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A slice of homemade cherry pie on a white plate, showing plump, whole cherries bursting through a golden-brown lattice crust dusted with powdered sugar. In the background, fresh cherries are softly out of focus

Cherry Pie

A classic, fool‑proof cherry pie with a flaky all‑butter crust and perfectly balanced sweet‑tart filling. Make it with fresh, canned, or frozen cherries this recipe never fails.
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Prep Time 30 minutes
Cook Time 50 minutes
Chill Dough 30 minutes
Total Time 1 hour 50 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 4 cups cherries - fresh pitted (or canned/frozen)
  • ¾ cup granulated sugar - for filling
  • 3 tablespoon cornstarch - thickener
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon pure vanilla extract
  • ½ teaspoon ground cinnamon - optional
  • pinch – salt
  • 2½ cups all‑purpose flour - for crust
  • 1 cup cold unsalted butter - cubed
  • ¼ cup ice water - more as needed
  • 1 teaspoon salt - for crust
  • 1 tablespoon granulated sugar - for crust
  • 1 large egg beaten - for wash
  • 1 tablespoon granulated sugar - extra for sprinkling

Equipment

  • 1 9″ pie pan (metal or ceramic)
  • 1 Large mixing bowl
  • 1 pastry blender (stainless steel blades)
  • 1 Rolling pin
  • 1 small saucepan
  • 1 wooden spatula (for stirring filling)
  • 1 Small bowl (for egg wash)
  • 1 pastry brush

Method
 

  1. Cut cold butter into flour, salt, and sugar, then add water until dough forms.
    High‑resolution overhead shot of a clear glass mixing bowl on a white marble countertop. Inside is a coarse, crumbly mixture of flour, sugar, and cold butter cut in, with a stainless‑steel pastry blender resting at the rim
  2. Divide dough into disks, wrap, and refrigerate until firm.
    Overhead view of a round pie dish lined with raw, rolled‑out pastry dough. The edges are neatly crimped around the rim, and the pale dough sits on a white marble surface ready for filling.
  3. Toss cherries with sugar, cornstarch, spices; let juices draw out.
    High‑resolution overhead shot of a stainless‑steel saucepan on a white marble countertop. Bright red cherries simmer in their juices as a wooden spatula holds a cube of butter melting in the center.
  4. Line pan with dough, pour in filling, dot butter, top and crimp edges.
    Overhead view of a freshly baked cherry pie in a white ceramic dish. The top crust is golden brown with fluted edges, and six star‑shaped vent slits at the center reveal a peek of glossy red cherry filling beneath.
  5. Bake at 425°F → 375°F until golden, then let pie cool completely.
    A slice of homemade cherry pie on a white plate, showing plump, whole cherries bursting through a golden-brown lattice crust dusted with powdered sugar. In the background, fresh cherries are softly out of focus

Nutrition

Serving: 120gCalories: 350kcalCarbohydrates: 50gProtein: 3gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 55mgSodium: 180mgPotassium: 200mgFiber: 2gSugar: 30gVitamin A: 350IUVitamin C: 5mgCalcium: 30mgIron: 1mg

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.
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