Print

Homemade Cherry Pie Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

 

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.

Ingredients

Scale

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 1/2 cups halved and quartered pitted fresh cherries (approximately 1.5 lbs)
  • 2/3 cup (135g) granulated sugar
  • 1/4 cup (28g) cornstarch
  • 1 tablespoon (15ml) lemon juice
  • 1 teaspoon pure vanilla extract
  • 1/4 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 1/2 cups halved and quartered pitted fresh cherries (approximately 1.5 lbs)
    • 2/3 cup (135g) granulated sugar
    • 1/4 cup (28g) cornstarch
    • 1 tablespoon (15ml) lemon juice
    • 1 teaspoon pure vanilla extract
    • 1/4 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

Find it online: https://emiliarecipes.com/homemade-cherry-pie-recipe/