Homemade Cherry Pie Recipe

If there’s one classic dessert I crave as soon as cherries hit the farmer’s market, it’s Homemade Cherry Pie Recipe. This glorious pie is the real deal: a flaky, golden crust, juicy sweet-tart cherry filling, and that perfect sliceable texture. Whether you’re baking for a picnic or just want a taste of pure summer, this recipe is a labor of love that everyone will adore.

Ingredients You’ll Need

Every superstar pie begins with simple, honest ingredients. Here’s the cast that brings our Homemade Cherry Pie Recipe to life, each one adding its own special magic to the flavor, texture, or that deep ruby color everyone swoons over.

• Homemade Pie Crust or All Butter Pie Crust: The foundation of any stellar pie—a double crust means both top and bottom are extra flaky and rich. Homemade is truly worth it here!
• Fresh Cherries (4 1/2 cups, pitted and chopped): The star! Using a mix of halved and quartered cherries gives you the best texture and juiciness.
• Granulated Sugar (2/3 cup): Sweetens the tart cherries just right, but still keeps their bright flavor front and center.
• Cornstarch (1/4 cup): Thickens the filling as it cooks so you get perfect slices (no runny messes here!).
• Lemon Juice (1 tablespoon): Brightens the filling and balances out the sweetness.
• Pure Vanilla Extract (1 teaspoon): An essential cozy background note that brings depth.
• Almond Extract (1/4 teaspoon): Just a whisper adds aromatic magic and makes cherries taste even more cherry-like.
• Cold Unsalted Butter (1 tablespoon, cubed): Melts into the filling for extra silkiness and flavor.
• Egg Wash (1 egg + 1 tablespoon milk): Helps your crust bake up shiny and beautifully golden brown.
• Coarse Sugar (optional): A sprinkle on top gives it an irresistible crunch and sparkle.

Variations

The beauty of the Homemade Cherry Pie Recipe is how flexible it can be. You can personalize your pie to suit different cherries, flavor notes, or dietary preferences—here are some of my favorite little switches.

• Sour Cherry Swap: Use tart sour cherries for a classic, tangy pie. Just remember to increase the sugar slightly to balance the sourness.
• Frozen Cherries: No fresh cherries? Frozen cherries work perfectly. Just don’t thaw them—toss them straight into the filling and follow the same steps.
• Almond Crunch Crust: Add a tablespoon of finely ground almonds to your crust dough for subtle nuttiness that pairs delightfully with cherries.
• Gluten-Free Version: Substitute your favorite gluten-free pie crust and thicken with a gluten-free alternative like arrowroot or tapioca starch.

How to Make Homemade Cherry Pie Recipe

Step 1: Prepare and Chill Your Pie Crust

Start this journey by making your favorite double pie crust, whether it’s Homemade or All Butter. After mixing and forming into two discs, wrap tightly in plastic and chill for at least two hours. This step is the not-so-secret secret to those beautifully flaky layers!

Step 2: Mix the Cherry Filling

In a big mixing bowl, combine your pitted, chopped cherries with sugar, cornstarch, lemon juice, vanilla, and almond extract. Stir everything together gently until the cherries are evenly coated and glossy. Cover and chill while you roll out the dough, letting the flavors mingle and the juices start to release.

Step 3: Roll Out and Fill the Bottom Crust

On a floured surface, roll out one pastry disc until it’s about 12 inches across. Carefully ease the dough into your 9-inch pie dish, making sure it’s smooth and tucked into every nook. Now, using a slotted spoon, heap that cherry filling into the crust—leave the excess juices in the bowl for later!

Step 4: Reduce the Juices

Poor the reserved cherry juices into a small saucepan and cook on low, stirring, until slightly thickened (about 3–4 minutes). Let it cool for 5 minutes—they’ll be syrupy and extra flavorful! Pour this magic reduction gently over the cherries in your pie shell, and dot with cold butter cubes.

Step 5: Roll Out Top Crust and Create Your Lattice

Roll out the remaining dough into a big circle, then slice into wide and narrow strips. Weave them into a lattice over the pie, alternating under and over. When you finish, press edges to seal, trim any excess, and crimp or flute for those beautiful bakery-style edges.

Step 6: Add Finishing Touches

Brush your lattice and edges with the egg wash, and if you’re feeling fancy, sprinkle with coarse sugar for extra crunch. Chill the pie one last time for 20–30 minutes—this ensures it bakes up as picture-perfect as it tastes.

Step 7: Bake to Golden Perfection

Bake at 400°F for 20 minutes, then lower to 375°F and continue for 30–40 minutes until the crust glows golden brown and you see juices happily bubbling up. If your crust edges brown too fast, cover them with a pie shield for the last stretch of baking.

Step 8: Cool Before Slicing

Remove pie from the oven and let it cool on a rack for at least 3–4 hours. As tempting as it is to dive in, waiting helps the filling set, so your slices hold beautifully.

How to Serve Homemade Cherry Pie Recipe

Garnishes

Serve slices with a cloud of barely sweetened whipped cream, a scoop of classic vanilla ice cream, or a scatter of toasted almond slices to echo that gorgeous almond extract aroma. A dusting of powdered sugar gives a pretty finish when you’re feeling fancy!

Side Dishes

Homemade Cherry Pie Recipe shines as the grand finale, but it also plays well with a savory barbecue spread, fresh summer salads, or alongside coffee as a midday treat. It’s so beloved, you might even find yourself sneaking slices for breakfast (been there, loved that!).

Creative Ways to Present

Show off your beautiful lattice! Try individual mini pies for picnics, top with sugared cherries or fresh mint leaves, or cut the pie into fun shapes with a cookie cutter for party finger food. A mini pitcher of warm cherry sauce drizzled over each slice is next-level decadence.

Make Ahead and Storage

Storing Leftovers

Cover any leftover cherry pie tightly and refrigerate. It’ll stay fresh, juicy, and irresistible for up to 5 days (though, honestly, leftovers rarely last that long in my house!). The crust keeps its texture and the filling only gets better by the slice.

Freezing

Baked Homemade Cherry Pie Recipe freezes like a dream—wrap the cooled pie snugly in plastic plus foil, and freeze for up to 3 months. Thaw overnight in the fridge, then let sit at room temperature before serving for best texture.

Reheating

Reheat slices in the oven at 300°F (about 10–15 minutes) for as-good-as-fresh flavor and a revived, flaky crust. If you’re in a hurry, a quick zap in the microwave works, but the oven keeps every bite just right.

FAQs

Final Thoughts

This Homemade Cherry Pie Recipe turns even the simplest gathering into something unforgettable. Give it a try and share those gorgeous, jewel-toned slices with your favorite people—you’ll be the baker everyone talks about long after the last crumb is gone. Happy baking, friends!

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