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A slice of baked cherry pie with a golden, sugar-dusted lattice crust and juicy red filling oozing onto the plate, served with a fork on the side.

Cherry Pie

This classic homemade cherry pie has been a summer staple for years. With a flaky golden crust, a perfectly balanced sweet-tart cherry filling, and easy-to-follow steps, it’s the ultimate crowd-pleaser from picnics to family dinners.
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Prep Time 30 minutes
Cook Time 50 minutes
Chilling Time 1 hour
Total Time 2 hours 20 minutes
Servings: 8
Course: Dessert
Cuisine: American
Calories: 410
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 ½ cups all-purpose flour
  • 1 teaspoon salt
  • 1 tablespoon sugar - Optional
  • 1 cup cold butter - Cut into small cubes
  • 6–8 tablespoon ice water - Add gradually
For the Filling:
  • 5 cups cherries - Fresh or frozen pitted
  • ¾ cup sugar - Adjust to taste and tartness of fruit
  • 3 tablespoon cornstarch - Or 6 tablespoon flour or 2 tablespoon tapioca
  • 1 tablespoon lemon juice - Freshly squeezed
  • 1 teaspoon vanilla extract - Optional but adds depth
  • ¼ teaspoon salt
  • 1 tablespoon butter - Cut into small pieces dot on top

Equipment

  • 1 9-inch pie pan (Glass or metal)
  • 1 Rolling Pin (For rolling out crust)
  • 1 Large mixing bowl (For crust and filling)
  • 1 set Knife (For vents and slicing fruit if needed)
  • 1 Measuring cups & spoons (Standard baking tools)
  • 1 Plastic wrap (For chilling dough)

Method
 

  1. Mix flour, salt, sugar, and butter, add ice water, chill the dough.
    A large metal mixing bowl filled with pie crust dough in the early mixing stage, showing a crumbly texture with a wooden spoon resting inside.
  2. Pit cherries, toss with sugar, cornstarch, lemon juice, and vanilla.
    Unbaked cherry pie with a deep red cherry filling generously piled into a raw pie crust, surrounded by fresh cherries and flour.
  3. Roll dough, add filling, top with crust, seal and vent.
    A cherry pie in a pie dish with a golden lattice crust, ready for baking, sitting on a floured marble surface with a wooden rolling pin nearby.
  4. Bake at 425°F then reduce to 375°F until golden and bubbly.
    A golden lattice-topped cherry pie baking on the middle rack of an oven, with the crust beginning to brown and bubble around the edges in a foil pie pan.
  5. Cool for 1 hour before slicing and serving.
    A slice of baked cherry pie with a golden, sugar-dusted lattice crust and juicy red filling oozing onto the plate, served with a fork on the side.

Nutrition

Serving: 150gCalories: 410kcalCarbohydrates: 53gProtein: 4gFat: 21gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 45mgSodium: 220mgPotassium: 180mgFiber: 3gSugar: 22gVitamin A: 650IUVitamin C: 6mgCalcium: 20mgIron: 1.8mg

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

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