Classic cherry pie made from scratch, with the flakiest homemade crust and a delicious fresh cherry filling. Our buttery pie crust is the best and you can’t beat a homemade sweet cherry pie. Serve with vanilla ice cream for the ultimate treat.
To me summer fruits are some of the most delicious fruits from strawberries, cherries, peaches, or apricots to juicy watermelons and melons…you name it. Summer is the perfect moment to bake a good old fruit pie, so today I’m sharing with you my recipe for cherry pie.
In my opinion, a slice of homemade cherry pie, freshly made, with vanilla ice cream is truly a match made in Heaven.
Homemade cherry pie from scratch
In this recipe, you are going to get the easiest and most delicious butter pie crust, which you can use in many other pie recipes, and the cherry filling to go with it to create an amazing classic cherry pie.
You’re going to love this easy fresh cherry pie. It’s so gosh darn tasty that you may never want to go back to canned pie filling again. And the flaky buttery crust on the outside is a wonderful contribution to offset the sweet and tart filling.
Cherry Pie Ingredients
For the buttery crust, you will need:
-Butter: You will need 14 tablespoons of cold unsalted butter. This is just a bit more than 1 ½ sticks. You could also replace the butter with shortening if looking for a vegan or dairy-free option.
-Egg: Adding 2 egg yolks into the dough will make it richer and more malleable. If you’re making this crust vegan, skip the eggs and sub with 2 tablespoons of water per egg yolk.
-Flour: You will need 3 cups of good old all-purpose flour for the base of the dough recipe.
-Powdered sugar: Add 6 tablespoons of powdered sugar to the dough to make the crust sweet. You can use this same dough recipe for savory pies, just use salt instead of sugar.
-Salt: A pinch of salt to help bring out the flavors.
-Water: Use 4-6 tablespoons of very cold water to finish forming the dough.
Fresh Cherry Pie Filling
-Cherries: You will need 5 cups of fresh or frozen pitted cherries. For frozen cherries, this is a 24-ounce bag. You can use sweet or sour cherries (or a mixture of both) depending on your preferences.
-Cornstarch: Adding ¼ cup of cornstarch into the filling will help to thicken it up into a good consistency so it’s more stable when sliced instead of being too wet and “soupy.”
-Sugar: To sweeten the filling and help to cut down on some of the tartness from the fresh cherries, you’ll want ⅔ cups (5 ounces) of sugar. This also helps to get a more custard-like texture from the filling as it thickens with the cornstarch.
-Vanilla extract: Enhance the flavor in your pie with 1 teaspoon of vanilla extract.
-Lemon juice: Adding in 1 tablespoon of freshly squeezed lemon juice will help to keep our pie tasting nice and fresh.
-Almond extract: This is a very traditional flavoring to add to cherry pies. Add ¼ teaspoon of almond extract if desired, or omit it if desired.
-Pie crusts: Follow the recipe included to make a double crust for this recipe or simply use two storebought crusts to reduce time and effort.
-Eggwash: To brush over the top of your pie crust and get a golden color while baking, you’ll want a nice egg wash.
-Powdered sugar: This is optional but if desired you can sprinkle some powdered sugar over the top of the pie for garnish after it has finished baking and cooling.
How to make homemade cherry pie
You are welcome to use a pre-made pie crust, but this homemade buttery pie crust is the best!
How to make pie crust
Combine the flour, salt, powdered sugar, and cubed butter in a bowl.
Use your clean hands to mix the butter in with the rest of the ingredients. A pastry cutter will work as well (or you can try the two forks method). You want the mixture to resemble the size of peas, but be careful not to overwork the butter.
Once the consistency is achieved, add in the egg yolks and mix.
Add tablespoons of water, one at a time, while mixing to get a consistency that isn’t too wet. The dough just barely needs to be able to hold together when pressed. Remember that you can always add a little more water, but once too much is added, you can not take some out.
Mix until the dough forms a ball and you end up with a “clean” bowl. Meaning no scraps left behind.
Divide the dough into 2 balls and form each into a disc and wrap well in plastic wrap. Chill in the fridge for 30 minutes. This helps the dough to turn out perfectly later.
How to make cherry pie with fresh cherries
Preheat your oven to 400 degrees F.
Prepare the cherries by removing the pits. You can use a cherry pitter or cut them in half to remove the pit.
Combine the pitted cherries, cornstarch, sugar, vanilla, almond extract, and lemon juice in a large bowl. Set aside.
Take out and roll one dough disc to form a circle by rolling it a bit, turning 90 degrees, rolling again, and repeating until a circle has been formed. This prevents sticking and creates a more even round shape. Continue until the dough is ¼ inch thick.
Transfer the dough to the pie plate and use your hands to mold it in. Remove air bubbles as you go.
Fill the pie crust with your prepared cherry filling, discard excess liquid in the bowl.
Roll out the other pie crust in the same manner and cut it into strips to make the lattice top. Place 4 strips down on the pie crust, in the same direction, with some space in between.
Fold up the second and third strips, and place two strips in the opposite direction to create a crossed pattern. Repeat all around the pie. The idea is to create a woven top with pie crust strips.
Press the excess bottom crust with the end of the strips and crimp the edges with your fingers. You could also use the back of a fork if desired.
Brush the top crust with egg wash.
Bake in the 400 degrees F oven for 15 minutes and then reduce the heat to 350 degrees F and bake for 30-40 minutes. Keep an eye on the crust so that it doesn’t get too brown. Lower your oven rack if it does.
Let your pie cool and set for 2-3 hours so the filling will firm up.
Sprinkle the top with powdered sugar as garnish and serve with vanilla ice cream. Enjoy!
Homemade Cherry Pie with Fresh Cherries
- 3 cups all-purpose flour 14.2 oz
- 14 tbsp cold unsalted butter cubed (7 oz)
- 1 teaspoon salt
- 6 tablespoons icing sugar
- 2 egg yolks
- 4-6 tablespoons ice-cold water
Cherry Pie Filling
- 5 cups fresh or frozen pitted cherries 24 oz
- ¼ cup cornstarch
- 2/3 cup sugar 5 oz
- 1 tsp vanilla extract
- 1 TBSP freshly squeezed lemon juice
- 1/4 tsp almond extract
- 2 pie crusts
- 2 Egg whites for the egg wash on the crust
How to make pie crust
- In the bowl, put the all-purpose flour, a pinch of salt, the powdered sugar, and the cubed cold butter.
- With your clean hands, start mixing the butter with the rest of the ingredients. You want to break down the butter until you get small pea-sized pieces, it doesn't matter if some are bigger than others. Be careful not to overwork the butter. These bits of un-mixed butter will help to create the flakiness of the crust. You can make this step with a pastry cutter or a food processor.
- Once you achieve said consistency, add the egg yolks and mix.
- Add tablespoons of cold water one by one, mixing in between. You want to achieve a consistency that is not too wet. It needs to stay barely together when pressed and should not stick to your hands. It’s best to add the very cold water one tablespoon at the time, and check if the dough needs more water or not. Remember you can always add, but never take out.
- Keep mixing until you form a ball of dough, you should end up with a “clean” bowl.
- Divide into two balls and form each into a disk, wrap it in cling wrap and let it cool in the fridge for 30 minutes. This will allow the flour to hydrate and drop the temperature of the dough a bit.
- Crusts can be made ahead and frozen up to 8 weeks. Defrost for 2-3 hours or until dough is soft before rolling and shaping.
HOMEMADE CHERRY PIE
- Start by preheating your oven at 400 F /200c.
- Prepare the cherries by removing the pits, for this you can use a cherry pitter, or cut them in half and remove the pits.
- In a large bowl combine the pitted cherries, cornstarch, sugar, vanilla & almond extract, and lemon juice. Set aside.
- Roll out one of your pie dough disks: on a floured surface roll it until you reach a 1/4 inch (13mm) inch thickness as it follows: Roll a bit up and down and then turn 90º to one side. Roll again in the same direction and then turn again 90º. Keep rolling until you obtain the desired thickness.
- Roll the other dough disk, cut it in strips with a knife or a pastry wheel cutter, and set it aside.
- Line the pie pan with the first rolled crust and adjust the dough making sure there are no air bubbles underneath. Do not worry about the excess dough you are going to use it to create a nice decoration on the border.
- Fill the pie pan with the cherry mixture, discarding any excess liquid formed in the bowl.
- Create the lattice top crust by placing 4 dough strips on top of the pie pan leaving some space between them. Fold the second and third strips up & place two more strips on the opposite direction creating a crossed pattern and repeat all around the pie. The idea is to obtain weaving effect, by having always one strip up, one down.
- Press together the excess bottom crust with the end of the strips and crimp the edges with your fingers, or use a fork to press them together. Whisk the egg whites, then brush the surface of the crust.
- Bake for 15 minutes at 400°F, then reduce the heat to 350°F or 180C and bake for 30-40 minutes depending on your oven. Keep an eye on the crust, so it doesn't get too browned, if it starts to get two brown move it to a lower rack or place a piece of foil on the pie.
- Once fully baked, let the pie cool so that the filling will fully set. Sprinkle some powdered sugar to garnish and serve with vanilla ice cream.
Can cherry pie filling be frozen?
Yes, you can mix together this cherry pie filling and place it in an airtight container and freeze for up to 6 months. Then before using just thaw, mix together, and use as directed.
How to pit fresh cherries
You can pit cherries with an actual cherry pitter or you can use a knife and slice the cherries in half, around the pit. Then remove the halves from the pit and discard them. Another great tip if you happen to have frosting piping tips on hand is to use a rounded tip, one with the opening about the same size if not a tiny bit smaller than the pit itself.
Remove the cherry stem, and insert the tip of the frosting tip into the cherry right where the stem was. Push down and the pit will pop out of the bottom of the cherry. You will have an easier time with riper cherries, and some cherries may break in the process but this is the best method for a DIY cherry pit removal without fancy tools and it leaves (most) of the cherries whole in the process.
Best Cherry Pitter
Our family LOVES fresh cherries, so over the years we’ve decided a cherry pitter is a necessary kitchen gadget. Here are 3 favorites I’ve used:
More Summer Pie Recipes to Try Soon
- NO BAKE KOOL AID PIE
- BANANA SPLIT PIE
- APPLE HAND PIE RECIPE
- EASY LEMON CHIFFON PIE
- STRAWBERRIES AND CREAM PIE
- EASY PUMPKIN PIE CAKE
- RASPBERRY ICE CREAM PIE
- PECAN PIE BARS
- LEMON ICEBOX PIE
- CRUNCHY CARAMEL APPLE PIE
- SNICKERDOODLE APPLE PIE
- CHERRY PIE POPS
- NO BAKE PEACHES AND CREAM PIE
- STRAWBERRY ICE CREAM PIE
- BERRY PEACH PIE
Summertime means summer fruits and berries and what better way to bring on the summer than with a delicious homemade cherry pie (made from scratch and fresh berries!) Give our buttery pie crust a try too; you’ll love it!