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Homemade Cherry Pie

A delicious homemade cherry pie bursting with fresh flavors, perfect for family gatherings and special occasions.
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Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Servings: 8 servings
Course: Dessert, Snack
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Pie Filling
  • 4 cups fresh or frozen cherries Use sour Montmorency cherries for tartness or sweet cherries like Bing.
  • 1 cup sugar Adjust based on the tartness of the cherries.
  • 3 tablespoons cornstarch For thickening the filling.
  • 1 teaspoon vanilla extract Enhances flavors.
  • 1 teaspoon almond extract Optional for extra flavor.
  • 1 tablespoon lemon juice To balance sweetness.
  • a pinch salt To enhance flavors.
For the Pie Crust
  • 2.5 cups all-purpose flour For the crust.
  • 1 cup unsalted butter Cold, for flakiness.
  • 1 teaspoon salt For flavor.
  • 6-8 tablespoons ice water To bring the dough together.

Method
 

Make the Pie Crust
  1. In a large bowl, mix flour and salt.
  2. Cut in the cold butter until the mixture resembles coarse crumbs.
  3. Stir in ice water, a tablespoon at a time, until the dough comes together.
  4. Divide the dough in half, shape into discs, wrap in plastic wrap, and refrigerate for at least 1 hour.
Prepare the Filling
  1. In a large bowl, combine cherries, sugar, cornstarch, vanilla extract, almond extract, lemon juice, and salt.
  2. Let the mixture sit for about 15-20 minutes to allow the cherries to release their juices.
Assemble the Pie
  1. Preheat the oven to 425°F (220°C).
  2. Roll out one disc of pie dough to fit your pie plate and place it into the plate.
  3. Fill with the cherry mixture.
  4. Roll out the second disc of dough and place it over the filling, sealing the edges. Cut slits in the top to allow steam to escape.
Bake the Pie
  1. Blind bake the bottom crust for 15 minutes before adding the filling if desired.
  2. Bake the assembled pie in the preheated oven for 15-20 minutes, then reduce the temperature to 375°F (190°C) and bake for an additional 30 minutes.
  3. Cool completely on a wire rack before serving.

Notes

Serve with vanilla ice cream or whipped cream for an extra indulgence. Consider blind baking to avoid a soggy bottom.