This easy homemade cherry pie is a true delight! With a sweet and tangy cherry filling tucked inside a flaky crust, it’s a favorite for pie lovers. Fresh cherries make it even better!
You know what’s great? Making this pie from scratch is a breeze! I love serving it warm with a scoop of ice cream—trust me, it’s a match made in dessert heaven! 😋
Key Ingredients & Substitutions
Cherries: Fresh cherries are ideal for that vibrant taste, but frozen cherries work well too. If using frozen, let them thaw and drain excess juice before mixing.
Granulated Sugar: You can adjust the sugar depending on the sweetness of your cherries. Try using brown sugar for a deeper flavor or coconut sugar for a healthier alternative.
Cornstarch: This helps thicken the cherry filling. If you need a gluten-free option, you can use tapioca starch instead, which gives similar results.
Pie Crust: While store-bought crusts save time, homemade comes with a personal touch. If you’re short on time or want gluten-free, consider using a pre-made crust or a nut-based crust.
Almond Extract: This adds a lovely flavor, but you can skip it or replace it with vanilla extract based on your taste preference.
How Do I Get a Flaky Pie Crust?
The key to a flaky crust is cold ingredients and minimal handling. Here’s how to achieve that perfect texture:
- Keep your butter very cold. Cut it into small cubes and place it back in the fridge until you’re ready to use it.
- When mixing the dough, use a pastry cutter or your fingers to blend the butter into the flour until it resembles coarse crumbs.
- Add cold water one tablespoon at a time, mixing just until the dough comes together. Avoid overworking it to keep the crust flaky!
- After rolling out, let the crust chill in the fridge for about 30 minutes before baking to help it hold its shape.
Easy Homemade Cherry Pie
Ingredients You’ll Need:
- 2 1/2 cups fresh or frozen pitted cherries
- 1 cup granulated sugar
- 2 tablespoons cornstarch
- 1 tablespoon lemon juice
- 1/4 teaspoon almond extract (optional)
- 1/8 teaspoon salt
- 1 package refrigerated pie crusts (2 crusts) or homemade pie crust for top and bottom
- 1 tablespoon unsalted butter, cut into small pieces
- 1 egg, beaten (for egg wash)
- 1 tablespoon coarse sugar (optional, for sprinkling on top)
How Much Time Will You Need?
This recipe takes about 15-20 minutes to prepare and 50-55 minutes to bake, plus an additional 2 hours for cooling. So, plan for about 3 hours total from start to taking that first delicious bite!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 400°F (200°C). This helps to ensure your pie bakes evenly from the beginning.
2. Make the Cherry Filling:
In a large bowl, combine the pitted cherries, granulated sugar, cornstarch, lemon juice, almond extract (if you’re using it), and salt. Gently stir everything together until the cherries are nicely coated and the mixture starts to thicken a bit. This will create a delicious filling!
3. Prepare the Pie Crust:
Take one of the pie crusts and roll it out slightly before placing it into a 9-inch pie plate. Make sure to fit it nicely and trim any excess that hangs over the edges.
4. Fill the Pie:
Carefully spoon the cherry mixture into the crust, spreading it evenly. Then, dot the cherry filling with small pieces of cold butter to enhance the flavor.
5. Top with the Second Crust:
Roll out the second pie crust. You can either cut it into strips to make a lattice top for a pretty design or leave it whole. If you opt for the whole crust, remember to cut a few slits in it to allow steam to escape.
6. Assemble the Pie:
Place your top crust over the cherry filling. Make sure to trim any excess crust and crimp the edges together to seal everything in.
7. Add an Egg Wash:
Brush the top of the pie with the beaten egg to give it a lovely golden color once baked. If you want a little extra sweetness, sprinkle some coarse sugar over the top.
8. Bake the Pie:
To catch any drips, place the pie on a baking sheet and put it in the oven. Bake for 20 minutes at 400°F (200°C), then reduce the temperature to 350°F (175°C) and continue baking for another 30-35 minutes, or until the pie crust is golden and the filling is bubbly.
9. Cool the Pie:
Once done, remove the pie from the oven and let it cool on a wire rack for at least 2 hours. This will allow the filling to set up nicely.
10. Serve & Enjoy:
Enjoy your pie warm or at room temperature. For a tasty treat, serve it with a scoop of vanilla ice cream. Truly scrumptious!
Enjoy your delicious homemade cherry pie!
FAQ for Easy Homemade Cherry Pie
Can I Use Frozen Cherries for This Pie?
Absolutely! Frozen cherries are a great option. Just make sure to let them thaw and drain any excess liquid before using them in your filling to avoid a soggy crust.
How Do I Prevent My Pie Crust from Getting Soggy?
To prevent a soggy crust, try pre-baking (blind baking) your bottom crust for 10 minutes before adding the filling. Additionally, using a thickening agent like cornstarch helps absorb moisture from the fruit.
Can I Make This Pie Ahead of Time?
Yes, you can prepare the pie a day or two in advance! Just assemble it but don’t bake it. Cover it tightly and refrigerate until you’re ready to bake. This way, it stays fresh and delicious!
How Do I Store Leftovers?
Store any leftover cherry pie in an airtight container in the fridge for up to 4 days. If you want to freeze it, wrap it tightly in plastic wrap, then foil, and it will last in the freezer for up to 2 months. Thaw in the fridge before reheating.
