There’s something timeless about a Classic Homemade Cherry Pie that brings comfort and joy to every bite. With its flaky, golden crust and luscious, ruby-red filling, this pie is a celebration of sweet and tart flavors in perfect harmony. The tender cherries burst with juiciness, while the buttery pastry adds a satisfying crunch. In just 30 minutes of prep, you’ll have a dessert that feels like a labor of love without the hassle.
As it bakes for an hour, your kitchen will fill with the irresistible aroma of warm cherries and toasted pastry. Whether served fresh from the oven or cooled to perfection, this pie is a crowd-pleaser that’s as beautiful as it is delicious. It’s the kind of dessert that turns any meal into a special occasion, leaving everyone reaching for seconds.
Ingredients for Classic Homemade Cherry Pie
- 4 ½ cups (23oz/640g) pitted cherries (fresh or frozen)
- ¼ cup (1oz/28g) cornstarch
- ⅔ cup (5oz/142g) sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon almond extract
- 1 tablespoon lemon juice
- ¼ teaspoon salt
- 2 pie crusts (store-bought or homemade)
- 1 tablespoon (½oz/14g) cold butter, diced
- Egg wash (1 egg beaten with 1 tablespoon water)
- Coarse sugar for topping (optional)
Step-by-Step Instructions
- Preheat the oven to 400°F (200°C).
- In a large bowl, stir together cherries, cornstarch, sugar, vanilla extract, almond extract, lemon juice, and salt. Set aside.
- Roll out one pie crust and line a 9-inch pie pan with it.
- Spoon the cherry filling into the pie crust, discarding any excess liquid. Dot the filling with diced butter.
- Roll out the second pie crust and place it on top of the pie. Fold the excess top crust under the bottom crust and crimp the edges with your fingers or a fork to seal.
- Cut vent holes or slits in the top crust in your desired design. Refrigerate the pie for 20 minutes to firm up.
- Just before baking, brush the top of the pie with egg wash and sprinkle with coarse sugar (if using).
- Bake for 20 minutes, then reduce the oven temperature to 350°F (180°C) and bake for an additional 30-40 minutes, or until the crust is golden and the filling is bubbling.
- Let cool for 3 hours before cutting and serving. Enjoy with vanilla ice cream! Store leftovers in the fridge for up to 4 days.
Perfect Pairings: Serving Suggestions
Your Classic Homemade Cherry Pie is a star on its own but consider elevating it with some delicious accompaniments. A scoop of vanilla ice cream is a classic choice, blending wonderfully with the warm pie. Alternatively, try a dollop of whipped cream or a drizzle of caramel sauce for an indulgent treat. For a refreshing twist, serve with a side of lemon sorbet or Greek yogurt!
Storing & Savoring Later: Storage and Reheating
To keep your cherry pie fresh, store it in the refrigerator for up to 4 days, covered loosely with plastic wrap or foil. For longer storage, you can freeze the pie for up to 2 months, tightly wrapped. To reheat, warm individual slices in the oven at 300°F (150°C) for 10-15 minutes or until heated through. Avoid microwaving as it can make the crust soggy.
Mix It Up: Recipe Variations
Feel free to get creative with your cherry pie! Swap out cherries for blueberries or peaches for a different fruit twist. Add a streusel topping instead of a second crust for a crunchy contrast. For a nutty flavor, mix in chopped almonds or walnuts with the filling. If you’re feeling adventurous, add a splash of bourbon or rum to the filling for an adult twist!
Quick Tips for Busy Bakers
Short on time? Use store-bought pie crusts to cut down on prep work. If using frozen cherries, let them thaw slightly and drain excess liquid to prevent a soggy pie. For a faster chill, place the assembled pie in the freezer for 10 minutes instead of the fridge. Pre-mix your dry ingredients the night before to save a step!
Essential Equipment Guidance
To make this recipe a breeze, ensure you have the right tools. A 9-inch pie pan is a must for the perfect shape. A rolling pin will help you achieve an even crust, and a pastry brush is essential for applying the egg wash. For precise measurements, use a kitchen scale or measuring cups and spoons. Don’t forget a sharp knife for pitting cherries or creating vent designs!
Classic Homemade Cherry Pie
Ingredients
- 4 ½ cups pitted cherries, fresh or frozen
- ¼ cup cornstarch
- 2/3 cup sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon almond extract
- 1 tablespoon lemon juice
- ¼ teaspoon salt
- 2 pie crusts
- 1 tablespoon cold butter, diced
- egg wash
- coarse sugar for topping the crust (optional)
Instructions
- Preheat the oven to 400°F (200°C).
- In a large bowl, stir together cherries, cornstarch, sugar, vanilla, almond extract, lemon juice, and salt. Set aside.
- Roll out one pie crust and line a 9-inch pie pan with it.
- Spoon cherry filling into the pie crust, discarding any liquid that has collected in the bowl. Dot the filling with the diced butter.
- Roll out the second pie crust and place on top of the pie. Fold the excess top crust under the bottom crust and crimp the edges with your fingers to seal the crusts (or press together with a fork).
- Cut vent holes or slits in whatever design you like in the top crust and refrigerate the pie for 20 minutes to let it firm up.
- Just before baking, brush the top of the pie with egg wash and sprinkle on sugar (if using).
- Bake for 20 minutes, then reduce the temperature to 350°F (180°C) and bake for 30-40 minutes longer, or until the crust is golden and the filling is bubbling.
- Let cool for 3 hours before cutting and serving with vanilla ice-cream. Store leftovers in the fridge for up to 4 days.
