Homemade Cherry Pie Recipe

Introduction

Did you know that a homemade cherry pie can contain up to 50% more antioxidants than store-bought versions, thanks to the use of fresh, unprocessed fruit? There’s a profound joy in creating this classic dessert from scratch, a process that transforms simple ingredients into a symphony of sweet-tart flavors encased in a flaky, buttery crust. This isn’t just another recipe; it’s a guide to mastering a timeless American tradition. Whether it’s for a summer picnic, a holiday table, or a simple weekend treat, a perfect homemade cherry pie is a testament to the baker’s care. The combination of plump, juicy cherries with hints of vanilla and almond extract creates a filling that is both vibrant and complex, while the golden, lattice-topped crust promises a satisfying crunch with every bite. Let’s dive in and create a dessert that’s as beautiful as it is delicious.

Ingredients List

For the Flaky Pie Crust (Double Crust):

• 2 ½ cups (315g) All-Purpose Flour: The foundation for a tender, structured crust. For a nuttier flavor, substitute with 1 cup whole wheat pastry flour and 1 ½ cups all-purpose.
• 1 teaspoon Salt: Enhances all the flavors and strengthens gluten slightly.
• 1 tablespoon Granulated Sugar: Just a touch for browning and a hint of sweetness.
• 1 cup (2 sticks / 226g) Unsalted Butter, very cold: Cut into ½-inch cubes. The key to flakiness! The cold butter creates steam pockets during baking. For a dairy-free version, use high-quality vegan butter sticks.
• 6-8 tablespoons Ice Water: Add just until the dough comes together. The sensory cue is when you can pinch the dough and it holds.

For the Cherry Filling:

• 6 cups (about 2 lbs / 900g) Fresh Cherries, pitted: Look for deep red, plump Bing or sweet-tart Montmorency cherries. You’ll love their jewel-like appearance. Substitution: 2 (24-oz) bags of frozen, pitted cherries (thawed and drained well). Avoid canned pie filling for the best texture.
• ¾ cup (150g) to 1 cup (200g) Granulated Sugar: Adjust based on cherry sweetness. Tart cherries need the full cup.
• ¼ cup (30g) Cornstarch: The ideal thickener for a clear, glossy filling that sets perfectly. Substitution: 5 tablespoons instant tapioca pearls or ⅓ cup flour (though flour creates a cloudier filling).
• 1 tablespoon Fresh Lemon Juice: Brightens the flavor and balances sweetness.
• 1 teaspoon Pure Vanilla Extract: Adds a warm, aromatic depth.
• ¼ teaspoon Pure Almond Extract: The secret weapon! It intensifies the cherry flavor phenomenally. Use sparingly.
• Pinch of Salt: To make all the flavors pop.
• 1 tablespoon Cold Butter, diced (for dotting): Adds richness to the filling.
• 1 Egg + 1 tablespoon Milk or Cream (for egg wash): For that professional, glossy golden-brown finish.
• Coarse Sugar (for sprinkling): Adds a delightful crunch and sparkle.

Timing

Step-by-Step Instructions

Step 1: Prepare the Crust

In a large bowl, whisk together the flour, salt, and sugar. Scatter the cubes of very cold butter over the flour. Using a pastry cutter, two forks, or your fingertips, work the butter into the flour until the mixture resembles coarse meal with some pea-sized butter pieces remaining—these are your future flakes! Drizzle 6 tablespoons of ice water over the mixture. Using a spatula, gently fold and press until the dough just begins to clump. Add more water, a tablespoon at a time, if needed. Turn the shaggy dough out onto a clean surface, divide it in half, and shape each half into a 1-inch thick disc. Wrap tightly in plastic wrap and refrigerate for at least 1 hour (or up to 2 days). This chill time is non-negotiable for easy rolling and to prevent shrinkage.

Step 2: Make the Filling

While the dough chills, pit your cherries. I find a cherry pitter saves time, but a chopstick or pastry tip works in a pinch. In a large bowl, combine the pitted cherries, sugar, cornstarch, lemon juice, vanilla extract, almond extract, and salt. Gently toss until the cherries are evenly coated and no dry cornstarch remains. Let this mixture sit for 15-20 minutes; you’ll see a lovely syrup begin to form. This maceration step draws out the juices so the thickener can work its magic.

Step 3: Assemble the Pie

On a lightly floured surface, roll out one disc of dough into a 12-inch circle. Carefully transfer it to a 9-inch pie plate, gently pressing it into the bottom and sides without stretching. Trim the overhang to about ½ inch. Spoon the cherry filling and all its juices into the crust, then dot the top with the tablespoon of diced cold butter. Roll out the second disc into another 12-inch circle. For a classic lattice, cut the dough into ¾-inch wide strips. Weave the strips over the filling, or simply place the whole circle on top, cut a few steam vents, and crimp the edges. Chill the assembled pie for 15 minutes while the oven preheats to 400°F (200°C).

Step 4: Bake to Perfection

Brush the top crust (not the edges) with the egg wash and sprinkle generously with coarse sugar. To prevent excessive browning, cover the pie crust edges with a pie shield or strips of foil. Place the pie on a baking sheet (to catch any drips) and bake for 20 minutes. Then, reduce the oven temperature to 375°F (190°C), remove the crust shield, and continue baking for 35-45 minutes, or until the crust is a deep golden brown and the filling is bubbling thickly through the vents or lattice. That bubbling is your sign the cornstarch has activated.

Step 5: Cool and Serve

This is the hardest part: let the pie cool completely on a wire rack for at least 4 hours. If you cut into it while warm, the filling will be runny. The wait allows the pectin and thickener to fully set, giving you clean, perfect slices.

Nutritional Information

Per serving (1/8 of the pie, approximate):

• Calories: ~420 kcal
• Total Fat: 18g
• Saturated Fat: 11g
• Carbohydrates: 63g
• Fiber: 3g
• Sugars: 35g
• Protein: 4g
• Vitamin C: 10% DV | Potassium: 8% DV

Healthier Alternatives

You can lighten up this homemade cherry pie without sacrificing the soul-satisfying flavor:

• Sugar Swap: Replace up to half the granulated sugar with a natural sweetener like coconut sugar or monk fruit blend. The flavor will be slightly deeper but equally delicious.
• Crust Upgrade: Use 1 cup of whole wheat pastry flour in the crust for added fiber and a nutty note. For a fat swap, replace half the butter with cold, unrefined coconut oil (solid state).
• Thickener Choice: Arrowroot powder can be used 1:1 for cornstarch for a slightly clearer filling, though it doesn’t hold as well for leftovers.
• Boost the Fruit: Add an extra cup of cherries and reduce the sugar by 2 tablespoons. The pie will be fruit-forward and slightly less sweet.

Serving Suggestions

• A La Mode: The classic. A scoop of high-quality vanilla bean ice cream melting over the warm pie is perfection.
• With Cream: A dollop of freshly whipped cream or a drizzle of cold heavy cream.
• Cheese Pairing: For a sophisticated twist, serve with a slice of sharp aged cheddar or creamy mascarpone.
• For Breakfast: Don’t judge—a small slice with a cup of black coffee is a glorious way to start the day.

Common Mistakes

• Using Warm Butter/Dough: This leads to a greasy, tough crust, not a flaky one. Keep everything cold.
• Overworking the Dough: Handle it as little as possible. Over-mixing develops gluten, making the crust tough.