Cherry pie is a classic American dessert loved for its golden, flaky crust and sweet, tart cherry filling. It’s a go-to treat during summer and holidays—especially the Fourth of July. Whether you’re baking it with fresh, frozen, or canned cherries, the magic lies in balancing sweetness with that tangy cherry flavor. Topped with a scoop of vanilla ice cream? Pure bliss! Making cherry pie from scratch may sound fancy, but it’s easier than you think. This guide walks you through everything you need, even if it’s your first time. Let’s bake something special!
Quick Facts
| Course | Dessert |
|---|---|
| Cuisine | American |
| Difficulty | Medium |
| Servings | 8 slices |
| Prep Time | 25 minutes |
| Cooking Time | 45-50 minutes |
| Calories | 380 per slice |
Equipment Needed
You don’t need a fancy kitchen setup to bake the perfect cherry pie. Here’s the full list of tools you’ll want to have on hand:
- 9-inch pie dish – Glass or ceramic works best for even baking.
- Mixing bowls – At least two, for dry and wet ingredients.
- Measuring cups and spoons – Accuracy is key when baking.
- Rolling pin – For flattening your pie crust evenly.
- Pastry cutter or fork – Helps mix cold butter into the dough.
- Small saucepan – To prepare the cherry filling.
- Wooden spoon or spatula – For stirring the filling.
- Sharp knife or pizza cutter – To cut dough strips if making a lattice top.
- Pastry brush – For brushing on egg wash.
- Cooling rack – To allow your pie to cool evenly.
Ingredients
For the Pie Crust:
- 2 ½ cups all-purpose flour
- 1 tsp salt
- 1 cup (2 sticks) cold unsalted butter, cubed
- 6–8 tbsp ice-cold water
For the Cherry Filling:
- 4 cups fresh or frozen pitted cherries
- ¾ cup granulated sugar
- ¼ cup cornstarch
- 1 tbsp lemon juice
- 1 tsp vanilla extract
- ¼ tsp almond extract (optional)
- Pinch of salt
For Assembly:
- 1 egg (for egg wash)
- 1 tbsp milk
- 1 tbsp sugar (for sprinkling crust)
Instructions
1. Make the Pie Dough:
- Mix flour and salt in a large bowl.
- Cut in the cold butter using a pastry cutter or fork until the mix looks like coarse crumbs.
- Gradually add ice water, one tablespoon at a time, mixing until the dough holds together.
- Divide dough in two, shape into discs, wrap in plastic, and chill for 1 hour.
2. Prepare the Cherry Filling:
- In a saucepan, combine cherries, sugar, cornstarch, lemon juice, and salt.
- Cook over medium heat until thickened, about 8–10 minutes.
- Remove from heat, stir in vanilla and almond extract. Cool.
3. Assemble the Pie:
- Preheat oven to 400°F (200°C).
- Roll out one dough disc and place it in the pie dish.
- Pour in the cherry filling.
- Roll out second disc and cut into strips for a lattice top, or cover whole and slit for steam vents.
- Mix egg and milk, brush over top crust, and sprinkle with sugar.
4. Bake:
- Bake for 45–50 minutes, or until crust is golden and filling is bubbly.
- If the edges brown too fast, cover them with foil halfway through baking.
Essential Note:
Let your pie cool for at least 2–3 hours before slicing. This helps the filling set properly and avoids a runny mess.
