This homemade cherry pie is perfectly sliceable with a thick almond-hinted cherry pie filling and a golden brown buttery flaky pie crust. The ingredients are exactly the same as when I originally published the recipe in 2017, but quartering *some* of the cherries instead of just halving and reducing some juices on the stovetop both guarantee that the pie filling will set up perfectly.
- Homemade Pie Crust or All Butter Pie Crust (both recipes make 2 crusts, 1 for bottom and 1 for top)
- 4 and 1/2 cups halved & quartered pitted fresh cherries (see note)
- 2/3 cup (135g) granulated sugar
- 1/4 cup (28g) cornstarch
- 1 Tablespoon (15ml) lemon juice
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon almond extract
- 1 Tablespoon (14g) cold unsalted butter, cut into small cubes
- egg wash: 1 large egg beaten with 1 Tablespoon (15ml) milk
- optional: coarse sugar for sprinkling on crust
- The crust: Prepare either pie crust recipe through step 5.
- Make the filling: In a large bowl, stir the cherries, sugar, cornstarch, lemon juice, vanilla, and almond extract together until thoroughly combined. Cover filling and place in the refrigerator as you roll out the pie dough or for up to 24 hours.
- Roll out the chilled pie dough: On a floured work surface, roll out one of the discs of chilled dough (keep the other one in the refrigerator). Turn the dough about a quarter turn after every few rolls until you have a circle 12 inches in diameter. Carefully place the dough into a 9×2 inch pie dish. Tuck it in with your fingers, making sure it is smooth. Use a slotted spoon to spoon and spread the cherries into the crust. Reserve the juice for the next step. Refrigerate pie, uncovered, as you reduce the juices in the next step.
- Pour the few Tablespoons of leftover juice into a small saucepan over low heat. Cook and stir for 3-4 minutes or until juice has slightly reduced and thickened. Cool for 5 minutes, then pour over cherries in filling. Do your best to gently toss together– doesn’t have to be perfect. The reduction will harden and thicken as a result of mixing with the cold cherries. This is normal and it will melt again in the oven. Dot the pieces of butter on top of the filling.
- Preheat oven to 400°F (204°C).
- Arrange the lattice: Remove the other disc of chilled pie dough from the refrigerator. Roll the dough into a circle that is 12 inches diameter. Using a pastry wheel, sharp knife, or pizza cutter, cut strips of dough– I cut four strips 2 inches wide and two strips 1 inch wide. Carefully thread the strips over and under one another, pulling back strips as necessary to weave. Press the edges of the strips into the bottom pie crust edges to seal. Use a small paring knife to trim off excess dough. Flute or crimp the edges with a fork.
- Lightly brush the top of the pie crust with the egg wash. Sprinkle the top with coarse sugar, if using.
- Place the pie onto a large baking sheet and bake for 20 minutes. Keeping the pie in the oven, turn the temperature down to 375°F (190°C) and bake for an additional 30-40 minutes or until the top crust is golden brown and the fruit’s juices have been bubbling up around the edges or through the lattice/vents for at least 5 minutes. **After the first 20 minutes of bake time, I recommend placing a pie crust shield on the crust’s edges to prevent it from over-browning too quickly.**
- Remove pie from the oven, place on a cooling rack, and cool for at least 3-4 hours before slicing and serving. Filling will be too juicy if the pie is warm when you slice it.
- Cover leftovers tightly and store in the refrigerator for up to 5 days.
- Make Ahead / Freezing Instructions: There are a couple ways to make this pie ahead of time. Prepare the pie in full 1 day in advance– after pie cools, cover tightly and keep at room temperature. The pie crust dough can also be prepared ahead of time and stored in the refrigerator for up to 5 days or in the freezer for up to 3 months. Baked pie also freezes well for up to 3 months. Thaw overnight in the refrigerator and allow to come to room temperature before serving. Prepared filling (with juices) can also be frozen up to 3 months, thaw overnight in the refrigerator before spooning into dough and reducing the juice.
- Special Tools: Cherry Pitter | Rolling Pin | Pie Dish | Pastry Blender | Pastry Brush
- Cherries: You need about 1.5 lbs of cherries for this recipe. Cut half of the cherries into halves and the remaining half of cherries into quarters. Using a mix of halved and quartered cherries helps keep the baked filling in tact. You can use any variety of cherries. I use all dark sweet cherries in the pictured pie, but also enjoy using a 50/50 combination of dark sweet and Rainier cherries. Feel free to use all Rainier cherries if desired. If using sour cherries, increase sugar to 3/4 or 1 cup depending how sweet you like your pie. You can also use frozen cherries. Halve/quarter them while they’re frozen, then toss with other filling ingredients as instructed. Reduce the juices as instructed as well. Bake time may be a few minutes longer.
Keywords: cherry pie