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A cherry pie inside of a 9-inch pie dish with a bowl of sweet cherries in the background

Cherry Pie

  • Author: Lindsay
  • Prep Time: 1 hour
  • Cook Time: 45 minutes
  • Total Time: 1 hour 45 minutes
  • Yield: 10
  • Category: Dessert
  • Method: Oven
  • Cuisine: American


This classic fruit pie features a buttery homemade pie crust and a fresh cherry filling! Whether you make it from scratch or opt for a store-bought crust instead, everyone will be grabbing a second slice of this Cherry Pie.


  • Homemade Pie Crust or store-bought pie crust (you’ll need two crusts)
  • 4 1/2 cups (590g) pitted cherries, cut in half (need about 1 1/2 pounds unpitted cherries)
  • 3/4 cup (155g) sugar
  • 1/4 cup (32g) cornstarch
  • 1/8 tsp salt
  • 1 tsp vanilla extract
  • 1/4 tsp almond extract
  • 1 tbsp lemon juice
  • 1 tbsp cold unsalted butter, cut into small squares
  • 1 large egg
  • 1 tbsp milk or cream
  • 1 tbsp turbinado sugar


  1. Place one of the pie crusts into a 9-inch pie dish and don’t flute or crimp the edges for now. Preheat oven to 400°F.
  2. Combine the cherries, sugar, cornstarch, salt, vanilla extract, almond extract and lemon juice together in a large bowl. Gently stir them so that all of the cherries are coated with some of the sugar and cornstarch mixture.
  3. Pour mixture into the bottom pie crust. Dot the pieces of butter on top of the filling.
  4. Grab the other pie crust and arrange into a lattice on top of the pie. You’ll want to use a pastry wheel to cut the crust into strips and then thread them together, over and under, to create the design. Trim the lattice as needed once it’s on the pie and then use the bottom crust edge pieces to seal the crust edges. Flute or crimp as desired.
  5. Combine the egg and cream for the eggwash. Lightly brush the top of the pie crust with the eggwash and sprinkle with turbinado sugar.
  6. Bake the pie for 20 minutes at 400°F, then reduce to 350°F for 25-35 minutes. You want the filling to be hot and bubbly throughout to be sure the cornstarch has been activated. Cover to prevent over-browning, if needed.
  7. Remove pie from the oven and allow to cool at room temperature for at least 3 hours for the filling to thicken. The longer it sits, the thicker the filling will be. If served hot out of the oven, the filling will be too thin. Refrigerate when it’s completely cooled.


  • Makes 8-10 slices.
  • To Make Ahead: Wrap assembled pie tightly in two layers of plastic wrap, then freeze it for up to 1 month. Let it sit at room temperature for 1 hour before baking, adding about 10 minutes to the cook time.
  • To Store Extras: Cover pie well, keep refrigerated and enjoy within 4-5 days. You can heat individual slices in the microwave for 15-20 seconds if desired. Do not freeze baked pie – the freezing process will cause the filling to weep (release liquid) upon thawing.


  • Serving Size:
  • Calories: 241
  • Sugar: 25.4 g
  • Sodium: 131.2 mg
  • Fat: 7.6 g
  • Carbohydrates: 42.4 g
  • Protein: 2.1 g
  • Cholesterol: 21.7 mg