Best Cherry Pie

The Best Cherry Pie is a timeless, all-American dessert that pairs a golden, flaky crust with a luscious, tart-sweet cherry filling. Whether baked for a summer picnic, a holiday gathering, or a weekend treat, this pie delivers comforting, homemade goodness in every bite.

Why You’ll Love This Recipe

There is nothing quite like a homemade cherry pie, and this recipe ensures that you get the perfect balance of flavors and textures. The crust is buttery and crisp, while the filling is packed with juicy cherries that offer just the right amount of sweetness and tang. With its beautiful lattice top and ruby-red filling, this pie is not only delicious but also visually stunning. Whether served warm with a scoop of vanilla ice cream or chilled on its own, this cherry pie is always a crowd-pleaser.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• All-purpose flour
• Unsalted butter (cold and cubed)
• Salt
• Granulated sugar
• Ice water
• Fresh or frozen cherries (pitted)
• Cornstarch
• Lemon juice
• Almond extract (optional)
• Egg (for egg wash)

directions

1. In a large bowl, combine flour, salt, and sugar. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
2. Gradually add ice water, one tablespoon at a time, mixing until the dough comes together. Divide the dough into two discs, wrap in plastic, and chill for at least 1 hour.
3. Meanwhile, prepare the cherry filling by combining cherries, sugar, cornstarch, lemon juice, and almond extract in a saucepan. Cook over medium heat until thickened. Let it cool.
4. Preheat oven to 375°F (190°C).
5. Roll out one dough disc and place it into a 9-inch pie dish. Trim the edges.
6. Pour the cooled cherry filling into the pie crust.
7. Roll out the second dough disc and cut into strips to create a lattice top, or cover the pie completely and cut slits for steam.
8. Brush the top crust with beaten egg for a golden finish.
9. Bake for 45–50 minutes, or until the crust is golden and the filling is bubbling.
10. Allow the pie to cool for several hours before slicing to help the filling set properly.

Servings and timing

Servings: 8 slices
Prep time: 30 minutes
Chill time: 1 hour
Cook time: 50 minutes
Total time: Approximately 2 hours 20 minutes

Variations

• Crumb Topping: Replace the top crust with a buttery crumble made from flour, butter, and sugar for a rustic twist.
• Mini Pies: Make individual cherry pies using a muffin tin or mini pie dishes for perfect portions.
• Chocolate Cherry Pie: Add a handful of dark chocolate chips to the filling for a decadent variation.
• Spiced Cherry Pie: Mix in a pinch of cinnamon or nutmeg for extra warmth.
• Gluten-Free: Use a gluten-free flour blend for the crust to accommodate dietary needs.

storage/reheating

Store any leftover cherry pie covered at room temperature for up to 2 days or in the refrigerator for up to 4 days. To reheat, place slices in the oven at 350°F (175°C) for about 10–15 minutes or microwave briefly. You can also freeze the whole pie or individual slices for up to 3 months. Thaw in the refrigerator and reheat before serving.

FAQs

Can I use frozen cherries?

Yes, frozen cherries work well. Thaw them completely and drain excess liquid before cooking the filling.

What’s the best thickener for cherry pie filling?

Cornstarch is commonly used and works well to give a glossy, firm filling. You can also use tapioca starch or flour if preferred.

Can I make the crust ahead of time?

Absolutely. Pie dough can be prepared up to 2 days in advance and stored in the refrigerator, or frozen for longer storage.

Why is my pie filling runny?

This can happen if it hasn’t cooked long enough to thicken or if the pie was sliced before it fully cooled. Let it rest after baking to help set the filling.

Can I use canned cherry pie filling?

Yes, though homemade filling provides a fresher, more vibrant flavor. Canned filling is a convenient shortcut.

How do I prevent a soggy bottom crust?

Blind baking the crust for a few minutes or sprinkling it with a thin layer of flour or ground nuts before adding the filling can help.

Is almond extract necessary?

It’s optional but recommended—just a small amount enhances the cherry flavor beautifully.

Can I make this pie dairy-free?

Yes, use a dairy-free butter substitute in the crust and avoid any dairy toppings.

What type of cherries should I use?

Tart cherries are traditional, but sweet cherries can also be used. Adjust the sugar level accordingly based on the type used.

How do I get a golden, shiny crust?

Brushing the top with an egg wash (beaten egg with a splash of water or milk) before baking gives a glossy, golden finish.

Conclusion

The Best Cherry Pie is a classic dessert that continues to delight generation after generation. With a tender, flaky crust and a jewel-toned filling bursting with cherry flavor, it’s the perfect way to celebrate any occasion—or simply to enjoy the comfort of a homemade pie. Easy to adapt and always impressive, this pie is a must-have in your baking repertoire.

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