Homemade Cherry Pie Recipe

Look at this beauty—pure cherry heaven in a flaky crust!

Okay, real talk: you’re staring at your screen thinking, “Man, I want pie right now,” but the idea of making one from scratch sounds like a full-day drama. Guess what? This homemade cherry pie is here to save your craving without turning you into a sweaty mess. It’s juicy, it’s flaky, it’s got that perfect sweet-tart vibe that makes you sigh happily. And yeah, it might make your kitchen smell like a bakery exploded—in the best way. Let’s do this, buddy.

Why This Recipe is Awesome

This isn’t some fussy, over-the-top dessert that’ll have you crying over a pitted cherry at 2 a.m. Nope. It’s straightforward, forgiving, and delivers that classic cherry pie magic every single time. The filling thickens up nicely so you get clean slices (no soup pie here), the almond extract adds this subtle nutty hug that makes people go “Whoa, what’s that flavor?” and the crust? Buttery, golden, and flaky enough to make you feel like a pro baker—even if your usual “baking” is just microwaving cookies.

Bonus points: It’s way better than store-bought because you control the sweetness (no weird corn-syrup overload), and fresh cherries make it taste like summer in every bite. Even if you mess up the lattice (we’ve all been there), it still looks rustic-cute and tastes like heaven.

Ingredients You’ll Need

For a 9-inch pie that serves about 8 lucky people (or 4 very honest ones):

For the crust (or just grab a good store-bought double crust if you’re keeping it real):

• 2 ½ cups all-purpose flour
• 1 tsp salt
• 1 cup cold unsalted butter, cubed (keep it chilly!)
• 6–8 Tbsp ice water

For the cherry filling (the star of the show):

• 5–6 cups pitted fresh cherries (about 2–2.5 lbs; sweet or sour—adjust sugar if sour)
• ⅔–¾ cup granulated sugar (taste your cherries and tweak)
• ¼ cup cornstarch (this is your no-runny-filling secret weapon)
• 1 Tbsp fresh lemon juice (brightens everything up)
• 1 tsp vanilla extract
• ¼ tsp almond extract (trust me, it’s magic)
• Pinch of salt
• 1 Tbsp cold butter, cubed (for extra richness)
• Egg wash: 1 egg + 1 Tbsp milk or cream (for that glossy golden top)
• Extra sugar for sprinkling (coarse if you wanna be fancy)

See? Nothing crazy. No obscure ingredients to hunt down.

Step-by-Step Instructions

1. Make the crust first (or thaw store-bought). Mix flour and salt in a bowl. Cut in cold butter with a pastry cutter or your fingers until it’s pea-sized crumbs. Add ice water a tablespoon at a time until dough just comes together. Split into two discs, wrap, and chill for at least 1 hour. (Pro move: make it ahead.)
2. Prep those cherries. Pit and halve them (quarter some big ones for better texture). Toss in a big bowl with sugar, cornstarch, lemon juice, vanilla, almond extract, and salt. Let it sit 15–30 minutes so the juices start flowing. Stir occasionally.
3. Preheat oven to 400°F (200°C). Roll out one dough disc into a 12-inch circle and fit into a 9-inch pie plate. Leave overhang.
4. Fill ‘er up. Spoon in the cherry mixture (leave excess liquid behind to avoid sogginess). Dot with cold butter cubes.
5. Top it off. Roll out the second disc. Cut into strips for a lattice (or just slap it on whole and cut vents if you’re short on time). Weave the lattice over the filling, trim edges, crimp or flute the rim to seal.
6. Egg wash and sparkle. Brush with egg wash, sprinkle sugar, and maybe add a few slits if no lattice.
7. Bake like a boss. Pop in oven for 20 minutes at 400°F, then drop to 375°F for 40–50 more minutes until crust is golden and filling bubbles thickly. If edges brown too fast, cover with foil.
8. Cool completely. Like, seriously—2–3 hours minimum. I know it’s torture, but runny pie is sad pie.

There. You just made pie. High-five yourself.

Common Mistakes to Avoid

• Skipping the chill time on dough — Warm dough = tough crust. Don’t be that guy.
• Forgetting to thicken the filling — Cornstarch is non-negotiable unless you like pie soup.
• Not preheating the oven — Rookie move. Cold start = pale, soggy bottom.
• Over-pitting drama — Use a cherry pitter (cheap lifesaver) or you’ll hate life.
• Cutting too soon — Patience, grasshopper. Let it set or you’ll have a lava slide on your plate.

Alternatives & Substitutions

• No fresh cherries? Canned tart cherries work great—just drain well and reduce sugar a bit.
• Gluten-free? Swap in a 1:1 GF flour blend for the crust.
• Vegan vibes — Use vegan butter and skip egg wash (or use plant milk).
• Less sweet tooth — Cut sugar by ¼ cup if your cherries are super ripe.
• No almond extract? Skip it or use a dash of cinnamon—still yummy, just different personality.

IMO, the almond extract is what elevates this from good to “send this to your crush” level, but hey, do you.

FAQs

Can I use frozen cherries instead of fresh?

Totally! Thaw and drain them first so you don’t end up with a watery mess. Pat dry a bit too. Works like a charm year-round.

Help—my filling is runny! What went wrong?

Probably too much juice or not enough cornstarch. Next time, let cherries macerate longer and drain excess liquid before filling. Or add an extra tablespoon of cornstarch if your cherries are extra juicy.

Do I really need almond extract?

It’s not mandatory, but it adds that classic cherry-pie “je ne sais quoi.” Skip if you’re not a fan, or sub with vanilla.

Can I make this ahead?

Yes! Assemble and refrigerate unbaked up to 24 hours, or bake fully and store at room temp for 2 days (fridge if longer). Reheats nicely in a low oven.

Lattice crust stressing you out?

Just do a full top crust with vents. Or go rustic—cut shapes with cookie cutters. It all tastes the same when warm with ice cream.

Sour vs. sweet cherries—which one?

Sweet for milder pie, sour for tangy classic (add extra sugar). I love sour for that bright pop.

How do I get that perfect golden crust?

Egg wash + sugar sprinkle + high initial heat. Boom.

Final Thoughts

There you go—your very own homemade cherry pie that looks impressive but didn’t require a culinary degree. Slice it up, add a scoop of vanilla ice cream if you’re feeling extra, and watch faces light up. Whether you’re sharing with friends, family, or just treating yourself after a long day, you’ve nailed it.

Now go pit some cherries and make magic happen. You’ve got this. And if it turns out a little wonky? Eh, call it “artisan.” Taste wins every time. Enjoy, friend! 🍒🥧

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