When cherry season hits, there’s nothing better than turning that beautiful, deep-red fruit into something delicious. Cherries bring a sweet-tart flavor that works in desserts, drinks, and even savory dishes. In this post, we’re sharing a detailed recipe for classic cherry pie — the ultimate showcase for fresh cherries — along with a few more ideas for using them up.
Why This Cherry Pie Recipe Works
A great cherry pie comes down to balancing sweetness and tartness while keeping the filling thick enough to slice cleanly but still juicy. This recipe uses fresh, pitted cherries and a simple cornstarch-thickened filling, baked in a flaky, buttery crust with a classic lattice top.
Ingredients
For the pie crust (or use 2 store-bought crusts)
- 2 ½ cups all-purpose flour
- 1 teaspoon salt
- 1 tablespoon granulated sugar
- 1 cup (2 sticks) cold unsalted butter, cubed
- 6-8 tablespoons ice water
For the cherry filling
- 5 cups fresh cherries, pitted (about 2 lbs)
- ¾ cup granulated sugar
- 3 tablespoons cornstarch
- 1 tablespoon fresh lemon juice
- ¼ teaspoon almond extract (optional, enhances the cherry flavor)
- Pinch of salt
For finishing
- 1 egg, beaten (for egg wash)
- 1 tablespoon coarse sugar, for sprinkling
Equipment
- A 9-inch pie dish
- A rolling pin
- A cherry pitter (or a paring knife)
- A pastry cutter or food processor
- A pastry brush
Instructions
Step 1: Make the pie crust
In a large bowl or food processor, combine the flour, salt, and sugar. Add the cold, cubed butter and cut it into the flour using a pastry cutter or by pulsing in the food processor until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. Add the ice water one tablespoon at a time, mixing just until the dough comes together. Divide the dough into two discs, wrap in plastic, and refrigerate for at least 1 hour.
Step 2: Pit the cherries
Using a cherry pitter, remove the pits from all the cherries — this is the most time-consuming step, but it’s worth it for a fresh pie. If you don’t have a pitter, you can slice around the pit with a paring knife and remove it by hand.
Step 3: Make the filling
In a large bowl, toss the pitted cherries with sugar, cornstarch, lemon juice, almond extract (if using), and salt until evenly coated. Let the mixture sit for about 15 minutes so the cherries release some juice and the cornstarch begins to hydrate.
Step 4: Roll out the crust
On a lightly floured surface, roll out one disc of dough into a 12-inch circle and fit it into the pie dish, trimming any excess overhang. Roll out the second disc and cut it into strips for a lattice top, or leave it whole if you prefer a solid top crust with vents cut into it.
Step 5: Fill and top
Pour the cherry filling into the prepared crust, spreading it evenly. Arrange the lattice strips over the top, weaving them over and under each other, then trim and crimp the edges to seal.
Step 6: Add the egg wash and bake
Preheat your oven to 400°F (200°C). Brush the top crust with the beaten egg and sprinkle with coarse sugar. Place the pie on a baking sheet to catch any drips, and bake for 45-55 minutes, until the crust is golden brown and the filling is bubbling thickly through the lattice. If the edges brown too quickly, cover them with foil or a pie shield partway through baking.
Step 7: Cool completely
Let the pie cool on a wire rack for at least 3-4 hours before slicing. This resting time is essential — cutting too early will result in a runny filling that hasn’t had time to set.
Tips for the Best Cherry Pie
- Use a mix of sweet and tart cherries if you can find both, for a more complex flavor.
- Don’t skip the resting time for both the dough and the finished pie.
- Keep everything cold while working with the pie dough for the flakiest crust.
- Frozen cherries work well if fresh aren’t available — just thaw and drain them thoroughly first to avoid a watery filling.
Storage
Store the pie loosely covered at room temperature for up to 2 days, or in the refrigerator for up to 5 days. Reheat individual slices in the microwave or a low oven if you prefer it warm.
More Cherry Recipes to Try
If you want to use cherries beyond pie, here are a few more ideas:
- Cherry clafoutis — a French baked custard dessert with fresh cherries suspended in a light, eggy batter.
- Cherry almond crisp — pitted cherries topped with a buttery almond-oat streusel, baked until bubbly.
- Cherry salsa — diced cherries, jalapeño, red onion, and lime, great with grilled pork or chicken.
- Cherry limeade — muddled fresh cherries shaken with lime juice and soda water for a refreshing summer drink.
- Cherry and goat cheese salad — halved cherries, arugula, goat cheese, and toasted almonds with a balsamic vinaigrette.
Final Thoughts
Cherry pie is the classic way to celebrate cherry season, and this recipe delivers a perfectly balanced, juicy filling in a flaky, golden crust. Once you’ve mastered it, the other cherry recipe ideas above are worth exploring too — this fruit is just as good in savory dishes and drinks as it is in dessert.
