Cherry Pie Recipe – Loaded with Fresh Cherries and Baked in a Flakey Dough Crust

My homemade Cherry Pie recipe is bursting with fresh cherry flavor and baked in a golden, flaky crust. Just follow a few simple steps so your pie is sliceable and and you don’t wind up with a goopy mess. Even a novice baker will have success with this recipe and in a few hours your family and friends will be enjoying this seasonal wonder!

cherry pie recipe

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Living the New Jersey – a.k.a. “The Garden State” – I have access to wonderful dark, tart cherries starting late July and through August. I only offer cherry pies for purchase from the bakery during this time as I want the best for my customers. I will seldom make a cherry pie outside of cherry season as the cost of shipped cherries is a bit more than I am willing to pay – unless I just have to have one!

What Type of Cherries to Use in This Pie Recipe:

The choice of which cherries to use in a pie is a personal choice – and my personal choice is the darkest, tartest cherries I can find. My favorite variety is the Montmorency cherry.

You will find “The National Cherry Festival” website helpful if you are interested in a brief history of cherry production and use.

baking cherries

How to Make the Cherry Pie:

You could just dump a bunch of cherries, cornstarch and sugar into the pie pan – but you will end up with a runny pie and a soggy crust. Take a little extra time following the steps below to have the perfect cherry pie – or, if you are a visual person, check out my video.

  • Prepare the Cherries:
    • Preparing your cherries will take some time, and turn your hands red, but the resulting pie is worth it!
    • Rinse the cherries well in cold water.
    • Remove the stems and pits from the cherries. To pit cherries I use a #10 piping tip which I demonstrate in my video. Whole Foods Market has a helpful video which demonstrates four additional ways to pit a cherry.
  • Macerate the Cherries:
    • Macerating will slightly soften your cherries and pull out some of their natural juices. This step is important to make a presentable pie slice.
    • Toss your pitted cherries in a bowl with 50 grams (1/4 cup) of granulated sugar. Cover and set aside for 30 minutes to allow the cherries to macerate. If you want to prepare the cherries the day before baking your pie, place the covered bowl in the refrigerator overnight.
    • After the cherries have released some of their juices, pour the cherries into a strainer placed over a bowl to collect the juices- you need this yummy, cherry-flavored juice for the next step.
  • Prepare the Slurry:
    • The next step is to prepare a slurry which will be used as the thickener for your pie.
      • Add 3 tablespoons of cornstarch to a small bowl and dissolve by whisking in 3 fluid ounces of cold water.
      • Place the following in a medium saucepan place: ½ cup of macerated cherries, reserved cherry juice, 50 grams granulated sugar (¼ cup), cinnamon, vanilla, and almond extract (optional).
      • Bring to a boil over medium heat.
      • Lower the heat to medium-low. Add the cornstarch/water mixture to the pan and stir constantly until thick.
      • Remove pan from heat and let the slurry cool briefly.
      • Pour slurry over cherries and fold gently until all the cherries are coated.
  • Assembling the Pie:
    • I use my flaky dough recipe for this pie as it is buttery, delicious and strong enough to hold up to a heavy cherry filling. The dough should be pre-rolled in a 9″ pie pan. You will also need a top crust or lattice strips for the top of the pie.
    • Optionally, lightly whip an egg and brush the dough in the pan using a pastry brush. This will add a layer of protection to prevent a soggy bottom crust.
    • Pour the cherry filling over the bottom crust in the pie pan. You do not need to par-bake the crust.
    • Finish the pie with a top crust or lattice work. If using a top crust, place at least 4 slits in the dough to allow the steam to escape while baking.
    • Apply the egg wash to the dough on the top of the pie and sprinkle generously with raw or granulated sugar.
cherry pie with fresh cherries
  • Baking the Pie:
    • Place the finished pie on a cookie sheet or pie drip catcher to prevent any juices from dripping in your clean oven!
    • This pie will start baking at a high temperature (425° F) for 10 minutes. The high temperature is needed to bake the crust quickly and form those flaky layers everyone loves.
    • Lower the temperature to 350° after 10 minutes and bake for an additional 25 minutes. Check the pie occasionally. If the crust is turning too dark, place a pie shield over the outer crust or wrap loosely in foil.
    • Remove from oven, place on a cooling rack and allow to cool completely before serving (approximately 2 – 3 hours).
    • Enjoy!
cherry pie recipe
Cherry Pie Slice

Homemade Cherry Pie Recipe

An easy to make cherry pie packed with fresh dark cherries and bursting with flavor!
5 from 10 votes
Course Dessert
Servings 8

Equipment

Ingredients
  

  • 1 Batch Flaky Dough Crust rolled into a 9" pie tin. Top crust or lattice strips for top of pie.

To Macerate Cherries

  • 1 ¼ Pounds Fresh Dark Cherries: rinsed, pitted and stems removed (approximately 2½ to 3 cups)
  • 50 Grams Granulated Sugar (¼ Cup)

Pie Slurry

  • 3 Tbsp Corn Starch
  • 3 Fluid Ounces Cold Water (for dissolving corn starch)
  • 50 Grams Granulated Sugar (¼ Cup)
  • ½ tsp Cinnamon
  • 1 tsp Pure Vanilla Extract
  • ½ tsp Almond Extract Optional

Finishing Pie

  • 1 Large Egg, lightly whipped (used to wash the top of the pie)
  • 1 Tbsp Raw Sugar or Granulated Sugar (for sprinkling over top crust)

Instructions
 

Macerate Cherries

  • Wash cherries in cold water. Remove stems and pits.
  • Sprinkle 50 grams (¼ cup) granulated sugar over cherries. Toss gently. Cover and set aside for 30 minutes to allow cherries to slowly release juices.

Make Slurry

  • Drain cherries using a strainer placed over a bowl. Reserve the drained juices for making the slurry..
  • Add 3 tablespoons of cornstarch to a small bowl and dissolve by whisking in 3 fluid ounces of cold water.
  • In a medium saucepan place: ½ cup of macerated cherries, reserved cherry juice, 50 grams granulated sugar (¼ cup), vanilla, and almond extract (optional).
  • Bring to a boil over medium heat.
  • Lower the heat to low. Add the cornstarch/water mixture to the pan and stir constantly until thick.
  • Remove pan from heat and let the slurry cool briefly.
  • Pour slurry over cherries and fold until all the cherries are coated.

Assembling the pie

  • Pour the cherry filling into a pie pan lined with the dough of your choice (I prefer my flaky dough for this pie). Evenly distribute the filling using a spatula.
  • Place lattice strips over the cherries and seal the edges. If using a top crust, cut at least four 2" slits into the top crust to allow steam to escape while baking.
  • Lightly whip an egg and use a pastry brush apply to the top crust. Sprinkle with raw or granulated sugar.
  • Place assembled pie in the refrigerator or freezer to allow the crust to relax.

Baking the Pie

  • Preheat the oven to 425° while the pie is resting in the refrigerator/freezer.
  • Place the pie on a cookie sheet or pie drip catcher and bake for 10 minutes.
  • Lower the temperature to 350° after 10 minutes and bake for an additional 25 minutes. Check the pie occasionally. If the crust is turning too dark, place a pie shield over the outer crust or wrap loosely in foil.
  • Remove from oven, place on a cooling rack and allow to cool completely before serving.

Video

Keyword cherry pie recipe, easy cherry pie, fresh cherry pie, how to make a cherry pie
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