Cherry Pie Recipe

So you’ve got a serious cherry pie craving but zero patience for complicated recipes that require a PhD in baking? Welcome to the club! Look, I get it—you want that gorgeous, Instagram-worthy pie without spending your entire weekend in the kitchen or having a nervous breakdown over pastry dough. Well, buckle up buttercup, because this cherry pie recipe is about to become your new best friend.

Why This Recipe is Awesome

Let me tell you why this cherry pie recipe will make you look like a baking genius (even if you can barely boil water). First off, it’s practically foolproof—seriously, I’ve seen people who burn toast nail this recipe on their first try. The filling strikes that perfect balance between sweet and tart that’ll make your taste buds do a happy dance.

Plus, this isn’t one of those recipes that demands exotic ingredients you’ll never use again. Everything you need is probably already hiding in your pantry or easily found at any grocery store. And the best part? You can prep most of it ahead of time, so you’re not frantically rolling out dough while your dinner guests wonder if dessert is actually happening.

The crust comes out flaky and buttery (not cardboard-like), and the cherry filling has just the right amount of gooey goodness without being a runny mess. Trust me, one bite of this beauty and people will think you’ve been secretly attending culinary school.

Ingredients You’ll Need

For the Pie Crust:

• 2½ cups all-purpose flour (don’t even think about measuring this wrong)
• 1 teaspoon salt
• 1 tablespoon sugar
• 1 cup unsalted butter, cold and cubed (emphasis on COLD)
• ¼ to ½ cup ice water (yes, it needs to be ice-cold)

For the Cherry Filling:

• 6 cups fresh or frozen cherries, pitted (life’s too short to pit cherries by hand—buy them pre-pitted)
• 1 cup granulated sugar (adjust if you’re using super sweet cherries)
• ⅓ cup cornstarch
• 1 tablespoon lemon juice (freshly squeezed preferred, but bottled works)
• 1 teaspoon vanilla extract
• ¼ teaspoon almond extract (optional, but it adds that chef’s kiss flavor)
• 2 tablespoons butter, cut into small pieces
• 1 egg, beaten (for that golden, glossy top)

Step-by-Step Instructions

1. Make the crust first (because patience builds character, apparently). Mix flour, salt, and sugar in a large bowl. Cut in cold butter using a pastry cutter or two knives until the mixture looks like coarse crumbs. Slowly add ice water, one tablespoon at a time, until the dough just comes together. Don’t overwork it—treat it like a grumpy cat.
2. Divide the dough in half, wrap each piece in plastic wrap, and chill for at least 1 hour. This step is non-negotiable, so resist the urge to skip it.
3. Preheat your oven to 425°F while you prep the filling. Yes, it needs to be this hot—we’re not messing around here.
4. Combine cherries, sugar, cornstarch, lemon juice, vanilla, and almond extract in a large bowl. Mix gently but thoroughly. Let it sit for about 10 minutes while you roll out the bottom crust.
5. Roll out one dough disk on a floured surface until it’s about 12 inches in diameter. Transfer it to a 9-inch pie pan and trim the edges, leaving about 1 inch overhang.
6. Pour the cherry filling into the crust and dot with butter pieces. Roll out the second dough disk for the top crust.
7. Place the top crust over the filling and crimp the edges to seal. Cut several slits in the top for steam vents (unless you want cherry lava erupting in your oven).
8. Brush the top with beaten egg for that professional bakery shine. Bake for 15 minutes at 425°F, then reduce temperature to 375°F and bake for 35-45 minutes more until the crust is golden brown.
9. Cool completely before slicing—I know it’s torture, but trust the process!

Common Mistakes to Avoid

Using warm butter in your crust—this is the fast track to tough, chewy pastry that nobody wants. Keep that butter cold, people!

Skipping the chill time for your dough. I see you eyeing that clock, but shortcuts lead to shrinkage and cracking. Your future self will thank you for the patience.

Overfilling your pie. More isn’t always better—too much filling equals a bubbly mess in your oven and a soggy bottom crust.

Not making steam vents in the top crust. Unless you enjoy cleaning cherry explosions from your oven walls, cut those slits!

Cutting into the pie while it’s still warm. Yes, it smells amazing and you’re drooling, but hot filling will run everywhere. Wait it out.

Alternatives & Substitutions

Can’t find fresh cherries? Frozen cherries work perfectly—just don’t thaw them first. They’ll release their juices naturally during baking.

Hate making pie crust from scratch? Store-bought is totally fine. Life’s too short for pastry shame, and honestly, most people won’t know the difference.

Want to make it slightly healthier? You can reduce the sugar to ¾ cup if your cherries are particularly sweet, but don’t go too crazy—we’re making dessert, not a salad.

No almond extract? Skip it entirely or substitute with a bit more vanilla. The pie police won’t come for you, I promise.

For a gluten-free version, swap the all-purpose flour for a 1:1 gluten-free baking blend. Just expect the texture to be slightly different.

FAQs

Can I use canned cherries instead of fresh?

Technically yes, but drain them well and reduce the sugar since canned cherries are usually swimming in syrup. Fresh or frozen will give you better flavor and texture, though.

How do I prevent a soggy bottom crust?

Pre-bake your bottom crust for 10 minutes before adding the filling, or sprinkle a thin layer of cornmeal or breadcrumbs on the bottom crust before adding cherries. Game-changer!

Can I make this pie ahead of time?

Absolutely! The pie actually tastes better the next day once all the flavors have had time to mingle. Store it covered at room temperature for up to 2 days.

What if my top crust is browning too fast?

Cover the edges with aluminum foil strips about halfway through baking. Crisis averted!

Can I freeze this pie?

Yep! Wrap it tightly and freeze for up to 3 months. Thaw overnight in the fridge before serving, or pop it in a 350°F oven for 15-20 minutes to refresh it.

Help! My filling is too runny!

Next time, add an extra tablespoon of cornstarch to the filling, or let the cherry mixture sit longer before baking so the cornstarch can work its magic.

Is there a way to make individual cherry pies?

For sure! Use a muffin tin and make mini pies—just reduce the baking time to about 20-25 minutes total. Perfect for portion control (or lack thereof).

Final Thoughts

There you have it—your ticket to cherry pie greatness without the drama or stress. This recipe has saved me from countless dessert disasters and turned me into the friend everyone calls when they need a impressive-looking dessert that doesn’t require a culinary degree.

The best part? Once you master this basic technique, you can swap in different fruits and become the pie person in your friend group. Apple, peach, mixed berry—the world is your oyster (or should I say, pie?).

Now go forth and bake something beautiful. Your kitchen is about to smell absolutely incredible, and you’re about to become someone’s favorite person. You’ve totally got this!

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