Description
This homemade cherry pie is a timeless dessert with a flaky, buttery crust and juicy cherry filling. Perfect for summer gatherings or cozy family dinners, it’s sweet, slightly tart, and always a crowd favorite.
Ingredients
Scale
- 2 ½ cups all-purpose flour
- 1 cup granulated sugar (divided)
- ½ teaspoon salt
- 1 cup unsalted butter, cold and cubed
- 6 to 8 tablespoons ice water
- 5 cups fresh cherries, pitted
- 4 tablespoons cornstarch
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1 egg
- 1 tablespoon milk
Instructions
- Preheat your oven to 400°F (200°C) and place a baking sheet on the bottom rack.
- In a large bowl, combine flour, ½ cup sugar, and salt. Cut in the cold butter until pea-sized crumbs form. Add ice water gradually until the dough forms. Divide in half, wrap, and chill for 30 minutes.
- Roll out one dough half and place into a 9-inch pie dish. Trim the edges and set aside.
- In a saucepan, mix cherries, remaining sugar, cornstarch, lemon juice, and vanilla. Heat gently until just thickened, then remove from heat.
- Pour the filling into the crust. Roll out the second dough half and create a lattice top. Seal and crimp edges.
- Whisk the egg and milk together, then brush over the crust.
- Bake for 45–50 minutes until golden and bubbly. Cover edges with foil if they brown too quickly.
- Cool on a wire rack for at least 2 hours before slicing.
Notes
- Chill all your crust ingredients for maximum flakiness.
- If using frozen cherries, thaw and drain them well before cooking.
- Sprinkle coarse sugar on top for extra crunch and sparkle.
- Let the pie rest before cutting to avoid runny slices.
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 28g
- Sodium: 140mg
- Fat: 21g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 60mg
Keywords: cherry pie, homemade pie, summer dessert, classic cherry pie, lattice pie