The Best Sweet Cherry Pie Recipe

Homemade cherry pie is about as classic as they come and this recipe is no exception! Absolutely delicious, this mouthwatering pie has a tart filling and flaky crust that is so tasty that you won’t be able to stop at just one slice! I love a good, staple dessert and anything with cherries fills that requirement! Cherries are one of my favorite ways to add that a touch of tartness with a little bit of sweetness to my baking. So if you are a cherry lover like me, try out these brownies, cookies, or this delicious cake!

Why Is Cherry Pie the BEST?

Being such a classic, cherry pie is something that I saw growing up at every event. I had cherry pie at Thanksgiving, Christmas, and the Fourth of July. As a kid, the filling part of pies was my absolute favorite and this homemade cherry pie is absolutely no exception! Cherries are the best because when you make this pie, it has a sugary sweet filling that has JUST the right level of tartness. It makes my mouth water just thinking about it! I am always intrigued by a pie recipe that uses real and fresh fruit. The filling for this is completely delightful. With its thick consistency in cherries that are slightly softened. This pie tastes incredible with a flakey homemade crust. I know that cherries are a summer fruit, but I make sure to have them around ALL year because they are something that I crave even in the dead of winter. You can also make this pie ahead of time and freeze it for that exact reason! After all, who doesn’t want the delicious taste of juicy cherries all year long??

Fresh Homemade Cherry Pie Ingredients

Like I said before, FRESH is the keyword to making this pie absolutely scrumptious. Plus it is so delicious that it will have your guests wondering if you spent all day in the kitchen! See the recipe card below for exact measurements.

Pie Crust: You can make a Homemade crust or store bought pie crusts.Pitted Sour cherries: Fresh cherries will take this recipe to the next level but frozen cherries are also a delicious and easy choice! Sugar: Using some added sugar will help balance out the natural tartness of the cherries. Cornstarch: This ingredient is so important because it will be used to help thicken the filling.Almond extract: A delightfuly unexpected ingredient that takes this pie to the next level. Lemon Juice: You can use the lemon juice that you have on hand in your fridge or you can use juice from a fresh lemon. Whatever is easier! Butter: Use unsalted butter for the best flavor in this recipe. Egg yolk: You will use this to make an egg wash for your crust to get that amazing golden brown color. Water: Mix this with your egg yolk for your egg wash.

How to Make the Best Cherry Pie

Making a homemade cherry pie doesn’t need to feel complicated. In fact, this recipe is so delicious and great for a beginner! You will wonder why you haven’t been making pies more often in the first place. Follow these instructions for a fresh pie completely baked to perfection.

Cold pie crust: Whether you are using a store-bought or homemade crust, you will definitely want to implement this tip! To ensure that you are getting that perfectly flaky crust, make sure to chill your pie crust before filling it up and baking it. The butter in your pie crust will melt while baking. The butter will steam in the oven which causes the crust to separate into several flaky layers. This is exactly what will set your pie apart!Don’t use too much flour: When rolling out the dough, use as little flour as possible. The extra flour sticks to the dough and leaves you with a hard crust. Runny pie filling: If you open the oven and find that your pie filling hasn’t thickened up, it usually means that your pie hasn’t baked for long enough. Bake your pie until the filling is visibly bubbling through the vented pie.

Refrigerator: Freshly baked cherry pie will keep in your fridge for 4-5 days. Just cover lightly with foil or plastic wrap or even an overturned bowl so you don’t ruin that beautiful crust! Freezer: Once your pie has cooled completely, place the entire pie (in the pie tin) in a large ziplock bag. Seal it completely and the pie can be kept frozen for up to 4 months.Reheat: If you want to serve your pie warm, thaw your pie at room temperature. Once thawed, bake in a preheated oven at 425 degrees for about 15 minutes or until completely warmed through.

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All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.