This is THE BEST CHERRY PIE you will ever put in your mouth! With a homemade cherry pie filling and a delicious flaky pie crust, this one is a hard pie to beat.
I love a made-from-scratch pie because they are just so hard to beat. You will not find another one out there like this amazing cherry pie recipe. If pie is your thing, you are also going to love these pies — homemade Shaker Lemon Pie, Rustic Apple Pie, and Old Fashioned Chocolate Cream Pie.
I picked up these beautiful cherries at the farmer's market a few weeks ago. I decided to use a cherry pitter and remove the pits, and then I froze them until I was ready to make this delicious pie. That's the thing I love about the farmer's market. I can buy produce in season and in bulk and freeze it until I need it.
What Cherries are Best for Cherry Pie?
The only cherries I use for pie are fresh sweet cherries. You can also use tart or sour cherries in this recipe, but you will want to add more sugar to the filling. The sweet Bing cherries are the best in my opinion and they really make those pies sing.
How to Make The Best Cherry Pie
Making this pie is simple and easy —
- Make the cherry pie filling
- Use my double crust pie pastry recipe and make the crust (be sure to refrigerate it!)
- Put the pie together
- Bake and then eat
I always make sure to make the cherry filling before preparing the pie crust. This ensures that the cherries have time to release some of their juices. This keeps the pie filling from turning out too liquidy.
If you don't have time to make a homemade pie crust, you can buy the refrigerated double crust pack and just use that. I like to cut mine using a pastry wheel cutter to get those cute zig-zag edges on the lattice.
Before baking this pie, you will need to refrigerate it. The reason you do this is to keep your crust from shrinking when it gets hot.
Bake the pie and then, once it is done baking, remove it from the oven and let it cool for at least 2 hours. This will make sure that your juices don't come running out and you give the pie time to thicken all the way as it cools.
Welcome to Farmers Market Week! This is the week we celebrate all things found at the Farmers Market. There are over fifteen bloggers sharing over 50 recipes this week. From drinks and desserts to entrees and sides, there’s something for everyone this week.
Wednesday Farmers Market Recipes
- Balsamic Cucumber Salad from Jolene's Recipe Journal
- Braised Half-Runner Beans with Potatoes (Instant Pot) from Palatable Pastime
- Caprese Mac and Cheese from Cheese Curd In Paradise
- Grilled Vegetable Platter with Lemon Feta Dip from Books n' Cooks
- Hasselback Potatoes from Blogghetti
- Kale Caesar Salad from Karen's Kitchen Stories
- Mexican Corn Salad from A Kitchen Hoor's Adventures
- Sheet Pan Okra from Magical Ingredients
- Bourbon Apple Butter from Hezzi-D's Books and Cooks
- Lavender Peach Shortcakes with Honey Whipped Cream from The Spiffy Cookie
- Fluffy Peach Waffles from Red Cottage Chronicles
- The Best Cherry Pie from Jen Around the World
- Zucchini Bread with Nutmeg from Our Good Life
For the cherry pie filling!
- 2 pounds of sweet cherries, pitted and halved
- 3/4 cup of sugar
- 5 tablespoons of cornstarch
- 1 teaspoon of lemon zest
- juice of one lemon
- 1 teaspoon of vanilla
- 1/4 teaspoon of salt
- 1 tablespoon of butter
For the Pie Crust!
- 2 ¼ cups all-purpose flour
- 1 tablespoon granulated sugar
- ½ teaspoon salt
- 1 cup cold unsalted butter (cut into cubes)
- 8 tablespoons ice cold water
For the Egg Wash!
- 1 egg
- 1 tablespoon milk
- sugar (for sprinkling, optional)
- To make the pie filling -- Place the pitted, halved cherries in a large bowl. Add the granulated sugar, cornstarch, lemon zest, lemon juice, vanilla, and salt. Stir to combine. Set aside while you prepare the crust.
- To make the crust --Place the flour, sugar, and salt in a large bowl. Add the cold butter cubes and use a pastry cutter to mix it all together until the largest butter pieces are the size of small peas.
- Add the ice-cold water and mix with a wooden spoon until the dough comes together.
- Transfer the dough to a lightly floured surface and form it into a ball. Cut the ball in half and shape each half into a round disk. Wrap one of the disks in plastic wrap and place it in the refrigerator.
- On a lightly floured work surface, roll the second disk of dough out into a large circle and then transfer it to a pie dish. Cover the pie with plastic wrap and place it in the fridge for about an hour.
- To Assemble the Pie -- Stir the cherry mixture to make sure everything is well combined. Use a slotted spoon to spoon the cherries into the pie crust, leaving most of the juice in the bowl to be discarded cause no one wants a liquidy pie!
- Cut the 1 tablespoon of butter into small cubes and scatter them over the top of the cherry filling.
- Take the remaining dough disk out of the refrigerator and roll it out to a 12-inch round.
- To make a lattice-top pie crust: Cut the second dough round into ¾-inch strips. Place the strips going one way on the pie. Then weave in the remaining strips of dough going the opposite direction on the pie. Pull back every other strip to create a weave. Then, on the next row, do the opposite strips. Continue doing this until you get to the end.
- Beat the egg and milk together in a small bowl. Lightly brush the top and edges of the pie crust with the egg wash. Sprinkle coarse sugar over the top of the pie.
- Place the pie in the refrigerator for 20 to 30 minutes before baking.
- Preheat the oven to 400° F with a rack in the lower third of the oven.
- Bake the pie at 400° for 20 minutes, then reduce the oven temperature to 350° F and continue baking the pie for an additional 40 to 50 minutes more, until the filling is bubbly.
- Check on the pie about halfway through the baking time and tent it with foil as needed to prevent the crust from over-browning.
- Let the pie cool to room temperature for at least 2 hours before serving to allow the filling to thicken.
Amount Per Serving: Calories: 528Total Fat: 26gSaturated Fat: 16gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 88mgSodium: 226mgCarbohydrates: 71gFiber: 3gSugar: 36gProtein: 6g