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Cherry Pie

This homemade cherry pie is the perfect balance of sweet and tart, with a buttery, flaky crust and the best cherry pie filling made from fresh or frozen cherries. Whether you’re making a fresh cherry pie recipe for a holiday or just craving a classic cherry dessert, this easy recipe is sure to be a family favorite!
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Prep Time 30 minutes
Cook Time 50 minutes
Total Time 2 hours 30 minutes
Servings: 8 People
Ingredients Method Notes

Ingredients
  

For the Crust:
  • 2 ½ cups all-purpose flour
  • 1 cup unsalted butter cold and cubed
  • 1 tsp salt
  • 1 tbsp sugar
  • 6 tbsp ice water
For the Filling:
  • 4 cups fresh or frozen cherries pitted
  • ¾ cup sugar
  • 2 tbsp cornstarch
  • 1 tbsp lemon juice
  • 1 tsp vanilla extract
  • ½ tsp almond extract optional, but recommended
  • 1 tbsp butter cut into small pieces
For Topping:
  • 1 egg for egg wash
  • 1 tbsp sugar for sprinkling

Method
 

Make the Crust
  1. In a large bowl, mix flour, sugar, and salt.
  2. Cut in cold butter using a pastry cutter (or pulse in a food processor) until the mixture looks like coarse crumbs.
  3. Gradually add ice water, mixing until dough comes together.
  4. Divide into two discs, wrap in plastic wrap, and refrigerate for at least 1 hour.
Prepare the Filling
  1. In a saucepan over medium heat, combine cherries, sugar, cornstarch, lemon juice, vanilla, and almond extract.
  2. Stir constantly until the mixture thickens (about 5 minutes).
  3. Remove from heat and let cool.
Roll Out the Dough
  1. Preheat oven to 375°F (190°C).
  2. Roll out one dough disc and press into a 9-inch pie pan.
  3. Pour in cherry filling and dot with butter pieces.
Make the Top Crust
  1. Roll out the second dough disc. Either cut into strips for a lattice or place it whole on top, cutting slits for steam to escape.
  2. Brush with egg wash and sprinkle sugar on top.
Bake and Cool
  1. Bake for 45-50 minutes until golden brown and bubbly.
  2. Let cool for at least 1 hour before slicing (so the filling sets).

Notes

  • Room Temperature: Store covered for up to 2 days.
  • Refrigerator: Keep in an airtight container for up to 5 days.
  • Freezer: Wrap baked pie tightly in plastic wrap and freeze for up to 3 months. Thaw and reheat at 350°F (175°C) for 15 minutes.