Homemade Cherry Pie Recipe

If you’re searching for the ultimate Homemade Cherry Pie Recipe, get ready—this is the one you’ll find yourself bragging about for years. With a crisp, flaky crust and a luscious, ruby-hued cherry filling that’s perfectly sweet and just a little tart, every bite tastes like summer nostalgia. Trust me, your friends and family will swoon over the gorgeous lattice top and irresistible aroma wafting from your kitchen!

Ingredients You’ll Need

Every part of this Homemade Cherry Pie Recipe is built from simple, honest ingredients. The secret is choosing quality fruit and not skimping on the details—a splash of extract here, a dusting of sugar there—and letting each one shine in flavor, color, and texture.

• Homemade Pie Crust or All Butter Pie Crust: The heart of a classic pie—flaky, golden, and sturdy enough to cradle that juicy filling. A homemade crust gives the best flavor, but a good-quality store-bought option works in a pinch.
• Fresh Cherries (4 1/2 cups, halved & quartered): The star of the show! Mixing halves and quarters gives a variety of texture for the most luscious slice every time.
• Granulated Sugar (2/3 cup): Sweetens the filling, drawing out the cherries’ natural juiciness. Adjust up or down if you use sour or extra-sweet varieties.
• Cornstarch (1/4 cup): The magic thickener that keeps your pie from turning into cherry soup—essential for that picture-perfect slice.
• Lemon Juice (1 Tbsp): Adds brightness and just a hint of tartness, balancing the sweetness beautifully.
• Pure Vanilla Extract (1 tsp): Rounds out and deepens the cherry flavor with a warm, aromatic note.
• Almond Extract (1/4 tsp): Just enough to add that bakery-shop hint of nostalgia and complexity—don’t skip it!
• Unsalted Butter (1 Tbsp, cold, cubed): Dotted under the top crust for a silky, rich finish and gorgeous shine.
• Egg Wash (1 egg + 1 Tbsp milk): Helps your crust attain that golden, glossy bakery finish.
• Optional: Coarse Sugar for sprinkling on the crust—adds sparkle and a satisfying crunch to every bite.

Variations

One of the best things about a Homemade Cherry Pie Recipe is how endlessly adaptable it is. Whether you need to accommodate special diets, make use of what’s on hand, or just feel like switching things up, there’s plenty of room to get creative.

• Frozen Cherries: No cherry pitter? No problem! Use frozen cherries—halve or quarter them while still frozen and follow the recipe as directed (you might need a slightly longer bake time).
• Switch Up the Fruit: Mix in a handful of blueberries or blackberries for a jewel-toned twist and a burst of new flavors.
• Almond-Free: Omit the almond extract if you have allergies or simply aren’t a fan—vanilla alone still gives a deep, classic aroma.
• Gluten-Free Crust: Substitute your favorite 1:1 gluten-free flour blend in the crust or opt for a ready-made gluten-free crust for a pie everyone can enjoy.
• Extra Tangy: Use sour cherries and increase the sugar to taste for that old-fashioned, tart punch!

How to Make Homemade Cherry Pie Recipe

Step 1: Prep Your Pie Crust

Start by preparing your homemade or all-butter pie crust. Make sure to follow the chilling instructions—this helps the dough stay flaky and easier to work with. Letting the dough chill for at least two hours (or even overnight) makes rolling and shaping the crust a total breeze.

Step 2: Make the Cherry Filling

In a large mixing bowl, gently combine your halved and quartered cherries with granulated sugar, cornstarch, lemon juice, vanilla, and almond extract. Stir until everything is coated and glistening. This simple combo lets the cherries really shine—cover and refrigerate it while you prep the crust to let all the flavors mingle.

Step 3: Roll Out Bottom Crust & Fill

Roll out one disc of chilled dough on a well-floured surface to about a 12-inch circle. Drape it into your pie plate, gently tucking and smoothing it in. Using a slotted spoon, transfer the prepared cherries (leaving juice behind) into the crust. Pop the pie (uncovered) in the fridge while you reduce the juice for an extra boost of flavor.

Step 4: Reduce the Cherry Juice

Pour the leftover cherry juice into a small saucepan and simmer gently for 3–4 minutes until it’s thickened and syrupy. Let it cool for five minutes—it’ll thicken even more. Pour this concentrated juice over the cherries in the pie shell and gently toss for even distribution, then dot the cold butter over the top. The pie goes back in the fridge while you move on to the topping.

Step 5: Lattice the Top Crust

Roll your second dough disc into another 12-inch circle. Using a pastry wheel or sharp knife, slice it into strips of varying widths (a mix of wide and narrow is especially pretty). Weave them over the pie in that classic lattice pattern, gently pressing the ends into the bottom crust edges to seal. Trim any overhang and crimp or flute the edges for a beautiful finish.

Step 6: Finish and Bake

Brush your pie generously with egg wash for a golden shine, and sprinkle with coarse sugar for a sparkling, bakery finish. Chill the assembled pie while you preheat the oven—this helps keep the crust from shrinking. Bake on a sheet pan for easy cleanup: 20 minutes at 400°F, then reduce to 375°F for another 30–40 minutes. If your edges brown too quickly, shield them with a pie crust ring. The filling should bubble for at least 5 minutes before you pull the pie from the oven.

Step 7: Cool Before Slicing!

The hardest part—let your Homemade Cherry Pie Recipe cool for at least 3–4 hours before slicing (trust me!). This wait lets the filling set up for perfect slices, instead of a delicious but messy puddle.

How to Serve Homemade Cherry Pie Recipe

Garnishes

No need to go over the top—a simple scoop of vanilla bean ice cream, a dollop of softly whipped cream, or even a drizzle of heavy cream is pure perfection with your Homemade Cherry Pie Recipe. A light dusting of powdered sugar and a few fresh cherries on the side give a bakery finish if you’re feeling fancy.

Side Dishes

Pair this pie with other picnic or holiday classics—think lemonade, iced coffee, or a cold glass of milk. For brunch, add a leafy green salad or a platter of cut berries; for dessert, nothing beats another platter of summery stone fruits to carry the theme.

Creative Ways to Present

Go all-in with individual mini pies for special occasions, or bake the pie in a rectangular tart pan for an elegant twist. Slice and serve on vibrant plates with edible flower petals, or use a patterned pie crimper for a decorative edge that wows guests even before the first cut.

Make Ahead and Storage

Storing Leftovers

Wrap leftover Homemade Cherry Pie Recipe tightly with plastic wrap or aluminum foil and store it in the refrigerator for up to five days. It keeps wonderfully moist, and the flavors deepen overnight—perfect for next-day treats!

Freezing

Baked slices (or even the whole pie) freeze beautifully for up to three months. Wrap well and thaw overnight in the refrigerator for best results. You can also freeze the unbaked filling or pie dough, giving you a head start on future pies.

Reheating

To enjoy pie warm, pop slices into a 300°F oven for 10–15 minutes or microwave gently in short bursts (just until warmed). If reheating a whole pie, tent loosely with foil and warm in a moderate oven to revive the flakiness of the crust.

FAQs

Final Thoughts

Few desserts feel as joyful and timeless as a Homemade Cherry Pie Recipe. Whether it’s your very first from-scratch pie or a longtime family favorite, the aroma, flavor, and memories are impossible to resist. Pour yourself a cup of coffee, share a generous slice, and savor each sweet, berry-bright bite—you absolutely deserve it!

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