Here’s how to make a classic fresh cherry pie completely from scratch. Add a little sprinkle of toasted almonds to amp up the flavor!
- Homemade Pie Crust (my recipe makes 2 crusts; 1 for bottom 1 for top)
- 4 cups halved pitted fresh cherries*
- 1/2 cup (38g) fresh raspberries or sliced strawberries*
- 1/2 cup – 3/4 cup (100-150g) granulated sugar*
- 1/4 cup (28g) cornstarch
- 1 Tablespoon (15ml) lemon juice
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon almond extract (it’s delicious!)
- 1 Tablespoon (14g) cold unsalted butter, cut into small cubes
- egg wash: 1 large egg, lightly beaten with 1 Tablespoon (15ml) milk
- 1/3 cup (28g) sliced almonds
- optional: coarse sugar for garnish
- The crust: Prepare my pie crust recipe through step 5.
- Make the filling: In a large bowl using a rubber spatula or wooden spoon, stir the cherries, raspberries, sugar, cornstarch, lemon juice, vanilla, and almond extract together until thoroughly combined. Set filling aside as the oven preheats. This gives the filling a chance to rest.
- Preheat oven to 400°F (204°C).
- 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. Spoon the filling into the crust and discard some of the leftover juices in the bottom of the bowl. Dot the pieces of butter on top of the filling.
- 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 1/2 – 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. Crimp the edges with a fork, if desired. (Alternatively, you can simply cover the filling with the 12-inch pie dough circle. Cut slits in the top to form steam vents. Trim and crimp the edges.)
- Lightly brush the top of the pie crust with the egg/milk mixture. Sprinkle the top with almonds and a little 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 30-35 minutes. After the first 20 minutes of bake time, I place a pie crust shield on top of the pie to prevent the edges from browning too quickly.
- Allow the pie to cool for 3 full hours at room temperature before serving. This time allows the filling to thicken up. Cover leftovers tightly and store in the refrigerator for up to 5 days.
- Make Ahead & Freezing Instructions: This a great pie to make 1 day in advance since it is so juicy – the filling will have time to “set” overnight. 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 freezes well for up to 3 months. Thaw overnight in the refrigerator and allow to come to room temperature before serving. Prepared filling can be frozen up to 3 months, thaw overnight in the refrigerator before using.
- Special Tools: Pastry cutter for crust, cherry pitter, pastry wheel, pie crust shield
- Cherries: Pre-pitting and slicing, this is a little under 2 lbs of fresh cherries. Measure 4 cups after slicing in half. Use sour or sweet cherries, just adjust the sugar according to the sweetness of them. I use sweet cherries in their peak season and 2/3 cup of granulated sugar. You can also use frozen cherries. Thaw completely before using and make sure you discard the juice in step 4.
- Berries: The very small amount of an additional fruit like raspberries or sliced strawberries helps to “fill in the gaps” between all the rounded cherry halves. Try it!
Keywords: cherry pie, sweet cherry pie