Traditional Cherry Pie

🕒 Prep: 30 min
🔥 Cook: 45 min
🍽 Serves: 8
★★★★★
Be the First to Review!

This Traditional Cherry Pie recipe is a classic that never goes out of style. Perfect for summer gatherings or a cozy holiday treat, it combines the perfect balance of tart and sweet. Plus, it's easier to make than you might think!

Ingredients for Traditional Cherry Pie

Pie crusts: The foundation of our pie, providing a flaky and buttery base and top. You can use store-bought to save time or homemade if you prefer.

Cherries: The star of the show! Fresh, pitted cherries offer natural sweetness and tartness. Feel free to use frozen cherries if fresh ones aren't available.

Granulated sugar: Adds sweetness and balances the tartness of the cherries.

Cornstarch: Helps thicken the cherry filling, ensuring it sets nicely without being too runny.

Lemon juice: Enhances the flavor of the cherries and adds a hint of freshness.

Vanilla extract: Adds a subtle depth of flavor, complementing the cherries.

Butter: Small pieces of butter are dotted on top of the filling to add richness and moisture.

Tips & Tricks

  • If using frozen cherries, let them thaw and drain excess liquid to avoid a soggy pie.
  • To prevent the crust edges from over-browning, cover them with foil halfway through baking.
  • For a glossy crust, brush the top with a beaten egg before baking.

Serving Suggestions

This pie pairs wonderfully with a scoop of vanilla ice cream or a dollop of freshly whipped cream. For a more indulgent treat, drizzle some melted chocolate over the top before serving.

Frequently Asked Questions

Can I use canned cherries?
Yes, but adjust the sugar since canned cherries are often pre-sweetened.
How do I store leftover pie?
Keep it covered in the refrigerator for up to four days, or freeze for up to two months.
Is there a way to make this pie gluten-free?
Use a gluten-free pie crust and ensure your cornstarch is labeled gluten-free.

Traditional Cherry Pie Recipe Walkthrough

First, preheat your oven to 425°F (220°C). This ensures it's hot enough to bake the pie evenly and quickly. While the oven is warming up, grab a large mixing bowl. Toss in the fresh pitted cherries, then add the sugar, cornstarch, lemon juice, and vanilla extract. Stir everything together until the cherries are evenly coated. This mixture should look glossy and inviting.

Roll out one of your pie crusts and gently fit it into a 9-inch pie plate. Trim any excess dough hanging over the edges. This forms the base of your pie. Pour the cherry mixture into the crust-lined pie plate, spreading it out evenly. Dot the top with the small pieces of butter.

Take the second pie crust and roll it out. Place it over the cherry filling. Trim, then seal the edges by pinching or pressing with a fork. Flute the edges if you like a decorative touch. Don't forget to cut a few slits in the top crust to let the steam escape while baking.

Pop the pie into your preheated oven and let it bake for 45 to 50 minutes. You'll know it's ready when the crust is a beautiful golden brown and the filling is bubbling through the slits. Once done, let the pie cool on a wire rack. This helps the filling set further, making it easier to slice and serve.

Why You'll Love This Recipe

  • Uses fresh, juicy cherries for a burst of natural flavor.
  • No fancy equipment needed — just simple, reliable ingredients.
  • Perfect for both novice and experienced bakers.
  • Great make-ahead dessert for busy schedules.

Ingredients

2 9-inch pie crusts
4 cups cherries, pitted
1 cup granulated sugar
1/4 cup cornstarch
1 tablespoon lemon juice
1 teaspoon vanilla extract
1 tablespoon butter, cut into small pieces

Step-by-step Instructions

1. Preheat your oven to 425°F (220°C).
2. In a large bowl, combine the cherries, sugar, cornstarch, lemon juice, and vanilla extract. Stir until the cherries are well coated.
3. Roll out one pie crust and fit it into a 9-inch pie plate. Trim the excess dough.
4. Pour the cherry mixture into the crust-lined pie plate. Dot with butter.
5. Roll out the second crust and place it over the filling. Trim, seal, and flute the edges. Cut slits in the top to allow steam to escape.
6. Bake in the preheated oven for 45-50 minutes, or until the crust is golden brown and the filling is bubbly.
7. Let the pie cool on a wire rack before serving.

Ratings and Comments

Thank you for your rating!