This sweet and fruity cherry pie recipe is made with a flaky crust and a filling bursting with juicy cherries.
In this recipe, we’ll walk you through all the steps to create a perfectly delicious cherry pie that you can serve up regularly or on any special occasion.
Cherry pie filling consists of fresh or canned cherries mixed with sugar, flour, or cornstarch to thicken, and sometimes lemon juice or almond extract for flavor. The flaky pie crust can be made from scratch using flour, butter, and water or purchased pre-made from the store. Cherry pie is then baked in the oven until the crust is golden brown and the filling is bubbling. Once baked, the pie is allowed to cool before serving, either on its own or with a dollop of whipped cream or a scoop of vanilla ice cream.
Table of Contents
Ingredients for Cherry Pie
- Cherries (fresh or canned)
- Sugar
- Flour or cornstarch
- Lemon juice (optional)
- Almond extract (optional)
- Salt
- Butter
- All-purpose flour
- Ice water
How to make Cherry Pie
To start, you’ll need to make the crust. Combine the flour, salt, and sugar in a large mixing bowl, and then cut in the chilled butter using a pastry blender or your fingertips.
Gradually add ice water, a tablespoon at a time, stirring until the dough comes together. Divide the dough in half, form each half into a disk, and wrap in plastic wrap. Chill in the refrigerator for at least an hour.
Next, prepare the filling by combining the cherries, sugar, flour, lemon juice, almond extract, and salt in a large mixing bowl. Mix until well combined.
Preheat the oven to 375°F (190°C) while you roll out the crusts. On a floured surface, roll out one of the chilled dough disks to fit a 9-inch pie dish. Transfer the dough to the pie dish and trim the edges. Pour the cherry filling into the pie dish and sprinkle small cubes of butter over the top.
Roll out the second dough disk and place it over the cherry filling. Trim the edges and crimp the edges of the pie crust to seal it. Cut a few slits in the top crust to allow steam to escape during baking.
Bake the pie for 45-50 minutes or until the crust is golden brown and the filling is bubbling. Let the pie cool for at least an hour before slicing and serving.
If you’re new to making pie crusts, don’t be discouraged if your crust doesn’t turn out perfectly the first time. Practice makes perfect, and with each attempt, you’ll get closer to achieving the perfect crust. So give this recipe a try and enjoy the sweet, tangy taste of homemade cherry pie.
How to store Cherry Pie
If you have leftover cherry pie, it’s important to store it properly to maintain its quality and freshness. Here are a few tips on how to store cherry pie:
Room temperature: If you plan on consuming the cherry pie within 1-2 days, you can store it at room temperature, covered with plastic wrap or aluminum foil. Make sure to keep the pie away from direct sunlight and heat sources.
Refrigerator: If you want to keep the cherry pie for longer, you can store it in the refrigerator. Place the pie in an airtight container or cover it tightly with plastic wrap. The pie can be stored in the refrigerator for up to 4-5 days.
How to reheat Cherry Pie
If you have a leftover cherry pie that you want to reheat, there are a few ways to do it. Here are three methods:
Oven: Preheat your oven to 350°F (175°C). Place the cherry pie on a baking sheet and cover it with aluminum foil to prevent the crust from burning. Bake the pie for about 15-20 minutes or until it’s heated through.
Microwave: Place a slice of cherry pie on a microwave-safe plate and cover it with a damp paper towel. Microwave on high for about 30 seconds to 1 minute or until the pie is heated through. Be careful not to overheat the pie, as it can make the filling too runny.
This homemade cherry pie recipe is easy to follow and will yield a pie that’s both beautiful and tasty. So go ahead and give it a try – your taste buds will thank you.
Cherry Pie Recipe
Ingredients
For the crust:
- 2 1/2 cups all-purpose flour
- 1 tsp salt
- 1 tbsp granulated sugar
- 1 cup unsalted butter chilled and cut into small cubes
- 1/4-1/2 cup ice water
For the filling:
- 4 cups fresh or canned cherries pitted
- 1 cup granulated sugar
- 1/4 cup all-purpose flour
- 2 tbsp lemon juice
- 1/2 tsp almond extract
- 1/4 tsp salt
- 2 tbsp unsalted butter cut into small cubes
Instructions
- To make the crust, in a large mixing bowl, whisk together the flour, salt, and sugar. Add the butter and use a pastry blender or your fingertips to cut the butter into the flour mixture until it resembles coarse sand.
- Gradually add the ice water, a tablespoon at a time, and stir until the dough comes together into a ball. Divide the dough in half, flatten each half into a disk, and wrap in plastic wrap. Refrigerate for at least 1 hour.
- Preheat the oven to 375°F (190°C).
- To make the filling, in a large mixing bowl, combine the cherries, sugar, flour, lemon juice, almond extract, and salt. Mix until well combined.
- On a floured surface, roll out one disk of dough to fit a 9-inch pie dish. Transfer the dough to the pie dish and trim the edges.
- Pour the cherry filling into the pie dish and sprinkle the butter cubes over the top.
- Roll out the second disk of dough and place it over the cherry filling. Trim the edges and crimp the edges of the pie crust to seal it.
- Cut a few slits in the top crust to allow steam to escape during baking.
- Bake the pie for 45-50 minutes or until the crust is golden brown and the filling is bubbling.
- Let the pie cool for at least 1 hour before slicing and serving.
