Sweet Cherry Pie

Cherry pie made with fresh, sweet cherries, baked in a buttery crust.

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Photography Credit: Elise Bauer

Most commercial cherry pies, and the cherry pies my grandmother used to make for us growing up, are made with sour cherries, which are bright, bright red, and almost impossible to find fresh.

But if you have access to fresh sweet cherries when they are in season (or even frozen out of season), you can easily make a pie with them too!

What makes the recipe work is to not add too much sugar. The cherries are already naturally sweet. We also add some almond extract to the filling.

Sweet Cherry Pie

There’s something magical about the flavors combination of cherries and almonds (see our cherry clafouti), and they work great in the pie.

By the way, it does help to have a good cherry pitter. Those pits can be rather time consuming to remove.

Sweet Cherry Pie Recipe

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  • Prep time: 20 minutes
  • Cook time: 1 hour
  • Yield: Makes 8 servings

We've used 1/2 cup of sugar for the filling, which results in a pie not overly sweet. You may want to use more or less sugar, depending on how sweet you would like your pie to be, and how sweet your cherries are.

Ingredients

  • 5 cups sweet cherries, pitted
  • 1/2 cup sugar
  • 1/2 teaspoon almond extract
  • 1 Tbsp lemon juice
  • 4 Tbsp cornstarch
  • 2 teaspoons of butter, cut into small pieces
  • 1 egg
  • Coarse sugar for sprinkling

Method

1 Toss cherries with sugar, almond extract, lemon juice, cornstarch: Place the pitted cherries, sugar, almond extract, lemon juice and cornstarch in a large bowl. Toss until the cherries are well coated with the sugar and other ingredients.

2 Roll out bottom crust: On a lightly floured clean surface, roll out the bottom crust. Form it into a 9 or 10-inch pie pan. Using kitchen scissors, trim the edges so that they extend beyond the edge of the pie pan by 1 inch. Place in the refrigerator while you roll out the top crust.

3 Roll out top crust: Roll out the top crust to about the same size as the bottom crust. If you want to make a lattice top (it's pretty and it's easy to do) follow these instructions for making a lattice pie crust.

4 Place filling in pie, dot with butter, top with top crust, chill: Use a slotted spoon to lift the cherries out of the bowl and put them in the pie plate. (Leave any excess liquid behind.) Dot with small dabs of butter. Cover with the top crust. Trim the edges. Crimp to seal the edges together.

Score the top crust with several cuts so that the steam can escape while the pie is cooking (unnecessary if you are making a lattice crust).

Refrigerate for 30 minutes before cooking.

5 Brush with egg wash (optional): In a small bowl, whisk the egg with a tablespoon of water or milk. Use a pastry brush to brush over the top crust. Sprinkle the top with coarse sugar.

6 Bake: Preheat the oven to 425°F. Place the pie in the middle rack, with a baking sheet on the rack below to catch any pie drippings.

Bake for 15 minutes, then reduce the temp to 350°F and cook for 45 to 55 minutes longer, or until the crust is nicely browned and the filling is thick and bubbly.

Allow to cool completely before serving.

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Showing 4 of 33 Comments

  • Charmaine De Dobbeleer

    Back all fruit pies on the bottom rack. You will find pies are not runny.

  • Anne

    Best cherry pie I have ever made. Also tried it with frozen cherries later in the year with perfect results. Also pre cooked the pie filling for tarts made with my tart maker…yum!

  • Donna

    Not my favorite. Agree with above comments. Too much liquid, crust not done. The cherrys were good with ice cream though.

  • Abby H

    I LOVE this recipe!! I’ve even experimented and used other fruits and it’s always great. However, it always comes out runny. Sometime so runny that the bottom crust is still doughy! I’ve tried adding more cornstarch, fresh fruit, frozen fruit but still the same issue. Any idea why?

  • JP

    how much is 1 cup of cherries in grams?

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