This cherry pie is everything you want: buttery flaky crust, sweet-tart cherries, and a filling that actually sets so you can slice it cleanly. No runny puddle on the plate. Just thick, glossy cherry filling with the perfect bite.
The standout trick is reducing some of the cherry juices on the stove before baking. It’s quick—and it makes a huge difference. This cherry pie recipe is a total crowd-pleaser for summer parties, holidays, and cozy weekends.
Why You’ll Love This Cherry Pie
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- Thick, sliceable filling: No runny pie slices.
- Classic flavor: Sweet cherries with a hint of almond.
- Golden flaky crust: The perfect buttery crunch.
- Beautiful presentation: Lattice top looks fancy but is doable.
- Make-ahead friendly: Pie tastes great the next day.
- Perfect for gatherings: Always a fan-favorite dessert.
Ingredients for Cherry Pie
Crust
- Double pie crust (2 crusts): Homemade or store-bought. Keep it cold so it stays flaky.
- Egg wash (1 egg + 1 tablespoon milk): Makes the top shiny and golden.
- Coarse sugar (optional): Adds sparkle and crunch.
Cherry Filling
- Fresh cherries, pitted (about 4 1/2 cups): Sweet cherries work great.
- Granulated sugar (2/3 cup): Sweetens and helps the filling thicken.
- Cornstarch (1/4 cup): Thickens the juices so the pie slices cleanly.
- Lemon juice (1 tablespoon): Brightens and balances sweetness.
- Vanilla extract (1 teaspoon): Warm flavor.
- Almond extract (1/4 teaspoon): That classic cherry pie note.
- Unsalted butter (1 tablespoon, cold, cubed): Adds richness and helps the filling stay glossy.
Helpful aside: For the thickest filling, cut some cherries into quarters (not all halves).
How to Make Cherry Pie
- 1. Chill the dough: Make or unwrap pie dough and chill at least 2 hours. Cold dough = flaky crust.
- 2. Mix the filling: Toss cherries, sugar, cornstarch, lemon juice, vanilla, and almond extract. Let it sit while you roll out the crust.
- 3. Roll the bottom crust: Roll one crust into a 12-inch circle. Fit into a 9-inch pie dish and chill.
- 4. Add cherries, save the juice: Use a slotted spoon to transfer cherries into the crust, leaving the liquid behind in the bowl. Chill the pie as you reduce the liquid.
- 5. Reduce the juices: Simmer the reserved liquid on low 3–4 minutes, stirring, until slightly thickened. Cool 5 minutes, pour over the cherries, and dot with cold butter cubes.
- 6. Add the top crust: Roll the second crust into a 12-inch circle. Make a lattice or full top crust with vents. Seal and crimp edges.
- 7. Egg wash and chill: Brush with egg wash and sprinkle coarse sugar if using. Chill 20 minutes while the oven preheats.
- 8. Bake hot then lower: Bake at 400°F for 20 minutes, then reduce to 375°F and bake 30–40 minutes more, until crust is golden and filling bubbles steadily for several minutes.
- 9. Cool before slicing: Cool 3–4 hours so the filling sets.
Tips for Perfect Cherry Pie
- Use cold dough and keep it chilled between steps.
- Reduce reserved juices for a thick filling.
- Bake until steady bubbling—this activates thickening.
- Cool fully before slicing.
Variations & Substitutions
- Frozen cherries: Use thawed cherries and reduce the liquid well.
- Less sweet: Reduce sugar to 1/2 cup if cherries are very sweet.
- Almond-free: Skip almond extract and add extra vanilla.
Make-Ahead & Freezing
- Make ahead: Bake 1 day ahead; cover and keep cool.
- Fridge: Store leftovers up to 5 days.
- Freezer: Freeze baked pie up to 3 months.
Serving Suggestions
- Vanilla ice cream
- Whipped cream
- Coffee or tea
Reader Review: This is the first cherry pie I’ve made that sliced cleanly. The juice reduction trick is magic.
If you make this cherry pie, leave a rating and comment. Lattice top or full top crust?