Classic Homemade Cherry Pie is one of those desserts that never goes out of style. With a flaky, golden crust and a rich, glossy cherry filling, this pie delivers the perfect balance of sweetness and tartness in every bite. Whether served warm or chilled, it’s a comforting dessert that feels nostalgic, homemade, and deeply satisfying.
This cherry pie is all about simplicity done right. The filling is thick, juicy, and packed with whole cherries, while the crust bakes up tender on the inside with beautifully golden edges. It’s ideal for holidays, family dinners, celebrations, or anytime you want a dessert that truly feels special.
Why Classic Cherry Pie Is Always a Favorite
Cherry pie has remained a beloved dessert for generations because it highlights the natural flavor of cherries without overwhelming them. The filling is smooth and glossy, the crust is buttery and flaky, and the overall result is a dessert that feels both rustic and elegant.
This pie is especially popular because:
- It uses simple, familiar ingredients
- It slices cleanly when cooled
- It pairs perfectly with ice cream or whipped cream
- It works for both casual and special occasions
Ingredients
For the pie crust
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 tablespoon sugar
- 1 cup unsalted butter, cold and cubed
- 6–8 tablespoons ice water
For the cherry filling
- 4 cups cherries (fresh or frozen, pitted)
- 1 cup granulated sugar
- 1/4 cup cornstarch
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract (optional)
How to Make Classic Cherry Pie
Step 1: Prepare the crust
In a large bowl, mix flour, salt, and sugar. Add the cold butter and cut it into the flour using a pastry cutter or fingertips until the mixture resembles coarse crumbs.
Gradually add ice water, one tablespoon at a time, mixing just until the dough comes together. Divide the dough into two discs, wrap in plastic, and refrigerate for at least 1 hour.
Step 2: Make the cherry filling
In a saucepan, combine cherries, sugar, cornstarch, lemon juice, vanilla extract, and almond extract if using. Cook over medium heat, stirring gently, until the mixture thickens and becomes glossy, about 8–10 minutes. Remove from heat and let cool slightly.
Step 3: Assemble the pie
Preheat the oven to 190°C / 375°F. Roll out one dough disc and place it into a 9-inch pie dish, pressing gently into the edges.
Pour the cherry filling into the crust and spread evenly.
Roll out the second dough disc and place it over the filling. Crimp the edges to seal and cut small slits in the top crust to allow steam to escape.
Step 4: Bake
Place the pie on a baking sheet and bake for 45–50 minutes, or until the crust is golden brown and the filling is bubbling through the vents.
If the edges brown too quickly, cover them lightly with foil during the last 15 minutes.
Step 5: Cool
Remove the pie from the oven and let it cool for at least 2 hours before slicing. This allows the filling to fully set.
Tips for the Perfect Cherry Pie
- Use cold butter for a flaky crust
- Let the filling cool slightly before assembling
- Vent the top crust to prevent overflow
- Cool completely for clean slices
Serving Suggestions
Classic cherry pie is delicious:
- Served warm with vanilla ice cream
- Chilled with whipped cream
- With a dusting of powdered sugar
- Alongside coffee or tea
Storage and Make-Ahead
- Room temperature: Up to 1 day, covered
- Refrigerator: Up to 4 days
- Freezer: Baked pie freezes well for up to 2 months
To reheat, warm slices in the oven at 160°C / 325°F.
Easy Variations
- Lattice crust: Replace the top crust with a lattice design
- Extra tart: Add more lemon juice
- Spiced cherry: Add a pinch of cinnamon
- Mixed berry: Combine cherries with blueberries or raspberries
Frequently Asked Questions
Can I use canned cherries?
Yes, but drain them well and reduce added sugar.
Why is my filling runny?
The pie needs enough cooling time for the filling to set.
Can I make this ahead?
Yes, cherry pie tastes even better the next day.