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Cherry Pie Recipe

Cherry Pie Recipe

By What’s Baking

A buttery, flaky crust enveloping sweet-tart cherries in their own ruby juices, creating the perfect balance of fruit intensity and comforting pastry.
Difficulty:
Intermediate
Prep Time:
45 mins
Cook Time:
50 mins
Serves:
1 pie (8 slices)
A rustic cherry pie photographed from a slightly elevated angle, showing the golden lattice crust with crimped edges and glistening cherry filling bubbling through the openings. Soft natural light highlights the sugary sparkle on the pastry and the deep crimson color of the cherries. A slice has been removed, revealing the perfectly set filling with whole cherries suspended in a luscious, glossy sauce. The pie rests on a weathered wooden board with a vintage pie server nearby, accompanied by a small bowl of vanilla ice cream slowly melting at the edge of the frame. A scattering of fresh cherries and pastry cutouts shaped like leaves decorate the corners of the composition.

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, cold and cubed</li><li class="ingredients-single-item">60-80ml ice-cold water</li><li class="ingredients-single-item">For the cherry filling:</li><li class="ingredients-single-item">900g fresh cherries, pitted (or frozen cherries, thawed and drained)</li><li class="ingredients-single-item">150g granulated sugar</li><li class="ingredients-single-item">45g 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">1/4 tsp salt</li><li class="ingredients-single-item">For finishing:</li><li class="ingredients-single-item">1 egg, beaten with 1 tbsp water (egg wash)</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">Cherry pitter (if using fresh cherries)</li><li class="equipment-single-item">Pastry cutter or food processor</li><li class="equipment-single-item">Rolling pin</li><li class="equipment-single-item">Pastry wheel or sharp knife for lattice cutting</li><li class="equipment-single-item">Baking sheet (to catch drips)</li></ul>
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Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Begin by making the pie crust. In a large bowl, whisk together the flour, sugar, and salt. Add the cold cubed butter and use a pastry cutter or your fingertips to work it into the flour until the mixture resembles coarse crumbs with some pea-sized pieces remaining. The varying sizes of butter create pockets of steam during baking, resulting in flaky layers.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Drizzle the ice-cold water over the mixture, starting with 60ml and adding more only if needed. Gently toss with a fork until the dough begins to come together but still looks somewhat shaggy. The dough should hold together when squeezed but shouldn't be sticky. Divide the dough into two equal portions, shape into discs, wrap in plastic wrap, and refrigerate for at least 1 hour or up to 2 days.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>While the dough chills, prepare the cherry filling. In a large bowl, combine the pitted cherries, sugar, cornstarch, lemon juice, almond extract, and salt. Gently toss until all cherries are evenly coated. Let the mixture sit for about 15 minutes to allow the cherries to release their juices and the cornstarch to dissolve.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Preheat your oven to 200°C (400°F) and place a baking sheet on the lower rack to catch any potential drips. On a lightly floured surface, roll out one disc of dough to about 3mm thickness and a diameter of about 30cm. Carefully transfer it to your pie dish, gently pressing it into the bottom and sides without stretching. Trim the edges, leaving about 2cm overhang.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Pour the cherry filling into the prepared crust, including all the juices that have accumulated. The cornstarch will thicken these juices during baking, creating that perfect slice-able texture. Roll out the second disc of dough to the same thickness and cut into 2.5cm strips for the lattice top.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>To create the lattice pattern, lay half the strips across the pie in one direction, spacing them evenly. Fold back every other strip halfway, then place a strip perpendicular to them. Unfold the folded strips over the perpendicular strip. Continue this weaving process until the lattice is complete. Don't worry if it's not perfect – rustic looks beautiful!</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Trim the lattice strips to the same length as the bottom crust overhang. Fold both the bottom crust and strips under to create a thicker edge, then crimp decoratively using your fingers or a fork. Brush the entire lattice and crust edge with egg wash and sprinkle generously with coarse sugar for a beautiful sparkle and crunch.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Place the pie on the preheated baking sheet and bake at 200°C (400°F) for 20 minutes. Then reduce the temperature to 175°C (350°F) and continue baking for 30-35 minutes until the crust is deeply golden and the filling is bubbling vigorously through the lattice (bubbling is crucial as it indicates the cornstarch has activated and will properly set the filling).</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Once baked, transfer the pie to a wire rack and let it cool completely for at least 3 hours before slicing. This cooling period is essential for the filling to set properly. If you cut too soon, the filling will be runny – patience rewards with perfect slices! Serve at room temperature or slightly warm with a scoop of vanilla ice cream for the ultimate cherry pie experience.</li></ol>

Nutrition Facts (per serving)

🍽️ Serving Size: 1 slice
🔥 Calories: 345 calories
🥑 Fat: 14 g
🧈 Saturated Fat: 8 g
🍞 Carbohydrates: 52 g
🍭 Sugar: 28 g
🍗 Protein: 3 g
🫀 Cholesterol: 65 mg
🧂 Sodium: 180 mg

Chef’s Notes

A few helpful details for making this recipe.

How do I prevent a soggy bottom when baking fruit pies?

To prevent soggy bottoms, blind bake your bottom crust for 10 minutes before adding filling, use cornstarch to thicken juicy fillings, and bake on a preheated baking sheet or pizza stone. The heat from below helps cook the bottom crust quickly, creating a barrier against wet fillings.

What's the best substitute for fresh cherries in a pie?

Frozen cherries work excellently when fresh aren't available - thaw and drain them first. Jarred cherries can also work if you reduce the sugar in the recipe. Avoid canned cherry pie filling as it's already sweetened and thickened. For best flavour, sour cherries are ideal for baking.

How can I create a professional-looking lattice crust?

For a professional lattice, roll dough evenly (3mm thick), cut strips with a pastry wheel for clean edges, chill strips before weaving, work from the centre outward, and don't rush. Use egg wash liberally and sprinkle with coarse sugar before baking for that bakery-worthy finish.

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