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Orchard Fresh Cherry Pie

The Ultimate Homemade Cherry Pie: A Timeless Summer Delight

There’s nothing quite like a slice of warm, flaky homemade cherry pie to evoke the feeling of summer. This isn’t just any cherry pie; it’s an old-fashioned recipe crafted with the freshest cherries, perfectly balanced with sugar and lemon, and a subtle hint of almond that elevates every bite. Whether served à la mode with a generous scoop of vanilla ice cream or topped with a cloud of whipped cream, this sweet cherry pie promises a taste of pure nostalgia and simple joy.

A perfectly baked slice of homemade cherry pie with a scoop of vanilla ice cream on a gray plate, ready to be enjoyed.

Embracing the Sweetness of Summer with a Classic Cherry Pie

Summer, for me, is synonymous with tradition, connection, and delectable food. One particular highlight each year is a charming, old-fashioned country fair held up in the mountains near my family’s cabin every Labor Day. It’s more than just a giant rummage sale; it’s a gathering that transports you back to simpler times, where community thrives, and delicious homemade treats abound.

The culinary offerings at this fair are always a grand affair. Mornings kick off with warm cinnamon rolls, followed by a hearty barbecue lunch. But it’s the moments in between, filled with an array of baked goods, generous slices of pie (always with ice cream, naturally!), and countless iced coffees, that truly define the experience. While my choices might vary year to year, there’s one indulgence I can never resist: a slice of cherry pie, crowned with a big scoop of creamy vanilla ice cream. In recent years, the cherry pie has been such a hot commodity that it sells out remarkably fast, leaving me with an undeniable craving for that perfect, sweet, and tart bite.

This year, I made a solemn promise to myself: no more missing out on the sublime pleasure of homemade cherry pie. And I’m delighted to say, this particular fresh cherry pie recipe exceeded all expectations. I’m not exaggerating when I say I could have devoured the entire pie in one sitting – scout’s honor!

A beautifully crafted lattice-crusted cherry pie, baked in a glass dish and cooling on a striped kitchen towel, showcasing its golden-brown perfection.

Why This Homemade Cherry Pie Stands Apart

When you think of cherry pie, what comes to mind? Is it that catchy cherry pie song, a pie with an unnaturally bright red canned filling, or something else entirely? For me, while I appreciate any cherry pie, I truly believe homemade cherry pie is often underrated. It frequently takes a backseat to more popular holiday pies like apple and pumpkin, often only being eaten once the others are gone. Yet, this homemade version is so exceptional, I confidently proclaim it to be one of the best cherry pie recipes you’ll ever encounter.

I typically shy away from grand statements like “the best” or “better than grandma’s,” knowing that taste is inherently subjective. However, this is one of those rare instances where my confidence is unwavering. The marriage of its incredibly buttery, flaky crust with the rich, dark cherry filling made from fresh, succulent cherries is simply unparalleled. While I firmly believe that nearly all pies benefit from a generous scoop of ice cream or a dollop of whipped cream, this homemade cherry pie is so satisfying on its own that it truly doesn’t need accompaniments. And if you know me, that’s saying something!

A close-up of a flaky cherry pie slice featuring a delicate lattice crust, resting on a striped towel, highlighting its handcrafted appeal.

Key Ingredients for Your Perfect Cherry Pie

Crafting an unforgettable homemade cherry pie starts with selecting the right ingredients. Here’s a breakdown of what you’ll need for each component:

For the Flaky Cherry Pie Crust:

  • Unsalted butter: Essential for a rich flavor and unparalleled flakiness.
  • All-purpose flour: The foundation of our tender crust.
  • Ice water: Crucial for keeping the butter cold and preventing a tough dough.
  • Salt: Enhances the overall flavor of the crust.
  • Almond extract: A secret ingredient that adds a wonderful subtle aroma and complements the cherry flavor.

For the Irresistible Cherry Pie Filling:

  • Fresh cherries, pitted: The star of the show! Using fresh, ripe cherries makes all the difference.
  • Lemon zest & juice: Brightens the cherry flavor and adds a delightful tang.
  • Granulated sugar: Sweetens the tart cherries to perfection.
  • Cornstarch & all-purpose flour: Our thickening agents, ensuring a luscious, not runny, filling.
  • Vanilla extract & almond extract: A harmonious blend of flavors that deepens the cherry experience.
  • Unsalted butter: Dots of butter melt into the filling, adding richness and a silky texture.

For the Golden Topping:

  • Egg wash: A simple mixture that gives the crust a beautiful golden sheen.
  • Raw sugar: An optional sprinkle for added sparkle and a delicate crunch.

The Secret to an Exquisite Pie Crust

A truly exceptional cherry pie begins with an equally exceptional crust. For this recipe, I exclusively use an all-butter pie crust. The generous amount of cold, unsalted butter is key to achieving that melt-in-your-mouth flakiness and rich, buttery flavor that beautifully contrasts with the sweet-tart filling. This isn’t just a container for the cherries; it’s an integral part of the pie’s overall appeal, ensuring every bite is a delightful combination of textures and tastes.

For the top crust, I chose a classic lattice design. If you’ve never attempted a lattice crust before, don’t be intimidated! It’s much simpler than it appears and adds an elegant, artisanal touch to your homemade cherry pie. The technique essentially involves weaving strips of dough over and under each other, creating a beautiful basket-like pattern that also allows steam to escape, preventing a soggy crust. It’s a rewarding detail that truly elevates the visual and culinary experience of your pie.

A beautifully baked whole sweet cherry pie with a golden-brown lattice crust, resting on a red striped towel, showcasing its rustic charm.

Crafting Your Homemade Cherry Pie from Scratch: A Step-by-Step Guide

Making a truly phenomenal cherry pie from scratch is a rewarding endeavor. Follow these steps to create a dessert that will impress everyone:

  1. Prepare the Dough: In a large bowl or food processor, combine flour and salt. Gradually cut in cold, cubed unsalted butter until the mixture resembles coarse crumbs. Incorporate almond extract, then slowly add ice water, one tablespoon at a time, until the dough just comes together. Avoid overworking. Divide the dough into two equal balls, flatten them into discs, wrap tightly in plastic, and refrigerate for at least 30 minutes. This chilling process is vital for a tender, flaky crust.
  2. Craft the Filling: While the dough chills, prepare your luscious cherry filling. In a separate bowl, gently mix the pitted fresh cherries with granulated sugar, lemon zest and juice, cornstarch, flour, and both vanilla and almond extracts. Let this mixture sit for 10-15 minutes, allowing the flavors to meld and the cherries to release some of their juices.
  3. Assemble the Pie: On a lightly floured surface, roll out one of your chilled dough discs into a large circle, roughly 1/8 to 1/4 inch thick. Carefully transfer this crust to your deep-dish pie plate, pressing it gently into the contours and trimming any excess, leaving about a ½-inch overhang. Pour the cherry filling into the pie crust, spreading it evenly. Dot the top of the filling with small cubes of the remaining unsalted butter. Next, roll out your second dough disc and cut it into long, even strips (about ½-inch wide) for your lattice top. Weave these strips in an alternating over-under pattern over the cherry filling to create a beautiful lattice. Crimp the edges of both crusts together to seal the pie.
  4. Bake to Perfection: Brush the top crust with an egg wash (one egg whisked with one tablespoon of water) for a golden finish, and sprinkle with raw sugar for an extra sparkle, if desired. Bake the pie in a preheated oven until the crust is beautifully golden brown and the cherry filling is visibly bubbling, indicating it’s perfectly cooked and thickened.

A generous slice of sweet cherry pie, topped with a melting scoop of vanilla ice cream, served on a gray plate, ready to be enjoyed.

Essential Tips and Tricks for Your Best Cherry Pie

Achieving a flawless homemade cherry pie is easier with a few insider tips and tricks:

  • Cherry Preparation is Key: You absolutely must pit your cherries. Double-check carefully to ensure all pits are removed. For an intriguing texture, I recommend slicing half of the pitted cherries in half while leaving the other half whole. This creates a delightful variety in each bite. Alternatively, slicing all cherries in half offers extra assurance that no pits remain.
  • Lemon for Brightness: Don’t underestimate the power of lemon zest and juice. They don’t overpower the cherries but instead work wonders to brighten and enhance their natural flavor, adding a subtle complexity to the filling.
  • The Almond Advantage: I have a particular fondness for the combination of cherry and almond, which is why almond extract is a staple in this recipe. If almond isn’t to your taste, or if you don’t have it on hand, simply omit it or substitute with an equal amount of additional vanilla extract.
  • Controlling Sweetness: The recipe calls for 1 cup of granulated sugar, which provides a balanced sweetness. However, feel free to adjust this to your preference. If your cherries are exceptionally sweet, you might reduce the sugar slightly. Conversely, for a more tart cherry variety, you can increase the sugar by a tablespoon or two.

A whole homemade cherry pie with a rustic lattice crust, sitting on a wooden counter, highlighting its fresh, ready-to-serve appearance.

Frequently Asked Questions About Homemade Cherry Pie

Do I Have to Use Fresh Cherries?

  • While I highly recommend using fresh cherries when they are in season for the best flavor and texture, you can absolutely substitute frozen cherries if fresh ones aren’t available. Just be sure to thaw them and drain any excess liquid before using.
  • Important: Do not use canned cherries. Their consistency and sweetness levels are not suitable for this recipe.

Can I Use a Store-Bought Crust?

  • Yes, you certainly can! If you’re short on time, a refrigerated pre-made pie dough that you can roll out yourself (like Pillsbury) is a good alternative.
  • However, if you have the time, I strongly encourage you to make your own pie crust. The difference in taste and flakiness between homemade and store-bought is truly incomparable.

Can I Make This a Cherry Pie with Crumb Topping Instead?

  • Absolutely! A crumb topping would be a delicious variation. For a great crumb topping, I suggest using the recipe found on my Strawberry Rhubarb Crumb Bars. If you plan to make your own bottom crust, remember to halve the crust recipe provided here, as you’ll only need one portion.

Why Is My Cherry Pie Runny?

  • Cherries naturally release a significant amount of juice as they bake. If you don’t use enough thickening agents (such as cornstarch, flour, or even minute tapioca), your cherry pie filling can end up runny.
  • This recipe uses a balanced combination of cornstarch and all-purpose flour to ensure the filling sets beautifully, holding its shape when sliced, without becoming overly gelatinous. Allowing the filling to cool completely before serving is also crucial for it to fully set.

How To Store Cherry Pie with Fresh Cherries?

  • You can store this delicious pie at room temperature for a couple of days, provided your home isn’t too warm. However, for optimal freshness and to ensure the filling remains perfectly set, I recommend storing any leftover pie in the refrigerator. Cover it loosely with plastic wrap or foil.

A delectable slice of fresh cherry pie topped with a generous scoop of vanilla ice cream, presented on a red striped towel, embodying the perfect summer dessert.

This homemade cherry pie truly is the pie of my summer dreams! It captures the essence of warm weather, sweet gatherings, and the pure joy of a dessert made with love and fresh ingredients.

A close-up of a slice of homemade cherry pie with ice cream, showcasing the flaky crust and rich filling.

A slice of cherry pie à la mode on a gray plate, showcasing the rich filling and flaky crust.

Homemade Cherry Pie

This flaky Homemade Cherry Pie is an old-fashioned cherry pie recipe made with fresh cherries, sugar, lemon, and a hint of almond.

Prep Time: 1 hr

Cook Time: 50 mins

Total Time: 1 hr 50 mins

Servings: 10

Ingredients

Crust

  • 3 cups all-purpose flour
  • 1 cup unsalted butter, cold and cubed
  • 1 1/2 tsp salt
  • 6-8 Tbsp ice water
  • 1/4 tsp almond extract

Filling

  • 5 1/2 cups fresh cherries, pitted*
  • zest of 1 lemon
  • 1 1/2 Tbsp lemon juice
  • 1 cup granulated sugar
  • 3 Tbsp cornstarch
  • 3 Tbsp all-purpose flour
  • 1/2 tsp vanilla extract
  • 1/4 tsp almond extract
  • 2 Tbsp unsalted butter, cold and cubed

Topping:

  • egg wash (1 egg + 1 Tbsp water whisked together)
  • raw sugar (optional)

Instructions

Crust

  1. Using a standing mixer fitted with a paddle attachment or a pastry cutter, mix the flour and salt together on low speed until combined.
  2. Gradually add the cold, cubed butter to the flour mixture, a little at a time. Mix until the butter is incorporated and the mixture resembles coarse crumbs.
  3. Add the almond extract. Then, gradually add the ice water, one tablespoon at a time, mixing until the dough just begins to come together. (Approximately 7 Tbsp of water was used in testing). Avoid overworking the dough.
  4. Turn the dough out onto a lightly floured surface. Briefly form the dough into a ball, then divide it in half. Reshape each half into a flat disc. Wrap each disc tightly in plastic wrap and refrigerate for at least 30 minutes (or up to 2 days).

Filling

  1. Preheat your oven to 400°F (200°C). Have a 9-inch or 10-inch deep-dish pie plate ready.
  2. In a large bowl, combine the pitted cherries, lemon zest, lemon juice, granulated sugar, cornstarch, all-purpose flour, vanilla extract, and almond extract. Toss gently to combine. Allow the mixture to sit for 10-15 minutes, stirring occasionally, to let the flavors meld and the cherries release juices.

Assembly

  1. On a lightly floured surface, roll out one of the chilled dough discs into a large circle, about 1/8 to 1/4 inch thick.
  2. Carefully transfer the rolled dough to your prepared pie plate. You can loosely wrap the dough around your rolling pin and gently unroll it over the pie plate.
  3. Gently press the dough into the pie plate, ensuring it fits snugly. Trim any excess dough from the edges, leaving about a 1/2-inch overhang.
  4. Pour the cherry filling evenly into the pie crust.
  5. Distribute the 2 Tbsp of cold, cubed butter over the top of the cherry filling.
  6. Roll out the second dough disc into another large circle, approximately 1/8 to 1/4 inch thick.
  7. Using a sharp knife or a pizza cutter, cut the dough into long strips, about 1/2 inch in width. You will need about 8-10 strips for a lattice top. If necessary, gather any dough scraps, re-form into a small ball, and re-roll to create additional strips.
  8. Arrange 4-5 strips parallel across the pie filling. Then, weave the remaining strips in and out of the initial strips to create a classic lattice pattern.
  9. Crimp the edges of the pie crust to seal the bottom and top doughs together, creating a decorative edge.
  10. Brush the entire top crust with the egg wash and sprinkle generously with raw sugar, if desired, for a beautiful sparkle and crunch.
  11. Bake the pie for 15 minutes at 400°F (200°C). Then, reduce the oven temperature to 375°F (190°C). Cover the edges of the pie crust with a pie shield or aluminum foil to prevent them from browning too quickly. Continue baking for an additional 30-35 minutes, or until the crust is golden brown and the filling is bubbling thickly in the center.
  12. Remove the pie from the oven and allow it to cool completely on a wire rack for at least 3-4 hours before slicing. This is crucial for the filling to properly set.
  13. Serve your homemade cherry pie warm or at room temperature, topped with a scoop of vanilla ice cream or a dollop of fresh whipped cream.

Notes

*For varied texture in the filling, I typically keep about half of the fresh cherries whole and slice the other half in two. Feel free to adjust this based on your preference—you can keep all cherries whole or slice them all in half.

The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.

Course: Dessert

Cuisine: American

Make sure to tag me on Instagram and leave a rating below to let me know how it turned out!

A collage featuring slices of homemade cherry pie with lattice crust, topped with vanilla ice cream, and a full pie, showcasing its delicious appeal.

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Updated 2022.