This cherry pie is a straightforward, classic dessert that lets the fruit shine. It features a flaky, buttery crust and a juicy, lightly spiced cherry filling that holds together beautifully when sliced. This recipe is designed to work reliably with either fresh or frozen cherries, making it a versatile choice for any baker.
Ingredients
- For the crust:
- 2 ½ cups (315 g) all-purpose flour
- 1 teaspoon (5 g) salt
- 1 tablespoon (12 g) granulated sugar
- 1 cup (226 g) unsalted butter, cold and cut into small cubes
- ½ cup (120 ml) ice water, plus more if needed
- For the filling:
- 6 cups (900 g) fresh or frozen pitted cherries (about 2 lbs)
- ¾ cup (150 g) granulated sugar
- ¼ cup (30 g) cornstarch
- 1 tablespoon (15 ml) lemon juice
- 1 teaspoon vanilla extract
- ¼ teaspoon almond extract (optional)
- 1 tablespoon (14 g) unsalted butter, cut into small pieces
- 1 large egg, beaten (for egg wash)
- 1 tablespoon (12 g) coarse sugar (like turbinado), for sprinkling
Instructions
- Make the crust: In a large bowl, whisk together the flour, salt, and sugar. Add the cold butter cubes and cut them 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 disks, wrap each in plastic wrap, and refrigerate for at least 1 hour (or up to 2 days).
- Prepare the filling: In a large bowl, combine the cherries, sugar, cornstarch, lemon juice, vanilla, and almond extract (if using). Toss well to coat. Let the mixture sit for 15 minutes while you roll out the crust.
- Preheat your oven to 425°F (220°C). Place a baking sheet on the lower rack to catch any drips.
- On a lightly floured surface, roll out one disk of dough into a 12-inch (30 cm) circle. Transfer it to a 9-inch (23 cm) pie dish, pressing it gently into the bottom and sides. Leave the overhang.
- Pour the cherry filling into the crust, mounding it slightly in the center. Dot the filling with the small butter pieces.
- Roll out the second disk of dough into a 12-inch (30 cm) circle. Either place it whole over the filling, or cut it into strips for a lattice top. If using a whole top, cut a few slits for steam to escape. Trim the overhang and crimp the edges to seal.
- Brush the top crust with the beaten egg and sprinkle with coarse sugar.
- Place the pie on the preheated baking sheet and bake for 20 minutes. 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 in the center. If the edges brown too quickly, cover them with foil or a pie shield.
- Cool the pie on a wire rack for at least 2 hours before slicing. This allows the filling to set.
Tips
- Don’t skip the chilling: The dough needs to be cold to stay flaky. If it warms up while you’re rolling, pop it back in the fridge for 15 minutes.
- Frozen cherries: If using frozen, do not thaw them first. Add them straight to the bowl; you may need to add 1–2 extra tablespoons of cornstarch to absorb the extra liquid.
- Prevent a soggy bottom: Bake the pie on the lowest oven rack for the first 20 minutes to ensure the bottom crust cooks through and gets crisp.
- Check for doneness: The filling should be bubbling thickly in the center, not just at the edges. If it’s not bubbling, bake for another 10 minutes.
Serving Suggestions
Serve this cherry pie warm (but not hot) with a scoop of vanilla ice cream or a dollop of lightly sweetened whipped cream. It’s also wonderful with a slice of sharp cheddar cheese, a classic pairing in some regions. A drizzle of heavy cream over a slice is another simple, old-fashioned option.
Variations
- Sour cherry pie: Use sour cherries (like Montmorency) and increase the sugar to 1 cup (200 g) to balance the tartness.
- Spiced cherry pie: Add ½ teaspoon of ground cinnamon and ¼ teaspoon of ground nutmeg to the filling for a warmer flavor profile.
- Cherry-berry pie: Replace 1 cup of cherries with fresh or frozen raspberries or blackberries for a mixed-berry twist.
- Lattice top: Instead of a full top crust, weave a lattice for a more rustic look. The instructions are the same; just cut the dough into strips and weave them over the filling.
Storage and Reheating
Store leftover cherry pie loosely covered at room temperature for up to 2 days, or in the refrigerator for up to 4 days. To reheat, place slices in a 350°F (175°C) oven for 10–15 minutes until warm. You can also microwave individual slices for 30–45 seconds, though the crust will be less crisp. The pie can be frozen whole or in slices for up to 3 months; thaw overnight in the refrigerator before reheating.
Frequently Asked Questions
Can I use store-bought pie crust? Yes, absolutely. You’ll need two 9-inch (23 cm) rounds. This will save time, though the flavor and texture will differ from homemade.
Why is my cherry pie runny? The filling may not have been baked long enough, or the cherries were too juicy. Make sure the filling is bubbling thickly in the center before removing the pie from the oven. Also, let the pie cool completely (at least 2 hours) before slicing to allow the cornstarch to set.
Can I use other thickeners instead of cornstarch? Yes, you can use 3 tablespoons of all-purpose flour or 2 tablespoons of instant tapioca instead of the cornstarch. Keep in mind that flour may make the filling slightly cloudy, and tapioca needs about 15 minutes to soften before baking.
Do I need to pit fresh cherries? Yes, absolutely. Use a cherry pitter or a paring knife to remove the pits. Do not skip this step, as biting into a pit is dangerous and unpleasant.
How do I know when the pie is fully baked? The crust should be deep golden brown, and you should see thick, slow bubbles in the filling through the vents or lattice. If the filling is thin and watery, it needs more time.
Can I make this pie ahead of time? Yes, you can assemble the pie (without the egg wash) and refrigerate it for up to 24 hours before baking. You may need to add 5–10 minutes to the baking time if starting from cold.
Related
- Brioche Recipe UK: Soft, Buttery Bread Made Easy
- Brioche English Muffins: Rich, Tender, & Easy Recipe
- Brioche Hot Dog Buns: Soft, Rich Recipe
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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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