Go Back

Classic Cherry Pie

Classic Cherry Pie is a delightful dessert with a crispy, buttery crust and a luscious filling made from sweet or sour cherries, perfect for evoking nostalgia and comfort during warm gatherings.
Print Recipe Pin Recipe
Prep Time 2 hours
Cook Time 1 hour
Total Time 3 hours
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the crust
  • 1 pie crust 1 pie crust for double crust pie A buttery, flaky crust.
  • 1 egg white 1 egg white (mixed with 1 teaspoon water) For brushing the pastry.
  • 1 teaspoon 1 teaspoon granulated sugar For sprinkling on top.
For the filling
  • 5 cups 5 cups pitted sweet or sour cherries (about 1.5-2 lbs) Or 1.5 lbs frozen; or 3 (14.5-oz) cans cherries, drained and rinsed.
  • 1 cup 1 cup sugar Use 3/4 cup for sweet cherries.
  • 1 teaspoon 1 teaspoon vanilla extract Enhances flavor.
  • 1/8 teaspoon 1/8 teaspoon almond extract (optional) Adds a nutty note.
  • 1/2 teaspoon 1/2 teaspoon ground cinnamon (optional) For warmth and depth.
  • 1/8 teaspoon 1/8 teaspoon salt Balances sweetness.
  • 1/4 cup 1/4 cup cornstarch Acts as a thickening agent.
  • 4 tablespoons 4 tablespoons cool water For cornstarch slurry.
  • 2 tablespoons 2 tablespoons lemon juice Brightens flavor.

Method
 

Prepare the Crust
  1. If making a homemade crust, prepare it at least two hours in advance to chill.
  2. Place a well-buttered 9-inch pie dish in the freezer for 15 minutes before rolling out the crust.
Cook the Cherries
  1. In a wide pan, add pitted cherries, sugar, vanilla extract, almond extract, cinnamon (if using), and salt.
  2. Bring to a boil over medium-high heat, then reduce heat to medium-low and simmer uncovered for 5-10 minutes.
Thicken the Filling
  1. Whisk cornstarch with cool water until smooth to create a slurry.
  2. Remove the cherries from heat, stir in the cornstarch mixture, and return to medium-low heat to thicken for 2-3 minutes.
Cool the Filling
  1. Transfer the filling to a shallow bowl to cool, stirring intermittently until room temperature.
Assemble the Pie
  1. When the crust is chilled, roll it into a circle about 10 inches in diameter and fit into the pie dish.
  2. Spread the cooled cherry filling evenly, and lay the top crust in a lattice pattern, sealing both edges.
  3. Brush with the egg white wash and sprinkle with sugar.
Bake the Pie
  1. Bake at 425°F for 15-20 minutes, reduce heat to 375°F, and bake for another 30-40 minutes until golden brown.
Cool and Serve
  1. Allow the pie to cool on a rack for at least two hours before slicing.

Notes

Choose ripe cherries for the best flavor and consider experimenting with spices like nutmeg or cloves. Chilling the ingredients helps maintain a flaky crust.