The Best Homemade Cherry Pie Recipe

I’ve always believed that a great cherry pie strikes the perfect balance between tart and sweet, with a crust that’s flaky yet sturdy. This recipe uses simple ingredients to create a filling that’s both vibrant and flavorful, paired with a buttery crust that bakes to golden perfection. The key lies in the details, from chilling the dough to letting the pie set before slicing. Curious about the steps to achieve this classic dessert? Let’s get started.

Recipe

Let me tell you, this homemade cherry pie is the real deal—a dessert that’ll have everyone at the table begging for seconds. Made with plump, juicy cherries and a buttery, flaky crust that shatters perfectly with every bite, it’s the kind of pie that feels like a warm hug.

The secret? A splash of almond extract and a sprinkle of cinnamon that elevate the filling to something truly magical.

Growing up, this was my grandma’s signature dessert, and I’ve tweaked her recipe just enough to make it foolproof for home bakers.

Imagine this: golden crust, glossy ruby-red filling, and that first forkful where sweet, tart, and buttery collide in the best possible way. Trust me, you’ve got this—and it’s worth every minute.

Ingredients

For the perfect homemade cherry pie, quality ingredients make all the difference. Fresh, sweet cherries are non-negotiable—they bring that juicy, vibrant flavor that’s irreplaceable. If fresh cherries aren’t in season, frozen ones work well (just thaw and drain them first).

Don’t skimp on the flakiness of the crust—using cold butter and ice water is key to achieving that bakery-style texture. Here’s what you’ll need:

• For the filling:
• 4 cups fresh or frozen cherries (pitted) – fresh Bing or Rainier cherries are ideal for their sweetness.
• 3/4 cup granulated sugar – adjust based on the tartness of your cherries.
• 2 tablespoons cornstarch – this thickens the filling perfectly; arrowroot powder works as a substitute.
• 1 tablespoon lemon juice – a must for balancing the sweetness with a hint of brightness.
• 1/4 teaspoon almond extract (optional) – adds a subtle depth of flavor.
• For the crust:
• 2 1/2 cups all-purpose flour – the foundation of a flaky crust.
• 1 teaspoon salt – enhances the flavor of the dough.
• 1 cup unsalted butter (cold, cubed) – chilled butter is essential for achieving those flaky layers.
• 6-8 tablespoons ice water – just enough to bring the dough together without making it tough.
• For finishing:
• 1 tablespoon milk or heavy cream – for brushing the crust to get that golden, glossy finish.
• 1 tablespoon granulated or coarse sugar – sprinkling this on top adds a delightful crunch.

Pro tip: If you’re short on time, store-bought pie crust can be a lifesaver, but homemade is worth the extra effort for that melt-in-your-mouth texture.

And don’t forget a pinch of salt in the filling—it elevates the sweetness of the cherries beautifully. Extra cherries for garnish make the pie look as stunning as it tastes!

How to Make the Best Classic Cherry Pie Recipe

Bake and cool: Preheat the oven to 375°F (190°C) and place the pie on the center rack. Bake for 45–55 minutes, or until the crust is golden brown and the filling is bubbling.

*Watch out:* Shield the edges with foil if they brown too quickly.

Let the pie cool completely before slicing to allow the filling to set.

*Pro tip:* Serve with a scoop of vanilla ice cream for the perfect pairing.

Nutrition

A homemade cherry pie is a delicious dessert, but it’s important to be mindful of its nutritional content. Below is the nutritional breakdown per serving.

Chef Tips

When I make a cherry pie, I always make certain the cherries are pitted and drained well to prevent the filling from becoming too watery.

I use a mix of fresh and frozen cherries for balance, adding a splash of lemon juice to brighten the flavor.

Chilling the dough before rolling guarantees flakiness.

For a golden crust, I brush it with an egg wash before baking.