Sweet Cherry Pie

There’s something undeniably enchanting about slicing into a sweet cherry pie fresh from the oven. The tender, flaky crust gives way to a jewel-toned filling that spills out with every cut, tempting you to steal a taste before it even reaches the plate. With each forkful, you’re met by the vibrant sweetness of cherries, kissed by the subtlest hint of almond and brightened by a dash of lemon. It’s a dessert that feels both nostalgic and celebratory, the kind that transports you back to sun-drenched afternoons in grandma’s kitchen or backyard barbecues where laughter mingles with the scent of baking.

As the filling bubbles and the crust browns, this pie takes on a life of its own. The buttery pastry, crafted from chilled butter and just enough ice water, cradles a mountain of pitted cherries, while cornstarch ensures the juices thicken to the perfect consistency. A final brush of egg white adds a glossy finish that beckons you to dive in. Whether you’re sharing it at a family gathering or savoring a solitary slice with a cup of tea, this cherry pie promises a burst of summer in every bite and leaves you dreaming of the next opportunity to bake another one.

KEY INGREDIENTS IN SWEET CHERRY PIE

Before you pull out the mixing bowl and rolling pin, let’s take a closer look at the star players in this cherry pie. Each ingredient works in harmony to build flavor, texture, and that classic, comforting appeal. From the sturdy base of flour to the sweet, juicy cherries, understanding these basics will help you feel confident as you bake.

• All-purpose flour

Provides structure for the crust. Its moderate protein content helps develop a tender, flaky pastry without becoming tough.

• Salt

Enhances flavor by balancing the sweetness of the cherries and brings out the rich, buttery notes in the dough.

• Unsalted butter, chilled and cubed

Creates pockets of steam as it bakes, resulting in a light, flaky crust. Chilling the butter ensures it doesn’t melt into the flour before baking.

• Ice water

Helps bring the dough together while keeping the butter cold. Adding it slowly prevents the crust from becoming too wet or sticky.

• Granulated sugar

Sweettens the cherry filling, helping to draw out the natural juices and creating a luscious syrup as it bakes.

• Cornstarch

Thickens the cherry juices, ensuring the filling sets properly so you won’t end up with a runny pie.

• Almond extract

Adds a delicate nutty aroma that complements the cherries and deepens the overall flavor profile.

• Fresh or frozen cherries, pitted

The heart of the pie. Fresh cherries deliver vibrant taste, while frozen ones offer convenience—just be sure to thaw and drain them thoroughly.

• Lemon juice

Provides brightness and a touch of acidity to balance the sweetness, lifting the overall flavor.

• Butter, cut into small pieces

Dotted over the cherry filling, it melts into the fruit, adding richness and a silky finish.

• Egg white, beaten

Brushed on the top crust for a shiny, golden exterior that catches the eye.

HOW TO MAKE SWEET CHERRY PIE

Baking a cherry pie is an adventure in textures and flavors, combining a flaky homemade crust with a luscious fruit filling. Below, you’ll find a step-by-step guide that walks you through the process, from mixing the dough to achieving that perfect golden-brown top.

1. Preheat your oven to 425°F (220°C). Ensure the oven is fully heated to facilitate an even bake and flaky crust.

2. In a large mixing bowl, combine the flour and salt, whisking to distribute the salt evenly throughout the flour.

3. Add the cubed butter to the flour mixture. Using your fingertips, rub the butter into the flour until the texture resembles coarse crumbs with pea-sized pieces of butter still visible.

4. Slowly drizzle in the ice water, one tablespoon at a time. Mix gently with a fork until the dough just comes together in a ball—be careful not to overwork it.

5. Divide the dough into two equal portions. Shape each into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes to firm up the butter.

6. In a separate bowl, stir together the sugar, cornstarch, and almond extract until smooth and free of lumps.

7. Add the cherries and lemon juice to the sugar mixture, gently tossing until each cherry is coated and the juices begin to develop.

8. On a lightly floured surface, roll out one dough disc to fit a 9-inch pie pan. Carefully transfer the crust to the pan, pressing it into the edges.

9. Spoon the cherry filling into the crust, spreading it out evenly so every slice gets a juicy portion.

10. Dot the filling with small pieces of the reserved butter, which will melt into rich pockets during baking.

11. Roll out the second dough disc. You can drape it whole over the filling or slice into strips to create a lattice design.

12. Trim any overhanging dough and crimp the edges of the top and bottom crusts together to seal in the filling.

13. Brush the top crust with the beaten egg white, ensuring a glossy, golden finish.

14. Cut several slits in the top crust to allow steam to escape and prevent the pie from becoming soggy.

15. Bake for 45–50 minutes, until the crust is golden brown and the filling is bubbly around the edges.

16. If the crust edges begin to brown too quickly, shield them with foil strips midway through the bake.

17. Remove the pie from the oven and let it cool on a wire rack for at least 2 hours before slicing. This resting time lets the filling set, ensuring clean slices.

SERVING SUGGESTIONS FOR SWEET CHERRY PIE

This pie is a star on its own, but a few thoughtful accompaniments can elevate each slice into a memorable treat. Whether you’re entertaining guests or enjoying a quiet dessert moment, presentation and pairing make a difference. With a few simple touches, you’ll transform a classic cherry pie into an experience everyone will talk about.

• Serve each slice with a generous scoop of vanilla ice cream. The cool creaminess contrasts beautifully with the warm, fruity filling, creating a delightful temperature play in every bite.

• Top the pie with a swirl of whipped cream infused with a hint of almond or vanilla extract. The light, fluffy texture balances the rich crust and adds an elegant finish.

• Garnish each serving with a few fresh mint leaves or a dusting of powdered sugar. These small accents bring color and a subtle herbal note that complements the cherries.

• Warm individual slices slightly in the oven or microwave for a toasty crust and gooey filling. Serve on a pre-warmed plate to keep your guests cozy and satisfied.

HOW TO STORE SWEET CHERRY PIE

After all the effort in creating such a heavenly dessert, you’ll want to keep it tasting fresh and delicious for as long as possible. Proper storage methods prevent your pie from drying out or becoming soggy, and they ensure you can enjoy a perfect slice even days after baking.

• Room Temperature: If you plan to eat the pie within 24 hours, cover it loosely with aluminum foil or a pie saver. Keeping it at room temperature maintains the crust’s flakiness and allows the filling to stay syrupy.

• Refrigeration: For up to 3–4 days, store the pie in the refrigerator. Place it in an airtight container or wrap the top loosely with plastic wrap. Chilling firms up the filling, so let each slice come to room temperature or reheat briefly before eating.

• Freezing Whole Pie: To freeze for up to 2 months, wrap the cooled pie in two layers of plastic wrap, followed by a layer of foil. Thaw overnight in the refrigerator, then warm in a 350°F (175°C) oven for about 15–20 minutes to refresh the crust.

• Freezing Individual Slices: For quick snacks, wrap each cooled slice in plastic wrap and foil. When you’re ready to indulge, place the slice on a baking sheet and reheat at 325°F (160°C) for 10 minutes, or until the crust is crisp again.

CONCLUSION

This sweet cherry pie is more than just a dessert—it’s a celebration of summer’s bounty wrapped in a golden, buttery crust. From the satisfying task of rubbing butter into flour with your fingertips to the visual delight of a lattice top, every step invites you to slow down and savor the process. The interplay of tart and sweet, the gentle hint of almond, and that glossy finish courtesy of an egg-white brush all come together in a slice that captures both comfort and flair. Whether you’re an adventurous home baker or someone seeking a timeless treat, this recipe promises delicious results that will have friends and family asking for seconds.

Feel free to print out this article and save it in your favorite recipe binder for future reference. You’ll also find a FAQ section just below to address any questions that might pop up as you prepare this pie. If you give this recipe a try, I’d love to hear how it turned out! Drop a comment with your feedback, any tips you discovered along the way, or questions if you need a hand. Happy baking, and may your kitchen be filled with the sweet satisfaction of homemade cherry pie!

Print Recipe

Sweet Cherry Pie

Author: Sophie Bennett Courses: Dessert

Difficulty: Intermediate Prep Time 30 mins Cook Time 50 mins Rest Time 2 hrs Total Time 3 hrs 20 mins

Calories: 350

Description

This sweet cherry pie features a luscious filling made from fresh cherries, balanced with a hint of almond, all encased in a buttery, flaky crust. It's the perfect dessert for any occasion.

Ingredients

Scale

1/2x 1x 2x 3x

• 2 ½ cups all-purpose flour

• 1 tsp salt

• 1 cup unsalted butter, chilled and cubed

• 6 to 8 tbsp ice water

• 1 cup granulated sugar

• ¼ cup cornstarch

• ¼ tsp almond extract

• 6 cups fresh or frozen cherries, pitted

• 1 tbsp lemon juice

• 1 tbsp butter, cut into small pieces

• 1 egg white, beaten

Instructions

1. Preheat your oven to 425°F (220°C).
2. In a large mixing bowl, combine the flour and salt.
3. Add the cubed butter to the flour mixture and rub in using your fingertips until the mixture resembles coarse crumbs.
4. Slowly add ice water, one tablespoon at a time, mixing with a fork until the dough forms a ball.
5. Divide the dough in half, shape into two discs, wrap in plastic wrap, and refrigerate for at least 30 minutes.
6. In a separate bowl, mix together the sugar, cornstarch, and almond extract.
7. Add the cherries and lemon juice to the sugar mixture, gently tossing to combine.
8. Roll out one disc of dough on a floured surface to fit your 9-inch pie pan. Transfer the crust to the pie pan.
9. Spoon the cherry filling into the crust, distributing evenly.
10. Dot the top of the cherry filling with small pieces of butter.
11. Roll out the second dough disc and place it over the top of the pie, or cut into strips for a lattice design.
12. Trim and crimp the edges of the pie crusts together to seal.
13. Brush the top crust with the beaten egg white for a shiny finish.
14. Cut a few slits in the top crust to allow steam to escape.
15. Bake in the preheated oven for 45-50 minutes, until the crust is golden brown and filling is bubbly.
16. If the edges brown too quickly, cover them with foil strips midway through baking.
17. Once baked, remove the pie from the oven and let it cool on a wire rack for at least 2 hours before serving.

Note

• For a sweeter pie, consider adding an extra ¼ cup of sugar to the cherry filling.
• If using frozen cherries, make sure they are thoroughly thawed and drained before using.
• For extra flavor, try adding a pinch of cinnamon to the cherry mixture.
• Serve the pie with a scoop of vanilla ice cream for a delightful dessert experience.

Keywords: cherry pie, dessert recipe, sweet pies, homemade pie, baking, summer desserts