I’m convinced this is the cherry pie everyone hopes will show up at the table, with glossy ruby filling bubbling under a buttery lattice crust. One slice and you’ll see why it never lasts long.

Jump to Recipe

I’m obsessed with cherry pie for one simple reason: it’s dramatic without trying. That ruby filling bubbles up like it has something to prove, and I’m here for every sticky, glossy bit of it.

I love the way tart cherries crash into a buttery crust, especially when the top gets crackly and golden with those little juicy leaks around the lattice. But the real prize is that first slice, when it slumps a little and stains the plate.

Messy. Gorgeous.

Completely worth it. This is the pie I crave when I want big flavor, flaky edges, and zero boring bites.

Ingredients

Print Recipe (No Advertisments)

Flour builds the crust, giving you that flaky, sturdy bite.
Salt keeps the crust from tasting flat.
Tiny thing, big difference.
Sugar adds a little sweetness and helps the crust brown nicely.
Cold butter makes those flaky layers you’ll brag about later.
Ice water pulls the dough together without making it tough.
Cherries bring the juicy, sweet-tart filling everyone actually came for.
More sugar balances tart cherries, but don’t overdo it.
Cornstarch thickens the filling so it’s sliceable, not soup.
Lemon juice brightens everything and keeps the filling from feeling heavy.
Vanilla adds cozy flavor that makes the cherries taste richer.
Plus, a pinch of salt makes the fruit pop.
Butter dotted on top adds richness and glossy, pie-shop vibes.
Egg wash gives the crust that golden, pretty finish.
Basically, coarse sugar adds sparkle and a sweet little crunch.

Ingredient Quantities

2 1/2 cups all purpose flour

1 teaspoon salt

1 tablespoon granulated sugar

1 cup unsalted butter cold and cut into cubes

1/4 to 1/2 cup ice cold water

6 cups fresh or frozen pitted cherries

1 to 1 1/4 cups granulated sugar depending on tartness of cherries

1/3 cup cornstarch

1 tablespoon lemon juice

1 teaspoon vanilla extract

Pinch of salt

2 tablespoons unsalted butter cut into small pieces for dotting

1 large egg for egg wash

1 tablespoon water for egg wash

1 to 2 tablespoons coarse or sanding sugar for sprinkling

How to Make this

Print Recipe (No Advertisments)

1. In a large bowl whisk together 2 1/2 cups all purpose flour, 1 teaspoon salt and 1 tablespoon granulated sugar.

2. Cut 1 cup cold unsalted butter into cubes and work into the flour with a pastry cutter or fingertips until mixture resembles coarse crumbs with some pea sized pieces.

3. Sprinkle 1/4 cup ice cold water over the dough and gently mix; add up to 1/4 cup more water as needed until dough just holds together. Divide into two discs, wrap and chill at least 1 hour.

4. Meanwhile prepare the filling by tossing 6 cups pitted cherries (fresh or frozen, thawed) with 1 to 1 1/4 cups granulated sugar, 1/3 cup cornstarch, 1 tablespoon lemon juice, 1 teaspoon vanilla extract and a pinch of salt; let sit 15 minutes so juices begin to release.

5. Preheat oven to 400 F (200 C). Roll one chilled dough disc on a lightly floured surface to fit a 9 inch pie dish and transfer to the dish, trimming any excess to leave a 1 inch overhang.

6. Pour the cherry filling into the crust and dot with 2 tablespoons unsalted butter cut into small pieces.

7. Roll out the second dough disc and cut into even strips to form a lattice top or cut a full round for a single crust; place strips over the filling and weave or cover, then trim and crimp edges to seal.

8. Whisk 1 large egg with 1 tablespoon water and brush the top crust and edges, then sprinkle 1 to 2 tablespoons coarse or sanding sugar over the top. Cut a few small steam vents if using a full top crust.

9. Place the pie on a baking sheet and bake at 400 F for 20 minutes, then reduce oven temperature to 375 F (190 C) and bake an additional 35 to 45 minutes until crust is golden and filling is bubbly. If edges brown too quickly, shield them with foil.

10. Cool the pie at least 2 to 3 hours to allow the filling to set before slicing and serving.

Equipment Needed

1. Large mixing bowl
2. Whisk
3. Pastry cutter or box grater
4. Rolling pin
5. 9 inch pie dish
6. Pastry brush
7. Sharp knife or bench scraper for trimming and cutting strips
8. Baking sheet
9. Measuring cups and spoons

FAQ

Q: Can I use frozen cherries? A: Yes. Thaw and drain them well and reserve any flavorful liquid to reduce and stir back in if desired. Drainage prevents a watery filling.

Q: How do I know how much sugar to use? A: Taste your cherries. Use about 1 cup for medium sweetness and up to 1 1/4 cups for very tart cherries.

Q: Can I make the crust ahead of time? A: Yes. Dough keeps refrigerated for 2 days or frozen for up to 1 month. Thaw in the refrigerator before rolling.

Q: My crust browns too fast. What should I do? A: Cover the edges with foil or a pie shield after about 20 to 25 minutes of baking to prevent burning.

Q: How long must the pie cool before slicing? A: Cool at least 2 hours so the filling sets. Warm slices will be runny.

Q: Can I use a gluten free flour? A: Yes, use a 1-to-1 gluten free all purpose blend and chill the dough well. Texture may be slightly different.

Q: How can I make the filling thicker without cornstarch? A: Use tapioca starch or quick cooking tapioca about 2 tablespoons as an alternative, or simmer excess cherry juices first to reduce them.

How To Make Cherry Pie Recipe Substitutions and Variations

All purpose flour: substitute pastry flour 1:1 for a more tender crust; or use a 1:1 gluten free flour blend containing xanthan gum for a gluten free crust.
Unsalted butter: substitute cold vegetable shortening 1:1 for flakier, less buttery crust; or use cold lard 1:1 for extra flake and flavor; for a dairy free option use chilled virgin coconut oil 1:1, keeping it very cold.
Cornstarch: substitute arrowroot powder 1:1 for a clear glossy filling; or use tapioca starch 1:1, or for a thicker, slightly less glossy filling use 3 tablespoons all purpose flour per cup of liquid thickener needed.
Large egg (egg wash): substitute whole milk or heavy cream brush for a softer golden finish; or use aquafaba (chickpea liquid) beaten until foamy for a vegan sheen; or use beaten egg white only for a paler, glossy top.

Pro Tips

1. Keep the butter and water as cold as you can; work quickly and chill the dough well so you get flaky pockets rather than a dense crust.

2. If your cherries are very juicy, add an extra tablespoon or two of cornstarch or swap in an equal amount of instant tapioca for a clearer, silkier filling that sets up without becoming gluey.

3. Bake the pie on a rimmed sheet to catch any bubbling over, and tent the edges with foil halfway through if they start to brown too fast so the center finishes cooking.

4. Let the pie cool at least two hours, ideally longer, so the filling firms; warm individual slices before serving for extra flowy texture and deeper flavor.

5. For brighter flavor and contrast, stir a bit of almond extract or finely grated lemon zest into the filling, and sprinkle a little coarse sugar on the crust just before baking for a pretty crunchy finish.

How To Make Cherry Pie Recipe

Recipe by Tina Bueller

0.0 from 0 votes

I’m convinced this is the cherry pie everyone hopes will show up at the table, with glossy ruby filling bubbling under a buttery lattice crust. One slice and you’ll see why it never lasts long.

Servings

servings

Calories

562

kcal

Equipment: 1. Large mixing bowl
2. Whisk
3. Pastry cutter or box grater
4. Rolling pin
5. 9 inch pie dish
6. Pastry brush
7. Sharp knife or bench scraper for trimming and cutting strips
8. Baking sheet
9. Measuring cups and spoons

Ingredients

2 1/2 cups all purpose flour
1 teaspoon salt
1 tablespoon granulated sugar
1 cup unsalted butter cold and cut into cubes
1/4 to 1/2 cup ice cold water
6 cups fresh or frozen pitted cherries
1 to 1 1/4 cups granulated sugar depending on tartness of cherries
1/3 cup cornstarch
1 tablespoon lemon juice
1 teaspoon vanilla extract
Pinch of salt
2 tablespoons unsalted butter cut into small pieces for dotting
1 large egg for egg wash
1 tablespoon water for egg wash
1 to 2 tablespoons coarse or sanding sugar for sprinkling

Directions

In a large bowl whisk together 2 1/2 cups all purpose flour, 1 teaspoon salt and 1 tablespoon granulated sugar.
Cut 1 cup cold unsalted butter into cubes and work into the flour with a pastry cutter or fingertips until mixture resembles coarse crumbs with some pea sized pieces.
Sprinkle 1/4 cup ice cold water over the dough and gently mix; add up to 1/4 cup more water as needed until dough just holds together. Divide into two discs, wrap and chill at least 1 hour.
Meanwhile prepare the filling by tossing 6 cups pitted cherries (fresh or frozen, thawed) with 1 to 1 1/4 cups granulated sugar, 1/3 cup cornstarch, 1 tablespoon lemon juice, 1 teaspoon vanilla extract and a pinch of salt; let sit 15 minutes so juices begin to release.
Preheat oven to 400 F (200 C). Roll one chilled dough disc on a lightly floured surface to fit a 9 inch pie dish and transfer to the dish, trimming any excess to leave a 1 inch overhang.
Pour the cherry filling into the crust and dot with 2 tablespoons unsalted butter cut into small pieces.
Roll out the second dough disc and cut into even strips to form a lattice top or cut a full round for a single crust; place strips over the filling and weave or cover, then trim and crimp edges to seal.
Whisk 1 large egg with 1 tablespoon water and brush the top crust and edges, then sprinkle 1 to 2 tablespoons coarse or sanding sugar over the top. Cut a few small steam vents if using a full top crust.
Place the pie on a baking sheet and bake at 400 F for 20 minutes, then reduce oven temperature to 375 F (190 C) and bake an additional 35 to 45 minutes until crust is golden and filling is bubbly. If edges brown too quickly, shield them with foil.
Cool the pie at least 2 to 3 hours to allow the filling to set before slicing and serving.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.