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Easy Cherry Pie Recipe with a Flaky Homemade Crust

chef Laya
This easy cherry pie features a juicy homemade cherry filling baked inside a buttery, flaky crust. Made with fresh, frozen, or canned cherries, it is a classic dessert perfect for holidays, summer gatherings, and family dinners. Serve each slice warm with vanilla ice cream or whipped cream.
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Prepr Time 35 minutes
Cooking Time 1 hour 5 minutes
35 minutes
ToTal Time 2 hours 15 minutes
Type of plate Dessert
kitchen American
Serving 4

Ingredients
  

For the Pie Crust

  • 2 ½ cups all-purpose flour
  • 1 teaspoon salt
  • 1 tablespoon granulated sugar
  • 1 cup cold unsalted butter cut into small cubes
  • 6 –8 tablespoons ice water

For the Cherry Filling

  • 6 cups pitted fresh or frozen cherries
  • 1 cup granulated sugar
  • ¼ cup cornstarch
  • 1 tablespoon lemon juice
  • ½ teaspoon almond extract
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt

For the Egg Wash

  • 1 large egg
  • 1 tablespoon water
  • 1 tablespoon coarse sugar optional

Instructions
 

  • In a large mixing bowl, whisk together the flour, salt, and granulated sugar.
  • Add the cold butter and cut it into the flour mixture using a pastry cutter or your fingertips. Continue until the mixture resembles coarse crumbs with a few pea-sized pieces of butter remaining.
  • Add the ice water one tablespoon at a time, gently mixing until the dough comes together. Avoid overmixing.
  • Divide the dough into two equal portions and shape each portion into a disk. Wrap the disks and refrigerate for at least 30 minutes.
  • Preheat the oven to 400°F (200°C).
  • Place the cherries, sugar, cornstarch, lemon juice, almond extract, vanilla extract, and salt in a saucepan.
  • Cook the cherry mixture over medium heat for several minutes, stirring gently, until the cherries release their juices and the mixture begins to thicken.
  • Remove the cherry filling from the heat and let it cool slightly.
  • Roll out one disk of dough on a lightly floured surface until it is slightly larger than a 9-inch pie dish.
  • Transfer the dough to the pie dish and gently press it into the bottom and sides.
  • Pour the slightly cooled cherry filling into the crust and spread it evenly.
  • Roll out the second disk of dough and cut it into strips. Arrange the strips over the filling to create a lattice crust. Alternatively, place the dough over the filling and cut several vents in the top.
  • Press the edges of the top and bottom crusts together. Trim away excess dough and crimp the edges with your fingers or a fork.
  • Whisk together the egg and water. Brush the egg wash over the top crust and sprinkle with coarse sugar, if desired.
  • Place the pie on a baking sheet and bake at 400°F (200°C) for 20 minutes.
  • Reduce the oven temperature to 375°F (190°C) and continue baking for 35–45 minutes, or until the crust is golden brown and the filling is bubbling.
  • If the crust edges brown too quickly, cover them loosely with aluminum foil.
  • Transfer the pie to a wire rack and allow it to cool for 2–3 hours before slicing.
  • Serve the cherry pie warm or at room temperature with vanilla ice cream or whipped cream.

Notes

  • If using frozen cherries, thaw and drain them before preparing the filling.
  • If using canned cherries, drain them thoroughly and reduce the sugar if they are already sweetened.
  • Keep the butter and water cold for a flakier crust.
  • Allow the pie to cool completely so the cherry filling can set properly.