Cherry Pie Recipe

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Cherry Pie Recipe you’ll come back to every summer, with a sweet-tart filling and a crust that’s crisp, buttery, and sparkling with sugar. Shop the recipe here.

Prep Time2

Chilling Time3

Total Time5

Course: Dessert

Cuisine: American

Keyword: Cherry Pie Recipe

Servings: slices

Author: Chelsea Lords

Cost: $11.01

Equipment

Pie pan 9-inch

Ingredients

Cherry Pie Filling

5 cups fresh cherries pitted, see note 1
2/3 cup granulated sugar
1 large lemon (1-1/2 tablespoons juice)
1/8 teaspoon salt
1/4 cup cornstarch
2 tablespoons unsalted butter
1 teaspoon vanilla extract
1/8 teaspoon almond extract optional

Pie Crust

2 homemade pie crusts
1 large egg plus 1 tablespoon milk
2 tablespoons coarse sparkling sugar

US - Metric

Instructions

If possible, make the pie crusts the day before. Cold dough = better pie! Follow pie crust recipe and chill thoroughly.
Wash and fully dry the cherries. Remove stems and pits. Cut half of the cherries in half, and the rest into quarters. Add cherries to a medium pot with sugar and lemon juice. Cook, stirring occasionally, over medium heat for 3–5 minutes until juices are released. Use a slotted spoon to transfer cherries to a large bowl, leaving the juices in the pot on the stovetop.
In a separate small bowl, add the cornstarch. Remove 2 tablespoons of the hot cherry juice and whisk it into the cornstarch until smooth. Gradually pour the cornstarch mixture back into the pot with the remaining juice, whisking constantly to prevent lumps. Cook, whisking constantly, over medium heat, until thick and smooth, about 3-5 minutes. Pour over the cherries and gently toss to coat. Stir in butter until melted. Add vanilla and almond extract, if using. Refrigerate the filling while you roll out the pie crust. Filling should be cold before adding to the base crust.
Lightly grease a 9-inch pie pan with cooking spray. Roll out one chilled pie crust to a 12" circle. Fit into the pan and spoon in the cooled cherry filling. Preheat oven to 400°F. Roll out the second crust and cut into 1/2-inch strips. Arrange over the filling in a lattice pattern. Seal and crimp the edges as desired (see note 2).
Whisk egg and milk in a small bowl. Brush over the top crust, then sprinkle with coarse sugar. Bake at 400°F for 20 minutes. Lower oven to 375°F and bake an additional 30-40 minutes, or until the top is golden and juices bubble through the crust for at least 5 minutes. Check the pie after 30 minutes and cover the edges with a pie crust shield if browning too quickly.
Let the pie cool on a wire rack for at least 3-4 hours before slicing. The filling sets as it cools. Cutting too early will result in a runny pie. Once fully cooled, slice and serve, or cover and refrigerate to serve the next day.

Notes

Note 1: You’ll need about 1-½ pounds total. I like using half dark sweet cherries and half Rainier, but you can use all of one type if preferred. If using sour cherries, increase the sugar to ¾–1 cup, depending on how sweet you like it. Frozen cherries work too—halve or quarter them while still frozen, and follow the recipe as written. The bake time may be a bit longer.

Note 2: To make a lattice crust, cut the top pie dough into even strips about 1/2-inch wide. Lay half the strips across the pie in one direction, then gently fold back every other strip and weave the remaining strips over and under to create a crisscross pattern. Once the lattice is complete, trim any overhanging dough, then press the edges of the top and bottom crusts together to seal. Crimp the edges by pinching with your fingers or pressing down with a fork for a decorative finish.

Storage: Store any leftover cherry pie covered in the fridge for up to 5 days. To freeze, wrap the fully baked and cooled pie tightly and store it in the freezer for up to 3 months. When you're ready to enjoy it again, reheat individual slices in the oven or enjoy them cold straight from the fridge.

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