Fresh Cherry Pie with Buttery Homemade Crust

Sweet, juicy, bakery-style classic

Nothing says summer baking like a fresh cherry pie with a buttery homemade crust. Each slice is bursting with juicy cherries, lightly sweetened and balanced with a hint of almond and vanilla for that classic bakery flavor. This pie is perfect for holidays, family dinners, or anytime you want a show-stopping dessert that feels extra special without being complicated. The flaky all-butter crust bakes up golden and crisp, while the thickened cherry filling sets beautifully for clean slices. If you’re looking for a homemade cherry pie recipe that’s approachable, crowd-pleasing, and absolutely irresistible, this one deserves a spot on your Pinterest baking board.

Time Breakdown

• Prep Time: 30 minutes
• Chill Time: 2 hours 30 minutes
• Cook Time: 50–60 minutes
• Total Time: ~3 hours 30 minutes
• Servings: 8 slices

Ingredients List

For the Pie

• 1 double all-butter homemade pie crust (2 crusts)
• 4½ cups fresh cherries, pitted and halved or quartered
• ⅔ cup granulated sugar
• ¼ cup cornstarch
• 1 tablespoon lemon juice
• 1 teaspoon pure vanilla extract
• ¼ teaspoon almond extract
• 1 tablespoon cold unsalted butter, cubed

Egg Wash

• 1 large egg
• 1 tablespoon milk

Optional

• Coarse sugar, for sprinkling

Kitchen Tools You’ll Need

This recipe doesn’t require fancy gadgets, just a few reliable kitchen basics to keep everything simple and stress-free.

• 9-inch pie dish
• Rolling pin
• Mixing bowls
• Sharp knife or cherry pitter
• Pastry wheel or pizza cutter
• Small saucepan
• Pastry brush
• Baking sheet
• Cooling rack

Step-by-Step Beginner-Friendly Instructions

1. Prepare the crust
   Make your homemade pie crust through step 5 of your recipe. Chill the dough in the refrigerator for at least 2 hours .
2. Make the cherry filling
   In a large bowl, combine cherries, sugar, cornstarch, lemon juice, vanilla, and almond extract. Stir until evenly coated. Cover and refrigerate while rolling the dough.
3. Roll the bottom crust
   Roll one chilled dough disc into a 12-inch circle on a floured surface. Transfer to a 9-inch pie dish and smooth gently. Spoon cherries into the crust, reserving the juice.
4. Reduce the cherry juice
   Simmer reserved juice over low heat for 3–4 minutes until slightly thickened. Cool 5 minutes, then pour over cherries. Dot filling with cold butter cubes .
5. Create the lattice top
   Roll out the second dough disc and cut into strips. Weave into a lattice, seal edges, trim excess dough, and crimp decoratively.
6. Egg wash & chill
   Brush crust with egg wash and sprinkle with coarse sugar . Chill pie for 20–30 minutes while oven preheats.
7. Bake
   Bake at 400°F (204°C) for 20 minutes. Reduce to 375°F (190°C) and bake 30–40 minutes, shielding edges if needed.
8. Cool completely
   Let pie cool 3–4 hours before slicing so the filling sets perfectly .

Pro Tips

• Clean slices: Cooling fully is key warm pie will be runny.
• Frozen cherries: Use thawed, well-drained cherries if fresh aren’t available.
• Storage: Cover tightly and refrigerate up to 5 days.
• Serving idea: Serve with vanilla ice cream or lightly whipped cream.

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