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.
”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!
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.
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
Sweet Cherry Pie
- 1 double pie crust recipe
- 3 lbs cherries , pitted and halved (6 cups, 1.3 kg)
- 3/4 cup granulated sugar (150 grams)
- 1/4 cup cornstarch (28 grams)
- Zest of 1 lemon
- Juice of 1 lemon
- 1 teaspoon almond extract
- 1 large egg + 1 teaspoon water , for egg wash
- Preheat oven to 400 degrees F.
- 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.
- In a large bowl toss together the cherries, sugar, cornstarch, lemon zest, lemon juice and almond extract. Dump into the prepared bottom crust.
- 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.
- 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.
This recipe was originally published July 2010.
Tools for this recipe
29 Comments on “Sweet Cherry Pie”
Gorgeous, gorgeous photos, Annalise! This is a lovely pie, and a job well done. Now… Did you save your drooling readers a slice?
Awww I love pies with *a lot* of filling!! Yours looks like one of those! I've never tried making a lattice pie before… it looks so beautiful!
lovely lattice and just plain gorgeous pie!
I just copied several recipes here – they are fabulous – great blog!
this pie tasted amazing! The crust was to die for. seriously… i couldn't wait to eat the pie because the scent of the crust filled my house. I'm pretty sure that's what Heaven smells like, if Heaven has a smell. In any case, this pie was just plain out amazing, as is all of your creations. You are the first place I check when I'm looking for a new recipe!
What a beautiful pie!!! I can’t wait to try it. I have not been successful with pie crust in the past. You have made it look easy and delicious today. Thank you so much!!!
This is the most gorgeous pie! Pinning!
Your pies always look gorgeous and this is no exception! I’m all about cherries right now and love playing with them in the kitchen, so this flaky, buttery pie is meant to happen anytime soon around here!
Thank you so much for the sweet comment Elisa!
I think cherry pie has got to be my favorite pie — it’s so simple but so perfectly delicious. Yours looks gorgeous! Almost too pretty to eat — almost. 😉
Thanks Stephanie! Pies do totally have that “too pretty to cut” quality. But once you do, watch out! The whole thing will be gone in a flash. 🙂
What a gorgeous pie, Annalise! And I love your tips about pitting cherries. The chopstick method is one that has worked for me before.
Thanks Dara! I actually haven’t had to employ many of those cherry pitting hacks myself, I’ve always just owned a cherry pitter. But I’m thinking I might have to try it just for the fun of it!
LOVED this pie! And your Paula Dean quote made me laugh!! Thanks for sharing a slice with me:) I’m a lucky friend!
I should have sent you home with a few extra slices! Sharing baked goods is one of the main reasons to bake them in the first place. 🙂
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GAH!! This is flipping gorgeous! Perfect for the 4th!
Sweet fancy! I need this in my life.
I have had such a craving for cherry pie this last week, then boom! I hit your site. writing down the ingrediants now!
Beautiful and oh so sweet!
Oh wow, this looks amazing! I would love to give you a ton of cherries next season because most of the cherries on my cherry tree go to waste. =(
It must be delicious pie! Looks amazing.
In your instructions, you left out the brushing on the egg wash step.
i just want to add the can of cherrios to the graham cracker crust
and just add cornstarch and sugar,sour cream,and bake until it bubbles. is that o kay????
If that is not the most perfect Summer pie, I don’t know what is – just gorgeous!!
Thank you so much Laura!
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How I wish cherries were more affordable and available over where we live in New Zealand as I love cherry pie! I have added your recipe to our roundup, 7 Of The Best Fruit Pie Recipes. You can view it here if you wish, https://www.diythought.com/7-of-the-best-fruit-pie-recipes/ Thanks!
I love this recipe sooooooooooooo much! My family loved it!