If you’ve ever dreamed of capturing the essence of summer’s juiciest cherries tucked inside a flaky, buttery crust, then this Classic Cherry Pie Recipe is exactly what you need. It’s a timeless, comforting dessert that perfectly balances tart and sweet flavors, highlighted by a tender double crust and a glossy, golden finish. Whether served warm or at room temperature, this pie brings a satisfying warmth to the table that feels just like coming home.
Ingredients You’ll Need
The magic of this cherry pie lies in its simplicity. Each ingredient plays a vital role, from the fresh or canned cherries providing vibrant color and bright flavor, to the cornstarch ensuring the filling sets beautifully. The subtle hints of vanilla and cinnamon add depth, while the pie crust forms the perfect crisp and flaky cradle for all those luscious cherries.
- Pie crust for double crust pie: A sturdy yet tender foundation that holds the filling and crisps beautifully when baked.
- 5 cups pitted sweet or sour cherries: Choose fresh, frozen, or canned cherries for juiciness and that signature cherry pop.
- 1 cup sugar (adjust for sweet cherries): Sweetens the filling just right without overpowering the natural tartness.
- 1 teaspoon vanilla extract: Adds a warm, aromatic undertone that enhances the cherry flavor.
- 1/8 teaspoon almond extract (optional): Delivers a subtle nutty note that pairs wonderfully with cherries.
- 1/2 teaspoon ground cinnamon (optional): Provides a cozy hint of spice that complements the fruit.
- 1/8 teaspoon salt: Balances the sweetness and intensifies overall flavors.
- 1/4 cup cornstarch (or more as needed): The thickening magic that gives your filling the perfect set without runniness.
- 4 tablespoons cool water: Helps dissolve the cornstarch smoothly for even thickening.
- 2 tablespoons lemon juice: Brightens and lifts the cherry flavor while balancing sweetness.
- 1 egg white with 1 teaspoon water: For brushing the crust to achieve that gorgeous golden sheen.
- 1 teaspoon granulated sugar (or to taste): Sprinkled on top for a sparkling, sweet finish and a slight crunch.
How to Make Classic Cherry Pie Recipe
Step 1: Prepare Your Pie Crust
Start with well-chilled pie crust dough, either homemade or store-bought. If making your own, make sure to give it at least a couple of hours of chilling time before rolling out. This helps the dough relax and prevents shrinking during baking, ensuring a perfectly flaky crust that holds all the luscious cherry filling without sogginess.
Step 2: Make the Cherry Filling
In a large bowl, combine your pitted cherries with sugar, vanilla extract, lemon juice, salt, and optionally almond extract and cinnamon. Stir gently but thoroughly to coat every cherry with the delicious flavors. In a separate small bowl, dissolve the cornstarch in cool water, then stir this slurry into your cherry mixture. This step is crucial for thickening the filling as it bakes, so your pie slices stay neat and juicy without leaking.
Step 3: Assemble the Pie
Roll out one half of your pie crust and gently fit it into your pie dish. Pour the cherry filling evenly into the crust, making sure not to overfill. Roll out the remaining dough to create a top crust—this can be a solid layer or a charming lattice pattern for that classic look. Seal the edges firmly by pinching or crimping, then lightly brush the top with your egg white wash mixture. Finally, sprinkle with granulated sugar to add sparkle and crunch during baking.
Step 4: Bake to Perfection
Place your prepared pie on the center rack of a preheated oven and bake for about 60 minutes. Around the 30-minute mark, place a baking sheet on the rack below to catch any drips and prevent burning, or use a foil tent if the crust begins to brown too quickly. Your classic cherry pie is ready when the crust is golden brown and the cherry filling bubbles invitingly through the vents or lattice.
How to Serve Classic Cherry Pie Recipe
Garnishes
Nothing makes a slice of cherry pie even more irresistible than a dollop of freshly whipped cream or a scoop of creamy vanilla ice cream melting over the warm filling. For a bit of festive sparkle, a sprinkle of toasted almond flakes or a fresh mint leaf adds both texture and a pop of color.
Side Dishes
While the pie itself shines as a dessert star, pairing it with fresh fruit salad or a simple green salad with a light vinaigrette brings balance to your meal. For more indulgent gatherings, serve alongside a velvety crème anglaise or a rich custard to complement the tartness in every bite.
Creative Ways to Present
For a charming twist on the Classic Cherry Pie Recipe, bake mini individual pies in ramekins or muffin tins for party-friendly portions. You can also cut the pie into bite-sized squares to create pie bars, perfect for potlucks. Adding a dusting of powdered sugar or drizzling melted chocolate over each slice turns this traditional favorite into a stunning dessert experience.
Make Ahead and Storage
Storing Leftovers
Keep your leftover cherry pie covered loosely with foil or plastic wrap at room temperature for up to two days, or refrigerate it to keep it fresh up to five days. Refrigeration helps the filling set further and keeps the crust from becoming soggy.
Freezing
Classic Cherry Pie Recipe leftovers freeze beautifully. Wrap the cooled pie tightly with plastic wrap followed by aluminum foil, and store in the freezer for up to three months. When ready to enjoy, thaw overnight in the refrigerator before reheating for best texture and flavor.
Reheating
To reheat your cherry pie and revive that flaky crust, warm slices in a 350°F oven for 10 to 15 minutes. Avoid the microwave if you want to maintain crispiness, but if you’re short on time, zap it briefly and then finish under the broiler for a minute or two—just watch carefully!
FAQs
Can I use frozen or canned cherries instead of fresh?
Absolutely! Frozen cherries work wonderfully if fresh ones are out of season. Just be sure to thaw and drain them well to prevent excess moisture. Canned cherries work too, but it’s best to choose those packed in juice rather than heavy syrup, and adjust sugar amounts accordingly.
How do I prevent the bottom crust from becoming soggy?
Blind baking the bottom crust slightly before adding the filling can help. Also, making sure the cherries are properly drained and the cornstarch is fully incorporated helps keep excess liquid in check, resulting in a nicely crisp base.
Can I add other spices to the filling?
Definitely! While cinnamon is the classic addition, a pinch of nutmeg or a touch of ground ginger can add lovely warmth and complexity. Just remember to use spices sparingly so the cherry flavor remains the star.
Is it necessary to use two types of extracts?
Vanilla extract is essential for depth of flavor, while almond extract is optional but highly recommended for that subtle nutty cherry compliment. You can skip almond if you prefer a more straightforward cherry pie.
How do I know when the pie is done baking?
Look for a crust that’s golden brown all over and bubbling filling visible through the vents or lattice. If the crust edges brown too quickly, shield them with foil partway through baking. Also, the filling should be thick and no longer runny when you cut into it after cooling a bit.
Final Thoughts
This Classic Cherry Pie Recipe is more than just dessert; it’s a celebration of simple, wholesome ingredients coming together to create something truly special. I encourage you to try it yourself and savor every juicy, flaky bite. Whether for holidays, family dinners, or just because, this pie brings joy and comfort in the best possible way.
Print
Classic Cherry Pie Recipe
- Prep Time: 60 minutes
- Cook Time: 60 minutes
- Total Time: 2 hours
- Yield: 8 servings (8 slices)
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
A classic cherry pie recipe featuring a flaky double crust filled with a sweet and tart cherry mixture, enhanced with warm vanilla and optional almond and cinnamon flavors. Perfectly balanced sweetness and a beautifully golden crust make this pie an irresistible dessert for any occasion.
Ingredients
Pie Crust
- 1 pie crust for double crust pie
Cherry Filling
- 5 cups pitted sweet or sour cherries (about 1.5–2 lbs; or 1.5 lbs frozen; or 3 (14.5-oz) cans cherries, drained
- 1 cup sugar (for sweet cherries use 3/4 cup)
- 1 teaspoon vanilla extract
- 1/8 teaspoon almond extract (optional)
- 1/2 teaspoon ground cinnamon (optional)
- 1/8 teaspoon salt
- 1/4 cup cornstarch (or more as needed)
- 4 tablespoons cool water
- 2 tablespoons lemon juice
Finish
- 1 egg white (mixed with 1 teaspoon water; brush pastry with heavy cream if not wanting to use egg)
- 1 teaspoon granulated sugar (or more to taste)
Instructions
- Prepare the crust: If making a homemade pie crust, prepare it at least 2 hours before baking to allow the dough to chill adequately. This ensures the crust will be flaky and hold its shape during baking.
- Make the cherry filling: In a large bowl, combine the pitted cherries with sugar (adjust quantity depending on the sweetness of your cherries), vanilla extract, almond extract if using, ground cinnamon if desired, and salt. In a separate small bowl, dissolve the cornstarch in the cool water and then stir this slurry into the cherry mixture along with the lemon juice. Toss everything gently to coat the cherries evenly and thicken the filling.
- Assemble the pie: Roll out one half of the pie crust and fit it into a 9-inch pie plate. Pour the cherry filling into the crust, spreading it out evenly. Roll out the second half of the pie crust and place it over the cherries. Seal the edges by pinching or crimping the dough together. Cut small slits in the top crust to allow steam to escape during baking. Alternatively, you can create a lattice crust pattern if desired.
- Finish and bake: Brush the top crust with the egg white mixed with water to give it a glossy finish. Sprinkle granulated sugar over the top for added texture and sweetness. Bake the pie in a preheated oven at 375°F (190°C) for 60 minutes or until the crust is golden brown and the filling is bubbling. If the edges brown too quickly, cover them with foil halfway through baking. Remove from oven and allow to cool completely before serving to let the filling set.
Notes
- When using canned cherries, drain them well and reduce sugar slightly to avoid excess sweetness.
- Frozen cherries should be thawed and drained before use to prevent excess liquid in the filling.
- If you prefer a more tart pie, use sour cherries; for a sweeter pie, use sweet cherries.
- Make sure to chill homemade pie crust dough for at least 2 hours for best texture.
- For a dairy-free glaze, brush the crust with egg white and water instead of heavy cream.
