This is the most delicious homemade cherry pie I have ever made. You can use sweet or sour cherries, and the pie filling is really easier. All you need to do is mix, fill and bake!
My family loves this homemade cherry pie! As cherries enter season, we take the opportunity to do this. I love this homemade pie with fresh cherries.
I’ve made this cherry pie recipe with sweet and sour cherries and plan to make it in a mix of the two!
Key Ingredients
- Pie crust: You can use homemade or store-buyed pastries. I make this cherry pie using my favorite homemade pie crust recipe. It was made with butter and hasn’t disappointed me yet.
- cherry: I love the fresh cherries on this pie. You can use sweet cherries or sour cherries. If you use sour cherries, consider adding sugar in the filling. I have tips in the recipe below, where you will also see my tips for using frozen and canned cherries in this pie.
- sugar: I use granular sugar in my cherry pie filling, but brown sugar does. If you have sour cherries, add sugar. I provide tips below recipes.
- Lemon, vanilla and almond extract: I love the combination of flavors in this cherry pie! Cherry and vanilla are an amazing combination and it gets better when you add almonds and lemon!
- Corn starch: We need cornstarch to add to the pie filling. Although some recipes require flour, corn starch works best in our tests.
- butter: A little butter makes the filling shine and extra delicious.
- Egg Yolks and Cream: We whip them together for egg washing and brush them on the crust. When the pie is baked, the eggs and cream will turn the crust into a golden and shiny color.
How to dig cherries without cherry worries
If you don’t have cherry worries, don’t worry. I have two ways to do without cherries. First, you can use chopsticks and use the thicker end to push the pit out of each cherry. The second option is to use small pipes. Place it on the working surface and push the cherry towards the tip (pit pops up).
How to Make Homemade Cherry Pie
I recommend starting with my whole pie crust Make this cherry pie. After making the pie dough, you need to push it out. We use half of the dough for the crust at the bottom and half for the top of the pie.
My favorite cherry pie filling is simple! We throw cherries with sugar, corn starch, lemon juice, vanilla, almond extract and salt. I then set the bowl aside so the sugar starts extracting the liquid on the cherries.
I poured the cherries into my pie crust but putting most of the liquid on the bottom of the bowl seems odd, but adding too much liquid to our pie will make it moist. Tighten the cherry pie filling is a great tip to ensure a good filling after baking and cooling.
This cherry pie bake and cool the filling is slightly fixed (not super thick and set). If you prefer thicker, more pies, check the tips section for suggestions. For thicker fillings, you’ll bake the pie one more step, then pour the pie with nervous cherries before baking the pie and reducing the liquid on the stove.
After adding the top layer, I made 3 to 4 slits on the top so that the steam could escape and then bake until the fill bubbles are bubbled, shiny and thickened. Then we wait. Homemade cherry pie must be completely cooled before slicing. Otherwise, the filler will be too runny.
The best homemade cherry pie
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My favorite cherry pie recipe is easy! It takes a little patience to keep the cherries in place, but I promise it is worth it. You can use sweet cherries, sour cherries, or a combination of both.
A 9-inch pie, 8 pieces
Watch us make recipes
You will need
1 (9-inch) double crust homemade pie crust, our recipe is enough for 2 single layer pie
2½ lbs (1300g) brand new cherries, about 5 cups
2/3 cup (130g) granulated sugar, and more on top
1/4 cup (30g) corn starch
1 tablespoon lemon juice
1¼ teaspoon vanilla extract
1/4 teaspoon almond extract
1/8 teaspoon salt
1 tablespoon cold unsalted butter, cut into small cubes
1 egg yolk
1 tablespoon heavy cream
direction
- Prepare the bottom shell
1Spread half of the pie dough to install a 9-inch pie dish (keep the remaining dough cool). To prevent sticking, flour on the work surface and roll the pins. Roll outward from the center, even thickness, lifting the dough up and turning the quarter-turn. Check the size by pouring the pie dish over the dough (which should be about 2 inches).
2Carefully place the dough in a pie dish without stretching the pie, and trim the edges within 1 inch of the dish. Refrigerate when preparing the filling.
- Making pie filling
1Pour the cherries halfway. Then, cut half of the mixture into quarters (the change in size makes the filling better).
2In a large bowl, add fruit cherries, then sugar, corn starch, vanilla extract, almond extract, lemon juice and salt. Gently toss and combine. Set aside.
3In a large bowl, mix together spotted cherries, sugar, cornstarch, vanilla, almonds, lemon juice and salt. Toss and put it on the counter while rolling the top floor.
- Assemble pie
1Roll the remaining dough into a 12-inch circle on the slightly floured surface. If the dough sticks to the surface, add more flour.
2Spoon of cherry pie fills the prepared pie crust, but place most of the liquid on the bottom of the bowl (this will moisten the pie). Sprinkle small cubes of cold butter over the filling.
3Carefully place the top of the dough perfectly on the filling. Use a knife or a pair of kitchen scissors to cut the dough within 1 inch of the edge of the dish.
4Fold the edge of the top crust under the edge of the bottom crust and press the edge to seal to create a thicker 1/4-inch border that sits on the lips of the pie dish. Crimp the edges as needed.
5Whisk the egg yolks and cream to form an egg wash, then brush it onto the crust. Sprinkle with extra sugar and refrigerate the pie for 10 minutes before baking again.
6Cut 3 to 4 slits through the top pie crust to allow the steam to escape in the oven.
- Bake pie
1Before baking, place the oven rack one-third of the lower part of the oven and place the baking tray on it. This will capture any potential drip of the pie. Preheat the oven until 400°F (204°C).
2Place the pie on a hot baking sheet and bake for 20 minutes. Then, Reduce oven temperature to 350°F (177°C) Continue baking for 35 to 45 minutes. The pie is finished when the shell is golden and the filling is full of enthusiasm.
3If you notice that the edges of the crust are browned too quickly, cover them with aluminum foil and continue baking until the pie is fully cooked.
4Let the pie cool for 3 to 4 hours before cutting for best results (this provides filling time to thicken and set properly).
Adam and Joanne’s Tips
- storage: Homemade cherry pie lasts for 2 days and covers it on the counter or in the refrigerator for up to 5 days. For best results, wrap the pie in plastic wrap or store it in an airtight container. Baked cherry pies can be frozen for up to 3 months when tightly wrapped with plastic wrap and aluminum foil. Thaw in the refrigerator overnight.
- cherry: I prefer this pie and fresh cherries. If you use frozen cherries, thaw first and drain the extra liquid. I highly recommend using fresh cherries, but you can use 4 cups canned or bottled cherries and keep with about 1/3 cup of cherry juice to add to the cherry filling.
- No cherry annoyance? Use the blunt end of the chopstick to push the pit out, or press the cherry downwards on the tip of the pipe.
- sugar: If your cherries are sour, feel free to add more sugar. 2/3 cup (135g) is perfect for sweet cherries. For eggs or sour cherries, you can increase to 3/4 cup (150g) or more.
- Thicker filling: As written, our cherry pie filling was slightly loose (I like this way). For thicker fillings, when adding cherries to the pie crust, use a slotted spoon so that the excess liquid remains in the bowl. Next, pour the remaining liquid into a small pot and cook over low heat for 3 to 4 minutes until reduced. Let cool for 5 minutes and pour over the cherries in the pie. Give them a gentle toss and add the top layer as directed in the recipe and bake.
- The nutrition facts provided below are estimates.
Nutrition per serving
Service size
Pick 1/8
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Calories
515
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protein
6 g
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carbohydrate
66 g
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Dietary fiber
3 g
/
Total sugar
30 g
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Total fat
26 g
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Saturated fat
17 g
/
cholesterol
91 mg
We are Adam and Joanne, a couple who are passionate about cooking and sharing delicious, reliable recipes since 2009. Our goal? Inspire you to enter the kitchen and cook fresh and delicious meals confidently.
