There's something irresistibly delightful about a homemade cherry pie. The blend of sweet and tart flavors wrapped in a flaky, buttery crust makes it a perennial favorite for any occasion. Whether it's a family gathering, a summer barbecue, or simply a treat to satisfy your sweet tooth, cherry pie never fails to impress. This comprehensive guide will walk you through the steps to create the perfect homemade cherry pie, ensuring your dessert is the star of the table. Read on to discover the secrets to baking this classic treat to perfection.

What is a Homemade Cherry Pie?
A homemade cherry pie is a traditional American dessert made from a flaky pie crust filled with a sweet and slightly tart cherry filling. The filling typically consists of fresh or frozen cherries, sugar, cornstarch, and a hint of vanilla and almond extract for depth of flavor. The pie is usually topped with a lattice crust that allows the beautiful red filling to peek through. Baked until golden brown and bubbly, this pie is a delightful treat that pairs perfectly with a scoop of vanilla ice cream or a dollop of whipped cream.
Ingredients List for Homemade Cherry Pie
Crust Ingredients
- Homemade Pie Crust or All Butter Pie Crust (both recipes make 2 crusts, one for the bottom and one for the top)
- Egg wash: 1 large egg beaten with 1 tablespoon (15ml) milk
- Optional: Coarse sugar for sprinkling on crust
Filling Ingredients
- Cherries: 4 and ½ cups halved and quartered pitted fresh cherries (approximately 1.5 lbs, see note on varieties and substitutions)
- Sugar: ⅔ cup (135g) granulated sugar (increase if using sour cherries)
- Cornstarch: ¼ cup (28g)
- Lemon juice: 1 tablespoon (15ml)
- Vanilla extract: 1 teaspoon pure vanilla extract
- Almond extract: ¼ teaspoon
- Butter: 1 tablespoon (14g) cold unsalted butter, cut into small cubes
Substitutions and Variations
- Cherries: While fresh cherries are preferred, frozen cherries can be used. Halve and quarter them while frozen, then toss with the other filling ingredients as instructed. If using sour cherries, increase the sugar to ¾ or 1 cup, depending on your sweetness preference.
- Pie Crust: Store-bought pie crust can be used for convenience, but homemade crusts add a superior texture and flavor.
- Flavor Variations: For a unique twist, add a pinch of cinnamon or nutmeg to the cherry filling. You can also experiment with a splash of cherry liqueur for an adult version of the pie.
- Topping Variations: Instead of a lattice top, you can cover the pie with a full crust, making sure to cut slits for steam to escape, or opt for a crumb topping made of flour, sugar, and butter.
Step-by-Step Cooking Instructions

How to Cook Homemade Cherry Pie: A Step-by-Step Guide
- Prepare the Crust:
- Begin by preparing either the homemade pie crust or the all-butter pie crust. Follow the recipe through step 5, which includes chilling the dough for at least 1 hour.
- Make the Filling:
- In a large mixing bowl, combine the halved and quartered cherries, sugar, cornstarch, lemon juice, vanilla extract, and almond extract. Mix until thoroughly combined. Cover the filling and refrigerate it as you roll out the pie dough or for up to 24 hours.
- Roll Out the Dough:
- On a floured work surface, roll out one of the discs of chilled dough to a 12-inch diameter. Carefully transfer the dough to a 9-inch pie dish, smoothing it into place with your fingers.
- Add the Filling:
- Use a slotted spoon to add the cherry mixture into the pie crust, reserving the juice. Place the pie in the refrigerator while you reduce the juices.
- Reduce the Juices:
- Pour the reserved juice into a small saucepan and cook over low heat for 3-4 minutes, stirring frequently, until it thickens slightly. Let it cool for 5 minutes, then pour it over the cherries in the pie crust. Gently toss to combine. Dot the filling with small cubes of butter.
- Preheat the Oven:
- Preheat your oven to 400°F (204°C).
- Arrange the Lattice:
- Roll out the second disc of chilled dough to a 12-inch diameter. Cut the dough into strips using a pastry wheel, sharp knife, or pizza cutter. Weave the strips over the cherry filling to create a lattice pattern. Seal the edges by pressing the strips into the bottom crust. Trim any excess dough and flute or crimp the edges with a fork.
- Apply the Egg Wash:
- Lightly brush the lattice top with the egg wash. Sprinkle with coarse sugar if desired.
- Bake the Pie:
- Place the pie on a large baking sheet and bake for 20 minutes at 400°F. Then, reduce the oven temperature to 375°F (190°C) and bake for an additional 30-40 minutes, or until the top crust is golden brown and the filling is bubbly. To prevent over-browning, place a pie crust shield on the edges after the first 20 minutes.
- Cool the Pie:
- Remove the pie from the oven and let it cool on a cooling rack for at least 3-4 hours before slicing. This ensures the filling sets properly.
Common Mistakes to Avoid
- Not chilling the dough sufficiently: Ensure your pie dough is well-chilled to prevent it from shrinking or becoming too soft to handle.
- Overmixing the filling: Mix the cherries and other filling ingredients gently to avoid breaking down the fruit too much.
- Skipping the juice reduction: Reducing the cherry juices helps to thicken the filling and prevents a soggy bottom crust.
- Cutting the pie too soon: Allow the pie to cool completely before slicing to let the filling set and avoid a runny pie.
Serving and Presentation Tips
How to Serve Homemade Cherry Pie
Homemade cherry pie is best served at room temperature or slightly warmed. Pair each slice with a scoop of vanilla ice cream or a dollop of freshly whipped cream to enhance the flavors. For an extra touch, drizzle a little of the reduced cherry juice over the top.
Presentation Ideas for Homemade Cherry Pie
- Lattice Crust: The classic lattice crust not only looks beautiful but also allows the vibrant red cherry filling to peek through.
- Decorative Crust Edges: Use a fork to crimp the edges or create fluted edges with your fingers for a polished look.
- Sugar Sprinkle: A sprinkle of coarse sugar on the top crust adds a lovely sparkle and a slight crunch.
- Fresh Cherries: Garnish the pie with a few fresh cherries or cherry leaves for an attractive presentation.
Homemade Cherry Pie Recipe Tips
- Chill the Dough: Always keep your dough well-chilled before rolling it out to make it easier to handle and to ensure a flaky crust.
- Juice Reduction: Don’t skip the step of reducing the cherry juices. It’s crucial for achieving a thick and luscious filling.
- Pie Crust Shield: Use a pie crust shield or foil to protect the edges from over-browning during baking.
- Cooling Time: Allow the pie to cool completely before slicing to ensure the filling sets properly and doesn’t spill out.
Frequently Asked Questions (FAQs)
Q: Can I use frozen cherries for this recipe? A: Yes, you can use frozen cherries. Halve and quarter them while frozen, then mix with the other filling ingredients. Be sure to follow the instructions for reducing the juices.
Q: How do I store leftover cherry pie? A: Cover the leftovers tightly and store them in the refrigerator for up to 5 days. You can also freeze the baked pie for up to 3 months.
Q: Can I make the pie crust ahead of time? A: Yes, the pie crust dough can be prepared ahead of time and stored in the refrigerator for up to 5 days or in the freezer for up to 3 months.
Q: What can I do if my pie crust edges are browning too quickly? A: Use a pie crust shield or cover the edges with strips of aluminum foil after the first 20 minutes of baking.
Q: Can I make the filling ahead of time? A: Yes, the prepared filling can be frozen for up to 3 months. Thaw it overnight in the refrigerator before using.
Conclusion
Crafting the perfect homemade cherry pie requires attention to detail and a few key steps, but the results are undoubtedly worth the effort. With a buttery, flaky crust and a rich, sweet-tart cherry filling, this pie is a showstopper at any gathering. Follow this guide to avoid common mistakes, serve with style, and impress your family and friends with a delicious homemade cherry pie. Happy baking!
PrintHomemade Cherry Pie Recipe
Learn how to make a perfect homemade cherry pie with a flaky crust and a sweet-tart filling. This recipe features fresh cherries, vanilla, and almond extracts, all baked to perfection.
- Prep Time: 30 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 25 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Crust Ingredients:
- Homemade Pie Crust or All Butter Pie Crust (makes 2 crusts)
- Egg wash: 1 large egg beaten with 1 tablespoon (15ml) milk
- Optional: Coarse sugar for sprinkling on crust
Filling Ingredients:
- 4 and ½ cups halved and quartered pitted fresh cherries (approximately 1.5 lbs)
- ⅔ cup (135g) granulated sugar
- ¼ cup (28g) cornstarch
- 1 tablespoon (15ml) lemon juice
- 1 teaspoon pure vanilla extract
- ¼ teaspoon almond extract
- 1 tablespoon (14g) cold unsalted butter, cut into small cubesCrust Ingredients:
- Homemade Pie Crust or All Butter Pie Crust (makes 2 crusts)
- Egg wash: 1 large egg beaten with 1 tablespoon (15ml) milk
- Optional: Coarse sugar for sprinkling on crust
Filling Ingredients:
- 4 and ½ cups halved and quartered pitted fresh cherries (approximately 1.5 lbs)
- ⅔ cup (135g) granulated sugar
- ¼ cup (28g) cornstarch
- 1 tablespoon (15ml) lemon juice
- 1 teaspoon pure vanilla extract
- ¼ teaspoon almond extract
- 1 tablespoon (14g) cold unsalted butter, cut into small cubes
Instructions
- Prepare the pie crust as per your chosen recipe. Divide into two discs, wrap, and chill.
- Preheat the oven to 400°F (204°C). Roll out one disc of dough and fit it into a 9-inch pie dish.
- In a large bowl, combine cherries, sugar, cornstarch, lemon juice, vanilla extract, and almond extract. Mix well.
- Pour the cherry filling into the crust-lined pie dish. Dot with butter cubes.
- Roll out the second disc of dough and place it over the filling. Trim and crimp the edges to seal.
- Brush the top crust with egg wash and sprinkle with coarse sugar if desired.
- Cut slits in the top crust for steam to escape.
- Bake for 45-55 minutes until the crust is golden brown and the filling is bubbling.
- Allow the pie to cool completely before serving.
Notes
- Use sweet or sour cherries based on preference; adjust sugar accordingly.
- Ensure the pie cools completely to allow the filling to set properly.
Nutrition
- Serving Size: 1 slice (⅛ of pie)
- Calories: 310
- Sugar: 22g
- Sodium: 150mg
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