Best EVER Fresh Cherry Pie Recipe
Calories: 22
Adjust Servings Here: 9 servings
Description
Learn how to make a fresh cherry pie from scratch with buttery crust and homemade cherry pie filling. An easy cherry pie recipe perfect for summer desserts and holidays.
Ingredients
Double Pie crust
- 315 g (2½ cups) All-purpose flour
- 226 g (1 cup) Butter chilled, cubed
- ½ tsp Salt
- 1 large Egg yolk or whole egg
- 60 - 90 ml (¼ cup) Water cold
Cherry pie filling
- 900 g (6 cups) Cherries
- 150 grams (¾ cups) Sugar
- 2 tbsp Lemon juice
- 4 tbsp (¼ cups) Cornstarch
- 60 ml (¼ cup) Water
- ½ tsp Vanilla extract
- ¼ tsp Almond extract optional
Plus
- 1 Egg wash egg yolk with heavy cream
- Coarse sugar for sprinkling
Instructions
- Make the Double Pie Crust - In a food processor (or a bowl with a pastry cutter), pulse the cold butter, flour, and salt until the mixture resembles coarse breadcrumbs. Mix cold water and an egg, then add just enough to bring the dough together when pressed—don’t overwork it, or your pie crust won’t be flaky.Pro Tip: Chill your pie dough for at least 30 minutes so it rolls easily and doesn’t shrink while baking. Flatten it into two discs, one slightly larger for the bottom crust and one for the top.315 g All-purpose flour, 226 g Butter, ½ tsp Salt, 1 large Egg yolk , 60 - 90 ml Water
- Prepare the Cherry Pie Filling - While the dough chills, pit your fresh cherries (or use frozen cherries straight from the freezer).In a saucepan, combine cherries, sugar, lemon juice, and a splash of water. Cook on low until the sugar dissolves and the cherries start releasing their juices. Lightly mash some cherries for a thick, chunky filling.Mix cornstarch with water, add to the cherries, and cook until thick and glossy. Remove from heat and let it cool. The filling will thicken more as it cools, making it easier to slice the pie later.900 g Cherries, 150 grams Sugar, 2 tbsp Lemon juice, 4 tbsp Cornstarch, 60 ml Water, ½ tsp Vanilla extract, ¼ tsp Almond extract
- Roll and Blind Bake the Bottom Crust - Preheat your oven to 400°F (200°C). Roll the bottom pie crust on a floured surface and carefully fit it into your 9-inch pie pan, letting the edges hang slightly over.Dock the base with a fork, line it with parchment paper, and fill it with pie weights or dried beans. Blind bake for 15 minutes to prevent a soggy bottom, then remove the weights and let it cool slightly.
- Prepare the Star Top Crust - Roll out the second disc of dough slightly larger than your pie dish. Using a star cookie cutter, cut out star shapes across the dough. This creates a fun, festive topping while letting the cherry filling peek through.Tip: Keep the dough cool while working for clean cuts.
- Assemble and Bake the Pie - Reduce the oven to 350°F (175°C). Fill the baked crust with the cooled cherry pie filling. Carefully place the star-cut top crust over the filling, adding a few extra stars for decoration if you like. Brush the crust with an egg wash (a mixture of egg yolk and cream) for a beautiful golden finish, and sprinkle with coarse sugar for added crunch. Bake for 35–45 minutes, or until the crust is golden brown and the filling is bubbling.1 Egg wash, Coarse sugar
- Cool and Serve - Let the cherry pie cool completely for at least 3 hours, or overnight if you can wait. This helps the cherry filling set, so you get clean slices without a runny mess. Serve your homemade cherry pie as is, or with a scoop of vanilla ice cream or whipped cream for the perfect summer dessert.
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
Did you make this recipe? Share it with me.Tag @veenaazmanov_kitchen on instagram or #hashtag it #veenaazmanovkitchen