Homemade Cherry Pie Recipe
Prep
3h
·
Cook
55m
·
Total
3h 55m
About This Recipe
This homemade cherry pie is perfectly slice-able with a thick almond-hinted cherry pie filling and a golden brown buttery flaky pie crust. The ingredients are exactly the same as when I originally published the recipe in 2017, but quartering some of the cherries instead of just halving and reducing some juices on the stove-top both guarantee that the pie filling will set up perfectly. As always, wait for the pie to cool completely before slicing, which is another non-negotiable that helps avoid a soupy pie filling.
Ingredients
Steps
Nutrition Facts
Ingredients
(Servings:
8)
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Steps
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Nutrition Facts
Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total recipe.
Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total recipe.
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Calories322kcal16%
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Fat12g0%
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Saturated Fat6g0%
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Carbohydrates51g2%
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Fiber3g0%
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Sugar28g1%
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Protein4g0%
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Cholesterol46mg2%
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Sodium76mg3%
Percent Daily Values are based on a 2,000 calorie diet.
Linked Recipes
Homemade Buttery Flaky Pie Crust Recipe
All Butter Pie Crust
Notes
Make Ahead / Freezing Instructions: There are a couple ways to make this pie ahead of time. Prepare the pie in full 1 day in advance--after pie cools, cover tightly and keep at room temperature. The pie crust dough can also be prepared ahead of time and stored in the refrigerator for up to 5 days or in the freezer for up to 3 months. Baked pie also freezes well for up to 3 months. Thaw overnight in the refrigerator and allow to come to room temperature before serving. Prepare filling (with juices) can also be frozen up to 3 months, thaw overnight in the refrigerator before spooning into dough and reducing the juice.
Special Tools: Cherry Pitter | Rolling Pin | Pie Dish | Pastry Blender | Pastry Brush
Cherries: You need about 1.5 lbs of cherries for this recipe. Cut half of the cherries into halves and the remaining half of cherries into quarters. Using a mix of halved and quartered cherries helps keep the baked filling in tact. You can use any variety of cherries. I use all dark sweet cherries in the pictured pie, but also enjoy using a 50/50 combination of dark sweet and Rainier cherries. Feel free to use all Rainier cherries if desired. If using sour cherries, increase sugar to 3/4 cup or 1 cup depending how sweet you like your pie. You can also use frozen cherries. Halve/quarter them while they're frozen, then toss with other filling ingredients as instructed. Reduce the juices as instructed as well. Bake time may be a few minutes longer.
Special Tools: Cherry Pitter | Rolling Pin | Pie Dish | Pastry Blender | Pastry Brush
Cherries: You need about 1.5 lbs of cherries for this recipe. Cut half of the cherries into halves and the remaining half of cherries into quarters. Using a mix of halved and quartered cherries helps keep the baked filling in tact. You can use any variety of cherries. I use all dark sweet cherries in the pictured pie, but also enjoy using a 50/50 combination of dark sweet and Rainier cherries. Feel free to use all Rainier cherries if desired. If using sour cherries, increase sugar to 3/4 cup or 1 cup depending how sweet you like your pie. You can also use frozen cherries. Halve/quarter them while they're frozen, then toss with other filling ingredients as instructed. Reduce the juices as instructed as well. Bake time may be a few minutes longer.
Imported & edited by @johnnydallas24