This Classic Cherry Pie recipe is a sugary, buttery slice of heaven that’s perfect for dessert fans everywhere! It’s got all the good stuff—a juicy cherry filling and a golden, flaky homemade crust that’s just begging to be baked. Whether it’s for a family picnic, holiday dinner, or just because you’ve got a sweet tooth, this pie has you covered. You’ll feel pretty accomplished pulling this beauty out of the oven, and trust me, anyone who gets a slice will be giving you rave reviews. Let’s get baking and make your kitchen smell like happiness!
Table of content
- About The Recipe
- Why You’ll Love This Recipe
- Key Ingredients and Substitutions
- How to Make the Recipe(Step-by-Step)
- Expert Tips for Success
- Variations and Customizations
- Health Benefits
- Nutritional Information
- Storage and Reheating Instructions
- Recipe Card
- Frequently Asked Questions (FAQs)
- Comments & Reviews
- Social Sharing Options
About The Cherry Pie Recipe
Ah, cherry pie. There’s just something nostalgic and comforting about it, isn’t there? This Classic Cherry Pie recipe brings to mind summer picnics, Grandma’s kitchen, and all those cozy memories that make dessert special. People have been whipping up cherry pies for centuries—can you picture settlers rolling out dough in candlelit kitchens? Fast forward to today, and it’s still a go-to for celebrations and potlucks alike. The best part? You don’t need to be a pastry chef to nail this recipe. At BellRecipes, we genuinely believe that baking should be fun and rewarding (okay, and a little delicious too). So grab your mixing bowl, roll up your sleeves, and let’s create something incredible together!Why You’ll Love Cherry Pie Recipe
- Juicy, sweet cherry filling made with fresh cherries
- Golden, flaky crust that’s completely homemade
- Perfect for holidays, picnics, or special occasions
- Family-friendly dessert that serves 8 slices
- Simple ingredients you probably have at home
Key Ingredients for Cherry Pie
- All-purpose flour for the crust – Can sub with gluten-free flour if needed
- Unsalted butter for a buttery crust – Vegan butter works for a plant-based option
- Ice water to hold the dough together – No substitutions here!
- Fresh cherries for the filling – Canned cherries or frozen cherries can work
- Granulated sugar for sweetness – Swap with coconut sugar for a deeper flavor
- Cornstarch to thicken the filling – Use tapioca starch as an alternative
- Lemon juice for brightness – Lime juice works too
- Vanilla extract for richness – Almond extract adds a nutty twist
- Egg wash for that shiny crust – Skip it for a vegan option
How to Make the Cherry Pie Recipe (Step-by-Step)
- Prepare crust
In a mixing bowl, combine flour and salt. Add butter, and mix until the mixture resembles coarse crumbs. Gradually add ice water, one tablespoon at a time, tossing with a fork until the dough comes together.
- Chill dough
Divide dough in half, shape each into a round disk. Wrap in plastic wrap and refrigerate for at least 30 minutes.
- Prepare filling
In a large bowl, combine cherries, sugar, cornstarch, lemon juice, and vanilla extract. Stir until cherries are evenly coated.
- Roll dough
On a floured surface, roll out one disk of dough to fit a 9-inch pie pan. Transfer dough to pan, then add cherry filling.
- Complete crust
Roll out the second dough disk. Cut into strips and lay over filling in a lattice pattern, or cover entirely and cut slits for steam. Seal and crimp the edges.
- Bake
Preheat oven to 375°F (190°C). Brush pie crust with egg wash if desired. Bake for 50 minutes, or until crust is golden and filling is bubbling.
- Cool
Allow pie to cool on a wire rack for at least 2 hours before serving. Enjoy!
Expert Tips for Success for Cherry Pie
Use chilled butter for a flaky crust.Don’t overwork the dough to avoid a tough crust.
Let the pie cool for 2+ hours for the filling to set perfectly.
For extra flavor, add a drop of almond extract to the filling.
Variations and Customizations of Cherry Pie
Want to mix things up? Try swapping out cherries for a different fruit like raspberries or blackberries. You could also do a half-and-half pie with another fruit filling—cherry and peach make an awesome combo! For the adventurous baker, sprinkling a little cinnamon or nutmeg into the filling can add a warm, spicy twist. Vegan? Use plant-based butter and skip the egg wash—your pie will still be gorgeous.Health Benefits of Cherry Pie Recipe
This Classic Cherry Pie may be a sweet treat, but it’s got some sneaky good-for-you perks too. Cherries are packed with antioxidants, Vitamin C, and fiber, which can help support your immune system and digestion. Plus, they’ve got natural sugars, so you get that sweet satisfaction without too much added guilt. If you balance this pie with a meal rich in veggies and protein, you’re golden. The butter and carbohydrates bring energy to the table—literally—so this pie is perfect after a long day or a big family dinner.Nutritional Information about Cherry Pie Recipe
Each slice of this Classic Cherry Pie (1 of 8) serves up about 321 calories. It’s mostly carbs (54g), which makes sense for a dessert, but you also get a small protein punch (3g) and a bit of fat (12g) from the buttery crust. It’s got Vitamin C (thanks, cherries!) and a touch of iron and calcium. Planning to keep it lighter? Use a little less sugar in the filling.Storage and Reheating Instructions for Cherry Pie Recipe
To store leftovers, cover the pie with plastic wrap or foil and keep it in the fridge for up to 5 days. Want to freeze it? Wrap it tightly to avoid freezer burn, and you can keep it for up to 3 months. To reheat, pop a slice in the microwave for 20-30 seconds or warm it up in the oven at 350°F for 10-15 minutes for that just-baked goodness.Recipe Card of Cherry Pie
Ingredients list
- 2 cups all-purpose flour for the crust
- 1 teaspoon salt for the crust
- 2/3 cup unsalted butter chilled and cubed
- 4-6 tablespoons ice water
- 4 cups pitted fresh cherries
- 1 cup granulated sugar
- 4 tablespoons cornstarch
- 1 tablespoon lemon juice freshly squeezed
- 1 tablespoon vanilla extract
- 1 egg wash (1 egg beaten with 1 tablespoon water) optional
Step-by-Step Instructions
- In a mixing bowl, combine flour and salt. Add butter, and mix until the mixture resembles coarse crumbs. Gradually add ice water, one tablespoon at a time, tossing with a fork until the dough comes together.
- Divide dough in half, shape each into a round disk. Wrap in plastic wrap and refrigerate for at least 30 minutes.
- In a large bowl, combine cherries, sugar, cornstarch, lemon juice, and vanilla extract. Stir until cherries are evenly coated.
- On a floured surface, roll out one disk of dough to fit a 9-inch pie pan. Transfer dough to pan, then add cherry filling.
- Roll out the second dough disk. Cut into strips and lay over filling in a lattice pattern, or cover entirely and cut slits for steam. Seal and crimp the edges.
- Preheat oven to 375°F (190°C). Brush pie crust with egg wash if desired. Bake for 50 minutes, or until crust is golden and filling is bubbling.
- Allow pie to cool on a wire rack for at least 2 hours before serving. Enjoy!
Recipe Video
Notes
Nutrition
All Your Questions About Cherry Pie Recipe
Can I use frozen cherries instead of fresh?
Yes, just thaw and drain them first to avoid a watery filling.
What can I serve with cherry pie?
Vanilla ice cream, whipped cream, or even a drizzle of chocolate sauce work wonderfully!
How do I know the pie is done?
Look for a golden crust and bubbly filling—it’s usually done after 50 minutes at 375°F.
