This timeless Cherry Pie features a flaky golden crust filled with juicy, sweet-tart cherries. Each bite bursts with fresh fruit flavor and a hint of vanilla or almond. Perfect for holidays, summer gatherings, or any day you crave a homemade dessert straight from the oven.

Ingredients

1 double pie crust (homemade or store-bought)
5 cups cherries, pitted and left whole
¾ cup granulated sugar
¼ cup cornstarch
1 teaspoon pure vanilla extract or ½ teaspoon almond extract
1 tablespoon lemon juice
1 egg, beaten and mixed with 1 tablespoon water (for egg wash)

Instructions

Preheat the oven:
Heat your oven to 425°F (220°C).
Prepare the bottom crust:
Roll out half of the pie dough into a 12-inch circle and carefully place it into a 9-inch pie dish. Trim any excess dough around the edges.
Make the cherry filling:
In a large bowl, combine the pitted cherries, sugar, cornstarch, vanilla or almond extract, and lemon juice. Gently toss to coat the cherries evenly.
Fill the pie shell:
Spoon the cherry mixture into the pie crust, leaving behind any extra juice at the bottom of the bowl to prevent a soggy crust.
Create the lattice top:
Roll out the remaining dough into another 12-inch circle. Cut it into long strips using a pastry wheel or pizza cutter. Arrange the strips in a woven lattice pattern over the filling. Trim excess dough and crimp the edges to seal.
Brush with egg wash:
Mix the egg and water, then brush the top crust with this egg wash for a glossy, golden finish.
Bake the pie:
Bake at 425°F (220°C) for 20 minutes, then lower the temperature to 375°F (190°C) and bake for another 30 minutes, or until the crust is golden and the filling is bubbling.
Cool completely:
Let the pie cool at room temperature for at least 3 hours to allow the filling to set before slicing.

Serve with a generous scoop of vanilla ice cream for a truly classic dessert.

Why You’ll Love This Recipe

Homemade flavor: A flaky crust and fresh cherry filling that beats any store-bought pie.
Perfectly balanced sweetness: The sugar and lemon create a vibrant, fruity flavor.
Show-stopping dessert: The lattice top adds an elegant, bakery-quality touch.
Seasonal and versatile: Great for summer picnics or cozy winter desserts.

Tips

Use fresh or frozen cherries: If using frozen, thaw and drain them before mixing.
Avoid a soggy crust: Spoon the filling without excess juice into the crust.
Shield the crust: Cover the edges with foil halfway through baking if they brown too quickly.
Cool completely: Cooling allows the filling to thicken — don’t skip this step!
Enhance flavor: A pinch of cinnamon or nutmeg adds warmth to the filling.

Variations and Substitutions

Mixed berry pie: Combine cherries with blueberries, raspberries, or blackberries.
Almond lovers: Add sliced almonds on top before baking for crunch and aroma.
Gluten-free option: Use your favorite gluten-free pie crust.
Mini pies: Make individual hand pies or tarts for easy serving.
Sugar alternatives: Substitute white sugar with coconut sugar or honey for a natural sweetness.

FAQs

Can I use canned cherries?
Yes — use unsweetened canned cherries, and adjust the sugar to taste. Avoid cherry pie filling, which is already sweetened and thickened.

How long does cherry pie last?
Keep covered at room temperature for up to 2 days, or refrigerate for up to 5 days.

Can I freeze cherry pie?
Yes. You can freeze it baked or unbaked for up to 3 months. Wrap tightly in plastic wrap and foil.

My filling is runny — what went wrong?
The pie likely didn’t cool long enough. Letting it rest for several hours allows the cornstarch to set the filling properly.

Serving and Suggestions

Serve slices of cherry pie warm or at room temperature with a scoop of vanilla ice cream, whipped cream, or a drizzle of warm chocolate sauce. It also pairs beautifully with coffee or hot tea for a comforting dessert.