Homemade Cherry Pie – Deliciously sweet cherry pie made with a flaky, all-butter crust, and a homemade cherry filling!
Wanna know what I made with that Perfect Pie Crust recipe I shared with you the other day? Yep – cherry pie! Totally from scratch, sweet Cherry Pie. You need to try this.
Homemade Cherry Pie
To make my Homemade Cherry Pie, you’ll need to go make my pie crust first, up to step three. OR, if you must, buy two crusts for top and bottom of the pie.
Next, the cherry filling. In a large saucepan over medium heat, combine the cherries, sugar, cornflour, lemon, vanilla, and almond. Bring to the boil, stirring often, and cook until the cherries start breaking down and the mixture has thickened. Remove from the heat, and allow to cool completely.
Line a 9×2-inch pie dish with one crust, and pour in your cherry filling.
Roll out the other half of dough, and using a pastry wheel or sharp knife, cut into strips. Create a lattice top over the filling.
Brush on some egg wash, and sprinkle with sugar. Time to bake!
Let the pie cool completely at room temperature before slicing and serving. Check out my wonky slicing. 😉 ↑
More pies & tarts recipes to try next!
- Homemade Pie Crust (my recipe linked in instructions)
- 4 cups fresh cherries 900g, pitted
- 1 cup caster/granulated sugar 200g
- 1/4 cup cornflour/cornstarch 30g
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract optional
- 1 large egg beaten with 1 tablespoon milk
Prepare my pie crust recipe through to step 3.
Place the cherries, sugar, cornflour, lemon juice, vanilla, and almond extract into a large saucepan over medium heat. Stirring often, cook for about 10 - 15 minutes until the cherries start to break down, and the mixture has thickened. You want a fairly thick mixture so that it can hold its shape when cutting the pie later. Remove from the heat and allow to cool completely.
On a floured surface, roll out one of the discs of dough to a 12-inch circle. Carefully press the dough into an ungreased 9x2-inch pie dish. Spoon the filling into the crust.
Roll out the other disc of dough to a 12-inch circle. Using a pastry wheel, or sharp knife, cut out strips of dough. Carefully thread the strips over and under one another on top of the filling. Cut off any excess dough, and seal the strips into the bottom crust.
Refrigerate for 30 minutes before baking, and preheat the oven to 200C/400F/Gas 6.
Brush the pastry with the egg wash, and sprinkle with sugar. Place the pie onto a baking tray, and bake for 35 - 40 minutes until the crust is golden brown.
Allow the pie to cool completely at room temperature before slicing and serving.
Leftovers can be covered tightly and stored in the fridge for up to 5 days.
This pie can be made 1 day in advance. After it cools, cover tightly and keep at room temperature. Baked pie also freezes well for up to 3 months. Thaw overnight in the fridge, and allow to come to room temperature before serving.
The calories are an estimate only.