Sweet Cherry Pie

Sweet cherries enveloped in a flaky butter pie crust, and then baked until golden and bubbling. Served with vanilla ice cream, I dare you to find a dessert more perfect for summer.

Sweet Cherry Pie is a delicious summertime treat!

I don’t want to spend my life not having good food going into my pie hole. That hole was meant for pies.” —Paula Deen

I haven’t seen eye to eye with Paula Deen on a lot of things, but I have to agree with her on this one. Life is just too short to not enjoy a good homemade slice of pie every now and then. Or all summer long!

I’ve got a lot of pie recipes to keep you going— strawberry rhubarb, blueberry blackberry, peach, raspberry plum, and now this simply perfect sweet cherry pie!

Pitting cherries is worth it for pie!

Sweet cherry pie, almost ready for the oven

This sweet cherry pie has been a summer favorite of mine ever since I first baked it several years ago. I’ve never been a big fan of cherry pie made with canned sour cherries, but this version made with fresh sweet cherries is a whole different story. Baked into my favorite go-to buttermilk pie crust, it’s completely irresistible.

The only problem is not eating the cherries before I’ve had a chance to bake the pie! Now that’s a challenge, but it comes with a very sweet reward.

Sweet cherries baked into a flaky buttermilk pie crust

baking tip:How to pit cherries

You can find all sorts of cherry pitters online, but you don’t need to invest in a tool if you don’t want to! Here are a few creative ways to remove the pits from cherries:

>> Use a pastry tip
>> Use a drinking straw
>> Use a chopstick and bottle
>> Use a paring knife

Try a slice of this sweet cherry pie

Sweet Cherry Pie

Classic sweet cherry pie is the perfect way to celebrate the summer season.

Ingredients:

  • 1 double pie crust recipe
  • 3 lbs (6 cups, 1.3 kg) cherries, pitted and halved
  • 3/4 cup (150 grams) granulated sugar
  • 1/4 cup (28 grams) cornstarch
  • Zest of 1 lemon
  • Juice of 1 lemon
  • 1 teaspoon almond extract
  • 1 large egg + 1 teaspoon water, for egg wash

Directions:

  1. Preheat oven to 400 degrees F.
  2. On a floured surface, roll one disk of pie dough out into a rough 13 inch circle. Transfer to a 9-inch pie dish and trim overhang to 1 inch.
  3. In a large bowl toss together the cherries, sugar, cornstarch, lemon zest, lemon juice and almond extract. Dump into the prepared bottom crust.
  4. Roll the second disk of dough out into a rough 10 inch circle. If desired, cut into 1-inch strips and lay in a lattice pattern on top of the pie. Alternately, transfer the circle of dough to the top of the pie and trim overhang to 1 inch. Pinch to seal the two crusts together and fold under into the pie crust. Crimp edges as desired. If not using lattice, cut 1-inch slits in the dough for vents for steam.
  5. Place on a sheet pan and bake until crust is golden and juices are bubbling, about 1 hour. Cover with foil if crust browns too quickly. Let cool completely to room temperature, which should take a few hours. Serve at room temperature or reheat to serve warm, if desired. Store leftovers in the fridge.

Have you tried this recipe?

I’d love to hear about it! Leave a comment below, send me an email, or take a photo and tag it on instagram with #completelydelicious.

This recipe was originally published July 2010.

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