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Cherry Pie Recipe: Easy Homemade Classic for Perfect Summer Desserts

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This easy homemade cherry pie features a flaky, buttery crust and a juicy, sweet-tart cherry filling made with fresh fruit. Perfect for summer gatherings, it’s a classic dessert that’s simple to make and always a crowd-pleaser.

Ingredients

Scale
  • 2 1/2 cups (315g) all-purpose flour
  • 1 cup (226g) unsalted butter, cold and cubed
  • 1 tsp salt
  • 2 tbsp granulated sugar
  • 6–8 tbsp ice water
  • 5 cups (about 800g) fresh pitted cherries (mix of sweet and tart recommended)
  • 1 cup (200g) granulated sugar
  • 1/4 cup (30g) cornstarch
  • 1 tbsp lemon juice
  • 1/2 tsp almond extract (optional)
  • 1/4 tsp salt
  • 1 egg, beaten (for egg wash)
  • 1 tbsp coarse sugar (for sprinkling)

Instructions

  1. In a large bowl, whisk together flour, salt, and sugar. Add cold, cubed butter and cut into the flour using a pastry cutter or fingertips until the mixture resembles coarse crumbs.
  2. Sprinkle in 6 tbsp ice water, mixing just until the dough holds together. Add more water a tablespoon at a time if needed.
  3. Divide the dough in half, flatten into discs, wrap in plastic, and chill for at least 1 hour.
  4. In a large bowl, combine pitted cherries, sugar, cornstarch, lemon juice, almond extract (if using), and salt. Toss gently until cherries are coated.
  5. On a lightly floured surface, roll one dough disc into a 12-inch circle. Drape over a 9-inch pie pan, pressing gently into the bottom and sides. Trim edges, leaving about 1/2 inch overhang.
  6. Pour the cherry filling into the crust and spread evenly.
  7. Roll out the second dough disc for the top. Create a lattice or full crust, cutting slits for steam if using a full crust.
  8. Trim and crimp the edges to seal. Brush with beaten egg and sprinkle with coarse sugar.
  9. Preheat oven to 400°F (200°C). Place the pie on a baking sheet and bake for 20 minutes.
  10. Reduce oven temperature to 350°F (175°C) and bake for another 30-35 minutes, until the crust is golden and the filling is bubbling.
  11. Let the pie cool completely on a wire rack for at least 2 hours before slicing.

Notes

For best results, use a mix of sweet and tart cherries. If using frozen cherries, thaw and drain well. Chill the dough thoroughly for a flaky crust. Cover crust edges with foil if browning too quickly. Let the pie cool completely before slicing for clean slices. For gluten-free or vegan adaptations, see variations in the blog post.

Nutrition

Keywords: cherry pie, homemade cherry pie, summer dessert, classic pie, fruit pie, easy cherry pie, picnic dessert, flaky crust, fresh cherries, American dessert

Find it online: https://jodierecipes.com/cherry-pie-recipe-easy-homemade-classic-for-perfect-summer-desserts/