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A single slice of cherry pie on a white dessert plate with a scoop of vanilla ice cream on top.

Cherry Pie

Course: Dessert
Cuisine: American
Keyword: homemade pie dough recipe, homemade pie recipe, how to make cherry pie
Prep Time: 30 minutes
Cook Time: 1 hour
Cooling time: 3 hours
Total Time: 4 hours 30 minutes
Servings: 8 people
Calories: 375kcal
When cherries are in season, you are going to love making this pie. When fresh cherries aren't in season, go with quality frozen cherries. Making the dough from scratch is easy and puts it over the top.
Print Recipe


  • 9 or 10-inch pie dish


  • 2 pie dough
  • 2 lbs sweet cherries pitted, about 5 to 6 cups
  • 1 tbsp lemon juice
  • cup sugar
  • ¼ cup corn starch
  • 1 tsp vanilla extract
  • ½ tsp almond extract
  • 1 tbsp unsalted butter cubed
  • 1 large egg beaten
  • 1 tbsp water or milk
  • 1 tbsp turbinado sugar


  • Pre-heat the oven to 410°F.
  • After removing the pits from the cherries, divide them into thirds. Halve one-third of them, quarter another third, and leave the remaining third whole.
  • In a large bowl, gently mix together the cherries, lemon juice, sugar, corn starch, and both extracts. Set aside.
  • Roll the first disc of dough out on a floured surface to a 13-inch diameter. Gently roll the dough over your rolling pin and then unroll over the pie dish. The dough should overhang the sides of the dish.
  • Transfer the cherry mixture into the pie dish with the dough.
  • Roll the 2nd dough disc out on a floured surface to a 12 to 13-inch diameter. Use a pizza cutter or sharp knife to cut the dough into 10 to 11 1-inch strips.
  • Place 5 to 6 strips over the top of the pie, spacing them slightly. Fold every other strip all the back to the edge of the dish. Place one of the remaining strips perpendicular to the strips on the pie, right next to where the folded strips are folded back. Return the folded strips back to their normal position. Fold back the other strips and continue until the pie is covered with the dough in a lattice formation. (See photo and/or video for reference).
  • Use a small sharp knife or kitchen shears to cut away the excess dough hanging over the edges. Be sure to leave enough dough that you can use to crimp the edges (see video for reference).
  • Make an egg wash by mixing together the beaten egg with the water or milk in a small bowl. Brush the egg wash all over the top layer of dough. Sprinkle the turbinado sugar over the top of the pie.
  • Bake for 20 minutes, rotating the pie once. Lower the oven temperature to 350°F and bake for another 35 to 40 minutes, or until the crust is golden on top. Cover the edges of the pie with foil or a pie crust shield if getting to brown.
  • Remove from oven and allow to cool before serving, usually 3 to 4 hours, or overnight.



If you don't have access to fresh cherries, then go with quality frozen.  You'll need about 5 cups.  Let thaw completely, and no need to quarter or halve them.  
If using fresh sour (or tart) cherries, increase the sugar to 1 cup.  
If you do decide to go with canned cherries, you'll need three 15.5 oz cans, drained. Be sure to get cherries that are packed with water, don't use cherry pie filling!
If you do cut into the pie while it's still warm, it will be very delicious, but the filling will be somewhat loose and even runny.  Once the filling has completely cooled, it will set. 
Cover the pie with foil, or place in pie container (with lid), to store.  It will keep just fine on the counter for up to 2 days.  After that, keep it in the fridge.
If you prefer to serve the pie warm, we place individual slices in the microwave and cook on HIGH for short intervals (10 to 15 seconds).  A scoop of ice cream on top of the slice is divine. 
The pie freezes beautifully for 1 to 2 months.  


Calories: 375kcal | Carbohydrates: 61g | Protein: 5g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 27mg | Sodium: 184mg | Potassium: 306mg | Fiber: 3g | Sugar: 33g | Vitamin A: 151IU | Vitamin C: 9mg | Calcium: 27mg | Iron: 2mg