Homemade Cherry Pie Recipe

Savor the sweetness of summer with this Classic Homemade Cherry Pie recipe.

Bursting with juicy, ruby-red cherries encased in a golden, flaky crust, this pie is a timeless delight that captures the essence of warm, sunny days.

Whether you’re hosting a gathering or simply craving a comforting dessert, this homemade cherry pie is sure to become a cherished favorite.


For the Pie Crust:

  • 2 1/2 cups all-purpose flour
  • 1 cup unsalted butter, cold and cubed
  • 1 teaspoon salt
  • 1 tablespoon granulated sugar
  • 1/4 to 1/2 cup ice water

For the Cherry Filling:

  • 4 cups fresh or frozen cherries, pitted
  • 1 cup granulated sugar (adjust based on the sweetness of the cherries)
  • 1/4 cup cornstarch
  • 1/4 teaspoon almond extract (optional)
  • 1 tablespoon lemon juice
  • 1 tablespoon unsalted butter, for dotting

For the Egg Wash:

  • 1 egg
  • 1 tablespoon water


Prepare the Pie Crust

In a large bowl, combine the flour, salt, and sugar.

Add the cold, cubed butter.

Using a pastry cutter or your hands, work the butter into the flour mixture until it resembles coarse crumbs.

Gradually add ice water, a tablespoon at a time, and mix until the dough comes together.

Be cautious not to overwork the dough.

Divide the dough into two equal portions, shape them into disks, wrap in plastic wrap, and refrigerate for at least 1 hour.

Preheat the Oven

Preheat your oven to 400°F (200°C).

Prepare the Cherry Filling

In a large bowl, combine the pitted cherries, granulated sugar, cornstarch, almond extract (if using), and lemon juice.

Mix well to coat the cherries evenly.

Allow the cherry mixture to sit for about 15 minutes, allowing the flavors to meld and the juices to release.

Roll Out the Pie Crust

On a lightly floured surface, roll out one of the chilled pie crust disks to fit a 9-inch pie dish.

Carefully transfer the crust to the pie dish.

Trim any excess crust hanging over the edges using a knife or kitchen shears.

Fill the Pie

Pour the prepared cherry filling into the pie crust.

Dot the filling with small pieces of unsalted butter.

Roll Out the Top Crust

Roll out the second chilled pie crust disk and place it over the cherry filling.

Trim the excess crust and crimp the edges to seal the pie.

Egg Wash and Venting

In a small bowl, whisk together the egg and water to create an egg wash.

Brush the top crust with the egg wash, and make a few small slits in the center to allow steam to escape during baking.


Place the pie on a baking sheet (to catch any drips) and bake in the preheated oven for 45-50 minutes or until the crust is golden brown and the filling is bubbly.

Cool and Serve

Allow the pie to cool completely before slicing.

Serve with a scoop of vanilla ice cream for an extra indulgence.


This Classic Homemade Cherry Pie is a celebration of summer’s bounty, encapsulating the rich, sweet taste of cherries in a flaky, golden crust.

Whether enjoyed at room temperature or slightly warm, this pie is a nostalgic treat that brings joy to any occasion.

Share it with loved ones, or savor a slice on a quiet afternoon – either way, this homemade cherry pie is a true expression of comfort and deliciousness.

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