Craving a dessert that’s both nostalgic and irresistible? This Cherry Pie is a Homemade Cherry Pie masterpiece, featuring a buttery, flaky crust and a juicy, perfectly balanced cherry filling. Whether you’re using fresh summer cherries, frozen fruit, or canned cherries for a quick fix, this classic fruit pie delivers old-fashioned flavor with every slice. Ideal for holidays, birthdays, or cozy weekends, this flaky cherry dessert is easy enough for beginners yet impressive enough to wow a crowd. Let’s bake this Cherry Pie and savor its timeless charm!
Why You’ll Love Cherry Pie
- Classic Comfort: This tart cherry bake captures nostalgic, bakery-style vibes.
- Versatile Ingredients: Works with fresh, frozen, or canned cherries for a year-round classic fruit pie.
- Flaky Perfection: A buttery crust makes this Cherry Pie unforgettable.
- Balanced Flavor: Tart and sweet filling that’s never too heavy or runny.
- Crowd-Pleaser: Perfect for gatherings, from potlucks to festive celebrations.
Ingredients for Cherry Pie
Here’s what you’ll need for this flaky cherry dessert (serves 8, 9-inch pie):
Crust:
- 2½ cups (300g) all-purpose flour
- 1 cup (225g) unsalted butter, cold and cubed
- 1 tsp salt
- 1 tbsp sugar
- 6–8 tbsp ice water
Filling:
- 5 cups (about 2 lbs) fresh, frozen (thawed), or canned (drained) cherries, pitted
- ⅔ cup (135g) granulated sugar (adjust for sweet cherries)
- ¼ cup (30g) cornstarch
- 1 tbsp lemon juice
- ½ tsp almond extract
- ½ tsp vanilla extract
- Pinch of salt
Assembly:
- 1 large egg (for egg wash)
- 1 tbsp milk
- 1 tbsp coarse sugar (for sprinkling)
Equipment
- 9-inch pie dish
- Mixing bowls
- Pastry cutter or food processor
- Rolling pin
- Sharp knife or pastry wheel
- Baking sheet
- Aluminum foil or pie crust shield
Ingredient Tips
- Cherries: Fresh sour cherries (e.g., Montmorency) are ideal for this Cherry Pie; frozen or unsweetened canned work for convenience.
- Butter: Keep butter cold for a flaky crust in this classic fruit pie.
- Cornstarch: Ensures a glossy, thick filling for this tart cherry bake.
- Almond Extract: A touch enhances cherry flavor in this flaky cherry dessert.
- Egg Wash: Egg and milk create a golden shine for this homemade cherry pie.
Directions for Cherry Pie
Let’s make this Cherry Pie—a perfect classic fruit pie!
Make the Crust
- I combine 2½ cups flour, 1 tsp salt, and 1 tbsp sugar in a bowl, then cut in 1 cup cold butter until pea-sized crumbs form.
- I add 6–8 tbsp ice water, mixing until the dough holds together.
- I divide into two disks, wrap, and chill for 2 hours for a flaky tart cherry bake.
Prepare the Filling
- In a bowl, I toss 5 cups pitted cherries with ⅔ cup sugar, ¼ cup cornstarch, 1 tbsp lemon juice, ½ tsp almond extract, ½ tsp vanilla extract, and a pinch of salt.
- I let it sit for 10 minutes, then simmer the released juices in a saucepan for 3–4 minutes until thickened.
- I cool the reduction, then mix with cherries for a glossy flaky cherry dessert.
Roll and Assemble
- I roll one dough disk into a 12-inch circle on a floured surface, fit it into a 9-inch pie dish, and trim excess.
- I pour in the cherry filling. For the top, I roll the second disk, cut into strips, and weave a lattice crust, pressing edges to seal for a classic fruit pie.
Add Egg Wash
- I whisk 1 egg with 1 tbsp milk, brush over the crust, and sprinkle 1 tbsp coarse sugar for a golden Cherry Pie.
Bake the Pie
- I place the pie on a parchment-lined baking sheet on a lower oven rack, bake at 400°F (204°C) for 20 minutes, then reduce to 375°F (190°C) for 30–40 minutes until the filling bubbles and the crust is golden.
- I use a pie shield after 20 minutes to prevent over-browning for this tart cherry bake.
Cool and Serve
- I cool the pie on a rack for 3–4 hours to set the filling, then slice for a perfect flaky cherry dessert.
Nutrition
- Prep Time: 30 minutes (plus 2 hours chilling)
- Cook Time: 50–60 minutes
- Total Time: ~3 hours 30 minutes
- Servings: 8 (1 slice per serving)
- Calories: ~400–450 kcal per serving
- Macros per Serving: 50g carbs, 4g protein, 20g fat, 3g fiber
Variations for Cherry Pie
Try these twists on this classic fruit pie:
- Quick Version: Use store-bought crust and canned cherries for an easy tart cherry bake.
- Tart Twist: Use only sour cherries with full ⅔ cup sugar for a zesty Cherry Pie, inspired by Layla Cooks’ Pomegranate Margarita.
- Mixed Berry: Add 1 cup blueberries for a vibrant flaky cherry dessert.
- Gluten-Free: Swap flour for a gluten-free blend for a gluten-free classic fruit pie.
- Spiced Up: Add ¼ tsp cinnamon for a warm, cozy homemade cherry pie.
Serving Ideas:
- Pair with Layla Cooks’ Cucumber Avocado Salad for a fresh contrast.
- Serve with Layla Cooks’ Mango Coconut Smoothie for a cooling drink.
- Enjoy with Layla Cooks’ No-Bake Pistachio Pudding for a sweet spread.
Storage
I cover the tart cherry bake loosely and store at room temperature for up to 2 days or refrigerate for up to 5 days. For freezing, I wrap the cooled pie tightly in plastic and foil, storing for up to 2 months. I thaw overnight in the fridge and reheat at 325°F for 15–20 minutes for a crisp classic fruit pie.
Serving Tips
- Presentation: Serve this Cherry Pie warm with a lattice crust for a stunning flaky cherry dessert.
- Garnish: Top with vanilla ice cream or whipped cream for this tart cherry bake.
- Pairing: Enjoy with coffee or Layla Cooks’ Pomegranate Margarita for a festive vibe.
- Portion Size: 1 slice per person for a satisfying dessert.
- Occasions: Perfect for holidays, birthdays, or casual gatherings.
FAQs About Cherry Pie
Here are answers to common questions about this dish:
Can I use canned cherries?
Yes, use unsweetened canned cherries and reduce sugar for a quick classic fruit pie.
How do I prevent a soggy bottom?
Reduce cherry juices, bake on a lower rack, and use a preheated baking sheet for a crisp tart cherry bake.
Can I freeze it?
Freeze baked or unbaked for up to 2–3 months; thaw overnight and bake or reheat for a flaky cherry dessert.
Is it gluten-free?
Use a gluten-free flour blend for a gluten-free Cherry Pie.
How do I make the filling glossy?
Simmer cherry juices with cornstarch for a thick, glossy homemade cherry pie filling.
More Dessert Ideas You’ll Love
- Chocolate Mousse Cake
- Cinnamon Sugar Blondies
- Strawberry Shortcake Cake (with sponge cake)
- Moist Cinnamon Apple Cake: A Sweet, Simple Deligh
Conclusion
Cherry Pie is a timeless dessert that blends flaky crust with juicy, tart-sweet cherries. This classic fruit pie is easy to make and perfect for any occasion. Bake this tart cherry bake, serve with ice cream, and enjoy its nostalgic, crowd-pleasing flavors!
Cherry Pie
Ingredients
For the Crust:
- 2½ cups 300g all-purpose flour
- 1 cup 225g unsalted butter, cold and cubed
- 1 tsp salt
- 1 tbsp sugar
- 6 –8 tbsp ice water
For the Filling:
- 5 cups about 2 lbs fresh, frozen (thawed), or canned (drained) cherries, pitted
- ⅔ cup 135g granulated sugar (adjust for sweet cherries)
- ¼ cup 30g cornstarch
- 1 tbsp lemon juice
- ½ tsp almond extract
- ½ tsp vanilla extract
- Pinch of salt
For Assembly:
- 1 large egg for egg wash
- 1 tbsp milk
- 1 tbsp coarse sugar for sprinkling
Instructions
Make the Crust
- I combine 2½ cups flour, 1 tsp salt, and 1 tbsp sugar in a bowl, then cut in 1 cup cold butter until pea-sized crumbs form. I add 6–8 tbsp ice water, mixing until the dough holds together. I divide into two disks, wrap, and chill for 2 hours for a flaky tart cherry bake.
Prepare the Filling
- In a bowl, I toss 5 cups pitted cherries with ⅔ cup sugar, ¼ cup cornstarch, 1 tbsp lemon juice, ½ tsp almond extract, ½ tsp vanilla extract, and a pinch of salt. I let it sit for 10 minutes, then simmer the released juices in a saucepan for 3–4 minutes until thickened. I cool the reduction, then mix with cherries for a glossy flaky cherry dessert.
Roll and Assemble
- I roll one dough disk into a 12-inch circle on a floured surface, fit it into a 9-inch pie dish, and trim excess. I pour in the cherry filling. For the top, I roll the second disk, cut into strips, and weave a lattice crust, pressing edges to seal for a classic fruit pie.
Add Egg Wash
- I whisk 1 egg with 1 tbsp milk, brush over the crust, and sprinkle 1 tbsp coarse sugar for a golden Cherry Pie.
Bake the Pie
- I place the pie on a parchment-lined baking sheet on a lower oven rack, bake at 400°F (204°C) for 20 minutes, then reduce to 375°F (190°C) for 30–40 minutes until the filling bubbles and the crust is golden. I use a pie shield after 20 minutes to prevent over-browning for this tart cherry bake.
Cool and Serve
- I cool the pie on a rack for 3–4 hours to set the filling, then slice for a perfect flaky cherry dessert.
Notes
- If you’re using frozen cherries, make sure to thaw and drain them before adding them to the filling mixture to avoid excess liquid.
- You can also add a tablespoon of butter to the filling before baking for extra richness.
- If you prefer a smoother filling, you can mash a portion of the cherries before cooking them
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