Is there anything that says summer quite like cherry pie?? Yeah, I didn't think so. It's a little sweet, a little tangy, and so so good! My fingers have been stained purple for almost 3 days now because I didn't own a cherry pitter* (I sure as heck do now though), so I recommend getting one unless you just really enjoy pitting cherries by hand.
Tip: Pre-cook the filling!
I think we can all agree that runny, soggy fruit pies are the worst! My number one tip for making sure your cherry pie isn't runny, is to pre-cook the filling! It only takes about 10 minutes and makes all the difference! You can also make the filling a day or two ahead of time and just keep it in the fridge until you're ready to assemble.
And my secret ingredient for thickening fruit pies is King Arthur Flour's Pie Filling Enhancer! It's amazing! It thickens better than flour or cornstarch and leaves your filling incredibly smooth! I always have some in my pantry! You can of course use flour or cornstarch, but I highly recommend getting your hands on some KAF pie filling enhancer if you plan on baking a lot of fruit pies.
This recipe was developed using fresh cherries, but you can also use frozen if that's all you can find. However, if you use frozen cherries, you definitely need to pre-cook the filling!
I use my Perfect Pie Crust recipe for this cherry pie and it's jam-packed with tons of tips and photos! It's a long post but definitely worth checking out if you want to learn to make amazing pie crust every time!
Prepare the Pie Crust dough and place in the fridge to chill while you make the filling. You can also make it a day or two before and let it chill until it's time to bake the pie!
Before baking, lightly brush the top of the crust with egg wash and sprinkle with sparkling sugar* if desired.
Place the pie on a baking sheet (to prevent bubbling over into the oven) and bake at 375 for 30-40 minutes or until the crust is golden brown and the filling is bubbly. If the edges of the crust start to get too brown, cover with aluminum foil for the remainder of baking.
For best results, let the pie cool completely and then chill for 1-2 hours to let the filling fully set.
Serve with vanilla ice cream and enjoy!
If you make this recipe, please leave us a star rating at the bottom of the page! This provides helpful feedback to both me and other readers. Happy baking!Print
Is there anything that says summer quite like cherry pie?? Yeah, I didn't think so. It's a little sweet, a little tangy, and so so good!
- 1 Pie Crust
- 5-6 cups fresh cherries, pitted (substitute frozen cherries)
- ¾ cup granulated sugar
- ½ cup Pie Filling Enhancer (substitute ¼ cup cornstarch and ¼ cup sugar)
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla bean paste (or vanilla extract)
- ½ teaspoon almond extract
- ½ teaspoon ground cinnamon
- ½ teaspoon kosher salt
- 1 egg + 1 tablespoon milk for egg wash
- sparkling sugar for sprinkling (optional)
- Prepare the Pie Crust dough and place in the fridge to chill while you make the filling.
- In a large pot over medium-high heat, combine the cherries, sugar, pie filling enhancer, butter, vanilla, almond extract, cinnamon, and salt. Cook, stirring frequently, until the cherries begin to break down and the filling starts to simmer and thicken, about 10 minutes. Remove from the heat and set aside.
- Lightly flour your counter-top and roll out the pie dough to ¼ inch thick and about 2 inches wider than your pie pan. Roll the pie crust into the pie pan and cut away any excess crust and crimp, curl, or decorate the edges however you like! Place the pie pan back in the fridge for 10 minutes.
- Roll out the top crust and cut into 1 inch wide strips (or keep it in one piece, you do you).
- Pour the cooled filling into the bottom crust and top with the strips in a lattice pattern. Place the pie back in the fridge to chill again while the oven is heating.
- Preheat the oven to 375 degrees.
- Lightly brush the top of the crust with egg wash and sprinkle with sparkling sugar if desired.
- Place the pie on a baking sheet (to prevent bubbling over into the oven) and bake at 375 for 30-40 minutes or until the crust is golden brown and the filling is bubbly. If the edges of the crust start to get too brown, cover with aluminum foil for the remainder of baking.
- For best results, let the pie cool completely and then chill for 1-2 hours to let the filling fully set.
- Serve with vanilla ice cream and enjoy!
You can make both the pie crust dough and filling ahead of time and store in the fridge for up to 3 days before assembling the pie!
Store pie covered in the fridge for up to 3 days.
- Category: Dessert
- Method: Baking
- Cuisine: American
- Serving Size: 1 slice
- Calories: 415
- Sugar: 30.7g
- Sodium: 230mg
- Fat: 18.2g
- Saturated Fat: 9.3g
- Carbohydrates: 60.2g
- Fiber: 2.8g
- Protein: 4.6g
- Cholesterol: 31mg
Keywords: cherry pie, homemade pie crust, flaky pie crust, homemade cherry pie, fresh cherry pie, homemade pie recipes
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