This Classic Cherry Pie recipe guides you through creating a timeless dessert that’s surprisingly simple to make, perfect for any occasion. Get ready to impress with this incredibly flavorful and satisfying homemade pie.
Key Ingredients for Classic Cherry Pie
- 2 ½ cups all-purpose flour, plus more for dusting
- 1 teaspoon salt
- 1 cup (2 sticks) cold unsalted butter, cut into ½-inch cubes
- ½ cup ice water, plus more if needed
- 6 cups fresh or frozen pitted cherries (if using frozen, do not thaw)
- ¾ cup granulated sugar, plus more for sprinkling
- ¼ cup cornstarch
- 1 tablespoon lemon juice
- 1 teaspoon almond extract (optional, but highly recommended for depth of flavor)
- 1 large egg, beaten (for egg wash)
How to Make Classic Cherry Pie
This Classic Cherry Pie is a symphony of sweet, tart cherries nestled in a flaky, buttery crust. It’s incredibly straightforward to prepare, making it an ideal choice for both beginner bakers and seasoned pros seeking a reliable, crowd-pleasing dessert. With a preparation time of approximately 30 minutes for assembly and 45-55 minutes for baking, you’ll be enjoying a slice of pure bliss in no time.
Step-by-Step Instructions
For the Pie Crust:
- In a large bowl, whisk together the 2 ½ cups of all-purpose flour and 1 teaspoon of salt.
- Add the cold, cubed butter to the flour mixture. Using a pastry blender, your fingertips, or a food processor, cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. These larger butter pieces are crucial for creating a flaky crust.
- Gradually drizzle in ½ cup of ice water, stirring gently with a fork until the dough just starts to come together. If the dough appears too dry, add more ice water, 1 tablespoon at a time, until it forms a cohesive ball. Be careful not to overwork the dough, as this can result in a tough crust.
- Divide the dough in half, form each half into a flattened disc, wrap them tightly in plastic wrap, and refrigerate for at least 30 minutes (or up to 2 days). This chilling period allows the gluten to relax and the butter to firm up, which is essential for a tender and flaky crust.
For the Cherry Filling:
- In a large bowl, combine the 6 cups of pitted cherries (fresh or frozen). If using frozen cherries, ensure they are not thawed, as this will release too much liquid.
- Add the ¾ cup of granulated sugar, ¼ cup of cornstarch, 1 tablespoon of lemon juice, and 1 teaspoon of almond extract (if using) to the cherries. Toss gently to coat the cherries evenly. The cornstarch will act as a thickener, preventing a watery filling, while the lemon juice brightens the cherry flavor.
Assembling and Baking the Pie:
- Preheat your oven to 400°F (200°C).
- On a lightly floured surface, roll out one disc of chilled pie dough into a 12-inch circle. Carefully transfer the dough to a 9-inch pie plate, gently pressing it into the bottom and up the sides. Trim any excess dough, leaving about a ½-inch overhang.
- Pour the prepared cherry filling into the pie crust.
- Roll out the second disc of pie dough. You can either place it over the filling as a solid top crust, cutting vents for steam to escape, or cut it into strips to create a lattice top. To create a lattice, cut the dough into ½-inch strips and arrange them over the filling in an alternating pattern.
- Crimp the edges of the pie crust to seal. If you have leftover dough scraps, you can use them to create decorative cutouts for the top.
- Brush the top crust (or lattice) with the beaten egg wash and sprinkle with a little extra granulated sugar for a beautiful, golden sheen and a touch of crunch.
- Place the pie on a baking sheet (to catch any potential drips) and bake in the preheated oven for 20 minutes.
- Reduce the oven temperature to 375°F (190°C) and continue baking for another 25-35 minutes, or until the crust is golden brown and the filling is bubbling. If the crust edges start to brown too quickly, loosely tent the pie with foil.
- Once baked, remove the pie from the oven and let it cool completely on a wire rack for at least 3-4 hours before slicing. This crucial cooling period allows the filling to set properly, ensuring neat slices.
Why You’ll Love This Classic Cherry Pie
This Classic Cherry Pie is an absolute showstopper, bursting with the sweet-tart perfection of ripe cherries encased in a golden, flaky, homemade crust. Unlike store-bought pies that often rely on artificial flavors and excessive sugar, this recipe celebrates the natural, vibrant taste of fruit, making it a healthier and more satisfying choice. The addition of almond extract, though optional, elevates the cherry flavor to new heights, providing a warm, complex note that truly makes this pie sing.
The undeniable advantage of crafting this Classic Cherry Pie in your own kitchen is the incredible cost savings compared to purchasing a similar quality pie from a bakery or patisserie. You have complete control over the quality of ingredients, ensuring a delicious outcome without the premium price tag. Imagine serving this homemade masterpiece to friends and family, enjoying the delightful smell and taste that only a freshly baked pie can provide. So, why wait? Gather your ingredients and bake this Classic Cherry Pie today – your taste buds will thank you!
Storing and Reheating Tips
Leftover Classic Cherry Pie can be stored at room temperature for up to 2 days, provided it’s covered loosely with plastic wrap or foil to prevent it from drying out. For longer storage, refrigerate the pie for up to 4-5 days. To reheat, place a slice in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until warmed through. This method helps to crisp up the crust again. If you’d like to freeze your Classic Cherry Pie, bake it completely, let it cool, and then wrap it tightly in plastic wrap followed by a layer of aluminum foil. It can be frozen for up to 2-3 months. Thaw overnight in the refrigerator before reheating as directed.
Final Thoughts
This Classic Cherry Pie recipe is a true testament to the beauty of simple, quality ingredients coming together to create something truly special. Whether you’re a seasoned baker or trying your hand at pie-making for the first time, we encourage you to embrace this delightful and rewarding culinary adventure. Enjoy every single sweet and tart bite!
Classic Cherry Pie
Ingredients
Equipment
Method
- In a large bowl, whisk together the 2 ½ cups of all-purpose flour and 1 teaspoon of salt.
- Add the cold, cubed butter to the flour mixture. Using a pastry blender, your fingertips, or a food processor, cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. These larger butter pieces are crucial for creating a flaky crust.
- Gradually drizzle in ½ cup of ice water, stirring gently with a fork until the dough just starts to come together. If the dough appears too dry, add more ice water, 1 tablespoon at a time, until it forms a cohesive ball. Be careful not to overwork the dough, as this can result in a tough crust.
- Divide the dough in half, form each half into a flattened disc, wrap them tightly in plastic wrap, and refrigerate for at least 30 minutes (or up to 2 days). This chilling period allows the gluten to relax and the butter to firm up, which is essential for a tender and flaky crust.
- In a large bowl, combine the 6 cups of pitted cherries (fresh or frozen). If using frozen cherries, ensure they are not thawed, as this will release too much liquid.6 cups fresh or frozen pitted cherries
- Add the ¾ cup of granulated sugar, ¼ cup of cornstarch, 1 tablespoon of lemon juice, and 1 teaspoon of almond extract (if using) to the cherries. Toss gently to coat the cherries evenly. The cornstarch will act as a thickener, preventing a watery filling, while the lemon juice brightens the cherry flavor.0.75 cup granulated sugar, 0.25 cup cornstarch, 1 tablespoon lemon juice, 1 teaspoon almond extract
- Preheat your oven to 400°F (200°C).
- On a lightly floured surface, roll out one disc of chilled pie dough into a 12-inch circle. Carefully transfer the dough to a 9-inch pie plate, gently pressing it into the bottom and up the sides. Trim any excess dough, leaving about a ½-inch overhang.
- Pour the prepared cherry filling into the pie crust.6 cups fresh or frozen pitted cherries, 0.75 cup granulated sugar, 0.25 cup cornstarch, 1 tablespoon lemon juice, 1 teaspoon almond extract
- Roll out the second disc of pie dough. You can either place it over the filling as a solid top crust, cutting vents for steam to escape, or cut it into strips to create a lattice top. To create a lattice, cut the dough into ½-inch strips and arrange them over the filling in an alternating pattern.
- Crimp the edges of the pie crust to seal. If you have leftover dough scraps, you can use them to create decorative cutouts for the top.
- Brush the top crust (or lattice) with the beaten egg wash and sprinkle with a little extra granulated sugar for a beautiful, golden sheen and a touch of crunch.0.75 cup granulated sugar
- Place the pie on a baking sheet (to catch any potential drips) and bake in the preheated oven for 20 minutes.
- Reduce the oven temperature to 375°F (190°C) and continue baking for another 25-35 minutes, or until the crust is golden brown and the filling is bubbling. If the crust edges start to brown too quickly, loosely tent the pie with foil.
- Once baked, remove the pie from the oven and let it cool completely on a wire rack for at least 3-4 hours before slicing. This crucial cooling period allows the filling to set properly, ensuring neat slices.