Classic Cherry Pie

Desserts, Pie

This Classic Cherry Pie is the most classic of classic recipes. No frills or anything out of the ordinary, just perfect homemade cherry pie. Classic Cherry Pie

Summer is a sad sight without cherries.

They’re the best part of summer. Last fall I made a simple apple pie and took it to a dinner and sort of scratched my head as to how or why there wasn’t a classic and simple apple pie on this blog. So I fixed that issue.

Now, I’m fixing the issue that there isn’t a classic cherry pie recipe on this blog. Because sometimes you don’t want something complicated. Perfectly ripe summer fruit doesn’t need much manipulation—it’s a gem on its own. Just sweet summer cherries swimming in a pool with sugar and tapioca starch and cinnamon and salt. Nothing overpowers, nothing really stands out except the beautiful sweet cherries.

Classic Cherry Pie

Classic Cherry Pie How to Make Cherry Pie:

  1. Make your pie crust. Let it rest overnight to make sure it all comes together nicely.
  2. Pit all your cherries. Invest in a cherry pitter to make your life easier. You can use it for olives too!
  3. Toss together the cherry pie filling. I’m using tapioca starch but feel free to use cornstarch.
  4. Prepare your pie crust. Roll out the pie crust, line the pie dish, and figure out how you want the top to look so you can assemble it quickly.
  5. Bake! I bake it at a couple different temperatures! As a result, the bottom crust isn’t soggy and you have a solid pie!
  6. Cool and Serve, with vanilla ice cream.

Classic Cherry Pie

Tips and Tricks:

  1. I always make the pie crust the night before. This breaks up some of the work and the next morning you can just throw together the filling ingredients and spend time making a pretty crust, if you’re into that sort of thing.
  2. Buy a cherry pitter! Do yourself a favor and invest in a cherry pitter. If you buy a cheap one, you’ll buy it twice. Trust me from experience!
  3. Egg wash is important. You want that golden brown crust!
  4. Embrace all the cherries. If your cherries are a lil’ soft or not exactly perfect, that’s ok!
  5. Eat it with ice cream. Always, no exceptions.

Classic Cherry Pie Recipe

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Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Serving Size: 1 (nine-inch) pie
Calories: 1075kcal

Ingredients

  • 2 pounds cherries, pitted and halved
  • 1/4 cup tapioca starch, or 3 tablespoons corn starch
  • 1/4 cup white granulated sugar
  • 1/4 cup light brown sugar
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon salt

Directions

  • Preheat the oven to 400 degrees F. In a medium bowl, mix cherries, tapioca starch, white sugar and brown sugar, cinnamon and salt.
  • Per the instructions above, add the filling to the pie crust. Crimp the edges, brush the edges with egg wash and transfer to a baking sheet. I like using a baking sheet because sometimes pies bubble over and I find it easier for transporting to and from the oven. Bake for 20 to 30 minutes, checking on it periodically.
  • Turn the oven down to 350 degrees F and bake for an additional 30 minutes, until the edges are golden brown and the cherries are bubbling. If at any time the edges get too browned, use a sheet of foil to cover any part of the crust (this will shield it from getting darker).
  • Allow to cool for 2 to 3 hours for neat slices. For loosey-goosey warm pie, serve right away.
CourseDessert
CuisineAmerican
Keywordcherry pie
Calories: 1075kcal | Carbohydrates: 276g | Protein: 10g | Fat: 2g | Saturated Fat: 1g | Sodium: 597mg | Potassium: 2087mg | Fiber: 19g | Sugar: 220g | Vitamin A: 581IU | Vitamin C: 64mg | Calcium: 164mg | Iron: 4mg
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16 Comments

Leave a Reply

  • Reply lucy July 20, 2015 at 3:44 pm

    what a beautiful pie! fresh cherry pie is one of my all time favorites. and love those gold scissors!

  • Reply Really4me July 7, 2015 at 10:13 am

    Hello, This looks amazing but I wonder if you can come up with a Hluten Free version? If I eat wheat my artritis is so much worse. I have pie cherries in the freezer. Do you need to drain off liquid is using frozen? Tnx

    • Reply Adrianna Adarme July 7, 2015 at 12:16 pm

      Hi! Yes, I totally can. Let me figure out how I can make a good gluten-free crust. Have been wanting to do that lately anyway. Stand by!

  • Reply Katrina @ Warm Vanilla Sugar July 2, 2015 at 9:20 am

    Your pie looks perfect! I’ve never had a cherry pie, but seriously need to change that!

  • Reply Sydney | Modern Granola July 2, 2015 at 8:30 am

    What a beautiful pie! You are clearly a master at pie-making. I’m jazzed to try this soon! Thanks for the recipe!

  • Reply mel July 2, 2015 at 7:48 am

    OMG. Delicious. If only I could actually sit myself down and spend the time to make this. Probably tastes as amazing as it looks 🙂

    xx, mel
    http://melinspired.com

  • Reply Abby @ The Frosted Vegan July 2, 2015 at 6:32 am

    Oh man, my cat HATES 4th of July due to all the fireworks. He’s in a constant state of half hiding under the bed but also still wanting to eat. So LIFE.

    p.s. Totally picking up some Wisconsin cherries this weekend and gonna make them into a bomb ass pieeee

  • Reply June @ How to Philosophize with Cake July 2, 2015 at 5:50 am

    Mmm that looks fantastic! I always loved cherry pie, but never made it–definitely will have to sometime this season 🙂

  • Reply Leslie July 2, 2015 at 5:05 am

    Sweet or sour cherries?

    • Reply Adrianna Adarme July 2, 2015 at 11:04 am

      Ooo…both would work, though if I were using sour cherries, I’d up the sugar by a few tablespoons. (They’re my favorite.)

      • Reply Allison July 3, 2017 at 9:23 am

        Where do you find sour cherries in LA?

        • Reply Adrianna Adarme July 3, 2017 at 9:46 am

          ohhh this armenian produce place in glendale but they only have them like the second week in july. i forget what it’s called but i might drive by this week and i’ll comment back with the name! haha

          • Allison July 3, 2017 at 9:49 am

            Thank you! I have been on a quest to find them. No luck yet!

  • Reply Medeja July 2, 2015 at 4:12 am

    One of the best pies! Maybe even the best.. though I have not tried making it myself 😀