Cherry Pie Recipe

This classic cherry pie recipe is a crowd-pleasing dessert, packed with juicy sweet cherries and nestled in a flaky, buttery pie crust. It features a delicious lattice crust that adds a rustic charm, while the cherry filling combines the perfect balance of tart and sweet flavors. Ideal for holidays, gatherings, and special occasions, this homemade cherry pie will impress your guests and become a family favorite. With easy-to-follow steps, it’s the perfect dessert for bakers of all skill levels.

Ingredients

For the Cherry Pie Filling:

• 6 cups sweet cherries, pitted (about 2 ¼ to 2 ½ lbs)
• 1 tablespoon lemon juice
• ¾ cup sugar (or 1 cup for sour cherries)
• 5 tablespoons cornstarch
• ½ teaspoon cinnamon
• 1 tablespoon unsalted butter, diced (for dotting the top)
• 1 recipe for double pie crust

For the Egg Wash:

• 1 egg
• 1 tablespoon milk (or water)
• 1 tablespoon coarse sugar

Instructions:

1. Prepare the pie crusts and refrigerate for at least 1 hour before using. Arrange the oven rack in the lower third of the oven.
2. In a small bowl, whisk together the ¾ cup sugar, cornstarch, and cinnamon.
3. Pit the cherries and transfer them to a large bowl. Stir in the lemon juice, then sprinkle the sugar-cornstarch mixture over the cherries. Mix until evenly coated.
4. Roll the first pie crust into a 13-inch circle and place it into a 9-inch deep pie pan. Let the edges overhang slightly. Pour the cherry mixture into the crust along with any juices, and dot the top with small pieces of butter.
5. Roll out the second pie crust into a 12-inch circle. Use a pizza cutter to slice the dough into ten 1-inch strips. Arrange the strips in a lattice pattern over the pie. Tuck in any excess dough around the edges, then pinch or crimp the edges to seal.
6. Refrigerate the pie for 30 minutes (or freeze for 15 minutes) while preheating the oven to 425°F.
7. In a small bowl, beat the egg with the milk (or water), and brush the egg wash over the lattice crust and edges. Sprinkle with coarse sugar.
8. Bake the pie in the lower third of the oven at 425°F for 25 minutes.
9. After 25 minutes, place a sheet of foil or a baking sheet under the pie to catch any drips, then reduce the oven temperature to 350°F. Continue baking for an additional 30-35 minutes, or until the crust is golden and the cherry filling is bubbling through the lattice top.

---

Why You’ll Love This Recipe

This cherry pie recipe is the perfect balance of sweet and tart, with a flaky, golden crust and a juicy, flavorful filling. The lattice crust gives it a traditional homemade look and adds a delicious texture. With fresh, seasonal cherries, this pie is a classic dessert that’s sure to impress at any gathering or holiday celebration. Plus, it’s easy to make and yields a perfect pie every time!

Tips

• Use fresh cherries: For the best flavor, use fresh, in-season cherries. If you use frozen cherries, make sure to thaw them and drain excess liquid before using.
• Chill the dough: Don’t skip chilling the pie crust before rolling it out; it helps prevent the dough from becoming too soft and sticky.
• Prevent a soggy bottom: To keep the bottom crust crisp, consider brushing it with a thin layer of egg wash before adding the cherry filling.
• Pie filling consistency: If the filling looks too runny after baking, it can be a sign of overripe cherries. You can always add a little extra cornstarch to thicken the filling if needed.

Variations and Substitutions

• Sour cherries: If you prefer a more tart flavor, you can use sour cherries instead of sweet cherries, but remember to increase the sugar to 1 cup.
• Spices: Add a pinch of nutmeg or allspice for an extra layer of flavor in the filling.
• Vegan crust: Substitute butter with a plant-based option, and use a flax egg or other egg substitute for the egg wash if desired.
• Add fruit combos: Mix in some blueberries or raspberries with the cherries for a mixed berry pie.

FAQs

Can I make this pie ahead of time?
Yes! You can assemble the pie in advance and refrigerate it until you’re ready to bake. You can also freeze the unbaked pie for up to 3 months and bake it when needed. Just add a few extra minutes to the baking time if frozen.

Can I use canned cherries?
Canned cherries can be used, but they tend to be softer and can release more liquid. Make sure to drain and pat them dry before using. You may need to adjust the cornstarch to help thicken the filling.

How can I prevent the pie from bubbling over?
Make sure to place a baking sheet or foil under the pie while baking to catch any drips from the filling. Also, allowing the pie to cool for a bit before slicing helps the filling set, reducing the chance of a runny pie.

Serving

Serve this cherry pie warm with a scoop of vanilla ice cream or a dollop of whipped cream for a classic dessert experience. It’s perfect for summer picnics, holiday dinners, or any special occasion.

Suggestions

• Serve with ice cream: Vanilla, cinnamon, or almond-flavored ice cream pair beautifully with this cherry pie.
• Top with whipped cream: A swirl of freshly whipped cream adds richness and a light texture to balance the sweetness of the pie.
• For extra flavor: A drizzle of warm caramel sauce or a sprinkle of cinnamon sugar can elevate your cherry pie to the next level!