Best Cherry Pie Recipe

how to make cherry pie, homemade cherry pie recipe

5 from 2 votes

This homemade Cherry Pie is sweet and buttery with a hint of almond and a golden flaky crust. It's simple, straightforward, super flavorful and our absolute favorite version of this classic pie.

Prep Time45

Cook Time1

Total Time1 45

Course: Dessert

Cuisine: American

Servings: 9-inch pie

Calories: 571kcal

Author: The Carefree Kitchen

Ingredients

Double Pie Crust Recipe

2 ½ cups All-Purpose Flour
1 teaspoon Salt
8 oz Crisco or butter
½ cup Water cold

Cherry Pie Filling

5 cups Cherries fresh or frozen
½ cup Water cold
1 Tablespoon Lemon Juice
½ cup Sugar
3 Tablespoons Cornstarch ¼ cup if using frozen cherries
3 Tablespoons Butter cold and cut into small cubes
½ teaspoon Almond Extract optional

To Finish

1 large Egg
1 Tablespoon Water
2-3 Tablespoons Sugar

Instructions

Basic Double Pie Crust

In a large mixing bowl, combine the four and salt.
Add the Crisco (or cold butter) and use your fingers to combine. Once the mixture resembles coarse meal, make a well in the center and add the water.
Carefully bring the flour mixture from the sides of the bowl into the center with the water and gently mix until combined and the flour is all moistened. Do not overmix or knead!
Divide the dough into two even pieces, form them into flat discs, wrap in plastic and let rest in the cooler for about 30 minutes - 1 hour. Note: if you don’t have time, don’t worry about chilling the dough. It’s a good practice, but not 100% necessary with this recipe.
Once the dough has rested, remove from the plastic wrap and transfer to a lightly floured surface. Use a rolling pin, start in the middle of the dough and roll outwards to make a circle. Roll into an evenly thick, round, circle large enough for the dough to hang over your pie plate at least ½".
Carefully line a pie dish with the rolled dough and set aside. Roll the second disc of dough into a large circle about ¼" thick, then cut into ¾" strips using a pizza or lattice cutter. Place on a sheet tray and transfer to the cooler while you make your pie filling.

Cherry Pie Filling

In a large pot, add the cold water, lemon juice, cornstarch and sugar. Whisk until combined, then add the frozen cherries and butter. On medium-high heat, bring the cherry mixture to a boil for 3 minutes. The mixture should be bubbly and thickened. Add almond extract and stir again.
Over medium high heat, bring the cherry mixture to a boil for 3 minutes while stirring constantly. The mixture should be bubbly and thickened. After 3 minutes, remove from the heat and stir in the almond extract if desired.
Transfer the cherry pie filling to the prepared pie crust.

Baking

Preheat oven to 425 degrees F.
Use the remaining pie crust to create a lattice crust on top of the pie with the reserved dough strips. Cut excess pie crust off, fold the edges under and pinch the edges together.
Whisk together 1 whole egg with 1 tablespoon of water, then use a pastry brush to apply the egg wash over the entire crust. Sprinkle with a couple tablespoons of sugar just before baking.
Bake for 15 minutes at 425 degrees and then reduce the temperature of the oven to 350 degree. Bake for an additional 45 minutes, or until the cherry filling is bubbling and the crust edges are golden brown. If the edges of the pie become golden before the baking time is complete, cover the edges with strips of aluminum foil and finish baking.
Once the pie has finished baking, remove from the oven and let cool before slicing and serving with a scoop of fresh whipped cream or vanilla ice cream. Enjoy!

Nutrition