This homemade cherry pie is a sweet delight! With juicy cherries wrapped in a flaky crust, it’s like a warm hug in a dessert. Plus, it’s super simple to make!
Every time I bake this pie, the smell fills the house and makes everyone gather around. I love serving it warm with a scoop of ice cream—oh, bliss!
Key Ingredients & Substitutions
Cherries: Fresh cherries give the best flavor, but frozen pitted cherries work well too. If using frozen, no need to thaw—just add a few extra minutes to your baking time.
Sugar: Adjust the amount of sugar based on how sweet or tart your cherries are. I often start with less and add more if needed after tasting the filling.
Almond Extract: This is optional, but it adds a lovely depth to the cherry flavor. If you’re not a fan of almond, you can skip it or use a splash of vanilla extract instead.
Pie Crust: I typically go for a store-bought crust for convenience, but homemade is always a treat! If you need a gluten-free option, there are great pre-made crusts available.
How Do I Ensure My Cherry Filling is Perfectly Thickened?
A common issue can be runny cherry filling. To avoid this, make sure to blend your cornstarch with the sugar before adding it to the cherries. This helps to distribute it evenly. Allow the cherry mixture to sit for about 10 minutes before pouring it into the crust; this gives the juices time to release and mix with the sugar.
- Combine cherries, sugar, cornstarch, and lemon juice in a bowl.
- Let sit for several minutes, then mix gently again.
Using a bit of cornstarch is key! It thickens as it cooks, preventing the filling from turning soupy. Just remember to give it time to cool after baking to fully set!
Best Easy Homemade Cherry Pie
Ingredients You’ll Need:
- 2 1/2 cups fresh or frozen pitted cherries
- 1 to 1 1/4 cups granulated sugar (adjust based on tartness of cherries)
- 3 tablespoons cornstarch
- 1/4 teaspoon almond extract (optional)
- 1 tablespoon lemon juice
- 1/8 teaspoon salt
- 1 double pie crust (store-bought or homemade)
- 1 tablespoon unsalted butter, cut into small pieces
- 1 egg, beaten (for egg wash)
- Additional sugar for sprinkling
How Much Time Will You Need?
This delicious cherry pie will take you about 15 minutes for prep and 50-55 minutes for baking. Plus, you’ll need to let it cool for at least 2 hours before serving, so plan accordingly if you want to enjoy it fresh!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 425°F (220°C). This will ensure that your pie bakes evenly and gets that lovely golden crust.
2. Prepare the Cherry Filling:
In a large bowl, combine the cherries, sugar, cornstarch, lemon juice, and almond extract (if you’re using it). Add the salt and mix gently until the cherries are well coated. Let this sit for about 10 minutes so the juices can start releasing.
3. Prepare the Crust:
Roll out one pie crust and fit it into a 9-inch pie plate. Be careful to press it gently into the edges of the pan. Trim any excess dough hanging over the edges to keep it neat.
4. Fill the Pie:
Pour the cherry mixture evenly into the prepared crust, spreading it out to fill the pie nicely. Dot the cherries with small pieces of butter; this adds extra flavor!
5. Add the Top Crust:
Roll out the second pie crust. You can either cut it into strips for a lattice top or place the whole crust on top and cut slits for steam to escape. If you’re using a whole crust, make sure to cut a few slits in it.
6. Seal and Decorate:
Place the top crust over the cherries. Press the edges to seal them together, and then (if you like) trim any excess dough. Crimp the edges to create a pretty border!
7. Egg Wash and Sugar:
Brush the surface of the crust with the beaten egg to give it a beautiful shiny finish. Sprinkle a little sugar on top—this will add a delightful sweetness.
8. Bake the Pie:
Put the pie in the oven and bake for 20 minutes at 425°F (220°C). Then, reduce the temperature to 350°F (175°C) and bake for an additional 30 to 35 minutes, or until the crust is golden brown and the cherry filling is bubbling.
9. Cool and Serve:
Once baked, take the pie out of the oven and let it cool on a wire rack for at least 2 hours. This cooling time helps the filling set properly. Slice up the pie and serve warm or at room temperature. It’s especially delightful with a scoop of vanilla ice cream!
Enjoy your delicious, easy homemade cherry pie!
FAQ for Best Easy Homemade Cherry Pie
Can I Use Frozen Cherries Instead of Fresh?
Absolutely! Frozen pitted cherries work great in this recipe. Just use them straight from the freezer without thawing, but consider adding a few extra minutes to the baking time.
What If My Cherry Filling Is Too Runny?
If your filling turns out runny, it’s often due to insufficient cornstarch. Make sure to mix the cornstarch with the sugar before adding it to the cherries. Allow the filling to sit for about 10 minutes before filling the crust to let the juices thicken slightly.
How Can I Store Leftover Cherry Pie?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply warm it in the oven at 350°F (175°C) until heated through, or enjoy it cold!
Can I Make This Pie Ahead of Time?
Yes! You can prepare the pie up to the baking step, cover it, and refrigerate it for up to 24 hours before baking. Just add an extra 10-15 minutes to the baking time if baking directly from the fridge.
