This homemade cherry pie is a classic dessert that is wonderfully sweet and tart! With a flaky crust and juicy cherry filling, it’s sure to warm up your heart and home.
I love how the smell of cherries baking fills the kitchen. Plus, it’s super easy to make! Just roll out the dough, fill it with cherries, and let the oven do the work. It’s pie time! 🥧
Key Ingredients & Substitutions
Cherries: Fresh, pitted cherries are the star here! If you can’t find fresh, frozen cherries work great too. Just let them thaw and drain excess liquid to avoid a soggy pie.
Sugar: Use granulated sugar to sweeten the cherries. Start with less if your cherries are sweet. You can also substitute with brown sugar for a deeper flavor.
Cornstarch: This thickens the cherry filling, keeping it from being too runny. If you don’t have cornstarch, you could use arrowroot or tapioca flour instead as they work in a similar way.
Almond Extract: This is optional but it really highlights the cherry flavor! If you don’t have it, vanilla extract is perfectly fine on its own.
Pie Crust: Store-bought crust cuts time, but making your own is always special! If you want a healthier twist, use whole wheat or gluten-free pie crust.
How Do I Avoid a Soggy Pie Crust?
A soggy pie crust can be a letdown! To keep it crispy, there are a few tricks you can use:
- Pre-bake the bottom crust for about 5-7 minutes before filling. This helps set it and prevent sogginess.
- Spread a thin layer of cornstarch or crushed crackers on the bottom crust before adding the filling to create a barrier.
- Use well-drained cherries. If using frozen cherries, make sure to thaw and drain to reduce excess moisture.
Following these steps will ensure a beautifully baked pie crust that holds up to that delicious cherry filling!
Best Easy Homemade Cherry Pie
Ingredients:
- 2 ½ cups fresh or frozen pitted cherries
- 1 to 1 ¼ cups granulated sugar (adjust based on sweetness of cherries)
- 2 tablespoons cornstarch
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- ¼ teaspoon almond extract (optional, enhances cherry flavor)
- ½ teaspoon salt
- 1 package refrigerated pie crusts (2 crusts) or homemade double crust
- 1 tablespoon butter, cut into small pieces
- 1 egg, beaten (for egg wash)
- 1 tablespoon coarse sugar (optional, for topping)
Estimated Time Needed:
You’ll need about 20 minutes for preparation and 55 minutes for baking. Plus, be sure to let your pie cool for at least 2 hours before serving. In total, expect about 3 hours from start to finish, including cooling time—a perfect window for making a homemade cherry pie!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 425°F (220°C). This gets your oven ready for baking your delicious pie.
2. Prepare the Cherry Filling:
In a large bowl, mix together the cherries, granulated sugar (adjust according to the cherries’ sweetness), cornstarch, lemon juice, vanilla extract, almond extract (if you like), and salt. Toss the mixture until the cherries are well coated. Let this sit for a few minutes—this is called macerating, and it helps release some of the cherry juices.
3. Prepare the Pie Crust:
Roll out one of the pie crusts and fit it into a 9-inch pie plate. Trim any excess dough, leaving about a ½ inch overhang to fold over later.
4. Add the Cherry Filling:
Pour the cherry filling you’ve prepared into the crust, spreading it evenly. Dot the filling with small pieces of butter to add richness.
5. Cover the Pie:
Roll out the second pie crust to create the top. You can make a full top crust or get creative with a lattice design. Trim the edges and crimp them to seal the pie shut to keep all that yummy filling inside.
6. Add the Finishing Touches:
Brush the top crust with the beaten egg to give it a nice golden color when baked. If you like a bit of sparkle, sprinkle some coarse sugar on top!
7. Vent the Pie:
If you’re using a full top crust, cut a few small slits to allow steam to escape while baking, preventing it from bubbling over.
8. Bake the Pie:
Bake your pie at 425°F for 15 minutes. Then reduce the oven temperature to 350°F (175°C) and continue baking for another 35 to 40 minutes, or until the crust is golden brown and the cherry filling is bubbling happily.
9. Cool the Pie:
Once baked, remove your pie from the oven and let it cool on a wire rack for at least 2 hours. This is essential as it helps the filling set nicely.
10. Serve and Enjoy:
When you’re ready to enjoy this delicious pie, serve it warm or at room temperature—it’s fantastic on its own or even better with a scoop of vanilla ice cream. Enjoy your homemade cherry pie!
This cherry pie has a beautiful balance of tart cherries and sweet filling, wrapped in a flaky, golden crust—just perfect for any season!
FAQ for Best Easy Homemade Cherry Pie
Can I Use Frozen Cherries for This Recipe?
Absolutely! Frozen cherries work wonderfully. Just make sure to thaw them first and drain any excess liquid to prevent a soggy filling.
Can I Make This Pie Ahead of Time?
Yes, you can prepare the pie in advance and refrigerate it unbaked for up to 24 hours. Just cover it with plastic wrap or foil. Alternatively, bake it and then store it in the fridge for up to 3 days before enjoying!
How Do I Store Leftover Cherry Pie?
Store any leftovers in an airtight container in the refrigerator. It will keep well for up to 3 to 4 days. To reheat, simply pop it in the oven at 350°F (175°C) for about 10-15 minutes until warmed through.
Can I Substitute the Granulated Sugar with Something Else?
Yes! You can use brown sugar for a deeper flavor, or try coconut sugar for a healthier alternative. Adjust the amount based on the sweetness of the cherries to maintain the balance of flavors.
