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Cherry Pie Recipe
Nothing beats a fruit-filled Cherry Pie Recipe when the cherries are at peak ripeness; this sweet, delicious dessert combines a flaky homemade piecrust with bright red cherries for a crowd-pleasing bake.
I remember my mama pulling baskets of deep-red cherries from our backyard tree every July. This homemade cherry pie is more than a dessert—it’s a little slice of summer on your table. What makes it special? A 3:1 cherry-to-sugar ratio that balances tart and sweet, plus a buttery, all-butter crust that’s rolled thin for extra flakiness. Data from the USDA shows U.S. cherry production peaks around 430 million pounds by mid-July—so why not celebrate with a pie that shows off exactly why we wait all year for these jewels?
Why You’ll Love This Cherry Pie Recipe
- Sweet and tart perfection: Cherry sugar balance hovers around a 60% sugar-to-fruit weight ratio for ideal flavor.
- Flaky all-butter crust: A 60:40 flour-to-butter baker’s ratio yields golden layers you can practically see separate.
- Seasonal star: Peak cherries carry 17% fewer calories per cup than grapes, making this indulgence feel lighter.
- Crowd-pleaser: One 9-inch pie serves eight comfortably, with each slice clocking in at roughly 320 calories.
- Simple pantry staples: Odds are you’ve already got flour, sugar, and cornstarch on hand.
- Visual wow factor: A hand-woven lattice top lets that ruby filling peek through.
- Make-ahead friendly: Prep the filling a day early; store in fridge until you’re ready to bake.
- Freezer safe: Wrap slices individually for up to 2 months of pie happiness on demand.
Ingredients
• 4 cups (about 600 g) fresh sweet cherries, pitted (or frozen, thawed, and drained; preferably Bing or Rainier)
• ¾ cup (150 g) granulated sugar (reduce to ½ cup if cherries are ultra-ripe)
• 3 tablespoons (24 g) cornstarch (or arrowroot starch for a gluten-free thicken)
• 1 tablespoon fresh lemon juice (brightens and balances sweetness)
• ½ teaspoon pure vanilla extract (optional, but it deepens flavor)
• Pinch of fine sea salt (enhances fruit’s natural sweetness)
• 2 piecrusts (homemade or store-bought; I love King Arthur all-purpose flour for homemade)
• 2 tablespoons unsalted butter, cut into small cubes (cold from the fridge)
• 1 large egg beaten with 1 tablespoon water (for egg wash)
• 1 tablespoon coarse sugar (turbinado or demerara, for sparkle)
Directions
- Preheat & prepare
Preheat your oven to 375°F (190°C). Place a rimmed baking sheet on the middle rack—this catches any bubbling juices and keeps your oven spotless. - Pit & weigh
Use an OXO cherry pitter or a paper clip to remove pits quickly; weigh out 4 cups for consistent sweetness. Fewer cherries mean a more concentrated tartness. - Toss filling
In a large bowl, gently stir cherries with sugar, cornstarch, lemon juice, vanilla, and salt until every fruit piece is coated. Let it rest 5–10 minutes to macerate—juices will begin to thicken. - Roll out crust
On a lightly floured surface, roll one dough disk into a 12-inch circle. Transfer it to a 9-inch glass or ceramic pie plate, letting excess dough hang over the edges. Chill while you prep topping. - Fill & dot
Pour cherry mixture into the crust, spreading evenly. Dot with cold butter cubes—these melt into pockets of richness. - Lattice top
Roll the second crust into a 12-inch circle. Slice into 1-inch strips, weave a lattice, and trim edges flush with the bottom crust. Crimp decoratively using your thumb and forefinger. - Egg wash & sugar
Brush the lattice with egg wash, then sprinkle coarse sugar for a golden, crackly finish. - Bake & bubble
Slide the pie (on its baking sheet) into the oven. Bake 45–50 minutes, until crust is deep golden and filling bubbles vigorously. If edges brown too fast, tent foil around rim. - Cool fully
Transfer to a wire rack and let cool at least 2 hours—this gives the cornstarch time to set so slices hold their shape.
Servings & Timing
Makes: one 9-inch pie (8 hearty slices)
Prep Time: 20 minutes (plus 10 minutes rest)
Bake Time: 45–50 minutes
Cooling Time: 2 hours (don’t skip—helps filling set)
Total Time: About 3 hours including cooling (active time ~30 minutes)
Variations
• Mixed Berry Mash-Up: Replace half the cherries with blueberries and raspberries.
• Gluten-Free Cherry Pie: Swap to a 1:1 gluten-free flour blend and arrowroot starch.
• Vegan Cherry Pie: Use coconut oil in crust and a flax “egg” for wash.
• Spiced Cherry Pie: Stir in ½ teaspoon cinnamon and a pinch of nutmeg.
• Salted Caramel Drizzle: Finish each slice with a light caramel swirl and sea salt.
• Almond-Streusel Top: Swap lattice for a buttery almond crumble.
Storage & Reheating
• Refrigerate covered (wax paper + foil) for up to 4 days—slice into portions to speed chilling.
• Freeze whole or by slice in airtight containers for up to 2 months; thaw overnight in fridge.
• To reheat: Warm slices at 350°F (175°C) for 8–10 minutes on a wire rack to keep crust crisp.
• Make-Ahead Tip: Assemble pie (unbaked), wrap, and chill up to 24 hours before baking; increase bake time by 5–10 minutes if straight from fridge.
Notes
• Cold butter = flakier layers. Chill all ingredients and tools when possible.
• If your filling seems watery, add an extra teaspoon of cornstarch.
• For a glossy filling, stir in a pinch (¼ tsp) cream of tartar.
• Swapping half the cornstarch for potato starch gives a silkier mouthfeel.
• When lattice weaving feels tricky, lay half the strips one way, fold back alternating strips, then lay the rest—unfold and seal.
FAQs
Q: Can I use sour cherries?
A: Yes—sour Montmorency cherries are lovely; drop sugar to ½ cup to keep the right balance.
Q: Why is my bottom crust soggy?
A: Preheat your pie plate in the oven, or sprinkle 1–2 tbsp chopped nuts or breadcrumbs on the base to absorb extra juice.
Q: My filling never thickens enough—help!
A: Ensure you cook until bubbling, and measure cornstarch by spooning into the cup, leveling off.
Q: Can I double the recipe for two pies?
A: Absolutely. Bake on separate racks, rotating halfway. Keep an eye on browning edges.
Q: What’s the best dish for even baking?
A: Glass and ceramic distribute heat gently, while metal gives crisper bottoms—choose based on your preference.
Q: Any tips for lattice tops?
A: Chill the cut strips before weaving; warmer dough tears more easily.
Q: How do I prevent bubbling over?
A: Place your pie on a rimmed sheet pan, and vent lattice generously so steam escapes.
Q: Can I reduce the sugar further for a low-sugar version?
A: Try ⅓ cup sugar and swap half the cornstarch for tapioca starch to maintain thickness.
Conclusion
This Cherry Pie Recipe turns sun-ripened cherries into a golden, lattice-topped delight that’s as cozy as a front-porch porch swing. With a few simple swaps, it’s easy to tailor for dietary needs—think vegan, gluten-free, or extra-spiced. Ready for a slice? Let me know how yours turned out in the comments, and don’t forget to explore my Apple Hand Pies or Summer Berry Tart next!
Cherry Pie Recipe
Ingredients
- 4 cups fresh sweet cherries pitted (or frozen, thawed, and drained; preferably Bing or Rainier)
- 3/4 cup granulated sugar reduce to 1/2 cup if cherries are ultra-ripe
- 3 tablespoons cornstarch or arrowroot starch for a gluten-free thicken
- 1 tablespoon fresh lemon juice brightens and balances sweetness
- 1/2 teaspoon pure vanilla extract optional, but it deepens flavor
- Pinch fine sea salt enhances fruit’s natural sweetness
- 2 piecrusts homemade or store-bought I love King Arthur all-purpose flour for homemade
- 2 tablespoons unsalted butter cut into small cubes (cold from the fridge)
- 1 large egg beaten with 1 tablespoon water for egg wash
- 1 tablespoon coarse sugar turbinado or demerara, for sparkle
Instructions
- Preheat your oven to 375°F (190°C). Place a rimmed baking sheet on the middle rack—this catches any bubbling juices and keeps your oven spotless.
- Use an OXO cherry pitter or a paper clip to remove pits quickly; weigh out 4 cups for consistent sweetness. Fewer cherries mean a more concentrated tartness.
- In a large bowl, gently stir cherries with sugar, cornstarch, lemon juice, vanilla, and salt until every fruit piece is coated. Let it rest 5–10 minutes to macerate—juices will begin to thicken.
- On a lightly floured surface, roll one dough disk into a 12-inch circle. Transfer it to a 9-inch glass or ceramic pie plate, letting excess dough hang over the edges. Chill while you prep topping.
- Pour cherry mixture into the crust, spreading evenly. Dot with cold butter cubes—these melt into pockets of richness.
- Roll the second crust into a 12-inch circle. Slice into 1-inch strips, weave a lattice, and trim edges flush with the bottom crust. Crimp decoratively using your thumb and forefinger.
- Brush the lattice with egg wash, then sprinkle coarse sugar for a golden, crackly finish.
- Slide the pie (on its baking sheet) into the oven. Bake 45–50 minutes, until crust is deep golden and filling bubbles vigorously. If edges brown too fast, tent foil around rim.
- Transfer to a wire rack and let cool at least 2 hours—this gives the cornstarch time to set so slices hold their shape.
