Cherry Pie

What You’ll Need

How to Make Cherry Pie

Note: The full instructions are provided in the recipe card below.

1. Prepare the Crust: Combine dry ingredients and pulse with butter until crumbly. Gradually add ice water until the dough forms, then divide into two discs, wrap, and refrigerate for at least 45 minutes.
2. Prepare the Filling: Mix cherries, lemon juice, almond extract, sugar, salt, and tapioca flour.
3. Preheat the Oven: Set the oven to 425°F and line a baking sheet with foil.
4. Roll Out the Bottom Crust: Roll out one dough disc, place it in a pie pan, trim the edges, and add the cherry filling. Dot with butter.
5. Prepare the Lattice Top: Roll out the second disc, cut into strips, and weave a lattice over the filling. Trim and crimp the edges.
6. Bake the Pie: Bake at 425°F for 20 minutes, then reduce the temperature to 375°F and bake for 60-70 minutes until golden and bubbly.
7. Cool and Slice: Cool the pie completely before slicing.

📝Note: It’s normal for cherry juices to bubble out of the pan near the end of baking. Cooking time depends on the type of pan and whether you use frozen cherries—add 10 to 15 minutes if using frozen. It’s important that the pie is boiling in the center or reaches 213°F to ensure it sets properly.

Camila's Tips and Variations

• Don't reduce sugar: It’s essential for the pie to set.
• Room Temperature Ingredients: Ensure butter and water are cold.
• Don’t Overwork Dough: Handle dough minimally to keep it flaky.
• Test for Doneness: Look for bubbling in the center; the crust should be golden.
• Flavor Boost: Add a pinch of cinnamon to the filling.
• Crust Variation: Try a crumble topping instead of a lattice for a different texture.

See More Pie Recipes

• Blueberry Pie 
• Dutch apple pie
• Apple Pie

📖 Recipe

Cherry Pie

BY Camila Benitez

A classic, timeless dessert, this cherry pie features juicy cherries wrapped in a flaky, golden crust. The fresh cherry filling delivers a burst of flavor in every slice.

A touch of almond extract and vanilla enhances the natural cherry flavor, while tapioca starch ensures a perfectly set filling, whether you’re using fresh or frozen cherries.

The key to success? Patience—bake until the center bubbles and allow the pie to cool completely before slicing. Serve it warm with a scoop of vanilla ice cream, or enjoy it on its own for the ultimate summer treat. 🍒

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Prep Time 1 hour hr

Cook Time 1 hour hr 15 minutes mins

Total Time 2 hours hrs 15 minutes mins

Course Dessert

Cuisine American

Servings 8

Tools

• 9-inch deep-dish pie pan
• Food Processor

Ingredients

  

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For the Pie Crust:

• ▢ 390 g all-purpose flour
• ▢ 3 tablespoons sugar
• ▢ ¾ teaspoon kosher salt
• ▢ ¼ teaspoon baking powder
• ▢ 280 g cold unsalted butter, sliced into 1-inch pieces cold unsalted butter, sliced into 1-inch pieces
• ▢ 120 ml ice cold water
• ▢ 1 tablespoon vanilla extract

For the Cherry Filling:

• ▢ 730 g pitted cherries , from about 2 lbs (6 cups) whole cherries, fresh or frozen (if frozen, no need to thaw)
• ▢ 2 tablespoons lemon juice
• ▢ ¼ teaspoon almond extract
• ▢ ¾ teaspoon vanilla extract
• ▢ 150 g + 2 tablespoons sugar
• ▢ ¼ teaspoon kosher salt
• ▢ 40 g tapioca starch , such as Bob’s Red Mill
• ▢ 2 tablespoons unsalted butter , cut into small cubes

Instructions

 

• Prepare the Crust: If using a food processor, combine the flour, sugar, salt, and baking powder in the food processor fitted with the metal blade. Pulse a few times to combine.
• Add the butter pieces and pulse until the mixture resembles coarse crumbs with pea-sized clumps of butter. In a small bowl, mix the ice water with the vanilla extract. Gradually add this mixture to the dough, pulsing until it’s evenly moistened and starts to come together in a crumbly texture.
• Transfer the dough crumbles onto a work surface and divide into two even piles. Form two balls of dough and pat each into a 5-inch disc. Wrap the discs in plastic wrap and refrigerate for at least 45 minutes or up to 3 days.
• If making by hand: In a large mixing bowl, whisk together the flour, sugar, salt, and baking powder. Add the butter cubes and use a pastry cutter or two knives to cut the butter into the dry ingredients until the mixture resembles coarse crumbs.
• Gradually add ice-cold water, mixing with a fork and then with your hands until the dough comes together into a ball. Divide the dough in half, shape each half into a disk, wrap in plastic wrap, and refrigerate for at least 45 minutes, or up to 3 days.
• Prepare the Filling: In a large bowl, combine the cherries, lemon juice, almond extract, sugar, salt, and tapioca flour. Toss until well combined; it's okay if the mixture appears powdery.
• Preheat the Oven: Preheat the oven to 425°F and set an oven rack in the lower third position. Line a baking sheet with aluminum foil to catch any juices that might bubble over, making for easy cleanup.
• Prepare the Bottom Crust: Remove one disc of dough from the refrigerator. Lightly dust a clean work surface with flour and place the dough on it; sprinkle a bit of flour over the dough as well.
• Gently knead the dough just until it becomes soft and malleable—avoid overworking it. Roll the dough out into a 14-inch circle, adding more flour as needed to prevent sticking.
• Carefully lift the dough by draping it over your rolling pin and transfer it to a 9-inch deep-dish pie pan (2 inches deep). Gently press the dough into the pan, easing it into place without stretching. Trim the edges of the dough to extend about ½ inch beyond the pie pan's lip.
• Fill the Pie: Transfer the filling into the prepared crust, spreading it into an even layer—do not mound. Dot the cherries with the butter. Place the pie in the refrigerator while you prepare the top crust.
• Prepare the Lattice Top Crust: Remove the remaining disc of dough from the refrigerator. Roll it out into a 10x15-inch rectangle, following the same rolling process as before.
• Using a pizza or pastry cutter, trim the edges and cut the dough into 14 one-inch-wide strips. Retrieve the filled pie from the refrigerator. Lay half of the strips horizontally over the pie filling, leaving about ½ inch of space between each strip.
• Fold back every other strip halfway over itself. Place one strip of dough vertically over the unfolded strips. Unfold the folded strips over the new strip, then fold back the alternating strips that were previously left unfolded.
• Lay another strip of dough parallel to the first vertical strip, about ½ inch away. Repeat the process, folding back the strips as necessary, until the lattice crust covers the entire pie.
• Trim any excess dough from the edges of the lattice strips, leaving a slight overhang. Fold the edges of the bottom crust over the lattice strips, then crimp or flute the edges to seal the pie.
• Bake the Pie: Place the pie on the lined baking sheet and bake at 425°F for 20 minutes. Reduce the oven temperature to 375°F and continue baking for 60 to 70 minutes, or until the crust is golden brown and the filling is bubbling both on the edges and in the center.
• (If you have a digital thermometer, it should read at least 213°F in the center.) Keep an eye on the pie during the second half of baking and tent lightly with foil if the top is browning too quickly (typically around the 40-minute mark in the second phase).
• Once the pie is done, immediately transfer it off the foil and onto a heat-proof surface. If needed, wipe away any sticky cherry juice from the edges with a damp paper towel. Allow the pie to cool completely before slicing—this will take at least 8 hours or overnight. Cutting the pie too soon may result in a runny filling.

Notes

How to Store

Once cooled, the pie can be stored at room temperature for up to 2 days. Cover it loosely with foil to prevent it from drying out.

For longer storage, refrigerate the pie, covered with plastic wrap or foil, for up to 4 days.

Make-Ahead & Freeze: You can make the pie crust up to 3 days ahead and store it in the refrigerator. You can also freeze the crust for up to 3 months; thaw overnight in the refrigerator before using.

The unbaked cherry pie can be frozen for later: Assemble the pie without baking, then chill in the refrigerator until firm. Wrap it tightly in plastic wrap, then in aluminum foil for extra protection, and freeze for up to 3 months.

When ready to bake, place the frozen pie directly into a preheated 375°F oven. Bake for about 1 hour 15 minutes, or until the top crust domes slightly and you see the fruit juices bubbling vigorously through the cutout. The crust should be a deep golden brown. Remember, visual cues like bubbling juices and crust color are more reliable than exact baking times, which may vary by oven.

Allow the pie to rest at room temperature for at least 3-4 hours to let the filling set. For the best results, let it rest for 7-8 hours before slicing.

 

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.

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