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Cherry Pie Recipe

Cherry Pie Recipe

Learn how to make the best homemade cherry pie with this easy baking recipe! A perfectly flaky all-butter crust cradles a sweet-tart cherry filling that's never runny. Master the lattice top technique for a stunning dessert that balances sweet cherries with almond notes and a hint of lemon zest.
Difficulty:
Intermediate
Prep Time:
40 mins
Cook Time:
55 mins
Serves:
1 pie (8 slices)
An overhead shot of a golden-brown cherry pie with a beautifully latticed top crust, revealing glimpses of the ruby-red filling bubbling through decorative vents. A slice has been removed, showcasing the perfectly set cherry filling with whole fruits suspended in a glistening sauce. The pie rests on a vintage-inspired ceramic plate against a rustic wooden table, with a scattering of fresh cherries and a light dusting of sugar visible on the crust's surface. Warm afternoon light catches the crimped edges of the pie, highlighting the flaky layers of the all-butter pastry while creating subtle shadows that emphasize the texture contrasts between crust and filling.

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the pie crust:</li><li class="ingredients-single-item">300g all-purpose flour</li><li class="ingredients-single-item">1 tbsp granulated sugar</li><li class="ingredients-single-item">1/2 tsp salt</li><li class="ingredients-single-item">225g unsalted butter, very cold and cubed</li><li class="ingredients-single-item">120ml ice-cold water</li><li class="ingredients-single-item">1 tbsp apple cider vinegar (or lemon juice)</li><li class="ingredients-single-item">For the cherry filling:</li><li class="ingredients-single-item">900g fresh pitted cherries (or frozen, thawed and drained)</li><li class="ingredients-single-item">150g granulated sugar</li><li class="ingredients-single-item">50g cornstarch</li><li class="ingredients-single-item">2 tbsp lemon juice</li><li class="ingredients-single-item">1/4 tsp almond extract</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">1/4 tsp fine sea salt</li><li class="ingredients-single-item">For finishing:</li><li class="ingredients-single-item">1 egg, beaten with 1 tbsp water</li><li class="ingredients-single-item">2 tbsp coarse sugar for sprinkling</li></ul>

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">23cm (9-inch) pie dish</li><li class="equipment-single-item">Rolling pin</li><li class="equipment-single-item">Pastry wheel or sharp knife</li><li class="equipment-single-item">Pastry brush</li><li class="equipment-single-item">Baking sheet</li><li class="equipment-single-item">Aluminum foil or pie shield</li></ul>

Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Start by making the pie dough. In a large bowl, whisk together flour, sugar, and salt. Add the cold cubed butter and use a pastry cutter or your fingertips to work it into the flour until you have pea-sized pieces. The variation in butter size creates pockets of steam during baking, resulting in those desirable flaky layers.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Combine the ice water and apple cider vinegar. Drizzle over the flour mixture, 1 tablespoon at a time, stirring with a fork until the dough just begins to come together. You may not need all the liquid – stop when the dough holds together when pinched. The vinegar inhibits gluten development, ensuring a tender crust.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Divide the dough into two portions, one slightly larger (about 60%) for the bottom crust. Shape each into a flat disc, wrap tightly in plastic wrap, and refrigerate for at least 2 hours or up to 2 days. This resting period allows the gluten to relax and the butter to firm up again.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>While the dough chills, prepare the filling. In a large bowl, gently toss the pitted cherries with sugar, cornstarch, lemon juice, extracts, and salt until evenly coated. Let sit for 15-20 minutes to allow the cherries to release some juice and the sugar to begin dissolving.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Preheat your oven to 200°C (400°F) with a rack in the lower third. Place a baking sheet on the rack to preheat (this helps cook the bottom crust properly).</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>On a lightly floured surface, roll out the larger disc of dough to a 30cm (12-inch) circle about 3mm (1/8 inch) thick. Work quickly while the dough is still cool. Transfer to your pie dish by draping it over your rolling pin, then gently easing it into the corners without stretching. Trim the edges leaving a 2.5cm (1-inch) overhang.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Pour the cherry filling into the prepared crust, including any accumulated juices. The cornstarch will thicken these juices during baking, creating that perfect slice-able consistency.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Roll out the remaining dough disc to a 30cm (12-inch) circle. For a lattice top, cut into 2.5cm (1-inch) strips. Arrange half the strips across the pie in one direction, then weave the remaining strips perpendicular to create the lattice pattern. For beginners, you can simply lay strips in both directions without weaving.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Trim the lattice strips even with the bottom crust overhang, then fold both the lattice and bottom crust edges under themselves and crimp decoratively using your fingers or a fork to seal.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Brush the top crust with egg wash and sprinkle generously with coarse sugar for a beautiful sparkle and extra crunch. The egg wash promotes that coveted golden-brown color.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Place the pie on the preheated baking sheet and bake for 20 minutes at 200°C (400°F). Then reduce the temperature to 180°C (350°F) and continue baking for 35-40 minutes more, until the filling is bubbling vigorously (especially in the center) and the crust is deeply golden. If the edges brown too quickly, shield them with foil or a pie shield.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Allow the pie to cool completely on a wire rack for at least 4 hours before slicing. This cooling period is crucial for the filling to set properly – cutting too soon will result in a runny filling. For the cleanest slices, refrigerate the cooled pie for 1 hour before serving. Enjoy at room temperature or slightly warm with a scoop of vanilla ice cream!</li></ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Cherry Pie Recipe?

This classic cherry pie requires all-purpose flour, sugar, salt, unsalted butter, ice water, and apple cider vinegar for the crust. The filling features fresh or frozen cherries, sugar, cornstarch, lemon juice, almond and vanilla extracts, while the finishing touches include egg wash and coarse sugar.

How to cook Cherry Pie Recipe at home?

Learn how to cook Cherry Pie Recipe by first preparing a flaky butter crust that needs chilling. Meanwhile, mix cherries with sugar, cornstarch and flavourings. Roll out the dough, add filling, create a lattice top, and bake at 200°C for 20 minutes before reducing to 180°C for 35-40 minutes. Allow to cool completely for proper setting before serving.

Why does my cherry pie filling turn out runny, and how can I fix it?

Runny filling typically means insufficient thickening agent or inadequate cooking time. Use 50g cornstarch per 900g cherries, ensure the filling bubbles vigorously during baking (especially in the centre), and allow a full 4-hour cooling period before slicing. For extra insurance, you can also pre-cook the filling until thickened.

Can I use sour cherries instead of sweet cherries for a more traditional pie?

Absolutely! Sour cherries (like Morello or Montmorency) make an excellent traditional pie with bright flavour. If using sour cherries, increase the sugar to 175-200g depending on tartness. The cornstarch amount remains the same, and the almond extract particularly complements sour cherries' natural flavour profile.

What's the secret to achieving that perfectly flaky pie crust?

The secrets to flaky crust are: keep ingredients cold (especially butter), don't overwork the dough, include apple cider vinegar to inhibit gluten, leave visible butter pieces in the dough, chill thoroughly before rolling, and bake on a preheated sheet. The varying butter sizes create steam pockets during baking, resulting in those coveted layers.

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This resting period allows the gluten to relax and the butter to firm up again." }, { "@type": "HowToStep", "name": "Prepare Filling", "text": "While the dough chills, prepare the filling. In a large bowl, gently toss the pitted cherries with sugar, cornstarch, lemon juice, extracts, and salt until evenly coated. Let sit for 15-20 minutes to allow the cherries to release some juice and the sugar to begin dissolving." }, { "@type": "HowToStep", "name": "Preheat Oven", "text": "Preheat your oven to 200°C (400°F) with a rack in the lower third. Place a baking sheet on the rack to preheat (this helps cook the bottom crust properly)." }, { "@type": "HowToStep", "name": "Roll Bottom Crust", "text": "On a lightly floured surface, roll out the larger disc of dough to a 30cm (12-inch) circle about 3mm (1/8 inch) thick. Work quickly while the dough is still cool. Transfer to your pie dish by draping it over your rolling pin, then gently easing it into the corners without stretching. 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For beginners, you can simply lay strips in both directions without weaving." }, { "@type": "HowToStep", "name": "Seal and Crimp Edges", "text": "Trim the lattice strips even with the bottom crust overhang, then fold both the lattice and bottom crust edges under themselves and crimp decoratively using your fingers or a fork to seal." }, { "@type": "HowToStep", "name": "Apply Egg Wash", "text": "Brush the top crust with egg wash and sprinkle generously with coarse sugar for a beautiful sparkle and extra crunch. The egg wash promotes that coveted golden-brown color." }, { "@type": "HowToStep", "name": "Bake", "text": "Place the pie on the preheated baking sheet and bake for 20 minutes at 200°C (400°F). Then reduce the temperature to 180°C (350°F) and continue baking for 35-40 minutes more, until the filling is bubbling vigorously (especially in the center) and the crust is deeply golden. If the edges brown too quickly, shield them with foil or a pie shield." }, { "@type": "HowToStep", "name": "Cool and Serve", "text": "Allow the pie to cool completely on a wire rack for at least 4 hours before slicing. This cooling period is crucial for the filling to set properly – cutting too soon will result in a runny filling. For the cleanest slices, refrigerate the cooled pie for 1 hour before serving. Enjoy at room temperature or slightly warm with a scoop of vanilla ice cream!" } ], "aggregateRating": { "@type": "AggregateRating", "ratingValue": "5", "ratingCount": "178" }, "review": [ { "@type": "Review", "author": "Isabella Rodriguez", "datePublished": "2024-06-01", "reviewBody": "Filling perfectly set, not runny! This recipe solved my forever problem with cherry pies. The cornstarch ratio is perfect and the almond extract adds such a beautiful flavor dimension.", "name": "Perfect Set Cherry Filling", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Akira Tanaka", "datePublished": "2024-05-28", "reviewBody": "Lattice top easier than expected! The step-by-step instructions made this intimidating technique totally doable. My pie looked like it came from a professional bakery! The buttery crust was worth all the effort.", "name": "Beautiful Lattice Success", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Elena Popescu", "datePublished": "2024-06-05", "reviewBody": "Best use of summer cherries ever! I used fresh Bing cherries from our local farmers market and this pie showcased them perfectly. The balance of sweet and tart was absolutely perfect.", "name": "Summer Cherry Perfection", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Mohammed Al-Farsi", "datePublished": "2024-05-30", "reviewBody": "Family demolished in one sitting! I made this for a weekend gathering and there wasn't a single crumb left. The all-butter crust was incredibly flaky and the filling had just the right thickness. Will definitely make again!", "name": "Family Favorite", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Saoirse O'Connor", "datePublished": "2024-06-10", "reviewBody": "Now my signature dessert recipe! I've tried many cherry pie recipes and this one is by far the best. The detailed instructions made all the difference - especially the tip about letting it cool completely before slicing. Perfection!", "name": "Best Cherry Pie Ever", "reviewRating": { "@type": "Rating", "ratingValue": "5" } } ] }
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