This is the most delicious homemade cherry pie I have ever made. You can use sweet and sour cherries and the pie filling couldn't be easier. All you need to do is mix, fill and bake!
Watch the video
My family loves this homemade cherry pie! When cherries come into season, we take the opportunity to prepare them. I love this homemade cake with fresh cherries.
I made this cherry pie recipe with sweet and sour cherries and plan to make it soon with a mix of both!
Main ingredients
- Cake edge:You can use homemade or store-bought pastries. I use my favorite homemade pie dough recipe to make this cherry pie. It's made with butter and it hasn't failed me yet.
- Cherries:I love fresh cherries for this cake. You can use sweet cherries or sour cherries. If using cherries, consider increasing the sugar in the filling. I provided tips in the recipe below, where you'll also see my tips for using frozen and canned cherries in this cake.
- Sugar: I use granulated sugar in the cherry pie filling, but brown sugar would be fine. If you have tart cherries, increase the sugar. I've included tips on how much below the recipe.
- Lemon, vanilla and almond extract: I love the combination of flavors in this cherry pie! Cherry and vanilla are an amazing combination, and when you add almond and lemon, it gets even better!
- Cornstarch: We need cornstarch to thicken the pie filling. Although some recipes call for flour, cornstarch worked best in our tests.
- Butter: A little bit of butter makes the filling glossy and extra delicious.
- Egg yolk and cream: We beat them to make our beaten egg, which we apply with a brush to the crust. While the cake bakes, the egg and cream make the crust golden and shiny.
How to make homemade cherry pie
I recommend starting with my butter pie dough to make this cherry pie. Once you've made the cake batter, you'll need to roll it out. We will use half of the dough for the bottom base and the other half for the top of our cake.
My favorite cherry pie filling is simple! We add the cherries with the sugar, cornstarch, lemon juice, vanilla, almond extract and salt. Then, I set the bowl aside so the sugar can begin to work on the cherries to draw out some of the liquid.
I put the cherries in the bottom of my cake, but leave most of the liquid pooled at the bottom of the bowl, which may seem strange, but adding too much liquid to our cake leaves it soggy. Straining cherry pie filling is a great trick to ensure the filling sets nicely after baking and cooling.
The filling for this cherry pie is baked and cooled until slightly set (not too thick or curdled). See the tips section for my recommendations if you prefer a thicker, set cake. For a thicker filling, you'll go one step further before baking the cake and reduce the liquid on the stove before pouring it into the cake with the strained cherries.
After adding our top crust, I make 3 to 4 slits in the top so steam can escape and then bake until the filling is bubbly, glossy, and thick. So we wait. Homemade cherry pie should cool completely before cutting.Otherwise, the filling will be too runny.
How to pit cherries without a cherry pitter
If you don't have a cherry pitter, don't worry. I have two ways to pit cherries without one. First, you can use a toothpick, using the thicker end to remove the pit from each cherry. The second option is to use a small piping tip. Place it on the work surface, then push the cherry toward the tip (the pit will pop out).
Storing Homemade Cherry Pie
Homemade cherry pie lasts up to 2 days, covered on the counter or in the refrigerator for up to 5 days. For best results, wrap the cake in plastic wrap or store it in an airtight container. Baked cherry pie can be frozen for up to 3 months if wrapped tightly in plastic and aluminum foil. Defrost overnight in the refrigerator.
The best homemade cherry pie
- HOMEWORK
- COOK
- TOTAL
My favorite cherry pie recipe is easy! You need a little patience when pitting the cherries, but I promise you it's worth it. You can use sweet cherries, sour cherries or a combination of both.
One 9-inch cake, 8 slices
Watch us make the recipe
Will need
Homemade pie doughOur recipe makes 2 crusts (one for the top and one for the base)
2 ½ pounds (1,300 g) whole fresh cherries, about 5 cups pitted
2/3 cup (130 g) granulated sugar, plus more for the top
1/4 cup (30 g) cornstarch
1 tablespoon lemon juice
1 ¼ teaspoon vanilla extract
1/4 teaspoon almond extract
1/8 teaspoon salt
1 tablespoon cold unsalted butter, cut into small cubes
1 egg yolk
1 tablespoon heavy cream
Addresses
- Prepare the bottom crust
1Roll out half of the pie dough to fit a 9-inch pie pan (keep remaining dough cold). To prevent sticking, sprinkle flour on the work surface and rolling pin. Roll from the center out to an even thickness, lifting and rotating the dough a quarter turn as you go. Check the size by inverting the pie plate over the dough (it should be about 2 inches larger).
2Carefully place the dough into the pie pan without stretching it and trim the edges to within 1 inch of the pan. Refrigerate while you prepare your filling.
- make pie filling
1Pit the cherries and cut them in half. Next, cut half the mixture into quarters (varying sizes makes a better filling).
2Add the pitted cherries to a large bowl, then add the sugar, cornstarch, vanilla extract, almond extract, lemon juice, and salt. Mix gently to combine. Set aside.
3In a large bowl, combine the pitted cherries, sugar, cornstarch, vanilla, almonds, lemon juice and salt. Mix it gently and then set it aside on the counter while you roll the top crust.
- Assemble the cake
1Roll out the remaining dough into a 12-inch round on a lightly floured surface. If the dough sticks to the surface, add more flour.
2Pour the cherry pie filling into the prepared pie crust, but leave most of the liquid pooled at the bottom of the bowl (it will make the pie soggy). Spread the cold butter squares over the filling.
3Carefully place the top round of dough over the filling. Use a knife or kitchen scissors to trim the dough to within 1 inch of the edge of the plate.
4Fold the edges of the top crust under the edges of the bottom crust, pressing the edge to seal and create a thicker 1/4-inch edge that rests on the edge of the pie plate. Crimp the edges as desired.
5Whisk the egg yolk and cream to create an egg wash and then brush on the crust. Sprinkle with extra sugar and refrigerate the cake for 10 minutes before baking.
6Make 3 to 4 slits in the top crust of the pie to allow steam to escape into the oven.
- bake cake
1Before baking, place a rack in the lower third of the oven and place a baking sheet on it. This will catch any possible drips from the cake. Preheat the oven to 400°F (204ºC).
2Place the cake on the hot baking sheet and bake for 20 minutes. So, reduce oven temperature to 350°F (177°C) and continue baking for another 35 to 45 minutes. The pie is ready when the crust is golden brown and the filling is bubbling enthusiastically.
3If you notice the edges of the crust browning too quickly, cover them with aluminum foil and continue baking until the pie is completely cooked.
4Let the cake cool for 3 to 4 hours before cutting for best results (this gives the filling time to thicken and set properly).
Adam and Joanne's advice
- Cherries: I prefer this cake with fresh cherries. If using frozen cherries, thaw them first and drain off any excess liquid. I highly recommend using fresh cherries, but you can use 4 cups canned or bottled cherries, drained with about 1/3 cup reserved cherry juice to add to the cherry filling.
- Don't have a cherry pitter? Poke the pit with the blunt end of a toothpick or press the cherry onto a piping tip.
- Sugar: Feel free to add more sugar if your cherries are more tart. 2/3 cup (135 g) is perfect for sweet cherries. You can increase to 3/4 cup (150 g) or more for tart or tart cherries.
- Thicker filling: As written, our cherry pie filling is a little loose (I love it that way). For a thicker filling, use a slotted spoon when adding the cherries to the pie crust, allowing excess liquid to remain in the bowl. Next, pour the remaining liquid into a small saucepan and simmer for 3 to 4 minutes until reduced. Let cool for 5 minutes and then pour over the cherries on your cake. Mix them gently, then add the top crust and bake as directed in the recipe.
- The nutritional data provided below are estimates.
Nutrition per serving Portion size 1/8 of cake / calories 515 / Protein 6 grams / Carbohydrate 66 grams / Dietary fiber 3 grams / Total sugars 30 grams / Total fat 26 grams / Saturated fat 17 grams / Cholesterol 91mg