Cherry Pie Recipe


For the Filling:

  • 6 cups pitted cherries (fresh or frozen; if frozen, thaw and drain juices)
  • 1 cup granulated sugar (adjust based on sweetness of cherries)
  • 1/4 cup cornstarch
  • 2 tablespoons lemon juice
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 2 tablespoons unsalted butter, cut into small pieces

For the Crust:

  • 2 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 cup (2 sticks) cold unsalted butter, cut into cubes
  • 1/2 cup ice water (more if needed)

For the Egg Wash:

  • 1 large egg
  • 1 tablespoon milk or water
  • Coarse sugar for sprinkling (optional)


1. Make the Pie Crust:

  • Combine flour and salt in a large bowl.
  • Cut in cold butter with a pastry cutter or your fingers until the mixture forms pea-sized crumbs.
  • Add ice water slowly, 1 tablespoon at a time, and mix until the dough just comes together. Don’t overwork!
  • Divide dough in half, shape into discs, wrap in plastic wrap, and refrigerate for at least 1 hour.

2. Make the Cherry Filling:

  • In a large bowl, combine pitted cherries, sugar, cornstarch, lemon juice, salt, vanilla extract, and almond extract.
  • Let the mixture sit for 10-15 minutes to release juices.

3. Assemble the Pie:

  • Preheat oven to 425°F (220°C).
  • Roll out one chilled dough disc on a lightly floured surface until about 1/8 inch thick and 12 inches in diameter. Carefully transfer the dough to a 9-inch pie dish. Trim the edges, leaving about 1/2 inch overhang.
  • Pour the cherry filling into the pie crust. Dot the top with butter pieces.
  • Roll out the second dough disc and either place it over the filling as a whole top crust or cut it into strips to create a lattice design.
  • Crimp edges to seal and make a few slits in the top crust to let steam escape.

4. Egg Wash and Bake:

  • Whisk together the egg and milk/water. Brush the top crust with the egg wash and sprinkle with coarse sugar (if desired).
  • Place the pie on a baking sheet lined with parchment paper to catch any drips.
  • Bake for 15 minutes at 425°F (220°C), then reduce oven temperature to 375°F (190°C) and bake for an additional 40-50 minutes, or until crust is golden brown and filling is bubbly.
  • If the crust begins to brown too quickly, cover lightly with foil.

5. Cooling and Serving:

  • Let the pie cool on a wire rack for at least 3-4 hours to allow the filling to thicken.
  • Serve warm or at room temperature, with vanilla ice cream or whipped cream if desired.


  • Fresh vs. Frozen Cherries: Use fresh cherries in season for the best flavor. If using frozen cherries, thaw and drain well before using.
  • Sweet vs. Sour Cherries: Use either depending on your preference. Adjust the amount of sugar accordingly.
  • Lattice crust: A lattice crust offers a beautiful presentation. It’s simpler than it looks, just follow online tutorials.
  • Don’t overwork the dough! This keeps the pie crust flaky and tender.


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