Homemade cherry pie is about as classic as they come and this recipe is no exception! Absolutely delicious, this mouthwatering pie has a tart filling and flaky crust that is so tasty that you won’t be able to stop at just one slice!
I love a good, staple dessert and anything with cherries fills that requirement! Cherries are one of my favorite ways to add that a touch of tartness with a little bit of sweetness to my baking. So if you are a cherry lover like me, try out these brownies, cookies, or this delicious cake!
Why Is Cherry Pie the BEST?
Being such a classic, cherry pie is something that I saw growing up at every event. I had cherry pie at Thanksgiving, Christmas, and the Fourth of July. As a kid, the filling part of pies was my absolute favorite and this homemade cherry pie is absolutely no exception! Cherries are the best because when you make this pie, it has a sugary sweet filling that has JUST the right level of tartness. It makes my mouth water just thinking about it!
I am always intrigued by a pie recipe that uses real and fresh fruit. The filling for this is completely delightful. With its thick consistency in cherries that are slightly softened. This pie tastes incredible with a flakey homemade crust. I know that cherries are a summer fruit, but I make sure to have them around ALL year because they are something that I crave even in the dead of winter. You can also make this pie ahead of time and freeze it for that exact reason! After all, who doesn’t want the delicious taste of juicy cherries all year long??
Fresh Homemade Cherry Pie Ingredients
Like I said before, FRESH is the keyword to making this pie absolutely scrumptious. Plus it is so delicious that it will have your guests wondering if you spent all day in the kitchen! See the recipe card below for exact measurements.
- Pie Crust: You can make a Homemade crust or store bought pie crusts.
- Pitted Sour cherries: Fresh cherries will take this recipe to the next level but frozen cherries are also a delicious and easy choice!
- Sugar: Using some added sugar will help balance out the natural tartness of the cherries.
- Cornstarch: This ingredient is so important because it will be used to help thicken the filling.
- Almond extract: A delightfuly unexpected ingredient that takes this pie to the next level.
- Lemon Juice: You can use the lemon juice that you have on hand in your fridge or you can use juice from a fresh lemon. Whatever is easier!
- Butter: Use unsalted butter for the best flavor in this recipe.
- Egg yolk: You will use this to make an egg wash for your crust to get that amazing golden brown color.
- Water: Mix this with your egg yolk for your egg wash.
How to Make the Best Cherry Pie
Making a homemade cherry pie doesn’t need to feel complicated. In fact, this recipe is so delicious and great for a beginner! You will wonder why you haven’t been making pies more often in the first place. Follow these instructions for a fresh pie completely baked to perfection.
- Mix and cook: Add the pitted cherries, sugar and cornstarch to a medium saucepan. Cook over medium-low heat until the sugar dissolves and thickens, stirring constantly. Once nice and thick, remove from the heat and stir in almond extract, lemon juice and butter. Allow to cool completely.
- Pour and bake: Once the filling is cooled, preheat the oven to 400°. Press one pie crust in a 9 inch pie pan. Pour the filling in the pie crust and top with the second crust, crimping the edges together and making sure there is a vent for steam to escape. Mix the egg yolk and water together to make the egg wash. Brush the egg wash evenly over the top crust and bake for 45-50 minutes, until the filling is bubbling and the crust is nice and golden brown. Cool completely before serving.
Tips to Baking the Sweet Cherry Pie
Baking a pie doesn’t have to be complicated or stressful! In fact, follow these quick tips and your pie will go down as a favorite of your family and friends. This will become their most requested dessert after they taste it!!
- Cold pie crust: Whether you are using a store-bought or homemade crust, you will definitely want to implement this tip! To ensure that you are getting that perfectly flaky crust, make sure to chill your pie crust before filling it up and baking it. The butter in your pie crust will melt while baking. The butter will steam in the oven which causes the crust to separate into several flaky layers. This is exactly what will set your pie apart!
- Don’t use too much flour: When rolling out the dough, use as little flour as possible. The extra flour sticks to the dough and leaves you with a hard crust.
- Runny pie filling: If you open the oven and find that your pie filling hasn’t thickened up, it usually means that your pie hasn’t baked for long enough. Bake your pie until the filling is visibly bubbling through the vented pie.
Can I Make the Pie Ahead of Time?
The answer to this is a definite YES. The beauty of making pies is that you want to have them be completely cooled before serving anyways. If you allow yourself some time to make these a few hours or even a day ahead of time (just store the finished pie in the fridge until you need it), then you will save yourself a lot of stress and will have a beautiful pie ready at the drop of a hat!
How to Store Cherry Pie
The beauty of pies is that you can bake your pie ahead and store it for later! Or, if you are lucky and have some leftovers, here are some quick tips on how to store them!
- Refrigerator: Freshly baked cherry pie will keep in your fridge for 4-5 days. Just cover lightly with foil or plastic wrap or even an overturned bowl so you don’t ruin that beautiful crust!
- Freezer: Once your pie has cooled completely, place the entire pie (in the pie tin) in a large ziplock bag. Seal it completely and the pie can be kept frozen for up to 4 months.
- Reheat: If you want to serve your pie warm, thaw your pie at room temperature. Once thawed, bake in a preheated oven at 425 degrees for about 15 minutes or until completely warmed through.
Homemade Cherry Pie
- 2 Homemade or store bought pie crusts
- 4 Cups fresh or frozen sour cherries and their juice pitted
- 1 Cup granulated sugar
- 1/4 cup cornstarch
- ¼ teaspoon almond extract
- 1 Tablespoon lemon juice
- 2 Tablespoon unsalted butter
- 1 egg yolk
- 2 Tablespoon water
When the filling is cooled, preheat the oven to 400°. Press one pie crust in a 9-inch pie pan. Pour the filling in the pie crust and top with the second crust, crimping the edges together and making sure there is a vent for steam to escape. Mix the egg yolk and water together to make the egg wash. Brush the egg wash evenly over the top crust and bake for 45-50 minutes, until the filling is bubbling and the crust is nice and golden brown. Cool completely before serving.
The Recipe Critic