Description
A classic homemade cherry pie with a flaky, buttery crust and bright, jammy cherry filling. It’s sweetened just right. Perfect for family dinners, summer gatherings, or anyone looking for an easy, delicious cherry pie recipe.
Ingredients
Units
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For the crust:
- 2 1/2 cups all-purpose flour
- 1 tsp salt
- 1 tbsp sugar
- 1 cup (2 sticks) cold unsalted butter, cubed
- 6-8 tbsp ice water
- 5 cups pitted cherries (fresh or frozen)
- 3/4 cup granulated sugar (adjust for tart cherries)
- 1/4 cup cornstarch or 3 tbsp tapioca starch
- 1 tbsp lemon juice
- 1 tsp vanilla extract
- Pinch of salt
- 1 egg + 1 tbsp water (egg wash)
- Coarse sugar for sprinkling
Instructions
- Mix the dry crust ingredients: Combine flour, salt, and sugar, then cut in cold butter until pea-sized crumbs form.
- Form and chill the dough: Sprinkle ice water over the mixture, form into two disks, and chill for 1 hour.
- Make the filling: Toss cherries with sugar, cornstarch, lemon juice, vanilla, and salt.
- Assemble the bottom crust: Roll out the bottom crust and fit it into a 9-inch pie dish, then add the filling.
- Add the top crust: Roll out the top crust or make a lattice, seal the edges, and cut vents for steam.
- Apply the egg wash: Brush with egg wash, sprinkle coarse sugar, and bake at 400°F for 20 minutes.
- Finish baking: Reduce heat to 375°F and bake 30–35 minutes until the filling is bubbly and the crust is golden.
- Cool before slicing: Cool at least 2 hours before slicing to let the filling set properly.
Notes
- Keep all ingredients cold for the flakiest crust possible.
- Vent the top crust well to prevent filling from bubbling over.
- Let the pie cool fully before slicing for clean, set pieces.
- Frozen cherries work great — just thaw and drain first.
Nutrition
- Calories: 385 kcal
- Sugar: 30 g
- Sodium: 210 mg
- Fat: 17 g
- Saturated Fat: 10 g
- Carbohydrates: 55 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 55 mg