Desserts > Pies & Tarts > Fruit Pies > Cherry Pie Recipe

Grandma's Classic Cherry Pie

A timeless cherry pie recipe bursting with sweet and tart cherries, encased in a flaky, buttery crust. Perfect for any occasion!

Prep Time
45 minutes
Cook Time
50-60 minutes
Servings
8
Ingredients
  • 2 1/2 cups All-Purpose Flour
  • 1 tsp Salt
  • 1 cup (2 sticks) Cold Unsalted Butter, cut into cubes
  • 6-8 tbsp Ice Water
  • 6 cups Pitted Sour Cherries, fresh or frozen
  • 1 cup Granulated Sugar
  • 1/4 cup Cornstarch
  • 1/2 tsp Almond Extract
  • 1 tbsp Lemon Juice
  • 2 tbsp Butter, cut into small pieces
  • 1 Egg, beaten (for egg wash)
  • 1 tbsp Granulated Sugar (for sprinkling)

Prepare the Pie Crust

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

Make the Cherry Filling

In a large bowl, combine the pitted cherries, sugar, cornstarch, almond extract, and lemon juice. Gently stir to combine and set aside.

Assemble the Pie

Preheat oven to 375°F (190°C). On a lightly floured surface, roll out one disc of dough into a 12-inch circle. Carefully 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 small pieces of butter. Roll out the second disc of dough and either create a full top crust, cutting slits to vent steam, or cut into strips for a lattice top. Secure the top crust to the bottom crust and crimp the edges. Brush the top crust with beaten egg and sprinkle with granulated sugar.

Bake the Pie

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.

Nutrition Facts Estimated per 100g of product

Calories: 250 kcal, Carbohydrates: 35g, Protein: 2g, Fat: 12g (Values are estimates and can vary based on specific ingredients and portion sizes).

Other Important Considerations for Nutrition

This cherry pie is a dessert and should be consumed in moderation. The sugar content is relatively high. Consider using a sugar substitute or reducing the amount of sugar to lower the carbohydrate content. Fresh cherries are a good source of antioxidants and fiber, but these benefits are somewhat offset by the added sugar and fat in the pie.

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FAQ

  • Can I use canned cherry pie filling?

    While you can use canned cherry pie filling in a pinch, the flavor and texture won't be as good as using fresh or frozen cherries. If using canned filling, you may need to adjust the amount of sugar and cornstarch in the recipe.
  • How do I prevent the bottom crust from getting soggy?

    To prevent a soggy bottom crust, make sure to preheat your baking stone or baking sheet. Also, you can blind bake the crust for 10-15 minutes before adding the filling.