The Best Homemade Cherry Pie (Thicker Filling!)

cherry pie on marble surface with three cherries on top and more cherries around with white flowers around on marble surface, forks and knives, an empty glass, and bowl of cherries around pie.

The Best Homemade Cherry Pie (Thicker Filling!)

A simple, but oh-so delicious Cherry Pie made from pantry staple ingredients and fresh in-season cherries that are bursting with flavor! This recipe is not only easy to make, but the perfect balance between thick and juicy filling. Truly SO delicious and a real crowd pleaser!

Course: Desserts

Cuisine: American

Prep Time: 35

Cook Time: 1 45

Refrigeration Time: 1 30

Total Time: 3 50

Servings: slices

Calories: 609kcal

Ingredients

Crust

3 cups all purpose flour
1 teaspoon salt
1⅛ cups unsalted butter cold, sliced
6-8 Tablespoons cold water
Heavy cream or egg wash for brushing crust

Filling

⅓ cup cornstarch
6½ Tablespoons water
8 cups fresh cherries pitted
6 Tablespoons granulated sugar
1 cup water
⅔ cup granulated sugar
⅔ teaspoon salt
2½ teaspoons lemon juice
⅓ teaspoon almond extract
1½ teaspoons vanilla extract

Instructions

Crust

In the bowl of a food processor fitted with the dough blade, combine flour and salt.
Pulse a few times to combine.
Add butter, a little at a time, pulsing until combined.
Drizzle in water until mixture forms a dough.
Turn out onto a piece of parchment paper.
Gently shape dough into 2 balls.
Working with one at a time, flatten slightly.
Cover with a second piece of parchment paper.
Roll in a circle to ⅜ inch thick.
Fit into 9-inch x 2-inch pie pan.
Remove parchment.
Trim edges, if desired.
Refrigerate.
Roll out second ball of dough into a circle that is ⅜ inch thick.
Cut into strips to use for lattice.
Place on parchment covered sheet pan.
Refrigerate.

Filling

Heat oven to 375℉/190℃.
In a small bowl, combine cornstarch and 6½ Tablespoons water.
Whisk, or stir, until smooth. Set aside.
Combine cherries, 6 Tablespoons sugar, and 1 cup water in a large saucepan.
Bring to a boil, stirring often.
Stir in cornstarch mixture.
Cook until thickened.
Stir in ⅔ cup sugar, salt, lemon juice, almond extract, and vanilla.
Cook and stir over medium low heat until sugar is dissolved.
Strain out cherries. Set aside.
Return juice to saucepan.
Cook until thickened.
Pour over cherries.
Weave lattice across top.
Pinch edges of dough together to seal.
Brush with egg wash or heavy cream, if desired.
Bake for 75-80 minutes, until filling is bubbly and crust is golden brown.
Allow to cool completely and then refrigerate at least 1-2 hours (preferably overnight) before cutting.

Notes

Substitutions:

Frozen cherries can be used instead of fresh. Just be sure to thaw them before cooking!
A store-bought pie crust may be used, but we cannot guarantee baking times.
Sour cherries can be used instead of sweet red cherries.
If you don't have any unsalted butter for the crust, you may use salted. Make sure to reduce the salt in the recipe to 3/4 teaspoon.

Expert Tips:

We used a deep dish ceramic pie pan. A glass pyrex or traditional pie pan may or may not be deep enough to hold this pie.
The fridge is your best friend! With the high butter content, the dough can become soft quickly…especially on hot days!
You may need more or less water than stated in the recipe card for the pie crust. Always add a little at a time!
Be careful not to overwork the dough. (It's easy to do when using a food processor!)
Use fresh cherries for the filling for the best flavor and texture.
Don't skip cooking the juice from the cherries! This is what gives the pie the perfect balance between juicy and thick filling.
Sealing the lattice is important! Use your fingers to press it down. You may also need to cut off excess dough. Trim as needed.
Be sure to lightly brush each pie with heavy cream or an egg wash! It helps the crust brown evenly.
Once the pie has cooled, be sure to refrigerate this pie for AT LEAST an hour (or overnight) before serving to allow this pie to set up properly.

How To Store:

You can keep this pie covered, in the refrigerator, for 3-4 days. You can also slice this pie and freeze the individual slices in a freezer safe container or zip-top bag and keep in the freezer for 1-2 months.

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