Here’s a timeless cherry pie that balances sweet-tart cherries with a tender, flaky crust. Whether you use fresh summer cherries or high-quality frozen fruit, this pie delivers glossy filling, whole fruit texture, and a buttery lattice top that makes it picture-perfect for holidays, potlucks, or a cozy dessert at home.
Ingredients
– 2 1/4 cups (about 450 g) fresh or frozen pitted cherries (if frozen, do not thaw)
– 3/4 to 1 cup granulated sugar (adjust for tartness)
– 1/4 cup cornstarch (or 3 tbsp tapioca starch)
– 1 tbsp lemon juice
– 1 tsp vanilla extract
– 1/4 tsp almond extract (optional)
– Pinch of salt
– 2 tbsp unsalted butter, cut into small pieces
– 1 egg + 1 tbsp water (egg wash)
– 2 prepared pie crusts (store-bought or homemade, enough for bottom and lattice/top)
– Optional: 1 tbsp turbinado sugar for sprinkling
Servings and Cooking Time
Servings: 8 slices (one 9-inch pie). Preparation time: 30–40 minutes. Cooking time: 45–55 minutes. Total time: about 1 hour 15 minutes.
Nutritional Value
Nutrition per serving (1 slice, ~1/8 pie — approx. 150 g): Calories 320, Total Fat 12 g, Saturated Fat 6 g, Cholesterol 45 mg, Sodium 120 mg, Total Carbohydrate 49 g, Dietary Fiber 2 g, Sugars 32 g, Protein 3 g. These values are estimates for one person (one slice).
Step-by-Step Cooking Process
– Preheat oven to 400°F (200°C) and place a baking sheet in the oven to catch drips.
– In a large bowl combine cherries, sugar, cornstarch, lemon juice, vanilla, almond extract, and a pinch of salt; toss until fruit is evenly coated.
– Roll out one pie crust and fit it into a 9-inch pie pan, pressing gently to remove air pockets.
– Pour the cherry filling into the crust and dot the surface with small pieces of butter.
– Roll the second crust and cut into 1-inch strips for a lattice, or leave whole for a top crust with vents.
– Weave the lattice over the cherries or place top crust and trim excess, crimping edges to seal.
– Brush the top crust or lattice with egg wash and sprinkle turbinado sugar if desired.
– Set the pie on the preheated baking sheet and bake at 400°F (200°C) for 15 minutes.
– Reduce oven to 375°F (190°C) and continue baking 30–40 minutes until the filling is bubbling and crust is golden.
– If edges brown too quickly, cover them with foil; let the pie cool at least 2 hours to set before slicing.
Alternative Ingredients
Cherries can be swapped for mixed berries or pie cherries; cornstarch can be replaced with tapioca starch or arrowroot (use slightly less). Use a gluten-free pie crust for GF needs or coconut sugar for lower glycemic index. Almond extract is optional — omit if nut-allergic.
Serving and Pairings
Serve warm or room temperature with vanilla ice cream, whipped cream, or a drizzle of heavy cream. Pair with coffee, black tea, or a light dessert wine like Moscato. Great alongside roasted poultry at a holiday table for contrast.
Storage and Reheating
Store cooled pie covered at room temperature up to 2 days, or refrigerate up to 4 days. To reheat, warm individual slices in a 325°F (160°C) oven for 10–12 minutes or microwave briefly. Pie freezes well: wrap whole or cut slices tightly and freeze up to 3 months; thaw overnight in fridge and reheat in oven.
Cooking Mistakes
- Overfilling the pie leads to excessive bubbling and leaking.
- Using too much thickener makes the filling gummy.
- Not venting the top crust prevents steam release and soggy filling.
- Baking at too high heat browns edges before filling sets.
- Skipping the cooling time causes runny slices.
Helpful Tips
- Use tart cherries or adjust sugar to taste for best balance.
- Coat the bottom crust with a thin layer of beaten egg white to prevent sogginess.
- Chill dough before rolling for flakier crust.
- Fold and chill dough scraps to make decorative cutouts for the top.
FAQs
Can I use frozen cherries for cherry pie?
Yes — frozen cherries work very well. Do not thaw them before mixing with sugar and thickener; using them frozen reduces excess juice. Account for slightly longer bake time and ensure the filling bubbles to activate the thickener.
How do I prevent a soggy bottom crust?
Blind-bake the bottom crust for 8–10 minutes or brush it with a thin layer of beaten egg white before adding filling. Also place the pie on a preheated baking sheet to help the bottom set faster.
What thickener is best for cherry pie filling?
Cornstarch is common and gives a glossy finish; tapioca starch yields a more translucent, slightly chewier filling. Use about 1/4 cup cornstarch for a 9-inch pie, or 3 tbsp quick tapioca.
How long should cherry pie cool before slicing?
Allow the pie to cool at least 2 hours at room temperature so the filling can set. Slicing too soon will produce loose, messy slices; patience yields clean, attractive portions.
Can I make cherry pie ahead of time?
Yes — you can assemble the pie and refrigerate (covered) for up to 24 hours before baking. Alternatively, bake and then reheat slices before serving. For longer storage freeze as instructed above.
Is it possible to reduce sugar without losing texture?
Reduce sugar modestly (about 1/4 cup) and taste; very low sugar may alter thickness and flavor. Using sweet cherries allows cutting back while maintaining a pleasant texture.
How do I get a shiny, golden lattice top?
Brush the crust with an egg wash (one beaten egg + 1 tbsp water) and sprinkle coarse sugar if desired. Bake until golden, rotating the pie if your oven browns unevenly.
Conclusion
A homemade cherry pie is an elegant, comforting dessert that showcases bright cherry flavor in a buttery, flaky crust. With a few technique tips — chilling dough, using the right thickener, and allowing cooling time — you’ll achieve glossy filling and perfect slices every time.
Cherry Pie
Ingredients
- 2 1/4 cups about 450 g fresh or frozen pitted cherries
- 3/4 to 1 cup granulated sugar
- 1/4 cup cornstarch or 3 tbsp tapioca starch
- 1 tbsp lemon juice
- 1 tsp vanilla extract
- 1/4 tsp almond extract optional
- Pinch of salt
- 2 tbsp unsalted butter cut into small pieces
- 1 egg + 1 tbsp water egg wash
- 2 prepared pie crusts enough for bottom and top or lattice
- Optional: 1 tbsp turbinado sugar for sprinkling
Instructions
- Preheat oven to 400°F (200°C) and place a baking sheet in the oven to catch drips.
- In a large bowl combine cherries, sugar, cornstarch, lemon juice, vanilla, almond extract (if using), and a pinch of salt; toss until fruit is evenly coated.
- Roll out one pie crust and fit it into a 9-inch pie pan, pressing gently to remove air pockets.
- Pour the cherry filling into the crust and dot the surface with small pieces of butter.
- Roll the second crust and cut into 1-inch strips for a lattice, or leave whole for a top crust with vents.
- Weave the lattice over the cherries or place top crust and trim excess, crimping edges to seal.
- Brush the top crust or lattice with egg wash and sprinkle turbinado sugar if desired.
- Set the pie on the preheated baking sheet and bake at 400°F (200°C) for 15 minutes.
- Reduce oven to 375°F (190°C) and continue baking 30–40 minutes until the filling is bubbling and crust is golden; cover edges with foil if they brown too quickly.
- Remove from oven and let cool at least 2 hours so the filling can set before slicing and serving.
Nutrition
