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Cherry Pie

A classic cherry pie made with a flaky pie crust and delicious homemade cherry pie filling. Sweet and summery, this is a perfect cherry pie that you’ll want to eat all season long!
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Course: Dessert
Cuisine: American
Keyword: Cherry Pie, Cherry Pie Recipe, How To Make Cherry Pie, Pie Recipes
Prep Time: 40 minutes
Cook Time: 50 minutes
Chilling Time: 2 hours
Total Time: 3 hours 30 minutes
Servings: 1 9-inch Pie

Ingredients

  • 1 double pie crust dough (This recipe makes 2 crusts: one for the bottom and one for the top) 
  • 4 cups stemmed and pitted fresh dark sweet or sour cherries (about 2lbs cherries) 
  • 3 tablespoons (22g) cornstarch  granulated sugar for sweet cherries, or 3/4 cup (150g) for sour cherries 
  • 1/8 teaspoon salt 
  • 2 tablespoons (30ml) freshly squeezed lemon juice for sweet cherries, or 1/2 tablespoon (8ml) for sour cherries  
  • 1 teaspoon (5ml) vanilla extract, substitute with Kirsch for deeper cherry flavor
  • 2 tablespoons (28g) unsalted butter, cut into small cubes 
  • Cream or milk, for brushing the top crust 
  • Coarse or granulated sugar, for decoration, optional

Instructions

  • Make The Cherry Pie Filling: Place cherries, sugar, vanilla extract, cornstarch and lemon juice in a saucepan and toss to combine. Cook over medium heat, stirring almost constantly, until the mixture starts to thicken. Remove from heat, transfer to a bowl to cool to room temperature. If you want to deepen cherry flavor in the filling, you can use Kirsch, or any cherry-flavored liquor instead of vanilla extract.
  • Preheat oven to 400°F/204°C.
  • Roll out the dough: Remove one chilled pie crust dough from the fridge and let it sit for 5-10 minutes before rolling out, or the dough is too cold and will crack. On a lightly floured counter, use a rolling pin dusted with flour, rolling outwards from the center of the dough with an even pressure to make a 12-inch (30cm) circle. Gently place the dough in the bottom of the 9-inch pie dish. Spread the cherry filling onto the unbaked crust in an even layer and dot with a few small pieces of butter on top.
  • Prepare Lattice Strips: Remove the second pie crust from the fridge. On a lightly floured work surface, roll the dough into a 12-inch (30cm) circle and use a pizza cutter, knife or a pastry wheel to slice into six 1-inch (2.5cm) strips (you can cut into more strips like 8 or 10 strips and the width of the strips is up to you).
  • Lay strips over the crust in a lattice pattern: First, lay 3 of the strips parallel on top of the filling, leaving about 1-inch between each strip. Fold back every other strip, then place another strip of dough perpendicular to the strips. Unfold the strips so they lay over the perpendicular strip.
  • Using a sharp knife, trim any excess dough around the edges, leaving about 1/2-inch overhang. Pinch the edges of the top and bottom pie crusts together then crimp the edge (if desired) to make sure the strips and the bottom crust are sealed. Brush the crust with a thin coating of milk or cream, then sprinkle the top with coarse sugar if desired.
  • Bake the pie for 40-50 minutes until the crust is golden brown and the filling is bubbling. Cover the top of the pie loosely with foil if it starts getting too brown while baking.
  • Remove the pie from the oven and allow it to cool for at least 2 hours before serving.
  • Cherry pie can be served warm or at room temperature, with cream or vanilla ice cream. Store pie leftovers in the fridge for up to 5 days.
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