Baking & Pastry > Pies & Tarts > Fruit Pies > Cherry Pie Recipe

Classic Cherry Pie

A timeless dessert featuring a flaky crust and a sweet and tart cherry filling. This classic cherry pie recipe is perfect for any occasion.

Prep Time
45 minutes
Cook Time
50-60 minutes
Servings
8
Ingredients
  • 2 1/2 cups All-purpose flour
  • 1 teaspoon Salt
  • 1 cup (2 sticks) Cold unsalted butter
  • 6-8 tablespoons Ice water
  • 6 cups Fresh or frozen pitted cherries
  • 1 cup Granulated sugar
  • 1/4 cup Cornstarch
  • 1 tablespoon Lemon juice
  • 1/2 teaspoon Almond extract
  • 2 tablespoons (cut into small pieces) Butter
  • 1 Egg
  • 1 tablespoon Milk
  • 1 tablespoon (for sprinkling) Turbinado sugar

Making the Pie Crust

First, in a large bowl, whisk together the flour and salt. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Gradually add the ice water, one tablespoon at a time, mixing until the dough just comes together. Divide the dough in half, flatten each half into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.

Preparing the Cherry Filling

In a large bowl, combine the pitted cherries, granulated sugar, cornstarch, lemon juice, and almond extract. Stir gently to combine. Let the mixture sit for 15 minutes to allow the juices to release.

Assembling the Pie

Preheat oven to 375°F (190°C). On a lightly floured surface, roll out one disk of dough into a 12-inch circle. Transfer the dough to a 9-inch pie plate. Trim and crimp the edges. Pour the cherry filling into the pie crust. Dot the top of the filling with the small pieces of butter. Roll out the second disk of dough and either create a full top crust (cutting slits for venting) or cut into strips for a lattice top. If making a full crust, crimp the edges to seal. If making a lattice crust, weave the strips over and under each other. Trim and crimp the edges.

Baking the Pie

In a small bowl, whisk together the egg and milk to create an egg wash. Brush the top crust with the egg wash and sprinkle with turbinado sugar. Bake for 50-60 minutes, or until the crust is golden brown and the filling is bubbly. If the crust starts to brown too quickly, cover the edges with aluminum foil. Let the pie cool completely on a wire rack before serving. This allows the filling to set properly.

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FAQ

  • Can I use frozen cherries?

    Yes, you can use frozen cherries. Make sure to thaw them completely and drain any excess liquid before using them in the filling. This will prevent the pie from becoming too watery.
  • How do I prevent the bottom crust from getting soggy?

    Blind bake the bottom crust for 15 minutes before adding the filling. This will help it to crisp up and prevent it from getting soggy. You can also brush the bottom crust with egg white before adding the filling.
  • How long can I store the cherry pie?

    You can store the cherry pie at room temperature for up to 2 days or in the refrigerator for up to 4 days. Make sure to cover it tightly to prevent it from drying out.