Pies, Tarts & Crumbles/ Summer

Homemade Cherry Pie

Homemade Cherry Pie – Deliciously sweet cherry pie made with a flaky, all-butter crust, and a homemade cherry filling!

A homemade cherry pie in a glass pie dish on parchment paper.

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.

Fresh cherries being weighed in a white bowl for homemade cherry pie.

Homemade pie crust in a glass pie dish ready for cherry filling.

Ingredients for Homemade Cherry Pie:

  • My homemade pie crust (or 2 store-bought pie crusts)
  • fresh cherries
  • caster/granulated sugar
  • cornflour/cornstarch
  • lemon juice
  • vanilla extract
  • almond extract
  • large egg

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.

Pie crust filled with homemade cherry filling in a glass pie dish before baking.

Homemade cherry filling sealed inside a pie crust with a lattice top in a glass pie dish.

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!

Overhead shot of lattice pie crust top on homemade cherry pie before baking.

Overhead shot of a baked homemade cherry pie in a glass pie dish on parchment paper.

Overhead shot of homemade cherry pie with a slice removed in a glass pie dish.

Let the pie cool completely at room temperature before slicing and serving.

Homemade cherry pie with a slice removed in a glass pie dish on parchment paper.

A slice of homemade cherry pie served on a small white plate with a scoop of ice cream and a fork.

Slice of homemade cherry pie on a small white plate with a scoop of ice cream and a fork.

A Pinterest image of Homemade Cherry Pie with text overlay.

More pies & tarts recipes to try next!

Enjoy! 🙂

Slice of homemade cherry pie on a small white plate with a scoop of ice cream and a fork.
5 from 4 votes
Homemade Cherry Pie
Prep Time: 30 mins
Cook Time: 35 mins
Total Time: 1 hr 5 mins
Yields: 8 - 10 servings
Calories: 409 kcal
Deliciously sweet cherry pie made with a flaky, all-butter crust, and a homemade cherry filling!
Print
Ingredients
  • Homemade Pie Crust
  • 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
Instructions
  1. Prepare my pie crust recipe through to step 3.

  2. 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.

  3. 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.

  4. 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.

  5. Refrigerate for 30 minutes before baking, and preheat the oven to 200C/400F/Gas 6.

  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.

  7. Allow the pie to cool completely at room temperature before slicing and serving.

Notes

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.

Did you make this recipe?

Tag me at @marshasbakeblog on Instagram and hashtag it #marshasbakingaddiction

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18 Comments

  • Reply
    Lisa | Garlic & Zest
    14th July 2017 at 2:17 pm

    I made a cherry pie recently too, but it doesn’t look as good as yours!

    • Reply
      Marsha
      14th July 2017 at 10:48 pm

      I LOVE your cherry pie! 🙂

  • Reply
    Demeter | Beaming Baker
    14th July 2017 at 4:50 pm

    The post was so worth the wait, Marsha! You know the second I saw your perfect pie crust post, I was like… I can’t wait to see the filling and the complete pie next! 🙂 You seriously did not disappoint. The pic before the recipe is AMAZING. Wishing you and your fam a wonderful weekend! xoxo

    • Reply
      Marsha
      14th July 2017 at 10:51 pm

      Thanks, Demeter! 😀 You, too! xoxo

  • Reply
    Karly
    15th July 2017 at 2:21 am

    OMG, PERFECTION! There’s just nothing better than a slice of strawberry pie!

  • Reply
    Juliette
    15th July 2017 at 2:44 am

    Beautiful crust and beautiful Cherry pie!!!

    • Reply
      Marsha
      15th July 2017 at 9:00 am

      Thanks, Juliette!

  • Reply
    Ania
    16th July 2017 at 5:20 pm

    Just stumbled across your blog. These cherry pie look awesome. Just added you to my reader list – I look forward to following!

    • Reply
      Marsha
      16th July 2017 at 5:28 pm

      Hi Ania, thanks for the lovely comment! I hope you get to try the pie! 🙂

  • Reply
    Ruth
    20th July 2017 at 8:27 pm

    Oh my, that is to die for!!! It looks amazing! I just subscribed (I’m from Argentina) to get more delicious looking stuff (and eventually do some of it!)

    • Reply
      Marsha
      20th July 2017 at 9:45 pm

      Hi Ruth, thank you for the lovely comment! I hope you get to try out some recipes soon! 🙂

  • Reply
    Beverley Press
    21st July 2017 at 11:38 am

    looks so moist and delicious , thank you xoxo

  • Reply
    Rosa
    22nd July 2017 at 12:59 am

    This looks delicious. Can I substitute frozen dark cherries and do I have to change anything in the recipe?

    • Reply
      Marsha
      22nd July 2017 at 10:32 am

      Thanks, Rosa! You can use frozen cherries, no need to change anything 🙂

  • Reply
    Janet
    23rd August 2017 at 7:25 pm

    Oh my word! This pie was amazing!! I LOVE cherry pie and will never look at the Comstock pie filling can the same way again. This was definitely worth the time and effort. Thank you so much for posting!

    • Reply
      Marsha
      23rd August 2017 at 8:53 pm

      I hope you get to try it! 🙂

  • Reply
    Vanessa
    27th October 2017 at 9:43 pm

    Can this be refrigerated for a night then baked the next day?

    • Reply
      Marsha
      27th October 2017 at 10:22 pm

      I wouldn’t suggest refrigerating the pie dough with the filling as it may become soggy. You can keep the baked pie in the fridge overnight, or you can store the dough and filling separately in the fridge, ready to assemble and bake the next day. Enjoy!

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