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Cherry Pie Recipe

Prep Time25 minutes
Cook Time50 minutes
Chill Time1 hour
Total Time2 hours 15 minutes
Calories: 310kcal

Ingredients

  • 4 cups fresh or frozen cherries pitted – the stars of the show
  • ¾ cup granulated sugar – balances the cherries’ natural tartness
  • 3 tablespoons cornstarch – thickens the filling so it’s sliceable
  • 1 tablespoon lemon juice – brightens the flavor
  • 1 teaspoon vanilla extract – small detail big payoff
  • ½ teaspoon ground cinnamon optional – adds warmth
  • Pinch of salt – because desserts need balance too
  • 1 double pie crust top and bottom – homemade or store-bought
  • 1 tablespoon butter – dotted over the filling for richness

Instructions

  • Prepare the Cherries
  • Wash and pit the cherries if using fresh ones. Slice them in halves if they’re large. If you’re using frozen cherries, let them thaw and drain excess liquid.
  • Make the Filling
  • In a large bowl, combine cherries, sugar, cornstarch, lemon juice, vanilla, cinnamon, and salt. Stir gently until everything looks evenly coated.
  • Let the mixture sit for about 10 minutes so the cherries release some juice.
  • Prepare the Pie Crust
  • Place the bottom crust into a pie dish and press it lightly into the edges. Don’t stretch it too much—crusts dislike being bullied.
  • Add the Filling
  • Pour the cherry mixture into the crust. Spread it evenly and dot small pieces of butter across the top.
  • Add the Top Crust
  • Place the second crust over the filling. Seal the edges by pressing them together with a fork or your fingers.
  • Cut a few small slits in the top so steam can escape while baking.
  • Bake the Pie
  • Preheat your oven to 375°F (190°C) and bake the pie for 45–50 minutes. The crust should turn golden and the filling should bubble slightly.
  • Cool Before Slicing
  • Let the pie cool for at least 1 hour before cutting. This helps the filling set.