Cherry Pie

This homemade fresh cherry pie has a flaky, buttery pie crust, tangy cherry filling, and is topped with vanilla ice cream for the perfect summer dessert!

Course Dessert

Cuisine American

Prep Time 30

Cook Time 1

Chilling Time 30

Total Time 2

Servings slices

Calories 415kcal

Author Kyleigh Sage

Equipment

Ingredients

Cherry Pie

1 homemade pie crust
6 cups fresh cherries pitted (substitute frozen cherries)
¾ cup granulated sugar
3 tablespoons cornstarch
1 tablespoon lemon juice
1 tablespoon unsalted butter
½ teaspoon kosher salt
¼ teaspoon almond extract optional

Top With

1 egg beaten for egg wash
sparkling sugar optional

US Customary - Metric

Instructions

In a large pot over medium heat, combine the cherries, sugar, cornstarch, lemon juice, butter, and salt. Cook, stirring frequently, until the cherries begin to break down and the filling starts to simmer and thicken, about 15 minutes.
Remove from the heat and stir in the almond extract if desired.
Allow to cool completely to room temperature before filling the pie crust. [My most important note with pre-cooked filling however is that you want it to be completely room temperature before you assemble the pie! If it's too hot, it will melt the butter in the crust too soon and if it's too cold, it won't heat up all the way through in the oven.]
Prepare your favorite homemade pie 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!
Lightly flour your counter-top and roll out half of 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.
Then roll out the top crust and cut into 2 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.
Let the pie chill in the fridge for about 20 minutes before baking. While the pie is chilling, preheat the oven to 425°F.
Before baking, lightly brush the top of the crust with egg wash and sprinkle with sugar if desired.
Bake at 425°F for 20 minutes. Then reduce the heat to 375°F 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 before serving to let the filling fully set.
Serve with vanilla ice cream or homemade whipped cream and enjoy!

Notes

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.

Note: Most standard pie pans are about 1 inch deep. So if you're using a deep dish pie pan (1 ½ to 2 inches deep) this recipe will not yield enough filling to completely fill your pan and you may want to increase it.

Nutrition