This easy homemade cherry pie is a true classic! With a buttery crust and sweet, juicy cherry filling, it’s a treat that everyone will love. Perfect for any dessert table!
When I make this pie, I can’t help but sneak little tastes while it bakes. The smell is just too good! Serve it warm with a scoop of ice cream for extra goodness! 🍒
Key Ingredients & Substitutions
Cherries: Fresh pitted cherries give the best flavor, but frozen cherries work great too! Just let them thaw and drain excess liquid before using. You could also use canned cherries; just reduce the sugar a little as they’re often sweetened.
Sugar: Granulated sugar is standard, but you can substitute with brown sugar for a deeper flavor or use a sugar alternative if you’re watching your intake. Just keep in mind that it might change the sweetness slightly.
Cornstarch: This thickens the filling beautifully! If you don’t have cornstarch, you can use all-purpose flour, but note that it may not thicken as much, and you might get a slightly cloudy filling.
Pie Crust: Store-bought crusts are a huge time saver! If you prefer homemade, just use equal parts flour and butter, plus salt and water. I like using a mix of butter and shortening for a flakier crust.
How Do You Get a Perfectly Flaky Pie Crust?
A flaky crust is key to a great pie! Start by keeping all your ingredients, especially butter, cold. This helps create layers as the butter melts during baking, resulting in a nice flaky texture.
- Use a pastry cutter or your fingers to mix cold butter into flour until it resembles pea-sized crumbs.
- Add ice-cold water slowly, just enough for the dough to hold together without being sticky.
- Chill the dough for 30 minutes before rolling it out. This step helps relax the gluten and ensures a tender crust.
Easy Best Homemade Cherry Pie Recipe
Ingredients:
- 2 ½ cups fresh or frozen pitted cherries
- 1 cup granulated sugar
- ¼ cup cornstarch
- 1 tbsp lemon juice
- 1 tsp vanilla extract
- ½ tsp almond extract (optional, enhances cherry flavor)
- 1 tbsp unsalted butter, cut into small pieces
- 1 package refrigerated pie crusts (2 crusts) or homemade pie crust for a double crust pie
- 1 egg, beaten (for egg wash)
- 1 tbsp coarse sugar (optional, for topping)
How Much Time Will You Need?
This cherry pie takes about 20 minutes to prepare and then needs about 50-60 minutes to bake. After it comes out of the oven, let it cool for at least 2 hours so that the filling can set properly. In total, you should plan for about 3 hours if you include cooling time before serving!
Step-by-Step Instructions:
1. Preheat the Oven:
First, preheat your oven to 425°F (220°C). This ensures that your pie starts baking at the right temperature for a perfect flaky crust.
2. Prepare the Cherry Filling:
In a large bowl, combine the pitted cherries, granulated sugar, cornstarch, lemon juice, vanilla extract, and almond extract (if you’re using it). Stir everything together until the cherries are well-coated and the sugar and cornstarch are evenly distributed.
3. Prepare the Pie Crust:
Roll out one of your pie crusts and fit it gently into a 9-inch pie plate, making sure to press it firmly against the bottom and sides. This will be the base for your cherry filling.
4. Fill the Pie:
Pour the cherry filling into the prepared pie crust, ensuring it’s evenly distributed. Dot the cherry filling with small pieces of butter to add a nice richness to the pie.
5. Add the Top Crust:
Roll out the second pie crust and place it over the filled pie. Trim any excess dough from the edges and crimp the edges together to seal the pie securely. Don’t forget to cut several small slits in the top crust to allow steam to escape during baking!
6. Brush and Bake:
Brush the top crust with the beaten egg to give it that beautiful golden color when baked. If you want, sprinkle coarse sugar on top for a little extra sweetness and crunch. Place the pie on a baking sheet to catch any spills and bake in the preheated oven for 15 minutes.
7. Lower the Temperature:
After 15 minutes, reduce the oven temperature to 350°F (175°C) and continue baking for an additional 35-45 minutes, or until the crust is golden brown and the cherry filling is bubbling.
8. Cool and Serve:
Once done, remove the pie from the oven and let it cool on a wire rack for at least 2 hours. This cooling period allows the filling to set properly. Once it’s cooled, serve your delicious cherry pie warm or at room temperature, and if you like, add a scoop of vanilla ice cream on the side!
Enjoy your fresh, juicy cherry pie! It’s sure to be a hit at any gathering!
FAQ for Easy Best Homemade Cherry Pie Recipe
Can I Use Frozen Cherries Instead of Fresh Ones?
Absolutely! Frozen cherries work just fine. Just be sure to thaw them and drain any excess liquid before adding them to the filling. This helps prevent a watery pie.
How Can I Make the Pie Crust Ahead of Time?
You can prepare the pie crust pieces in advance! Wrap the uncooked pie dough tightly in plastic wrap and refrigerate it for up to 2 days or freeze it for up to 3 months. When you’re ready to use it, simply thaw if frozen and roll it out as needed.
How Should I Store Leftover Cherry Pie?
Store any leftovers in an airtight container in the fridge. The pie will stay fresh for about 3-4 days. To reheat, simply warm individual slices in the microwave or place them back in the oven for a few minutes at 350°F (175°C).
Can I Make This Pie with Other Fruits?
Of course! This recipe works well with other fruits like blueberries, peaches, or a mix of berries. Just adjust the sugar based on the sweetness of the fruit you choose.
