The first time I made cherry pie I was eight, standing on a stool with sticky fingers and a fierce determination to press every single rim of the crust by hand. My grandmother watched from her baking chair, humming, letting me believe I invented patience. The kitchen smelled like sweet stone fruit and warm butter; the pie filled the house with that magnetically cozy red aroma that makes everybody wander in for a slice. This recipe grew from that messy, joyful afternoon—simple enough for a beginner, comforting enough for company, and forgiving when you get a little enthusiastic with the sugar. Come on in, let’s make one that makes the neighborhood curious.
Quick Facts
- Yield: Serves 8
- Prep Time: 35 minutes
- Cook Time: 50 minutes
- Total Time: 85 minutes
Why This Recipe is Awesome
This cherry pie hits the sweet spot between tart and sugary, with a buttery, flaky crust that crackles under your fork and a glossy, juicy filling that bubbles at the edges. It’s straightforward—no fancy equipment—and the smells while it bakes (warm cherries, caramelizing sugar, toasted butter) practically sell themselves. It’s so easy even your oven can’t mess it up, and every bite gives that classic balance: crisp edges, tender center, and a little bit of jammy, syrupy heaven.
Ingredients
For the Main Dish:
- For the crust (double crust):
- 2 1/2 cups all-purpose flour
- 1 tsp salt
- 1 tbsp granulated sugar
- 1 cup (2 sticks) cold unsalted butter, cubed
- 6–8 tbsp ice water
- For the filling:
- 4 cups fresh cherries, pitted (or 16 oz frozen, thawed and drained)
- 3/4 cup granulated sugar
- 1/3 cup brown sugar, packed
- 3 tbsp cornstarch
- 1 tbsp lemon juice
- 1/2 tsp almond extract (optional—adds a lovely depth)
- 1/4 tsp salt
- 1 tbsp unsalted butter, cut into small pats
- 1 large egg, beaten with 1 tbsp water for egg wash
For the Sauce / Garnish (if applicable):
- Vanilla ice cream or whipped cream to serve (optional but highly recommended)
How I Make It
Step 1:
Make the crust: combine 2 1/2 cups flour, 1 tsp salt, and 1 tbsp sugar in a bowl. Toss in the cold, cubed 1 cup butter. Use a pastry cutter or two knives to cut the butter until the mixture looks like coarse crumbs with pea-sized butter bits—those little chunks make the flakiness. Sprinkle ice water, one tablespoon at a time, and stir until the dough just holds together. Divide into two discs, wrap, and chill for at least 30 minutes if you have time; chilling keeps the butter cold and the crust flaky.
Step 2:
Prep the filling: pit 4 cups cherries (or use thawed frozen cherries). Toss them with 3/4 cup granulated sugar, 1/3 cup brown sugar, 3 tbsp cornstarch, 1 tbsp lemon juice, 1/4 tsp salt, and 1/2 tsp almond extract if using. The mixture should look glossy and slightly syrupy—cornstarch gives you that jammy body. Taste a piece of cherry quickly; adjust sugar if your fruit runs very tart.
Step 3:
Assemble the pie: roll one dough disc on a floured surface to about 12 inches for the bottom. Fit it into a 9-inch pie pan and press gently—don’t stretch the dough. Spoon the cherry filling into the shell, dot with the 1 tbsp butter. Roll out the second disc and either lattice it or lay it whole over the top; trim and crimp the edges to seal. Brush the top with the egg wash and sprinkle a little sugar for sparkle. You’ll hear the crust make a soft crackle while you crimp—music to my ears.
Step 4:
Bake on the middle rack at 375°F for about 50 minutes. Tent with foil if the edges brown too quickly. You’ll know it’s done when the crust turns a deep golden brown and the filling bubbles thickly through the vents—those bubbles should hiss gently and smell like caramelized fruit. If the center still looks glossy and runny, bake another 5–10 minutes. Let the pie rest at least 2 hours so the filling sets.
Step 5:
Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream. Slice with a sharp knife, wiping between cuts if the filling sticks. The first bite should give you a contrast: flaky, buttery crust, tart-sweet cherry, and that cold-sweet ice cream melting across it—pure comfort.
Pro Tips
- Use cold butter and keep your dough slightly shaggy—warm hands melt butter quickly, so chill your bowl or switch to a bench scraper if you get too warm.
- If cherries run watery, toss them with an extra 1 tbsp cornstarch and drain briefly before filling; too much liquid makes a soggy bottom.
- Freeze the pie on the baking sheet for 15 minutes before baking if the crust softens while assembling; a chilled pie holds shape and browns more evenly.
- Don’t skip the resting time—cutting hot pie turns the filling into a soup. Give it time to thicken and set.
Common Mistakes to Avoid
- Skipping preheating: Classic rookie move. It changes texture and bake time.
- Overmixing: Leads to dense or chewy results. Mix until just combined.
- Guessing cook time: Always use visual cues or a timer, not just vibes.
- Overcrowding pans: Give your food some breathing room to crisp properly.
Alternatives & Substitutions
- Swap cherries for a 50/50 mix of cherries and strawberries for a sweeter, jammy filling—expect a slightly softer set.
- Use maple syrup instead of some sugar for warm depth; reduce to 1/2 cup granulated sugar and 1/4 cup maple.
- For dairy-free, replace butter with a vegan butter or coconut oil (solid and cold). Expect a slightly different mouthfeel and a hint of coconut aroma.
- To make a gluten-free crust, use a 1:1 gluten-free flour blend and chill dough well; texture changes—crust may be a bit more crumbly.
Variations & Tips
- Add 1/2 tsp cinnamon or a pinch of ground ginger for a spiced cherry pie.
- Stir in 1/4 cup chopped dark chocolate for a cherry-chocolate twist—kids (and adults) love it.
- Make mini hand pies for portability; bake 18–22 minutes at 375°F.
- For a boozy version, macerate cherries with 1–2 tbsp bourbon or kirsch for 30 minutes before mixing with sugar.
- Try a streusel top instead of a second crust for a crunchy-sweet finish.
FAQ (Frequently Asked Questions)
- Can I make this ahead of time?
- Yes! You can assemble the unbaked pie, wrap it tightly, and refrigerate for up to 24 hours. Alternatively, freeze an assembled pie (uncooked) for up to 2 months; bake from frozen, adding 10–15 minutes to the bake time.
- Can I double the recipe?
- Sure thing. Use two pie pans or a larger dish; watch the bake time—larger pies may need an extra 10–15 minutes. Rotate pans halfway through if your oven bakes unevenly.
- Can I substitute butter with oil?
- Technically yes, but you’ll miss that buttery magic. Use 3/4 the amount of oil and expect a less flaky crust and slightly different flavor.
- How do I know it’s done?
- You’ll see a deep golden crust and bubbling filling that thickens into glossy, syrupy ribbons. Tap the crust; it should sound crisp. If bubbles still look very thin and watery, bake another 5–10 minutes.
- What if I don’t have ingredient X?
- Short on cornstarch? Use 2 tbsp tapioca starch or 1/4 cup flour (less clear finish). No fresh cherries? Use frozen, but thaw and drain well to avoid extra liquid.
How I Like to Serve It
I love this pie warm, straight from the oven, melting vanilla ice cream into the glossy cherries—perfect for a summer backyard dinner or a cozy autumn night. It shines at potlucks because people gravitate to the fruity smell first. Pair it with strong coffee after a big meal or with sparkling wine for a celebratory slice. It also freezes well for a sweet weeknight dessert rescue.
Notes
- Store leftover pie covered at room temperature up to 2 days, or refrigerate up to 5 days. Reheat a slice in a 350°F oven for 8–10 minutes to restore crispness.
- Safe cooking temps: not applicable here, but if you add meat to a savory pie elsewhere, follow USDA temps (e.g., 165°F for poultry).
Final Thoughts
Closing: Now go impress someone — or just yourself — with your homemade cherry pie masterpiece!