This truly is a classic cherry pie. It has a super flaky crust, a not-too-sweet cherry filling, and a lattice pie crust topper. This easy pie can be made with fresh or frozen cherries.
Jump straight to the recipe!
I have so many favourite pie recipes, and most, like this cherry pie, can be enjoyed year round - apple pie, coconut cream pie, and banana cream pie.
The one downside to a cherry pie is waiting for it to cool to room temperature. I know! It's torture! But waiting will make sure that the cherry filling is firm enough and won't fall out of our slice.
We like to top our cherry pie slices with vanilla ice cream. Whipped cream would also work really well too.
Ingredients
- All purpose flour
- Granulated sugar
- Salt
- Shortening (or lard)
- milk
- water
- Cornstarch
- Lemon juice - use fresh lemons for best taste.
- Cherries - fresh cherries are best for this recipe, but you could also use frozen or canned. You will need 5 cups.
- Kirsch liquor - this is a cherry liquor and is optional.
- Unsalted butter
- Egg
Instructions
I have a very detailed pie crust post that is helpful for anyone not too familiar with making pies. You can also use a store bought pie crust for this recipe.
To make the cherry pie filling, combine the sugar, corn starch, lemon juice, and salt in a large saucepan. Mix until cornstarch has dissolved, then add cherries. The cherries will slowly release their juices. Bring to a boil and stir constantly until thickened. Remove from heat and add in kirsch. Stir to combine and set aside.
On a floured work surface, roll out one of the chilled dough halves. Turn the dough about a quarter turn, every time you roll it, until the dough is about 12-inches in diameter. Place the dough into the pie dish, using your fingers to smooth it out. Trim off extra overhang with a knife.
Fill the pie crust with the filling. Roll out the other chilled pie dough the same way as the first dough disc, until about 12 inches in diameter. Use a pastry wheel or a knife and cut strips of dough. Thread the strips over and under one another. Use milk to seal the edges of the strips onto the pie crust edges. Crimp or flute the edges of the pie crust. Brush the top of the pie with an egg wash and sprinkle sugar over top.
Place the pie onto a large baking sheet and bake for 20 minutes at 400°F and then turn the oven down to 375°F and bake for another 30-40 minutes. Remove the pie from the oven and let it cool on a wire rack for 2-3 hours so the filling sets up.
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Tips
- Make sure you let the cherry pie cool for 2-3 hours. The filling will be too loose when it comes out of the oven. It needs time to set. If you like warm slices of pie, reheat a slice in the microwave.
- Don't skip the egg wash! It gives your pie a nice golden brown colour.
- If your crust is getting too brown, use a pie shield or tent with foil.
Frequently asked questions
No, the filling is not runny like in a pumpkin pie.
Both the pie crust and the pie filling can be made ahead and stored in the refrigerator.
The baked and cooled cherry pie can be wrapped and frozen for up to 3 months. Thaw in the refrigerator. The pie crust and the pie filling can be frozen separately.
I suggest using a cherry pitter. But if you don't want to want to clutter your drawers with a tool you use only once a year, pick an easy way to pit cherries from this list.
I prefer using fresh cherries for best flavour, but you can use frozen or canned. Drain the juices before using.
Store the cherry pie tightly covered in the refrigerator for up to 3 days.
📋 Recipe
Classic Cherry Pie
This truly is a classic cherry pie. It has a super flaky crust, a not-too-sweet cherry filling, and a lattice pie crust topper. This easy pie can be made with fresh, frozen or canned cherries.
Ingredients
Pie crust
- 2 cups (250g) all purpose flour
- 1 teaspoon sugar
- ¼ teaspoon salt
- ⅔ cup (137g) shortening/lard, chilled and cubed
- 4 tablespoons milk, cold
- 4 tablespoons water, cold
Cherry pie filling
- ⅔ cup (134g) sugar
- 4 tablespoons (30g) corn starch
- 2 tablespoons lemon juice
- pinch of salt
- 5 cups (700g) cherries
- ½ teaspoon kirsch liquor
- 1 tablespoon unsalted butter, cut into 4 pieces
- 1 tablespoon milk
- 1 large egg
- 1 tablespoon water
- sugar for sprinkling on top of pie
Instructions
- Whisk the flour, sugar and salt together in a large bowl. Use a pastry knife or a fork to cut the shortening into the flour mixture. The shortening should be pea sized when done.
- Mix the milk and water together in a measuring cup. Pour a bit at a time into the flour mixture, until the dough comes together. You may not need to use all of it.
- Cut the dough into 2 pieces and flatten each one. Wrap each disc in plastic wrap and store in the refrigerator while you make the cherry pie filling.
- To make the cherry pie filling, combine the sugar, corn starch, lemon juice, and salt in a large saucepan. Mix until cornstarch has dissolved, then add cherries. The cherries will slowly release their juices. Bring to a boil and stir constantly until thickened. Remove from heat and add in kirsch. Stir to combine and set aside.
- Preheat the oven to 400°F and grease a 9-inch pie dish. Remove one of the pie dough discs to a floured worksurface. Start in the middle of the disc and roll out up and down. Turn the dough a quarter turn with your hands and roll out up and down. Continue with the rolling and turning until you have a 12 inch diameter circle. Carefully place it into the prepared pie dish, using your fingers to smooth it out. Trim off any extra overhang with a knife.
- Fill the pie crust with the filling and dot the top with butter pieces. Roll out the second dough disc on a floured work surface until you have a 12-inch diameter circle.
- Use a pastry wheel or a knife and cut strips out of the dough, about 1 inch wide. Thread the strips over and under one another. Use milk to seal the edges of the strips onto the pie crust edges. Crimp or flute the edges of the pie crust. Brush the top of the pie with an egg wash and sprinkle sugar over top.
- Place the pie onto a large baking sheet and bake for 20 minutes at 400°F and then turn the oven down to 375°F and bake for another 30-40 minutes. Remove the pie from the oven and let it cool on a wire rack for 2-3 hours so the filling sets up.
- Store the cherry pie in the refrigerator covered for up to 3 days.
Notes
- Make sure you let the cherry pie cool for 2-3 hours. The filling will be too loose when it comes out of the oven. It needs time to set. If you like warm slices of pie, reheat a slice in the microwave.
- Don't skip the egg wash! It gives your pie a nice golden brown colour.
- If your crust is getting too brown, use a pie shield or tent with foil.
- Both the pie crust and the pie filling can be made ahead and stored in the refrigerator for up to 3 days.
- The baked and cooled cherry pie can be wrapped and frozen for up to 3 months. Thaw in the refrigerator. The pie crust and the pie filling can be frozen separately for up to 3 months.
Nutrition Information:
Yield: 10 Serving Size: 1Amount Per Serving: Calories: 154Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 23mgSodium: 104mgCarbohydrates: 25gFiber: 1gSugar: 3gProtein: 4g
All nutritional information provided on ninakneadstobake.com are intended for informational purposes only.
Did you try this recipe? Comment below to let me know :)