Happy National Cherry Pie Day: Classic Recipe

Happy National Cherry Pie Day! This classic American dessert features a buttery, flaky crust filled with a sweet-tart cherry filling that bubbles up beautifully as it bakes. Whether you use fresh or frozen cherries, this recipe delivers a perfectly balanced pie that’s ideal for celebrations, holidays, or simply because it’s Tuesday.

Ingredients

2 ½ cups (315 g) all-purpose flour, plus more for rolling
1 teaspoon (5 g) salt
1 tablespoon (12 g) granulated sugar
1 cup (226 g) cold unsalted butter, cut into small cubes
½ cup (120 ml) ice water, plus more if needed
4 cups (680 g) fresh or frozen pitted cherries (about 2 lb / 900 g before pitting)
¾ cup (150 g) granulated sugar
¼ cup (32 g) cornstarch
1 tablespoon (15 ml) lemon juice
½ teaspoon (1 g) almond extract (optional)
1 large egg, beaten with 1 tablespoon (15 ml) water (for egg wash)
1 tablespoon (12 g) coarse sugar, for sprinkling (optional)

Instructions

Make the dough: In a large bowl, whisk together the flour, salt, and 1 tablespoon sugar. Cut the cold butter into the flour using a pastry blender or your fingertips until the mixture resembles coarse meal with some pea-sized butter pieces. Drizzle in the ice water, 1 tablespoon at a time, mixing with a fork until the dough just comes together when squeezed. Do not overwork.
Divide the dough into two discs, wrap in plastic wrap, and refrigerate for at least 1 hour (or up to 2 days).
While the dough chills, prepare the filling: In a large bowl, combine the cherries, ¾ cup sugar, cornstarch, lemon juice, and almond extract (if using). Stir gently to coat. Let stand at room temperature for 15–30 minutes to allow the juices to release.
Preheat the oven to 400°F (200°C). Place a baking sheet on the lower rack to catch any drips.
On a lightly floured surface, roll out one disc of dough into a 12-inch (30 cm) round. Transfer to a 9-inch (23 cm) pie dish, gently pressing into the bottom and sides. Trim the overhang to about ½ inch (1.25 cm).
Pour the cherry filling into the crust, spreading evenly. Dot with 1–2 tablespoons of butter if desired (optional, not listed).
Roll out the second disc of dough into another 12-inch round. Place it over the filling. Trim the overhang to 1 inch (2.5 cm), fold the edges under, and crimp as desired. Cut 4–5 slits in the top crust to allow steam to escape.
Brush the top crust with the egg wash and sprinkle with coarse sugar, if using.
Bake for 20 minutes at 400°F (200°C), then reduce the oven temperature to 375°F (190°C) and continue baking for 50–60 minutes, until the crust is golden brown and the filling is bubbling through the slits. If the edges brown too quickly, cover them with foil or a pie shield.
Cool the pie on a wire rack for at least 3 hours before slicing. This allows the filling to set—cutting too early will result in a runny pie.

Tips

Use frozen cherries: If using frozen cherries, do not thaw them first. Add them straight from the freezer to the filling mixture; you may need to increase the baking time by 5–10 minutes.
Prevent a soggy bottom: For an extra-crisp bottom crust, brush the bottom with a thin layer of beaten egg white before adding the filling, or place the pie on a preheated baking sheet in the oven.
Adjust sweetness: Tart cherries (like Montmorency) are more traditional and pair well with the sugar. If using sweet cherries (like Bing), reduce the sugar to ½ cup (100 g).
Don’t skip the rest: The filling needs at least 3 hours to set. If you’re in a hurry, chill the pie in the refrigerator for 1 hour to speed up the process.

Serving Suggestions

Serve this cherry pie slightly warm or at room temperature with a scoop of vanilla ice cream or a dollop of whipped cream. It also pairs beautifully with a drizzle of heavy cream or a slice of sharp cheddar cheese, a classic Midwestern pairing.

Variations

Lattice top: Instead of a full top crust, weave strips of dough into a lattice pattern for a rustic look.
Sour cherry pie: Increase the sugar to 1 cup (200 g) and add 1 tablespoon of quick-cooking tapioca to help thicken extra-juicy sour cherries.
Spiced cherry pie: Add ½ teaspoon of ground cinnamon and ¼ teaspoon of ground nutmeg to the filling for warmth.
Gluten-free: Use a 1:1 gluten-free flour blend instead of all-purpose flour; the dough will be more delicate, so handle it gently.

Storage and Reheating

Store leftover cherry pie covered at room temperature for up to 2 days, or in the refrigerator for up to 5 days. To reheat, place slices in a 350°F (175°C) oven for 10–15 minutes until warmed through. You can also microwave individual slices for 20–30 seconds, but the crust will be less crisp. For longer storage, wrap the whole pie tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw overnight in the refrigerator before serving.

Frequently Asked Questions

Can I use canned cherry pie filling? Yes, you can substitute 2 cans (21 oz / 595 g each) of cherry pie filling. Omit the sugar, cornstarch, and lemon juice, and bake as directed. The flavor will be sweeter and less bright than fresh cherries.

Why is my cherry pie runny? The filling may not have reached a full boil during baking, or you cut into it too early. Always bake until the filling bubbles thickly through the slits, and let the pie cool completely (at least 3 hours) to allow the cornstarch to set.

Do I need to pit fresh cherries? Yes, definitely. Cherry pits are hard and inedible. Use a cherry pitter or a chopstick to push the pits out. You’ll need about 2 pounds (900 g) of whole cherries to yield 4 cups pitted.

Can I make the dough ahead of time? Absolutely. The dough can be refrigerated for up to 3 days or frozen for up to 3 months. Thaw frozen dough overnight in the refrigerator before rolling.

What if my crust is browning too fast? Cover the edges with aluminum foil or a silicone pie shield after the first 20 minutes of baking. You can also place a sheet of foil loosely over the entire pie if the top is browning too quickly.

Can I use a different thickener instead of cornstarch? Yes, you can use 3 tablespoons (24 g) of all-purpose flour or 2 tablespoons (16 g) of quick-cooking tapioca. Flour will make the filling slightly cloudy; tapioca gives a clearer, glossier finish.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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