Homemade Cherry Pie

Introduction & Inspiration

There are few desserts as iconic, beloved, and quintessentially American as a homemade Cherry Pie, especially one crowned with a beautiful lattice crust and filled with juicy, sweet-tart cherries. This recipe immediately captured my heart with its promise of a classic cherry pie experience, featuring a rich filling made from tart cherries and a thickened, spiced glaze, all encased in a flaky, golden pie crust. It sounded like the perfect baking project for showcasing vibrant fruit flavors.

My inspiration for diving into this particular recipe came from its thoughtful details – using the reserved juice from thawed frozen cherries to create the glaze, the hint of almond extract and ginger alongside classic cinnamon, and the specific instructions for achieving a beautifully latticed and perfectly baked pie. It felt like a recipe designed to deliver truly special, bakery-quality results at home.

My goal is to guide you step-by-step through creating this delightful Homemade Cherry Pie. While making a pie from scratch, especially with a lattice top, takes a bit of time and care, the process is incredibly rewarding, and the final result – a warm, bubbly, fragrant cherry pie – is more than worth the effort. It’s perfect for holidays, family gatherings, or anytime you want to bake a truly memorable dessert.

Let’s get ready to roll some dough and bake an unforgettable cherry pie!

Nostalgic Appeal / Comfort Food Connection

Homemade Cherry Pie is a dessert steeped in nostalgic comfort and Americana. It evokes memories of Fourth of July celebrations, Thanksgiving dinners, roadside diners with pie counters, grandma’s kitchen, and the simple, satisfying pleasure of a warm slice of fruit pie, perhaps served à la mode. The vibrant red filling peeking through a golden crust is instantly recognizable and incredibly inviting.

This recipe, with its focus on a classic fruit filling and a traditional lattice crust, taps directly into that comforting heritage. The balance of sweet and tart cherries, the warm spices like cinnamon and ginger, and the buttery, flaky crust are all hallmarks of a beloved, time-honored dessert.

The act of making a pie from scratch – preparing the fruit, rolling out the dough, carefully weaving the lattice – is a cherished baking ritual for many. It connects us to generations of home bakers who have lovingly crafted similar pies for their families.

Making and serving this Homemade Cherry Pie feels like creating a piece of edible art and a slice of pure comfort, a dessert designed to bring joy and evoke happy memories.

Homemade Focus (From-Scratch Filling & Artful Crust)

This Homemade Cherry Pie recipe is a true celebration of from-scratch baking, guiding you through creating a luscious cherry filling and an artfully crafted lattice crust. While the recipe notes “1 recipe Pie Crust,” implying you might use your favorite, the emphasis is on the homemade quality of both the filling and the careful assembly.

I love recipes that highlight techniques for maximizing flavor from simple ingredients. This pie filling is made by first draining thawed frozen tart cherries and reserving their juice. This juice is then cooked with sugar and a cornstarch slurry to create a thick, glossy glaze, which is then poured back over the cherries along with spices and almond extract. This homemade glaze ensures a perfectly thickened, intensely flavored filling.

Crafting the lattice top crust is another key homemade element that elevates the pie from simple to stunning. Rolling out the dough, cutting even strips, and carefully weaving them over the cherry filling is a satisfying, artisanal process. Brushing the lattice with egg wash and sprinkling with coarse sugar adds that final professional, homemade touch for a beautiful golden, sparkling finish.

From cooking the vibrant cherry glaze to meticulously weaving the lattice, every step emphasizes the care, skill, and rewarding results of dedicated homemade pie baking.

Flavor Goal

The primary flavor goal of this Homemade Cherry Pie is a perfect harmony of sweet and tart cherry flavor, enhanced by warm spices and a hint of almond, all encased in a buttery, flaky pie crust with a slightly crisp, sugary lattice top. It aims for a classic, deeply satisfying fruit pie experience with vibrant, balanced flavors.

The tart cherries, combined with sugar and their own concentrated juice glaze, provide an intensely fruity, sweet-tart filling that is juicy but not runny.

The spices – cinnamon and ground ginger – add warmth and complexity to the cherry flavor. Almond extract contributes a subtle, complementary nutty-sweet aroma. A pinch of salt in the filling balances the sweetness and enhances all the flavors.

The pie crust, whether homemade or a quality store-bought version, should be tender and flaky, providing a buttery counterpoint to the fruit. The egg-washed lattice top becomes golden brown and slightly crisp, with an optional sugary crunch from coarse sugar.

Served warm with vanilla ice cream, the goal is an irresistible combination of warm, bubbly, spiced fruit, flaky crust, and cold, creamy ice cream – a true dessert masterpiece.

Ingredient Insights

Let’s explore the key components of this classic cherry pie:

• Frozen pitted tart cherries, thawed, juices reserved: Tart cherries (like Montmorency) are ideal for pie as their tartness balances the sugar beautifully. Using frozen is convenient; reserving the juice is crucial for the glaze.
• Cornstarch & Water: Create a slurry to thicken the reserved cherry juice into a smooth, glossy glaze.
• Cane sugar (or granulated sugar): Sweetens the cherry filling.
• Cinnamon & Ground ginger: Provide warm spice notes that complement cherries.
• Almond extract: Adds a classic, subtle nutty-sweet aroma that pairs wonderfully with cherries. Use pure almond extract.
• Salt: Balances sweetness in the filling.
• Pie Crust (1 recipe for a double-crust 9-inch pie), chilled: A good quality, flaky, buttery crust is essential. The recipe implies using a homemade recipe, which allows for control over ingredients and flakiness.
• Large egg & Water: Whisked together to create an egg wash for the lattice top, promoting browning and shine.
• Coarse sugar (optional): For sprinkling on the lattice for sparkle and extra crunch.
• Vanilla ice cream, for serving (optional): The classic accompaniment.

Using tart cherries and making the glaze from their reserved juice are key to the flavor.

Essential Equipment

You’ll need standard pie-baking tools:

• A 9-inch pie plate (glass, ceramic, or metal).
• A Strainer and Bowl: For draining the thawed cherries and capturing their juice.
• A Small saucepan: For cooking the cherry juice glaze.
• A Whisk: For the cornstarch slurry and glaze.
• Mixing bowls (large for cherries, small for egg wash).
• A Rolling pin.
• Parchment paper (optional, for rolling dough).
• A Pastry wheel, pizza cutter, or sharp knife: For cutting lattice strips.
• A Pastry brush: For applying the egg wash.
• A Baking sheet: Crucial for placing under the pie during baking to catch any drips and help the bottom crust bake evenly.
• Aluminum foil or a pie crust shield: To protect crust edges from over-browning.
• Measuring cups and spoons.
• Wire rack: For cooling the baked pie.

A preheated baking sheet under the pie is a great tip for a crisp bottom crust.

List of Ingredients with Measurements

Here’s the complete list of ingredients, with precise measurements:

• 2 pounds frozen pitted tart cherries, thawed, with juices reserved
• ¼ cup cornstarch
• ¼ cup plus 1 tablespoon water, divided (¼ cup for slurry, 1 tbsp for egg wash)
• ¾ cup cane sugar (or granulated sugar)
• ½ teaspoon cinnamon
• ½ teaspoon ground ginger
• ¼ teaspoon almond extract
• Pinch sea salt
• 1 recipe Pie Crust (for a double-crust 9-inch pie), chilled at least 2 hours
• 1 large egg
• Coarse sugar, for sprinkling (optional)

For Serving (Optional):

• Vanilla ice cream

These quantities are designed for a standard 9-inch pie.

Ensure pie dough is well-chilled before rolling.

Step-by-Step Instructions (Crafting Your Cherry Pie Masterpiece!)

Let’s bake this beautiful Homemade Cherry Pie:

1. Prepare Cherries and Juice:

• Place the thawed frozen pitted tart cherries in a strainer set over a bowl to capture all the excess juices.
• Measure out 1 cup of the reserved cherry juice. Set aside any remaining juice for another use (like a drink or sauce).
• Transfer the drained cherries to a separate large bowl.

2. Make the Cherry Filling Glaze:

• In a small bowl, stir together the ¼ cup of cornstarch and ¼ cup of the water until completely smooth, with no lumps. Set this slurry aside.
• Pour the reserved 1 cup of cherry juice into a small saucepan. Add the ¾ cup of cane sugar and stir.
• Bring the juice-sugar mixture to a boil over medium-high heat, stirring until the sugar is dissolved.
• Once boiling, reduce heat slightly if needed. Gradually whisk the prepared cornstarch slurry into the boiling cherry juice mixture.
• Continue to cook and whisk constantly until the juices thicken noticeably and become clear and glossy. This should take just a minute or two once the slurry is added.
• Remove the thickened glaze from the heat.

3. Finish the Cherry Filling and Cool:

• Pour the hot, thickened glaze over the drained cherries in the large bowl.
• Gently stir in the ½ teaspoon cinnamon, ½ teaspoon ground ginger, ¼ teaspoon almond extract, and the pinch of salt until the cherries are evenly coated.
• Allow this cherry filling to cool completely to room temperature. This is important to prevent a soggy bottom crust.

4. Prepare Oven and Pie Crusts:

• Arrange an oven rack in the bottom third of your oven. Place a baking sheet on this rack.
• Preheat the oven to 425°F (220°C) with the baking sheet inside it. (The hot baking sheet helps the bottom crust bake properly).
• Bottom Crust: Following your pie crust recipe instructions, roll out half of your chilled pie dough to about a 12-inch circle. Carefully transfer it to your 9-inch pie plate. Gently fit it into the pan, leaving about a ½-inch overhang on all sides. Loosely cover the crust-lined pie plate with plastic wrap and place it in the refrigerator to chill for at least 30 minutes.
• Top (Lattice) Crust: While the bottom crust chills, roll out the remaining half of your pie dough similarly. Transfer this rolled dough to a baking sheet (or keep on parchment), loosely cover it with plastic wrap, and place it in the refrigerator to chill for at least 30 minutes (or until the bottom crust has chilled).

5. Assemble the Pie:

• Prepare the egg wash: In a small bowl, whisk together the 1 large egg and the remaining 1 tablespoon of water. Set aside.
• Remove the chilled bottom crust from the refrigerator. Pour the completely cooled cherry filling into the crust-lined pie plate, spreading it evenly.
• Remove the chilled top crust dough from the refrigerator. Transfer it to a lightly floured cutting board. Using a sharp knife, pastry wheel, or pizza cutter, cut the dough into even 1-inch wide strips.
• Weave the Lattice: Evenly space 4 to 5 dough strips crosswise over the pie filling. Fold back every other strip from the center. Place a new strip perpendicular to these, across the center. Unfold the original strips. Now fold back the alternate original strips and place another perpendicular strip. Continue this weaving pattern, pulling back strips as necessary, until the top is covered with a lattice.
• Trim the edges of the lattice strips so they are even with the edge of the pie.
• Fold the ½-inch overhang of the bottom crust up and over the ends of the lattice strips. Crimp the dough edge decoratively with your fingers or a fork to seal.

6. Egg Wash, Sugar, and Bake:

• Using a pastry brush, lightly brush the entire lattice top (not the crimped edge, unless desired) with the prepared egg wash.
• If using, sprinkle coarse sugar generously over the egg-washed lattice.
• Carefully place the assembled pie onto the hot baking sheet in the preheated 425°F oven.
• Bake for 20 minutes.
• After 20 minutes, reduce the oven temperature to 375°F (190°C).
• Continue baking for an additional 40 to 50 minutes. The pie is done when the crust is beautifully golden brown and the cherry filling has been bubbling vigorously (especially in the center) for several minutes. If the edges of the crust start to brown too quickly during the lower temperature bake, loosely tent them with aluminum foil or use a pie crust shield.

7. Cool Completely (Absolutely Crucial!):

• Transfer the baked pie from the oven to a wire rack.
• Allow the pie to cool completely before slicing and serving. This will take at least 4 hours, or preferably longer (6-8 hours or overnight is even better). This extended cooling time is essential for the cherry filling to fully set and thicken properly, ensuring clean slices.

8. Serve:

• Once fully cooled and set, slice the Homemade Cherry Pie into wedges.
• Serve at room temperature or slightly warm (reheat gently if desired), with a scoop of vanilla ice cream on the side, if using.

Patience during cooling is the secret to a perfect slice!

Troubleshooting

Homemade pies can be a labor of love, and a few things can go awry:

• Problem: Bottom crust is soggy.
  • Solution: Ensure the filling was completely cooled before adding to the chilled crust. Baking the pie on a preheated baking sheet in the bottom third of the oven helps crisp the bottom. A glass pie plate can also help you monitor bottom browning. Ensure pie was baked until filling was vigorously bubbling.
• Problem: Cherry filling is too runny, even after complete cooling.
  • Solution: Ensure cornstarch was measured accurately and the cherry juice/sugar/cornstarch mixture was brought to a full boil and noticeably thickened before being poured over the cherries. The pie must bake until the filling is bubbling all over (not just edges) for several minutes to fully activate the cornstarch. Complete cooling (4+ hours) is non-negotiable for setting.
• Problem: Pie crust (edges or lattice) burned before filling was done.
  • Solution: Tent the edges of the crust loosely with aluminum foil or use a pie crust shield if they are browning too quickly. This is common during the longer, lower-temperature baking stage.
• Problem: Lattice strips broke or were hard to weave.
  • Solution: Ensure pie dough was well-chilled but still pliable. Work relatively quickly. If dough becomes too soft while weaving, briefly chill the strips again. Keep strips a uniform thickness.
• Problem: Filling bubbled over excessively.
  • Solution: Don’t overfill the pie crust (though this recipe should be fine for a standard 9-inch pie). Always bake fruit pies on a baking sheet to catch any drips. Ensure there are some openings in your lattice for steam to escape.

Cooling completely is the most important step for a sliceable fruit pie!

Tips and Variations

Let’s customize this classic cherry pie:

• Tip: If using your own homemade pie crust recipe, ensure it’s one that yields a sturdy bottom crust suitable for fruit pies. An all-butter crust is delicious.
• Variation: Add ½ teaspoon of ground cardamom or a pinch of black pepper to the cherry filling along with the cinnamon and ginger for a different spice note.
• Tip: For the neatest lattice strips, use a fluted pastry wheel. Keep the strips relatively cool when weaving.
• Variation: Instead of a lattice, use a solid top crust (cut vents for steam to escape), or create a decorative cutout top crust.
• Tip: If your frozen tart cherries are unsweetened, you might want to increase the ¾ cup of sugar in the filling slightly (e.g., to 1 cup), depending on your sweetness preference. This recipe uses them as-is with ¾ cup sugar.
• Variation: Use a different fruit extract like vanilla extract instead of almond extract in the filling, or omit it if you prefer pure fruit/spice flavor.
• Variation: Add 1-2 tablespoons of quick-cooking tapioca pearls (ground slightly if large) or a bit more cornstarch to the filling if using exceptionally juicy fresh cherries instead of frozen (which have already released some juice).

A wonderful foundation for your perfect cherry pie!

Serving and Pairing Suggestions

Homemade Cherry Pie is a truly special dessert.

Serving: Best served at room temperature or slightly warm to allow the filling to be perfectly set but the flavors to shine. Slicing is much easier when fully cooled.

Classic Pairings:

• Vanilla Ice Cream: A generous scoop of high-quality vanilla bean ice cream melting alongside a slice of warm cherry pie is iconic and irresistible.
• Whipped Cream: A dollop of lightly sweetened fresh whipped cream is also a wonderful accompaniment.
• Sharp Cheddar Cheese: A traditional New England pairing – a thin slice of sharp cheddar alongside or even on top of the cherry pie offers a delightful sweet-savory contrast.

Occasions:

• Perfect for holidays like Fourth of July (classic American!), Thanksgiving, Christmas, or Pi Day (March 14th).
• A wonderful dessert for family dinners, potlucks, or any special celebration.

Its beautiful lattice top makes it a showstopper.

Nutritional Information

This is a classic fruit pie with a buttery crust and sugary filling. Nutritional info is approximate (per slice, assuming 8 slices):

• Calories: 350-500+
• Fat: 15-25+ grams
• Saturated Fat: 8-15+ grams (High from butter in crust)
• Cholesterol: 20-40+ mg (from egg wash and butter)
• Sodium: 150-250+ mg (depends on salt in crust/filling)
• Total Carbs.: 50-70+ grams
• Dietary Fiber: 2-4 grams (from cherries)
• Sugars: 30-45+ grams (High from sugar and fruit)
• Protein: 3-5 grams

A delicious indulgence. Cherries provide vitamins and fiber. The crust and sugar contribute most of the calories.

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Recipe Summary and Q&A

Let’s conclude with a summary and common questions:

Recipe Summary:

Homemade Cherry Pie (with Lattice Crust) features a filling made from thawed frozen pitted tart cherries combined with a cooked glaze made from their reserved juice, sugar, cornstarch, cinnamon, ginger, and almond extract. This filling is poured into a chilled, unbaked bottom pie crust. A lattice top crust is woven over the filling, brushed with egg wash, and optionally sprinkled with coarse sugar. The pie is baked at a high temperature initially, then at a reduced temperature until the crust is golden brown and the filling is bubbly and set. It requires complete cooling before slicing.

Q&A:

Q: Can I make this pie ahead of time? A: Yes! Fruit pies like this are often even better the next day once the filling has fully set. Bake completely, cool thoroughly (4+ hours), then cover loosely and store at room temperature for up to 2 days, or refrigerate for longer storage (up to 4-5 days).

Q: How do I store leftover cherry pie? A: Store leftover pie loosely covered at room temperature for 1-2 days, or in the refrigerator for up to 4-5 days.

Q: Can I freeze this cherry pie? A: Yes, baked and completely cooled cherry pie generally freezes well. Wrap it very securely in multiple layers of plastic wrap and then foil, or place in a freezer-safe container. Freeze for up to 3-4 months. Thaw overnight in the refrigerator or at room temperature. Reheat slices briefly in the oven to refresh if desired.

Q: Do I have to use frozen tart cherries? Can I use fresh tart cherries or sweet cherries? A: * Fresh Tart Cherries: Yes! Substitute an equal weight (about 2 lbs). Pit them and proceed. You may not get as much “reserved juice,” so you might need to add a little water or cherry juice to make up the 1 cup for the glaze. * Sweet Cherries (like Bing): You can, but the pie will be much sweeter and may lack that classic tart cherry pie flavor. If using sweet cherries, significantly reduce the ¾ cup of sugar in the filling (perhaps to ¼ – ⅓ cup) and consider adding more lemon juice (1-2 tbsp) for tartness.

Q: Why is cooling the pie completely so important? A: The cornstarch-thickened fruit filling continues to set and thicken significantly as it cools from piping hot down to room temperature and then chills. Slicing a hot or even very warm fruit pie will almost always result in a runny, messy filling. Patience is key!