Description
The Best Cherry Pie features a flaky, buttery crust filled with a rich, sweet-tart cherry filling. It’s a classic dessert perfect for holidays, summer gatherings, or cozy baking days.
Ingredients
Units
Scale
- 5 cups fresh or frozen cherries, pitted
- 3/4 cup granulated sugar
- 1/4 cup cornstarch
- 1 tbsp lemon juice
- 1 tsp vanilla extract
- 1/4 tsp almond extract (optional)
- 1/4 tsp salt
- 2 tbsp unsalted butter, cut into small pieces
- 2 pie crusts (homemade or store-bought)
- 1 egg, beaten (for egg wash)
Instructions
- Preheat oven to 400°F (200°C).
- In a saucepan over medium heat, combine cherries, sugar, cornstarch, lemon juice, vanilla extract, almond extract (if using), and salt. Stir and cook until thickened and glossy. Let cool slightly.
- Roll out one pie crust and fit it into a 9-inch pie dish. Trim the overhang.
- Pour the cherry filling into the crust and spread evenly. Dot with butter.
- Roll out the second crust and place over the filling (full or lattice). Crimp edges and cut slits for steam if using full crust.
- Brush top crust with beaten egg.
- Bake for 45–50 minutes, or until crust is golden and filling bubbles. Cover edges with foil if they brown too fast.
- Cool completely before slicing to let filling set.
Notes
- Use tart cherries for a more traditional flavor.
- Frozen cherries should be thawed and drained before use.
- Blind bake bottom crust or sprinkle with breadcrumbs to avoid sogginess.
- Let pie cool fully before cutting for clean slices.
- Serve warm with vanilla ice cream for a classic pairing.
Nutrition
- Serving Size: 1 slice
- Calories: 390
- Sugar: 25g
- Sodium: 220mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 40mg