Apple pies are still my all-time favs, but there’s just something about homemade cherry pies and their zesty kick that gets me every time. And you know what’s even better? I can get super creative with the add-ins, too!

Why This Simple Cherry Pie Has Us Drooling

How can anyone resist that burst of juicy goodness in the first place? The soft, fresh cherries mixed with the delicious crust are pure magic. Your taste buds will be on a wild ride with every bite.
You have got tons of options when it comes to making your own cherry pie. Are you Team Tart Cherries or Team Sweet Cherries? Take your pick and get wild with the filling! And don’t even get me started on the crust: you can go classic with a flaky pastry crust or switch things up with a sweet crumb topping. Either way, you’re in for a treat – literally!
There’s nothing better than a slice of warm cherry pie topped with a big scoop of vanilla ice cream or whipped cream. But if you want to keep it simple, this pie is just as delicious all on its own! Oh, and did I mention how that vibrant red color and fresh cherry flavor just scream summertime fun?

The Best Way To Make Cherry Pie

Cherry Pie Crust Dough

Step 1.

Follow my homemade pie crust recipe and whip it up to flaky perfection. It’s super easy to follow!

Cherry Pie Filling Recipe

Step 2.

Grab a big ol’ bowl and toss in those cherries, cornstarch, sugar, lemon juice, almond extract, and vanilla. Give it all a good stir until everything is nicely mixed up. Cover it up and pop it in the fridge while we roll out our dough (or you can chill it for a day if you’re prepping ahead.)

Step 3.

Flour your work surface and roll out a chilled dough disc (keep another in the fridge) until it becomes a 12-inch circle. Carefully lay it into your 9-inch dish, tucking it neatly in with your fingertips to make sure it’s all smooth.

Now, spoon the cherries onto the crust with a small slotted spoon. Refrigerate without covering, and remember to save the delicious cherry juice for later!

Step 4.

Pour some of our leftover juices (a few tablespoons) into a saucepan and simmer over low heat for 3 to 4 minutes until they’re thickened and slightly reduced. Let them cool for a bit, then pour them over the cherries in your pie filling.

Give it a gentle toss (and I stress “gentle”; there’s no need to be 100% perfect here!). Those cherries are going to work their magic in the oven, trust me. And last but not least, dot some butter pieces on the filling!

Crave more of the tangy-sweet mouthfeel? Try peach pies or blueberry pies! They’ll burst with juicy goodness and a distinct fruity kick.

Step 5.

Let’s preheat the oven temperature to 400°F (204°C) and get ready to bake!

Cherry Pie Lattice

Step 6.

Grab that other chilled dough disc from the fridge and roll it out into a nice, big 12-inch circle. Then, grab your pizza cutter, pastry wheel, or sharp knife and slice that dough into strips.

Now, weave those strips under and over each other like you’re making a doughy basket. Press their edges into your bottom crust to seal the deal, and trim any excess dough. Give those edges a little crimping or fluting with your fingers or a fork – whatever floats your boat!

Step 7.

Once your lattice looks pretty, gently brush the crust with egg wash. And hey, if you’re feeling fancy, sprinkle on some coarse sugar for a sweet crunch!

Baking

Step 8.

Now, slide the pie onto a baking sheet and into the oven. Bake for about 20 minutes. After that, lower the temperature to 375°F and let it bake for another 30 to 40 minutes.

Keep an eye on it. You’ll know it’s done when the top crust turns a beautiful golden brown and the filling juices bubble up through the vents/lattice or around the edge for 5 minutes!

Oh, and here’s my favorite tip: after 20 minutes into baking, I slap on a shield to keep the pie edges from getting too brown too quickly. Trust me, it’s worth it!

Step 9.

Once the pie is golden brown and bubbling, carefully remove it from your oven and set it on a wire rack. Let that bad boy cool for 3 to 4 hours (or even longer if needed) before you even think about slicing. I know it’s tempting, but if you dig in too soon, you’ll end up with a messy, juicy filling.

After 3 to 4 hours, you can now enjoy every bite of this fruit pie!

Notes

1. I know pitting cherries sounds tiring, but let me help you here.

A cherry pitter has always been my lifesaver. And if you don’t have one, use a straw instead! Push the straw through the stem end of the cherry to remove the pit.

2. Sometimes, I cut slits or small holes in the top crust before baking. The steam escapes like a champ, keeping my pie from bubbling over.

3. Leaks (from the runny filling) are rare but can still happen, so you should brush the rim of the bottom crust with some egg whites before adding the top crust. That will create a damn good seal.

4. What stops us from getting creative with our leftover pie dough? Nothing! Cut out shapes like leaves or hearts and place them on your prepared pie crust for a decorative touch.

FAQs

What Type Of Cherries Should I Use?

Tart cherries are always my go-to, but you can also use sweet cherries, a blend of both, or even frozen or canned cherries (be sure to drain them well!). Just adjust the amount of coarse sugar depending on the cherry’s sweetness.

Can I Replace Cornstarch With Something Else?

Yup. Cornstarch is still the most common thickener, but some people use tapioca pearls or even a mixture of flour and cornstarch. Note that tapioca pearls add a nice chewy texture, while flour might alter the taste slightly, so choose wisely!What an easy recipe, am I right? Happy baking!