This cherry pie is like a warm hug on a crisp afternoon—bursting with bright, juicy cherries nestled in a tender, golden crust that shatters with each bite. Every forkful offers the perfect dance between sweet and tart, the cherries singing their melodies while vanilla and almond extracts weave in their own notes. This is more than just dessert; it’s a joyful celebration of summer’s bounty that beckons you to the kitchen. Whether you’re testing out your first homemade crust or you’re a seasoned baker chasing that ultimate flake, this Classic Baked Cherry Pie with Flaky Crust is destined to become your signature showstopper.
As you slide this beauty into the oven, you’ll find yourself daydreaming about the first taste: the way the bubbling filling dribbles down the sides, the little sugar crystals glittering on top, and the comforting aroma that wafts through your home. Gathering around the table becomes an event—friends and family leaning in for a slice, scooping up dollops of vanilla ice cream, and sharing stories that warm the heart. There’s something so satisfyingly hands-on about rolling out your dough, mixing cherries with sugar and cornstarch, and pinching those edges just right. This recipe strikes the sweet spot between approachable and impressive, letting you flex your pastry skills while reveling in the simple pleasure of a classic dessert. Trust me, once you’ve tasted this pie, you’ll be dreaming up any excuse—birthdays, barbecues, or Tuesday night dinners—to bake it again and again.
KEY INGREDIENTS IN CLASSIC BAKED CHERRY PIE WITH FLAKY CRUST
Before diving into the baking magic, let’s take a moment to appreciate the star players that make this pie so unforgettable. From the sturdy structure of the crust to the jewel-like cherries that fill it, every ingredient has its moment in the spotlight. Understanding what each component brings to the party will help you bake with confidence and tweak the recipe to suit your taste.
- All-purpose flour
This pantry staple forms the backbone of the crust, providing structure and a tender crumb. The right balance of protein ensures your crust holds up under the juicy filling without turning gummy.
- Salt
A pinch of salt in the crust and filling sharpens the sweetness and enhances all the other flavors. It’s a small but mighty ingredient that ties everything together.
- Sugar
Added to both crust and filling, sugar sweetens and helps the crust develop a beautiful golden color. In the filling, it draws out juices from the cherries and balances their natural tartness.
- Unsalted butter
Cold, diced butter is the secret to flakiness. As it melts in the oven, it creates steam pockets that lift the dough into delicate, flaky layers.
- Ice water
Keeps the butter chilled while helping the dough come together. Adding it gradually prevents an overly wet dough and ensures the perfect consistency.
- Cherries
Whether fresh or thawed from frozen, pitted cherries give that classic sweet-tart flavor. Their natural juices and vibrant color make every slice shine.
- Cornstarch
Acts as a thickener for the filling, giving it that luscious, clingy texture without clouding the fruit’s brilliant hue.
- Lemon juice
A splash of acidity brightens the cherries and balances the sweetness, adding a fresh, tangy lift.
- Vanilla extract
Warms up the flavor profile and adds depth, rounding out the fruitiness of the cherries with its rich, sweet aroma.
- Almond extract
Provides a subtle nutty note that pairs perfectly with cherries, evoking the flavors of cherry-almond pastries without overwhelming the filling.
- Egg (for egg wash)
Brushed on the top crust, the beaten egg gives your pie a glossy, golden-brown finish and helps the sugar stick.
- Butter (for dotting)
Small pieces of butter scattered over the fruit add richness and help create a silkier filling as they melt during baking.
- Sugar (for sprinkling)
A final dusting adds sparkle and a slight crunch, making your crust even more irresistible.
HOW TO MAKE CLASSIC BAKED CHERRY PIE WITH FLAKY CRUST
Time to roll up your sleeves and transform these ingredients into a stunning pie. Follow these steps closely, and you’ll enjoy a rewarding baking experience from start to finish.
1. In a large bowl, combine the flour, salt, and sugar. Whisk gently to distribute everything evenly, ensuring your crust bakes up with consistent flavor and texture.
2. Add the chilled, diced butter to the dry mix. Using a pastry cutter or two forks, work the butter into the flour until the mixture resembles coarse crumbs, with bits of butter still visible—these will create layers of flake.
3. Gradually drizzle in ice water, one tablespoon at a time, stirring with a fork. Stop adding liquid once the dough just holds together when you squeeze it—too much water and the crust will be tough.
4. Divide the dough in half and shape each portion into a flat disc. Wrap each disc tightly in plastic wrap and refrigerate for at least one hour. Chilling lets the gluten relax and keeps the butter cold for extra flakiness.
5. In a medium bowl, toss the cherries with sugar, cornstarch, lemon juice, vanilla extract, almond extract, and a pinch of salt. Stir until every cherry is coated in the sweet-thickener mixture.
6. Let the cherry mixture macerate for a minimum of 15 minutes. This resting period pulls out more juice from the cherries and allows flavors to meld.
7. Preheat your oven to 425°F (220°C). Position an oven rack in the lower third to catch any bubbling overflow.
8. On a lightly floured surface, roll out one dough disc into a 12-inch circle. Gently lift it into a 9-inch pie plate, pressing it into the edges. Trim any overhang to about a half-inch.
9. Pour the macerated cherry filling into the crust, spreading it evenly. Dot the top with small pieces of butter to enrich the filling as it bakes.
10. Roll out the second dough disc into another 12-inch circle. Place it over the cherries, aligning edges carefully. Trim excess dough, leaving a half-inch overhang.
11. Fold the bottom crust over the top, then crimp or flute the edges to seal—this keeps your filling locked in.
12. Cut several small slits in the top crust to create steam vents. This prevents soggy pockets and keeps the filling from overflowing.
13. Brush the entire top surface with the beaten egg. This egg wash will give your pie a glossy, golden sheen.
14. Sprinkle a light dusting of sugar over the egg-washed crust for sparkle and a bit of crunch.
15. Place the pie on a rimmed baking sheet to catch drips. Bake at 425°F (220°C) for 20 minutes to set the crust’s shape and kickstart browning.
16. Reduce the oven temperature to 375°F (190°C) and bake for an additional 35–45 minutes, until the crust is a rich golden brown and the filling is bubbling through the vents. Transfer to a wire rack and let cool completely before slicing.
SERVING SUGGESTIONS FOR CLASSIC BAKED CHERRY PIE WITH FLAKY CRUST
Bringing this pie to the table is a moment of pure joy. Whether you’re hosting a festive gathering or savouring a quiet evening at home, how you serve it can make all the difference. Here are some inspired ideas to elevate every slice:
- Offer a generous scoop of vanilla ice cream on top of each warm slice. The contrast between the cold, creamy ice cream and the hot, gooey cherries is heaven in every bite.
- Drizzle on a ribbon of homemade whipped cream lightly sweetened with a touch of sugar and a splash of vanilla. Whip until soft peaks form and spoon it alongside each portion for a cloud-like garnish.
- Create a rustic sundae bar with toppings like chopped toasted almonds, caramel sauce, and chocolate shavings. Let guests customize their slices for a fun, interactive finish.
- Plate a slice with a handful of fresh mint leaves and a dusting of powdered sugar. The mint’s freshness and the sugar’s delicate sweetness turn each serving into an elegant dessert.
HOW TO STORE CLASSIC BAKED CHERRY PIE WITH FLAKY CRUST
Storing your pie properly ensures that every slice tastes as delightful as the first. Whether you want to keep it for a few days or make it ahead for a special occasion, these tips will help lock in flavor and texture:
- Room-temperature storage: Once the pie has cooled completely, cover it loosely with aluminum foil or a pie saver. Store at room temperature for up to two days, keeping the crust crisp and the filling at its juiciest.
- Refrigeration: For longer freshness, wrap the pie tightly in plastic wrap or place it in an airtight container. Refrigerate for up to three days. The crust may soften slightly, but you can revive a bit of crunch by reheating slices in a 350°F oven for 5–7 minutes.
- Freezing baked pie: Wrap the fully cooled pie in two layers of plastic wrap followed by a layer of heavy-duty foil. Freeze for up to two months. When ready, thaw overnight in the refrigerator before reheating at 375°F for about 15–20 minutes to crisp the crust.
- Freezing unbaked pie: Assemble the pie on a disposable foil plate, wrap securely as above, and freeze for up to two months. Bake from frozen, adding 10–15 minutes to each temperature stage, covering the edge with foil if it browns too quickly.
CONCLUSION
This Classic Baked Cherry Pie with Flaky Crust brings together simple ingredients and comforting techniques to create a dessert that feels both timeless and utterly delicious. From mixing the dough to the final golden-brown finish, each step is a chance to connect with the heartwarming traditions of homemade baking. You now have a recipe that captures summer’s vibrant cherry flavor and transforms it into a flaky, buttery masterpiece—perfect for holidays, weekend gatherings, or simply treating yourself to something special. Feel free to print this guide and save it for those moments when you crave a slice of nostalgia.
I hope this article inspires you to roll up your sleeves and get baking. Whether you have questions about chilling your dough, adjusting the sweetness, or mastering those crimped edges, I’m here to help. Keep this recipe on hand, share your successes (and even your kitchen adventures), and don’t forget there’s a FAQ section below for more tips and tricks. If you give this pie a try, please leave your comments, questions, or feedback—I’d love to hear how it turns out and assist with any part of your baking journey. Happy pie making!
Classic Baked Cherry Pie with Flaky Crust
Description
This baked cherry pie features juicy, sweet-tart cherries enveloped in a buttery, flaky crust. Each slice evokes warm memories and promises delightful flavors that will transport you home.
Ingredients
Instructions
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Prepare the Flaky Pie Crust:
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- In a large bowl, mix the flour, salt, and sugar.
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- Add the chilled butter and use a pastry cutter or forks to blend until the mixture resembles coarse crumbs.
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- Gradually add ice water, one tablespoon at a time, stirring with a fork until the dough holds together.
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- Divide dough in half, shape into discs, wrap in plastic, and refrigerate for at least 1 hour.
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Make the Cherry Filling:
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- In a medium-sized bowl, combine cherries, sugar, cornstarch, lemon juice, vanilla extract, almond extract, and a pinch of salt. Mix well until coated.
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- Let the filling sit for a minimum of 15 minutes to macerate and let flavors blend.
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Assemble the Pie:
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- Preheat oven to 425°F (220°C).
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- Roll out one disc of dough on a floured surface to fit the bottom of a 9-inch pie plate. Place in plate and trim excess dough.
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- Pour the cherry filling into the crust and dot with small pieces of butter on top.
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- Roll out the second disc of dough for the top crust. Place over the filling, trim excess, and crimp edges to seal.
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- Cut slits in the top crust for steam vents.
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- Brush top crust with beaten egg and sprinkle with sugar.
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Bake the Pie:
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- Place pie on a baking sheet and bake in preheated oven for 20 minutes.
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- Lower the temperature to 375°F (190°C) and continue baking for an additional 35-45 minutes, until crust is golden and filling is bubbling.
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- Cool completely on a wire rack before serving.
Note
- For the best flaky crust, keep the butter as cold as possible until mixing.
- If using frozen cherries, ensure they are thoroughly thawed and drained to avoid soggy filling.
- Serve with a scoop of vanilla ice cream for an extra indulgent dessert.
- The pie can be wrapped tightly and stored in the fridge for up to 3 days.
