The Best Homemade Cherry Pie (Thicker Filling!)

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This Homemade Cherry Pie is the quintessential summertime bake! It’s bursting with cherries, the perfect balance between thick and juicy, hinted with the sweet flavors of vanilla and almond extract, all while being oh-so delicious! The crust is the simplest buttery pie dough that is so much easier to make than you might think. Every bite is bursting with cherry flavor! Deliciously sweet, full of in-season sweet cherries, with all the classic flavors you know and love, but now made even at home and BETTER. It’s so full of flavor, with just the right amount of buttery crunch from the pie crust, and sure to be a crowd favorite!

About The Recipe

I am SO excited to finally be sharing one of our most requested recipes…cherry pie! Though, it seemed everyone wanted something different. It was like half and half! Some wanted a juicy filling, some wanted a thicker filling.

I guess that’s the great cherry pie debate…thicker filling or juicy filling? It took us some time to figure it out, not gonna lie.

We couldn’t figure out what we should do…so, we did both! This recipe is the perfect balance between thick and juicy. No matter who you’re making this pie for, it’s sure to please everyone.

Though, this pie wasn’t easy to make. Not only have my mom and I never made a cherry pie before, but right in the middle of it, a huge thunderstorm blew in out of nowhere! And, I mean huge. We had lightning striking near the house, hail was the size of tennis balls…

Oh, and on top of all that, our electricity was constantly going in and out!

It was definitely NOT the time to be baking, that’s for sure. But, we were right in the middle of making this pie. The filling had been made and the crust was prepped. So, all we could do was wait it out.

Thankfully, after an hour or so, the storm finally passed and we were able to get back into the kitchen and finish making this pie!

It turned out SO good that I honestly don’t know what took us so long to finally make one! The pie was juicy, but not too juicy, and literally BURSTING with flavor.

The secret? Using fresh in-season sweet red cherries! This not only ensures the best structure, but also provides SO. MUCH. FLAVOR in every bite.

But, as good as the filling is, a pie is only as good as it’s crust! Making your homemade pie crust really makes ALL the difference. It’s buttery, flakey, and compliments the sweet filling so well. Trust me, once you make your own pie from scratch, you’ll never go back to store-bought again!

What is Cherry Pie?

Cherry pie is – well, exactly what it sounds like! A double crusted pie filled with a cherry filling. Though, traditionally it’s made with sour cherries, but we found that we preferred the flavor with sweet red cherries!

Reasons You Will Love This Cherry Pie

• Better than store-bought!
• A perfect balance between juicy and thick.
• Subtle hints of vanilla and almond extract in every bite.
• Perfect for summertime baking, Thanksgiving dessert, a beautiful Christmas treat, or just whenever you’re craving a delicious cherry pie!
• Uses homemade crust AND filling.
• Bursting with sweet red cherries.

Equipment Needed

• Cherry Pitter
• Food Processor
• Rolling Pin
• 9 Inch Pie Plate
• Pizza Cutter
• Mixing Bowls
• 4 Quart Saucepan
• Wooden Spoon
• Fine Meshed Sieve

Ingredients

Full ingredient amounts and instructions can be found in the recipe card at the bottom of the post.

For The Crust:

• All-Purpose Flour – For this recipe, you won’t need any fancy pastry flour! Just plain all-purpose flour gives this pie a tender and delicious structure.
• Salt – Adds flavor to the crust.
• Unsalted Butter – Since we’re adding salt to the recipe, you will need to use unsalted butter. This is what makes the pie so flakey and buttery!
• Water – This is what binds the dough together.

For The Filling:

• Corn Starch – This is what thickens the filling!
• Water – You will need to mix the corn starch with water to keep the corn starch from clumping when adding it to the filling. Water will also be needed for the filling to keep the sugar from burning.
• Fresh Pitted Cherries – For this recipe, we like to use to sweet red cherries while they are in season for the ultimate flavor.
• Granulated Sugar – Adds sweetness to the filling!
• Salt – Cuts the sweetness, while also enhancing the flavor.
• Lemon Juice – Adds some much needed acidity to this sweet filling.
• Almond Extract – This is what gives this pie is classic (and addicting!) flavor.
• Vanilla Extract – Just a splash of vanilla helps round out all of the wonderful flavors in this filling.

How To Make Cherry Pie

Step 1: Prepare pie dough

In the bowl of a food processor, 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.

Step 2: Divide and roll out

Gently shape dough into a 2 balls.

Working with one at a time, flatten slightly. Roll in a circle to ⅜ inch thick.

Fit into 9 inch x 2 inch pie pan. Remove parchment. Trim edges, if desired.

Roll out second ball of dough. Cut into strips to use for lattice. Refrigerate all crusts.

Step 2: Make filling

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.

Return liquid to heat. Cook until thickened.

Step 3: Fill pie, lattice, and bake

Pour over cherries. Weave lattice across top. Pinch edges of dough together to seal.

Brush with egg wash, if desired. Bake for 75-80 minutes, until filling is bubbly and crust is golden brown.

How To Lattice

Here’s where you need to take a deep breath and remember that there’s no need to worry! Latticing is actually pretty easy.

First, lay out 8 strands of pie dough on top of pie. 4 going vertically (up and down) and 4 going horizontally (side to side). When placing the horizontal strands, fold them over themselves so a small amount of the strand is under itself. This will make latticing an easier and cleaner task.

From here, it’s actually pretty simple. As you can see below, the top lattice is already complete. The images below are from a 5×5 lattice, but the principal is still the same.

So, the second horizontal strand will start under the first vertical strand. Now, still working with the second horizontal strand, we are going to lay it over the second vertical strand.

Pick up the third vertical strand and lay it out of the way. Lay the second horizontal strand across. Unfold the third vertical strand and lay it over the second horizontal strand. Lay the second horizontal strand across the fourth vertical strand. Pick up the fifth vertical strand and lay the second horizontal strand across. Place the fifth vertical strand over the second vertical strand and now you have the row of lattice complete!

Repeat these steps all the way down, alternating between starting with the horizontal strand over the first vertical and under the first vertical.

How to Crimp a Pie Crust

No need for any specialty equipment to crimp a pie crust! All you need is your hands and a little bit of patience.

1. Fold excess dough over the edge of the pie.
2. Slowly, crimp the dough by pushing the dough out with your knuckle and at the same time pushing/pinching the dough around it with the thumb and forefinger of your other hand.
3. Repeat all the way around the pies edge to create a beautiful scalloped pie crust!

FAQ’s and Troubleshooting

What are the best cherries to use for cherry pie?
For this recipe, we used sweet red cherries as they provided the most amount of flavor when we were test baking!

How do I pit cherries without a cherry pitter?
If you don’t have a cherry pitter, no worries! You can use a metal straw or a chopstick to push the seed out of the cherry. Be sure to discard the seeds!

Should I use store-bought filling or homemade?
For this recipe, we highly recommend using the filling stated in the recipe card. It will be so much better and fresher than anything you could buy!

Do I need to par-bake the crust?
For this type of pie, you do not need to par-bake or blind bake this crust! It will have plenty of time to bake.

Why is my pie crust tough?
If your pie crust came out tough, this is due to over-working. It can happen in the food processor or if it’s been handled too much/re-rolled too much.

Can I make this filling juicer?
If you’d like a juicier pie, you can skip the cooking of the filling! Instead, just mix the cherries, corn starch, sugar, lemon juice, almond extract, and vanilla extract in a large bowl. From there, dump into the prepared crust, lattice, and bake! This will result in a much juicer, more traditional cherry pie.

How can I tell when my cherry pie is done?
The pie will be ready when the top of the pastry is golden brown. You should also see the filling bubbling up through the lattice!

3 Tips For The Perfect Pie Crust

1. Remember, the fridge is a pie dough’s best friend! You really need to keep it cold to ensure the best experience.
2. Preheat the oven! I know this sounds simple, but when you put the cold dough into the hot oven, it creates steam. Therefore, flakier crust!
3. Keep the butter chunks bigger and, when you’re rolling, if you see any chunks of butter on the edge, cut it off and place it back in the middle. Butter is your dough’s best friend!

What To Serve with Cherry Pie

Looking for something a little sweeter to go with your slice of pie? Here are a few of our favorite things to scoop or drizzle over the top of each slice!

• Vanilla Ice Cream
• Chantilly Cream
• Chocolate Sauce
• Powdered Sugar
• Cherry Sauce and/or jam

Decorating Ideas

With this cherry pie, there are so many different things you can do to decorate it/make the top of the pie more festive!

• Use a cookie cutter to cut out shapes of flowers and cherries to add a cute and decorative element to the pie!
• You can cut some of the pie dough into thinner strips and braid them together.
• Feeling patriotic? Use an American Flag Pie Crust Cutter to create an intricate and patriotic pie!
• If it’s near the holiday’s, use themed cookie cutters to cut out shapes to decorate this pie! I.E. Fall leaves or even snowflakes!
• You can color the pie dough for the top, if desired. Though, just be careful as this may over-work the dough!

How To Store

You can keep this pie covered, in the refrigerator, for 3-5 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.

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. Just remember to leave out the salt in the pie crust!

Looking for more recipes like this? Here are a few you may like:

Homemade Apple Pie

Homemade Pumpkin Pie

Southern Pecan Pie

Apple Cranberry Crumble Pie

Blueberry Galette

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 to not overwork the dough.
• Use fresh cherries for the filling for the best flavor and texture.
• Don’t skip cooking the juice from the cherries! This is what makes 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 evenly brown.
• 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.

When you make this Homemade Cherry Pie, leave a comment down below! We love hearing from you and answering any questions you might have! Also, be sure to tag us on social media and hashtag it #BakersTable.

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