What You’ll Love About This Recipe
This homemade cherry pie is a crowd-pleaser, with its flaky crust and sweet-tart filling that’s perfect for any occasion. You’ll love how simple it is to make, even if you’re new to baking.
- Juicy, flavorful filling—fresh or frozen cherries burst with natural sweetness, balanced by a hint of lemon zest.
- Buttery, golden crust—easy to handle and bakes up crisp, with layers that melt in your mouth.
- Versatile and forgiving—customize the sweetness or add spices like cinnamon to make it your own.
Recipe
Nothing beats the classic taste of a homemade cherry pie. With a flaky, buttery crust and a sweet-tart filling, this dessert is perfect for any occasion.
Ingredients
For the Pie Crust:
- 2 ½ cups all-purpose flour
- 1 teaspoon salt
- 1 cup unsalted butter, chilled and cubed
- 6-8 tablespoons ice water
For the Cherry Filling:
- 4 cups fresh or frozen cherries, pitted
- ¾ cup granulated sugar
- 3 tablespoons cornstarch
- 1 tablespoon lemon juice
- ½ teaspoon vanilla extract
- ¼ teaspoon almond extract (optional)
- 1 tablespoon unsalted butter, cut into small pieces
For the Egg Wash:
- 1 large egg
- 1 tablespoon water
Instructions
- Prepare the Pie Crust:
- In a large bowl, mix flour and salt. Cut in the chilled butter until the mixture resembles coarse crumbs.
- Gradually add ice water, 1 tablespoon at a time, until the dough comes together. Divide into two discs, wrap in plastic, and refrigerate for at least 1 hour.
- Make the Filling:
- In a saucepan, combine cherries, sugar, cornstarch, and lemon juice. Cook over medium heat, stirring until thickened (about 5-7 minutes). Remove from heat, stir in vanilla and almond extract. Let cool slightly.
- Assemble the Pie:
- Preheat oven to 375°F (190°C). Roll out one dough disc and fit it into a 9-inch pie dish. Trim edges.
- Pour the cherry filling into the crust and dot with butter.
- Roll out the second dough disc, cut into strips, and weave a lattice top. Crimp edges to seal.
- Bake:
- Brush the crust with egg wash (egg + water).
- Bake for 45-50 minutes, until golden brown. Let cool before serving.
Notes
- If using frozen cherries, do not thaw before cooking.
- For a deeper flavor, use a mix of sweet and tart cherries.
Equipment
- 9-inch pie dish
- Rolling pin
- Pastry cutter or fork
- Saucepan
Time
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 20 minutes (plus chilling)
Cuisine
American
Serving
8 slices
Nutrition
This homemade cherry pie is a delicious treat, but it’s important to be mindful of its nutritional content. Below is the breakdown per serving.
| Nutrient | Amount per Serving |
|---|---|
| Calories | 320 kcal |
| Total Fat | 12g |
| Saturated Fat | 5g |
| Cholesterol | 15mg |
| Sodium | 200mg |
| Total Carbs | 50g |
| Dietary Fiber | 2g |
| Sugars | 25g |
| Protein | 3g |
What To Serve With It
Nothing beats a slice of homemade cherry pie, but pairing it with ice cream takes it to the next level. I love trying different flavors, like vanilla, cinnamon, or even honeycomb, to see what works best. Whipped cream, either store-bought or homemade, adds a light, creamy touch that complements the pie perfectly.
Ice Cream Pairings
One of my favorite ways to enjoy cherry pie is with a scoop of ice cream—it’s like a match made in dessert heaven! Vanilla’s classic sweetness balances the tart cherries perfectly, but don’t stop there. Try rich chocolate for a decadent twist, or creamy caramel swirl for extra gooey goodness. If you’re feeling adventurous, a tangy raspberry sorbet adds a revitalizing contrast. My go-to? A scoop of almond or butter pecan—the nutty flavors complement the pie’s fruity filling so well. Just make sure the ice cream’s slightly softened so it melts into every bite. Trust me, it’s a game-changer!
Whipped Cream Options
When I think of cherry pie, I can’t help but imagine a fluffy dollop of whipped cream melting into every warm slice. Classic whipped cream is my go-to—just heavy cream, sugar, and vanilla, whipped until soft peaks form. For a twist, I’ll add a pinch of cinnamon or almond extract to match the pie’s flavor. Sometimes, I’ll use coconut cream for a dairy-free option, or fold in mascarpone for extra richness. If I’m feeling fancy, I’ll pipe it into pretty swirls. Honestly, it’s the cherry on top—or should I say, the cream on the pie!
