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Cherry Pie

🍒 Best Homemade Cherry Pie Recipe

This Best Homemade Cherry Pie is a classic dessert featuring juicy, sweet-tart cherries encased in a buttery, flaky crust. Whether you’re using fresh or frozen cherries, the thick, jammy filling and golden crust make it a perfect treat for any season — especially summer. With a little patience and fresh ingredients, you’ll have a pie that rivals any bakery!
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Prep Time 45 minutes
Cook Time 45 minutes
Servings: 8 servings
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Filling:
  • 4 cups fresh or frozen tart cherries pitted
  • 1 cup granulated sugar
  • 1/4 cup cornstarch
  • 1/8 tsp almond extract optional but recommended
  • 1/2 tsp vanilla extract
  • 1 tbsp lemon juice
  • 1 tbsp butter to dot
For the Pie Crust (or use store-bought):
  • 2 1/2 cups all-purpose flour
  • 1 tsp salt
  • 1 cup 2 sticks cold unsalted butter, cut into cubes
  • 6 –8 tbsp ice water
For Finishing:
  • 1 egg for egg wash
  • 1 tbsp milk

Method
 

Make the Pie Dough (if homemade):
  1. Combine flour and salt.
  2. Cut in cold butter with a pastry cutter or fork until it resembles coarse crumbs.
  3. Add ice water 1 tbsp at a time until dough holds together.
  4. Divide into 2 discs, wrap in plastic, and chill for at least 1 hour.
Prepare the Cherry Filling:
  1. In a saucepan over medium heat, combine cherries, sugar, lemon juice, and cornstarch.
  2. Cook until thick and bubbly (8–10 min), stirring constantly.
  3. Remove from heat, stir in vanilla and almond extract, and let cool slightly.
Assemble the Pie:
  1. Roll out one dough disc and place into a 9-inch pie pan.
  2. Pour in cherry filling and dot with butter.
  3. Roll out second dough disc and place over filling (full crust or lattice style).
  4. Crimp edges and cut vents if using a full top crust.
  5. Brush with egg wash (egg + milk) and sprinkle with sugar.
Bake:
  1. Preheat oven to 400°F (200°C).
  2. Bake for 45–55 minutes or until crust is golden and filling is bubbling.
  3. Cover edges with foil if they brown too quickly.
Cool:
  1. Let pie cool completely (2–3 hours) for the filling to set.

Notes

💡 Helpful Tips
Use tart cherries if possible — they balance the sweetness perfectly.
Frozen cherries work well; no need to thaw, just cook longer.
Almond extract adds depth and complements cherries beautifully.
Chill your dough for a flaky crust.
Protect the crust edges with foil or a pie shield to avoid burning.