There’s something magical about a homemade cherry pie—its golden, flaky crust cradling a luscious filling of sweet-tart cherries. Each bite is a symphony of textures, from the crisp pastry to the juicy, tender fruit bursting with flavor. Perfect for any occasion, this pie is a labor of love that rewards you with a dessert as beautiful as it is delicious. With just three hours of your time, you can create a showstopper that fills your kitchen with the irresistible aroma of baked cherries and buttery crust.
Whether you’re serving it warm with a scoop of vanilla ice cream or enjoying a slice with your morning coffee, this pie is pure comfort in every bite. The balance of sweetness and tang in the cherry filling, paired with the rich, buttery crust, makes it a treat you’ll want to savor again and again. It’s a timeless classic that brings people together, and once you taste it, you’ll understand why homemade always wins.
Ingredients for Homemade Cherry Pie
- 2 pounds frozen pitted tart cherries, thawed (reserve juices)
- ¼ cup cornstarch
- ¼ cup plus 1 tablespoon water
- ¾ cup cane sugar (or granulated sugar as a substitute)
- ½ teaspoon cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon almond extract (optional, but adds depth of flavor)
- Pinch of salt
- 1 recipe Pie Crust, chilled for at least 2 hours
- 1 large egg (for egg wash)
- Coarse sugar, optional (for sprinkling on top)
- Vanilla ice cream, for serving
Step-by-Step Instructions
- Prepare the cherries: Place the thawed cherries in a strainer over a bowl to capture the juices. Measure 1 cup of cherry juice and set aside. Transfer the cherries to a large bowl.
- Make the cornstarch slurry: In a small bowl, mix ¼ cup cornstarch with ¼ cup water until smooth. Set aside.
- Cook the filling: In a small saucepan, bring the 1 cup cherry juice to a boil. Add ¾ cup sugar, stir, and return to a boil. Once the sugar dissolves, add the cornstarch mixture and stir until the juices thicken and become glossy. Remove from heat and pour over the cherries. Stir in ½ teaspoon cinnamon, ½ teaspoon ginger, ¼ teaspoon almond extract, and a pinch of salt. Let the filling cool completely.
- Prepare the bottom crust: Roll out the chilled pie dough for the bottom crust, leaving a ½-inch overhang on all sides. Place it in the pie plate, loosely cover with plastic wrap, and chill for 30 minutes.
- Preheat the oven: Arrange an oven rack in the bottom third of the oven. Place a baking sheet on the rack and preheat the oven to 425°F.
- Prepare the top crust: Roll out the remaining pie dough for the top crust. Transfer it to a baking sheet, cover with plastic wrap, and refrigerate until needed.
- Assemble the pie: In a small bowl, whisk together 1 egg and 1 tablespoon water for the egg wash. Pour the cooled cherry filling into the chilled bottom crust. Cut the top crust into 1-inch strips and weave them into a lattice pattern over the filling. Trim and crimp the edges to seal.
- Bake the pie: Brush the lattice with the egg wash and sprinkle with coarse sugar, if desired. Place the pie on the hot baking sheet in the oven. Bake at 425°F for 20 minutes, then reduce the heat to 375°F and bake for 40–50 minutes, or until the crust is golden brown and the filling is bubbling. If the edges brown too quickly, tent them with foil.
- Cool and serve: Let the pie cool completely, about 4 hours, before slicing. Serve with vanilla ice cream for a delicious treat!
Perfect Pairings: Serving Suggestions
This Homemade Cherry Pie is a classic dessert that shines on its own, but pairing it with a scoop of vanilla ice cream takes it to the next level. For a twist, try serving it with a dollop of whipped cream or a drizzle of chocolate sauce. If you’re feeling adventurous, a sprinkle of chopped toasted almonds adds a delightful crunch.
Keep It Fresh: Storage and Reheating Tips
Store your cherry pie at room temperature for up to 2 days, covered loosely with foil or plastic wrap. For longer storage, refrigerate it for up to 5 days. To reheat, place a slice in the oven at 350°F for about 10 minutes to restore its flaky crust. Avoid microwaving, as it can make the crust soggy.
Mix It Up: Recipe Variations
Want to experiment? Swap the tart cherries for sweet cherries and reduce the sugar to ½ cup. Add a handful of fresh blueberries for a mixed berry twist. For a nutty flavor, sprinkle chopped pecans over the filling before adding the top crust. You can also try a crumb topping instead of a lattice crust for a rustic look.
Time-Saving Hacks
Short on time? Use a store-bought pie crust to skip the chilling step. You can also prepare the cherry filling a day ahead and store it in the fridge. When ready to bake, simply assemble the pie and pop it in the oven. Prepping ingredients in advance can save you 30 minutes or more!
Essential Equipment Guidance
For the best results, use a 9-inch pie plate and a rolling pin for even crust thickness. A pastry brush is perfect for applying the egg wash, and a pizza cutter makes cutting lattice strips a breeze. Don’t forget a baking sheet to catch any drips and ensure even baking.
Homemade Cherry Pie
Ingredients
- 2 pounds frozen pitted tart cherries, thawed, juices reserved
- 1/4 cup cornstarch
- 1/4 cup plus 1 tablespoon water
- 3/4 cup cane sugar
- 1/2 teaspoon cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon almond extract
- Pinch salt
- 1 recipe Pie Crust, chilled at least 2 hours
- 1 large egg
- Coarse sugar, optional
- Vanilla ice cream, for serving
Instructions
- Place the cherries in a strainer set over a bowl to capture the excess juices. Measure 1 cup of the cherry juice.* Save any remaining juice for another use. Transfer the cherries to a large bowl.
- In a small bowl, stir together the cornstarch and ¼ cup of the water until smooth. Set aside.
- Place the 1 cup cherry juice in a small saucepan and bring to a boil. Add the sugar, stir, and return the mixture to a boil. When the sugar is dissolved, add the cornstarch mixture and stir until the juices thicken and become clear and glossy. Remove from the heat and pour over the cherries. Stir in the cinnamon, ginger, almond extract, and salt. Allow to cool completely.
- Make the bottom crust. Follow the instructions in the pie crust recipe to roll out the bottom crust, leaving a ½-inch overhang on all sides of the pie plate. Loosely cover with plastic wrap and chill for 30 minutes. Arrange an oven rack in the bottom third of the oven. Place a baking sheet on the rack and preheat the oven to 425°F with the baking sheet inside it.
- Meanwhile, make the top crust. Use the same method to roll out the remaining pie dough. Transfer it to a baking sheet, loosely cover it with plastic wrap, and place in the fridge until the bottom crust has chilled for 30 minutes.
- Assemble the pie. In a small bowl, whisk together the egg and the remaining 1 tablespoon water. Set aside.
- Remove the bottom crust from the refrigerator and pour in the cooled filling. Transfer the top crust to a cutting board and use a sharp knife or pizza cutter to cut it into 1-inch strips. Evenly space 4 to 5 strips crosswise over the pie. Weave 4 to 5 more strips through the crosswise strips to create a lattice, pulling back the original strips as necessary to weave. Trim the edges of the lattice, then fold the edges of the bottom crust up and over it so that the edge of the dough is in line with the edge of the pie plate. Crimp the dough with your fingers or a fork to seal.
- Brush the lattice with the egg wash and sprinkle with coarse sugar, if using. Place the pie on the hot baking sheet in the oven. Bake for 20 minutes, then reduce the heat to 375°F and bake for 40 to 50 minutes, or until the crust is golden brown and the filling has been bubbling for several minutes. If the edges of the crust start to brown too much before the filling is bubbling, tent them with foil and continue baking until the filling bubbles.
- Allow to cool completely before slicing and serving, about 4 hours.
- Serve with vanilla ice cream.