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A freshly cut slice of cherry pie on a plate with fresh cherries scattered around.

Cherry Pie

Full of natural cherry flavor with a wonderful crisp crust, this pie is a must make recipe.
Course Dessert
Cuisine American
Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 45 minutes
Servings 8 servings
Calories 435kcal


  • Small pot
  • Small mixing bowl
  • 9" pie pan
  • Rimmed baking sheet


  • 4 cups fresh cherries (650g)
  • 1⅓ cup granulated sugar (266g)
  • 2 tablespoons fresh lemon juice (about 1 lemon)
  • 5 tablespoons cornstarch (50g)
  • 2 tablespoons butter cubed
  • ½ teaspoon almond extract
  • 2 homemade pie crusts
  • egg wash (1 large egg beaten with 1 tablespoon milk)
  • coarse sugar


  • Pit and halve the cherries. Place in a medium pot with ½ cup sugar and lemon juice. Cook over medium heat stirring frequently, until very juicy and simmering, about 10 minutes
  • Whisk the remaining ½ cup of sugar and cornstarch together in a small bowl. Sprinkle over the cherry mixture and cook, stirring constantly, until bubbling and thickened, about 3 minutes. Remove from the heat. Dot the top with butter and add the almond extract. Stir together until the butter is melted. Cool for at least 30 minutes. (Filling can also be refrigerated for up to 1 day. Bring to room temperature before baking.)
  • Preheat the oven to 425F.
  • On a lightly floured surface, roll one pie crust into a 13-inch circle. Transfer to a 9-inch pie pan, letting the excess hang over the edge of the pan. Pour the cherry filling into the pie crust.
  • Roll the second pie crust into a 12-inch circle and cut into 1-inch wide strips. Arrange the strips in a lattice pattern and place over the top of the filling. Trim the edges of the pie dough leaving about 1-inch of overhang. Tuck the pie the excess dough under and crimp the edge as desired. Brush the dough lightly with egg wash and sprinkle with coarse sugar. Place the pie on a rimmed baking sheet.
  • Bake for 20 minutes. Reduce the oven temperature to 375F and continue baking for 30 to 40 minutes, or until the crust is golden brown and the filling is bubbling all over. (Shield the edge of the pie with foil at any time if it appears to be getting too browned.) Place the pie on a wire rack and let cool for a few hours before slicing.



  • You can use frozen cherries or canned cherries instead of fresh cherries. Thaw and/or drain the cherries and reserve ⅓ cup of the juice for the filling. Add to the pot with the cherries before cooking.
  • For a bright red cherry filling, add several drops of red gel food coloring to the filling.
  • Make sure you start the oven off on high heat as it helps the pie dough set and helps the cornstarch in the filling thicken up.
  • The longer you allow the cherry pie to cool before cutting, the more the cherry filling can thicken. If not, the filling will spill out as you try to serve a slice.
  • A glass baking dish is perfect for beginner bakers as the glass makes it easier to see if the crust has browned to your liking.
  • Do not skip letting the pie filling cool before adding it to your pie crust. The colder the crust is before you bake it, the more flakey it’ll be.


Calories: 435kcal | Carbohydrates: 73g | Protein: 4g | Fat: 15g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 28mg | Sodium: 208mg | Potassium: 209mg | Fiber: 3g | Sugar: 45g | Vitamin A: 162IU | Vitamin C: 6mg | Calcium: 22mg | Iron: 2mg