Cherry Pie

time-consuming but worth every minute!
Time-consuming but worth every minute!
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2 Pie crust
4½ cups Cherries halved pitted fresh
⅔ cup Granulated sugar
¼ cup Cornstarch
1 tbsp Lemon juice
1 tsp Vanilla extract pure
¼ tsp Almond extract
1 tbsp Unsalted butter cold, cut into small cubes
For egg wash:
1 Large eggs beaten
1 tbsp Milk
For sprinkling on crust:
1 tbsp Sugar optional

Nutritional information

  • For egg wash:

  • For sprinkling on crust:

Cherry Pie


Is there anything better than a sweet Cherry Pie made with fresh cherries in a homemade pie crust. I usually make the cherry pie crust in advance as it needs at least 2 hours to rest but it will keep in the refrigerator for up to 5 days.

To make this homemade cherry pie, start by mixing the filling and chill it in the refrigerator while you roll out the pie dough. Once the dough is in the pie dish, spoon the filling into the crust. Do not add excess cherry juices as you will end up with a soggy pie. Make a lattice top for the pie and brush with egg wash and sprinkle with sugar before baking in the oven. Once cooked, leave the pie to cool completely before cutting – this will ensure that the filling has time to settle and firm up.

To make Cherry Pie, you will need the following ingredients:

Ingridiens for Cherry Pie

Steps to make Cherry Pie


Make pie filling


Mix 4½ cups of fresh cherries, ⅔ cup of sugar, ¼ cup of cornstarch, 1 tablespoon of lemon juice, 1 teaspoon of pure vanilla extract and ¼ teaspoon of almond extract in a large mixing bowl. When the filling ingredients are fully combined, place the filling in the refrigerator to chill.


Heat oven


Preheat the oven to 400 °F


Roll out dough crust


Lightly flour a work surface. Use a rolling pin to roll out one of the chilled dough discs until you have a circle 12 inches in diameter. Gently transfer the rolled out dough into a 9×2-inch pie dish.


Place filling in the pie dish


Spoon the cherry filling into the pie crust. Do not use the excess juices in the bottom of the bowl. Dot the pieces of butter on top of the filling.


Prepare lattice


Take the second dough disc from the refrigerator. Roll it into a 12-inch circle and cut strips of dough e.g. four 2-inch wide strips and two 1-inch wide strips.


Create lattice lid


Gently weave the dough strips over and under each other. Push the edges of the dough strips into the bottom pie crust edges and seal. Trim off any excess dough using a small knife.


Brush with egg and sprinkle with sugar


Brush the top of the pie with egg wash and sprinkle with coarse sugar.




Bake the pie in the oven for 20 minutes. Keep the pie in the oven, and turn the temperature down to 375 °F and continue to bake for 30-35 more minutes. If you are worried the edges are browning too quickly, cover with foil or a pie crust shield.


Cool completely

Leave the pie to cool for a minimum of 3 hours at room temperature which will give the filling time to settle and firm up.



Serve thick wedges of this pie to guests.

This Cherry Pie is time-consuming but worth the effort! Don’t forget to tag #CookMeRecipes if you decide to make this one.

Lilly is an enthusiastic and cheerful young mom. She knows as well as any parent that children can be really picky when it comes to food. And she’s had plenty of experience trying to cook meals that are both tasty and nutritious, and able to satisfy the tastes of a fussy kid right away! To save you some precious time, Lilly's going to share with you all the tricks she learned the hard way, so you don’t have to! She has a wealth of recipes for quick and easy meals for kids and families on a budget.

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Recipe Reviews

Average Rating:
Total Reviews: 21
Aadhya Bortmas

Replaced the white cane sugar with brown instead much less sweet which is good because cherries have their own sweetness and the amount of sugar in this made me dizzy..

Ayanna Burnes

Fantastic flavor and super simple to make will be baking it again.

Kaya Streyle

My kids are obssessed with this pie! we put a bit of honey on the top and vanilla icecream :-)

Marian Eishen

Actually made my own pastry puff dough from this website too just to make this, you guys really do have everything!

Maddie Noye

Ooooh man this was delicious!

Paulina Trafton

Used strawberry instead it was very yummy and only took me about 45 minutes.

Arely Baab

Had no idea that milk was needed in a pie, news to me!

Mercedes Sachs

Another good vegetarian dessert props to ya'll.

Sky Grothaus

Cherry pie= time to get fat but be happy for lie haha.

Cambria Bace

Add walnuts to the inside and thank me later.

Zaylee Faltisco

I actually don't think this is that time consuming, 1 hour is not at all bad for a pie, good job on this recipe.

Carlie Deviney

Overwhelmingly good really proud of myself for making this.

Abril Pringnitz

Heaven on earth served to me on a silver plater couldnt be happier with everything.

Louise Iturbide

Parts of the crust around the side weren't cooked so had to keep taking it in and out of the oven.

Maleah Kujan

Careful on the vanilla extract too much of it will ruin the flavor.

Jenny Kastan

Going to try this wonderful looking pie out tonight wish me luck peeps.

Bryleigh Luchansky

Failed so hard on this..the cherries exploded out of the pie and it was soft on the bottom because of the juice so everything feel through too.

Jurnee Domnitz

I couldn't design mine to look as good so I ended up just tossing over the dough and making 4 little cuts with a knife lol..

Dalia Dailey

Recommending those who aren't a fan of zesty stuff to ignore the lemon part!

Briar Dibitetto

Handsdown the best thing i've ever tasted, if I didn't have a huge family i could've eaten it all by myself lmao.


I love cherry pies! Thanks for sharing!

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