Homemade Cherry Pie

a cherry pie in a pie plate with a slice missing.

4.84 from 12 votes

Homemade Cherry Pie

This Homemade Cherry Pie will have you coming back for seconds. Sweet Cherry Pie filled with the most delicious, mouth-watering, sweet fresh cherries in a rich, flaky pie crust. Perfect to make when fresh sweet cherries are in season, and really easy to make too!

Prep Time20

Cook Time1

Total Time1 20

Course: Dessert, Pies

Cuisine: American

Keyword: cherry pie, homemade cherry pie

Servings:

Calories: 344kcal

Ingredients

1 pie crust whole recipe for top and bottom

Cherry Pie Filling

2½ pounds cherries pitted
⅓ cup cornstarch
⅓ cup sugar granulated
½ teaspoon salt

Egg wash

1 egg yolk
1 tablespoon milk

US Customary - Metric

Instructions

Make the crust: Make the pie crust according to this pie crust recipe. You can also use store bought pie crust.
Prep the cherries: While pie crust is resting in the fridge, toss the cherries with the rest of the pie filling ingredients. Let them sit for about 10 minutes to allow the cherries to emit more liquid which we will dispose of.
Soften the dough: Remove the dough from the refrigerator, and let it sit at room temperature for up to 10 minutes. This is required to soften the dough a bit, so that you can roll it out.
Preheat the oven: Preheat the oven to 425°F.
Roll and place the bottom shell: Roll out each disc using a rolling pin. If your dough is sticking to the surface or to the rolling pin add a bit more flour as necessary. Roll it until it’s about 1/8 of an inch in thickness. Place the pie dough lightly into a pie plate. I usually roll it on the rolling pin and unroll it over the pie plate. Crimp the edge and cut off excess dough leaving 1 to 2 inches overhang.
Fill the pie shell: Spoon the cherry pie filling into the crust, leaving any excess liquid in the bowl, do not add this to the pie, as it will make your pie soggy.
Roll and place the top shell: Roll out the second disc. Gently place on top of the filling and make vents using a sharp knife, or cut into long strips to make a lattice. Trim the excess dough, if needed.
Brush the top shell: Refrigerate the pie for 10 minutes to harden the dough. In a small bowl whisk the egg yolk with the milk and brush over the crust generously.
Bake the pie: Transfer the pie plate to the oven and bake for 15 minutes at 425°F to set the pie crust, then reduce the heat to 350°F and bake for an additional 45 minutes.
Cool and serve: Allow the pie to cool completely for a few hours, then serve with a scoop of vanilla ice cream.

Video

Notes

The crust is the most important thing, so make sure you have a great pie crust that is flaky, buttery, and utterly delicious.
Don't skimp out on the cornstarch in the pie filling recipe. This will help to thicken the liquid in the filling so it doesn't seep into the pie crust and make it soggy.
If you want the pie to slice cleanly, without oozing filling, allow it to cool completely before serving; this will take at least a couple of hours.
After baking, the cherry pie should be left at room temperature as the cooling process normally takes 2-4 hours. Within 4 hours, the pie should then be placed in the refrigerator. Cover loosely with plastic wrap until serving. Cherry pie may be refrigerated for 2-3 days.
To freeze, wrap the cherry pie tightly with plastic freezer wrap, or place in heavy-duty freezer bag. Properly stored, it will maintain best quality for about 6 to 8 months. Thaw out the cherry pie in the fridge and then reheat it in a 350°F oven for 30 minutes or until warm.

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