Homemade Cherry Pie

5 from 18 votes

This cherry pie uses a sweet homemade cherry filling made with beautiful fresh cherries baked in between two buttery, flaky pie crusts.

Course Dessert

Cuisine American, French

Keyword baking, Cherry, dessert, fruit, Pie, summer, tarts

Prep Time 30 minutes

Cook Time 55 minutes

Resting Time 3 hours

Total Time 4 hours 25 minutes

Servings servings

Calories 432kcal

Author Veena Azmanov

Cost $25

Measure the flour, salt, and sugar in the food processor. Add the chilled cubed butter.
Pulse 3 to 4 times until it resembles a bread crumb consistency.
Lastly, add chilled water thru the feed while still processing.
This will bring the crumbs together.
Gather all the crumbs into two discs. One larger for the bottom and the second a little smaller for the top.
Wrap in plastic wrap and chill for at least 20 to 30 minutes until firm enough to roll.
Dust the work surface with flour. Roll one disc carefully from the center out turning as you go.
Use your tart pan as a size guide.
When you reach the desired size – transfer the dough to a 9-inch tart pan.
Press down on the side walls so the pastry covers the pan well. Cut the excess dough.
Let cool in the fridge for 15 minutes.

Preheat the oven to 190 C / 380 F.
Line the pastry with parchment paper and pour in some baking beans or pie weights.
Bake in a preheated oven for 10 to 15 minutes with the pie weights.
Remove the parchment paper and pie weights.
Let tart cool until filling is ready.

Wash and pit the cherries.
Place cherries in a saucepan with the sugar, lemon juice, and half the water (¼ cup).
Heat on low to medium until sugar is dissolved.
In a separate bowl, combine the remaining water (¼ cup) with the cornstarch. And mix well.
Add the cornstarch mixture to the cherries mixture.
Continue to cook on low – the mixture will thicken and look glossy.
Add the vanilla and almond extract
When thick enough to coat the back of a wooden spoon or spatula it’s ready.
Note – you want a thick cherry pie filling so it won’t make the pastry soggy.
Remove from heat – set aside to cool

Roll the second disc of the pie crust a little larger than the size of the pie bottom
Place the crust on a parchment paper so it’s easier to transfer.
Using the pie bottom as a guide cut the crust into a disc (see video)
Now use a star cookie cutter and cut out the star shapes all over the crust – starting from the center out or center out.
Save the star cutouts to place on top for decorations
Place the crust in the fridge to chill for 15 minutes.

Pour the cherry pie filling into the pre-baked pie crust
Place the top crust on – use a card or plate if necessary to transfer the disc from baking tray to pie.
Place the star cuts outs all over the top (see video)
Combine the egg yolk and cream for egg wash. Brush the top crust generously with egg wash
Sprinkle white coarse sugar over the top crust.

Place the pie on a baking tray for each cleanup
Bake on the center rack for further 35 to 45 minutes or until the top crust is lightly golden.
If the pie edges brown to quickly cover the edges with aluminum foil or a pie shield (see video)

Cool the pie for at least 3 hours before serving.
Note: The cherry filling is very hot and bubbling so never touch it and never serve it hot.
Cooling the pie also helps thicken the pie filling giving you pretty pie slices or the pie filling will be messy if cut warm.