate sauce or a scatter of fresh cherries and mint leaves for a stunning presentation. Turning slices into mini hand pies or tarts is a fun, portable option for picnics or parties that’ll impress your guests.
Make Ahead and Storage
Storing Leftovers
Once cooled, cover the pie tightly with plastic wrap or foil and store it in the refrigerator. It stays fresh for up to four days, making it perfect for savoring a slice or two later without losing its charm.
Freezing
You can freeze an unbaked pie for up to two months. Wrap it securely in plastic wrap and foil, then thaw it overnight before baking. For baked pie, freezing is possible too, but expect a slight change in crust texture once defrosted.
Reheating
Warm leftover pie slices gently in a 350°F (175°C) oven for 10-15 minutes to revive the flaky crust and warm the filling. Avoid microwaving, as it can turn the crust soggy.
FAQs
Can I use frozen cherries for this Cherry Pie Recipe?
Absolutely! Frozen cherries work wonderfully and are super convenient when fresh cherries aren’t in season. Just be sure to thaw and drain any excess liquid before cooking the filling to avoid a watery pie.
What if I don’t have almond extract?
No worries at all. Almond extract is optional and just adds a little extra depth to the filling. You can skip it or replace it with an extra splash of vanilla extract without sacrificing flavor.
How do I prevent the crust edges from burning?
Cover the pie edges with aluminum foil or use a pie crust shield halfway through baking. This simple trick keeps your edges perfectly golden without getting too dark or burnt.
Can I make this pie ahead of time?
Yes! You can prepare the filling and dough separately and assemble the pie a day ahead. Just keep it wrapped in the fridge and bake it fresh for the best flaky crust and vibrant filling.
Why does the filling need to cool before assembling the pie?
Cooling the filling prevents the crust from getting soggy and helps the thickened mixture set properly, which makes for cleaner slices and a better overall texture in the finished Cherry Pie Recipe.
Final Thoughts
This Cherry Pie Recipe is a true celebration of simple, fresh ingredients coming together to create a dessert that feels like a warm hug from the inside out. Whether you’re baking for a special occasion or just treating yourself, this pie promises to deliver joy in every bite. So roll up your sleeves and bring a little sweetness to your kitchen—you won’t regret it!
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Cherry Pie Recipe
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Total Time: 3 hours 20 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This classic Cherry Pie recipe features a flaky homemade pie crust filled with a luscious, sweet-tart cherry filling. The filling is cooked on the stovetop with fresh or frozen cherries and thickened with cornstarch, then baked to golden perfection with a lattice or full crust top. Perfectly balanced with hints of almond and vanilla extracts, this cherry pie is an irresistible dessert for any occasion.
Ingredients
Pie Crust
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 tablespoon sugar
- 1 cup (2 sticks) unsalted butter, cold and cut into cubes
- 1/4 cup ice water (more if needed)
Cherry Filling
- 4 cups fresh or frozen cherries (pitted)
- 3/4 cup granulated sugar (adjust based on cherry sweetness)
- 2 tablespoons cornstarch
- 1 tablespoon lemon juice
- 1/4 teaspoon almond extract (optional)
- 1/4 teaspoon vanilla extract
- Pinch of salt
Topping
- 1 tablespoon heavy cream or milk
- 1 tablespoon coarse sugar (for sprinkling on top)
Instructions
- Make the Pie Crust: In a large bowl, mix the flour, salt, and sugar together. Add the cold, cubed butter and use a pastry cutter or your fingers to work the butter into the flour mixture until it resembles coarse crumbs.
- Add Ice Water: Gradually add ice water, one tablespoon at a time, mixing with a fork until the dough begins to come together. You may need more water depending on the humidity. Be careful not to overwork the dough.
- Chill Dough: Divide the dough into two equal portions, shape them into discs, and wrap them tightly in plastic wrap. Chill the dough in the refrigerator for at least 30 minutes before using.
- Prepare Cherry Filling: In a medium saucepan, combine the cherries, sugar, cornstarch, lemon juice, almond extract, vanilla extract, and a pinch of salt. Stir to combine.
- Cook Filling: Cook the mixture over medium heat, stirring constantly, until the cherries release their juices and the mixture thickens, about 5-7 minutes.
- Cool Filling: Once thickened, remove from heat and let it cool while you roll out the dough.
- Preheat Oven: Preheat the oven to 375°F (190°C).
- Roll Out Bottom Crust: Roll out one of the dough discs on a lightly floured surface into a circle that fits your 9-inch pie dish. Place the rolled dough into the pie dish, pressing it gently into the bottom and up the sides.
- Fill Pie: Pour the cooled cherry filling into the pie crust, spreading it out evenly.
- Prepare Top Crust: If you’re making a lattice crust, roll out the second dough disc and cut it into strips. Arrange the strips in a criss-cross pattern over the top of the pie. Trim the excess dough and crimp the edges together to seal the pie. If you’re using a full top crust, place the second dough disc over the filling, cut a few slits for steam to escape, and crimp the edges.
- Brush and Sugar Topping: Brush the top of the crust with heavy cream or milk, and sprinkle with coarse sugar.
- Bake: Place the pie on a baking sheet to catch any drips and bake it in the preheated oven for 45-55 minutes, or until the crust is golden brown and the filling is bubbling through the lattice.
- Protect Edges: If the edges of the crust start to brown too quickly, cover them with aluminum foil to prevent burning.
- Cool and Serve: Let the pie cool for at least 2 hours before slicing to allow the filling to set. Serve as is, or with a scoop of vanilla ice cream or a dollop of whipped cream.
Notes
- Use fresh or frozen cherries, but if using frozen, make sure to thaw and drain excess liquid to avoid a runny filling.
- Adjust the sugar amount based on the tartness of your cherries for perfect sweetness.
- Chilling the dough is essential for a flaky crust and easier handling.
- Cover pie edges with foil halfway through baking if they brown too quickly to prevent burning.
- Allow the pie to cool completely for at least 2 hours so the filling can fully set before slicing.
- Optional almond extract adds a nice depth of flavor but can be omitted if not available.
