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Homemade Cherry Pie Recipe

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3.9 from 12 reviews

This classic Homemade Cherry Pie features a buttery, flaky crust and a luscious cherry filling made with fresh pitted cherries, perfectly balanced with sugar and a touch of almond and vanilla extracts. The lattice crust adds a beautiful presentation, while the filling is thickened and slightly reduced to ensure a perfect texture. Ideal for dessert or any special occasion, this pie requires some chilling and baking time for the best results.

Ingredients

Pie Crust

  • Homemade Pie Crust or All Butter Pie Crust (enough for 2 crusts; one bottom and one top)

Filling

  • 4 and 1/2 cups halved & quartered pitted fresh cherries
  • 2/3 cup (135g) granulated sugar
  • 1/4 cup (28g) cornstarch
  • 1 Tablespoon (15ml) lemon juice
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon almond extract
  • 1 Tablespoon (14g) cold unsalted butter, cut into small cubes

Egg Wash and Topping

  • 1 large egg beaten with 1 Tablespoon (15ml) milk
  • Optional: coarse sugar for sprinkling on crust

Instructions

  1. Prepare the crust: Make either the homemade or all butter pie crust recipe through step 5 as directed. Chill the pie dough in the refrigerator for at least 2 hours before use to ensure it rolls out smoothly and holds shape during baking.
  2. Make the filling: In a large bowl, combine the halved and quartered pitted cherries with granulated sugar, cornstarch, lemon juice, vanilla extract, and almond extract. Stir thoroughly until evenly mixed. Cover and refrigerate the filling while rolling out the pie dough or up to 24 hours ahead to let the flavors meld.
  3. Roll out the bottom crust: On a floured surface, roll one disc of chilled dough into a 12-inch circle. Place it carefully into a 9-inch pie dish, pressing gently to fit and tuck the dough smoothly without air pockets.
  4. Fill the crust: Using a slotted spoon, transfer the cherry filling into the crust, leaving excess juice behind. Refrigerate the pie while working on the filling juice reduction.
  5. Reduce the leftover juice: Pour the leftover juice into a small saucepan and cook over low heat, stirring occasionally, until the juice slightly thickens, about 3 to 4 minutes. Allow it to cool for 5 minutes.
  6. Combine and prepare filling: Pour the reduced juice over the cherries in the pie shell and toss gently to combine. Dot the filling with cold butter cubes. Return pie to the refrigerator while rolling out the top crust.
  7. Roll and cut the top crust: Roll the second disc of dough into a 12-inch circle. Cut dough into strips (for example, four 2-inch strips and four 1-inch strips). Weave strips over and under to form a lattice pattern and seal edges by pressing into the bottom crust. Trim excess dough and flute or crimp the edges for a decorative finish.
  8. Apply egg wash: Lightly brush the lattice and edges with the beaten egg and milk mixture. Sprinkle with coarse sugar if desired. Refrigerate the prepared pie for 20 to 30 minutes while preheating the oven.
  9. Bake the pie: Place the pie on a large baking sheet. Bake at 425°F (218°C) for 20 minutes. Then reduce oven temperature to 375°F (190°C) and bake for another 30 to 40 minutes until crust is golden and filling has bubbled for at least 5 minutes through the lattice. Use a pie crust shield if needed to prevent over-browning of crust edges.
  10. Cool completely: Remove the pie from the oven and transfer to a cooling rack. Allow it to cool at least 3 to 4 hours before slicing to allow filling to set properly and avoid juiciness when cutting.
  11. Store leftovers: Cover remaining pie tightly and refrigerate for up to 5 days.

Notes

  • Use fresh, pitted cherries for the best flavor and texture. You can pit cherries by hand or use a cherry pitter tool.
  • Chilling both the dough and assembled pie helps prevent shrinking and sogginess.
  • Reducing leftover juice thickens the filling and prevents it from being runny.
  • A lattice crust allows steam to escape during baking and creates a beautiful presentation.
  • Using a pie crust shield or foil protects edges from burning during longer baking.
  • Slice the pie only after it has fully cooled to maintain structure and avoid a watery filling.

Find it online: https://miracooking.com/homemade-cherry-pie-recipe/