Can I use canned cherry pie filling?

You can, but once you try this homemade version, you’ll never go back. The flavor and texture just don’t compare.

Do I have to pit fresh cherries by hand?

A cherry pitter makes it easier, but a metal straw or even a chopstick works in a pinch. It’s worth the effort!

What if I don’t have almond extract?

Skip it or swap with vanilla extract. It adds depth but isn’t essential.

Can I freeze the pie?

Yes! Bake it fully, let it cool, then wrap tightly and freeze. Reheat in the oven to crisp it up again.

That usually means it didn’t bake long enough or the filling didn’t cook down enough. Be patient with the thickening step and don’t skip the bubbling cue.

Fresh Cherry Recipes: Best Homemade Cherry Pie

Description

This homemade cherry pie is the crown jewel of fresh cherry recipes. Made with buttery flaky crust and juicy cherry filling, it’s the perfect summer dessert to share with family and friends.

Ingredients

Scale

For the Pie Dough:

2½ cups all-purpose flour (300g)
¼ teaspoon salt
¼ cup granulated sugar (50g)
1 cup cold unsalted butter, cut into pieces
~6 tablespoons ice water

For the Cherry Filling:

4 cups fresh red cherries, pitted and halved (650g)
½ cup granulated sugar (100g)
2 tablespoons fresh lemon juice
5 tablespoons cornstarch (50g)
2 tablespoons unsalted butter
½ teaspoon almond extract (optional)

For the Topping:

1 egg + 1 tablespoon milk or cream (egg wash)
Sanding sugar for garnish

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Instructions

Make the Dough: In a bowl, whisk together flour, salt, and sugar. Add cold butter and blend by hand or with a pastry cutter until crumbly. Gradually add ice water until dough holds together. Divide into two, shape into discs, wrap, and refrigerate for 30 minutes.
Prepare the Filling: In a saucepan, combine cherries, sugar, and lemon juice. Cook over medium heat until cherries release juice. In a bowl, mix cornstarch with more sugar and whisk. Add to the cherry mixture and cook until thickened. Stir in butter and almond extract. Let cool.
Roll Out the Dough: Roll one dough disc to a 13-inch circle and place into a 9-inch pie dish. Trim edges and chill while rolling the second disc into a rectangle. Cut into 1-inch strips for the lattice top.
Assemble the Pie: Pour cooled filling into crust. Arrange lattice strips over the top. Trim, fold edges, and crimp. Brush with egg wash and sprinkle with sanding sugar.
Bake: Bake at 425°F for 20 minutes. Reduce to 375°F and bake 30–40 minutes more until bubbling and golden. Tent with foil if needed. Cool at least 1 hour before slicing.

Notes

Frozen cherries can be used—just thaw, drain, and save the juice.
Add raspberries or blueberries for a fun summer twist.
For a richer crust, try using European-style butter.
Let the pie cool completely for clean slices.

Prep Time: 1 hour (including chill time)
Cook Time: 50–60 minutes
Cuisine: American