on Jul 08, 2023 2 Comments I have shared so many of my favorite pie recipes that I love to make throughout the year, like my Key Lime Pie, Coconut Cream Pie, and my sister-in-law’s Chocolate Chip Cookie Pie. They are delicious any time that you serve them! Now add this easy homemade Cherry Pie to the list of other favorites you’ll turn to repeatedly! This Cherry Pie is always a stunning dessert featuring a butter pie crust with a flaky lattice pie crust topping. The bright homemade cherry pie filling peeks through the lattice topping and can be made using either fresh, frozen, or canned cherries.
How to Make Homemade Cherry Pie Recipe
Ingredients
Be sure to see the recipe card below for the full listing of ingredients, instructions, notes, and estimated nutritional information.
Pie Crust Recipe – I use my Grandmother’s pie crust recipe. It makes a perfect pie crust every time! You’ll want to double the recipe for a bottom crust and a top crust. You can also substitute with your favorite store-bought pie crust if needed. Sugar – granulated Cornstarch – to thicken the juices of the cherries for the cherry pie filling Salt – just a bit to balance the flavors Butter – I primarily use salted butter, but you can also use unsalted. Cherries – I love to use fresh pitted cherries when they are in season, but you can also use frozen and thawed pitted cherries or even canned cherries to make this pie a year-round favorite! Vanilla extract – Use a high-quality vanilla extract. I love to use my homemade. You can also substitute with almond extract! Egg white (optional) – for brushing the lattice crust Coarse sugar (optional) – for sprinkling on top of the egg white brushed lattice topping
Step-by-Step Instructions
Prep. Preheat the oven to 400º F. Remove one pie dough from the refrigerator and place it onto a lightly floured surface. Roll the dough into a 12-inch circle. Place into a 9-inch pie plate. Use a sharp paring knife and cut away any crust that overhangs beyond the lip of the pie plate. Set aside. Make the Cherry Pie Filling. Add the sugar, cornstarch, salt, butter, lemon juice, and cherries to a large saucepan set over medium heat. Stir frequently as the cherry pie filling cooks and thickens. Remove from heat, stir in the vanilla extract, and allow to cool slightly. Add the Cherry Pie Filling. Pour the cherry pie filling into the unbaked pie crust. Top with Lattice Pie Crust topping. Remove the second pie dough from the refrigerator and place it on a lightly floured surface. Roll the dough into about a 12-inch circle. Using a sharp knife or pastry wheel, cut the dough into about 16 evenly sized strips. Place half of the strips vertically on top of the pie and then the remaining half horizontally on top of the pie. Brush with egg white and sprinkle with coarse sugar, if desired. Bake. Bake until golden brown, about 50 – 55 minutes. Rest and serve. Remove from the oven and allow the pie to rest for 15 minutes before slicing and serving.
Storage Tips
To Make ahead:
Unbaked: The pie crusts and the cherry pie filling can be made a few days before use. Store in the refrigerator until ready to use. Baked: Wrap well with wrap and store in the refrigerator for 3 to 4 days.
To freeze: Bake in a freezer-safe pie plate and cool. Cover it well with freezer-safe wrap and store it in the freezer for up to 3 months. Alternately, freeze the pie dough and the cherry pie filling separately. Thaw in the refrigerator overnight. Here’s my Easy Homemade Cherry Pie Recipe. I hope you enjoy it! Enjoy!Robyn xo
