Classic Cherry Pie

Desserts, Pie, Summer

This Classic Cherry Pie is summer at its best! This flakey, butter crust is perfectly paired with fresh cherries that are mixed with brown sugar, lemon juice and a vanilla.  And then baked until the crust is golden brown and cherries are bubbling. This pie is truly the perfect summer pie.

cherry pie with iced coffees

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.

cherry filling ingredients

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.

pie crust set in a pie dish

Secrets to Perfect Pie Crust

  • My go-to move is to make the pie crust the night before. I love doing this because it splits up the work, which makes the entire pie-making experience easier. But it also allows the gluten in the pie crust to relax; this results in an easier pie crust to roll out and prohibits shrinkage in the oven.
  • Grate the butter using a cheese box grater. I find that this just makes the butter so much easier to work with. I like to chill the butter in the freezer right after I grate it. And right before I mix it throughout the flour mixture.
  • Using the right amount of water. I use more water than most (I think). I pour in 1/2 cup of water and mix it IN the bowl. And then add a few more splashes water until it begins to come together.
  • Fold it into an envelope. I learned this from Erin McDowell, by the way. Shout out to her! But this really creates lovely layers in the pie. I like to fold it into a letter a few times.

cherry filling in pieCherry Pie with Lattice on topHow to Make Classic 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 really like the combination of brown sugar AND white sugar. I also mixed a vanilla bean into the white sugar to add a bit of pizazz! Lemon gives the filling a bit of brightness too.
  4. Prepare your pie crust. Roll out the pie crust, line the pie dish and then fill it with the cherry filling.
  5. Roll out the top layer. And create a lattice if you like. Or just make a top with a few cuts into the top to allow steam to escape.
  6. Freeze the whole pie for 15 minutes. I like to do this to ensure a flakey crust.
  7. Bake! I bake it at a couple different temperatures! As a result, the bottom crust isn’t soggy and you have a solid pie!
  8. Cool and Serve, with vanilla ice cream.

cherry filling in a bowl

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 with iced coffee

Did you make this recipe? Let me know on instagram!

Looking for more pie recipes? Here are some of my favorites:

Classic Cherry Pie overhead shot with coffee

Classic Cherry Pie Recipe

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5 from 4 votes
Prep Time: 30 minutes
Cook Time: 1 hour 10 minutes
Chilling Time for Crust 2 hours
Total Time: 3 hours 40 minutes
Serving Size: 8
Calories: 247kcal
This Classic Cherry Pie is summer at its best! This flakey, butter crust is perfectly paired with fresh cherries that are mixed with brown sugar, lemon juice and a vanilla.  This pie is truly the perfect summer pie.

Ingredients

Pie Crust:

  • 3 cups all-purpose flour
  • 3 tablespoons granulated sugar
  • 2 teaspoons kosher salt
  • 1 1/4 cup unsalted butter, cold and straight from the fridge
  • 1/2-3/4 cups cold water

Cherry Pie Filling:

  • 1/4 cup white sugar
  • 1 whole vanilla bean, (or 2 teaspoons vanilla extract)
  • 2 pounds cherries, pitted and halved
  • 1/4 cup dark or light brown sugar
  • 1/4 cup corn starch
  • 1 tablespoon lemon juice, (from 1/2 lemon)
  • 1/4 teaspoon kosher salt

Directions

To Make the Pie Crust:

  • In a large bowl, mix together the flour, sugar and salt. Using a box grater, grate the cold butter atop the flour mixture. Transfer to the freezer to chill for 10 minutes. Working quickly, and using your hands, break the butter bits into the flour until they’re evenly distributed and resemble the size of teeny, small peas.
  • Add a 50% of the recommended water and mix.The mixture will be shaggy at this point. From here, add 1 tablespoon of water at a time until the dough comes together. Flour your counter and dump the dough onto it. Knead a few times more until it comes together into one cohesive mass. Divide the dough, forming two discs. Wrap the discs in plastic wrap and transfer to the refrigerator to chill for at least 2 hours, ideally overnight.

To Make the Pie Filling:

  • In a medium bowl, combine the sugar and vanilla bean. Mix it together until the vanilla bean is mixed throughout the sugar. (If you're not using the vanilla bean, just continue with the recipe and add the vanilla extract when you add the lemon juice.)
  • Add the pitted and halved cherries, along with the brown sugar, corn starch, lemon juice and salt. And then give it a stir. Set it aside while you roll out the pie crust.

To Assemble the Pie:

  • Remove the first disc of dough from the refrigerator and allow to come to room temperature for about 5 minutes. Liberally flour your work surface and rolling pin. Begin to roll the dough, being sure to rotate it every so often to avoid sticking, to a 13-inch round. Wrap the dough around the rolling pin and unroll it over the pie dish. Gently fit the dough into the bottom and up the sides of the pie tin. Trim the dough around the pie tin, leaving about a 1/2-inch overhang. Recombine the scraps and set them aside. We’ll use them for the lattice.
  • Transfer the pie shell to the refrigerator while you roll out the second disc. Remove the second disc from the fridge and repeat the rolling process. Using a knife, cut the dough into 3-inch strips. I cut as many 3-inch strips as I can. Reroll the scraps you have set aside, too, you’ll need all of the pie dough. (If at any time your pie dough becomes too soft, transfer to a cutting board and put in the fridge to chill so it’s easier to work with.) Fill your pie shell with the cherry filling.
  • Lay out 5 strips of pie dough on top of the filling, leaving about 1/2-inch of space in between them. Lay the remainder of your strips running perpendicular. This will give you a good idea of how it will go. Next, fold back every strip. Start one at the top, running horizontally. and weave it under and over, rotating, each strip running vertically. Repeat this process until you’ve worked your way through every strip. If my directions are confusing, go to Youtube. The videos on there are super easy to follow. Much easier than written instructions! Trim the edges of the strips, being sure to leave about 1-inch overhand.
  • Going all the way around, tuck the edges under. To make a pronounced crimp, like you see pictured, set your thumb on the outside edge of the crust. With your opposite pointer and thumb fingers, create a v, and push the two together. Repeat this process all the way around the pie crust. Transfer to the freezer to chill for 15-30 minutes.

To Bake the Pie:

  • Meanwhile, preheat the oven to 400 degrees F. Brush the entire pie, liberally, with egg wash and sprinkle with turbinado sugar.Transfer the pie to a baking sheet and place in the oven to for 20 to 25 minutes, until the edges are just lightly brown. Turn the heat down to 350 degrees F and bake for another 40 to 45 minutes, until the edges and top are deep golden brown. Be sure to check on it intermittently, if at any time the pie crust begins to turn too dark, use foil to cover those areas to stop browning.
  • Allow to cool for 2 to 3 hours for neat slices. For loosey-goosey warm pie, serve right away. Serve with ice cream or a dollop of whipped cream.

Notes

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.
Equipment:
Cherry Pitter | Silicone Spatula | Baking Sheet | Cutting Boards | Pie Dish
CourseDessert
CuisineAmerican
Keywordcherry pie, rainier cherries, summer cherries
Serving: 8g | Calories: 247kcal | Carbohydrates: 29g | Protein: 10g | Fat: 2g | Saturated Fat: 1g | Sodium: 284mg | Potassium: 402mg | Fiber: 19g | Sugar: 22g | Vitamin A: 34IU | Vitamin C: 12mg | Calcium: 124mg | Iron: 4mg
Did you make this Recipe? Tag me Today!Tag @acozykitchen on Instagram and hashtag it #acozykitchen
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17 Comments

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Recipe Rating




  • Reply Sarah Rosenblatt July 21, 2020 at 6:47 am

    5 stars
    Just made this (with blueberries instead of cherries) and it was SO GOOD! By far the best pie I’ve ever made. The crust was easy to work with and had such good flavor – perfectly flaky. This recipe’s a keeper for sure!

  • Reply Katerina July 18, 2020 at 2:11 pm

    5 stars
    hey – I believe the egg wash is not among the ingredients 😉 Thank you for the lovely recipe!!

  • Reply Belinda Prentice July 4, 2020 at 2:15 pm

    Cherries are my fave summer fruit and pies are my fave dessert but sweet pies are not really a thing here in Australia. Everyone’s obsessed with meat pies It’s winter here now but I bought some imported US cherries the other day for $40/kg so I might wait until summer when they’re in season to give this a crack

  • 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 😀