Cherry Pie

Why You’ll Love This Recipe

I love how this pie celebrates fresh cherries in a buttery, flaky crust. The filling is vibrantly fruity with just enough thickener for a clean slice, and the double-crust top creates beautiful lattice or full coverage. It’s a crowd-pleaser for picnics, holidays, or a simple Sunday treat.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• One double pie crust (homemade or store-bought)

• 5 cups fresh cherries, pitted (or thawed frozen cherries)

• ½ cup sugar (adjust based on fruit sweetness)

• 3 tablespoons cornstarch

• ½ teaspoon almond extract (optional, but I love the flavor note)

• 1 tablespoon butter, cut into small pieces

Directions

1. Preheat oven to 425 °F.

2. Roll out one crust and fit it into a 9″ pie plate.

3. In a bowl, toss cherries with sugar, cornstarch, and almond extract until evenly coated.

4. Fill the crust with the cherry mixture, mounding slightly in the center, then dot with butter pieces.

5. Roll out the second crust, either lay it whole or cut into strips for a lattice top. Seal and crimp the edges.

6. Cut vents in a full top or weave lattice. Brush crust with an egg wash for a glossy finish and sprinkle lightly with sugar.

7. Bake at 425 °F for 15 minutes, then reduce heat to 375 °F and bake another 35–40 minutes, until crust is golden and filling is bubbling.

8. Cool on a wire rack at least 2 hours before slicing so the filling sets up nicely.

Servings and timing

• Servings: 8 slices

• Prep time: ~20 minutes (plus dough chilling if making from scratch)

• Cook time: ~50–55 minutes

• Total time: ~1 hour 10 minutes (plus cooling time)

Variations

• I swap in a bit of lime juice or zest for a bright citrus kick.

• For a deeper flavor, I use half sugar and half brown sugar.

• When I’m feeling indulgent, I add ½ cup white chocolate chips under the lattice top.

• To lighten it up, I use frozen cherries—just thaw and drain excess if needed.

Storage/reheating

I store this pie covered at room temperature for up to 2 days. After that, I refrigerate it to protect the fruit filling. To reheat, I warm slices in a 350 °F oven for about 10 minutes until the crust crisps—perfect with a scoop of vanilla ice cream.

FAQs

Can I use frozen cherries instead of fresh?

Yes! I thaw and drain them thoroughly first. Sometimes I need an extra tablespoon of cornstarch for a firmer filling.

Do I need almond extract?

It’s optional, but I find a splash enhances the cherry flavor beautifully. You can skip it without compromising taste.

How can I prevent a soggy bottom crust?

I bake the pie on a preheated baking sheet to increase bottom heat, and I always bake it on the lower rack.

Can I make this pie ahead of time?

Absolutely. I bake it fully, cool to room temperature, then cover and store. Reheat gently before serving for best texture.

Why let it cool before slicing?

Cooling allows the filling to thicken and ensures clean, beautiful slices without a runny center.

Conclusion

My Cherry Pie is a timeless dessert that brings joy with every bite—the perfect balance of sweet and tart inside a flaky all-butter crust. Whether celebrating or enjoying as a simple weekend treat, it always delivers warmth and smiles around the table.