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.
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.
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 of 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.
Nutrition
Calories: 320kcal
Love this recipe?Follow us at @Recipecs for more