Classic Cherry Pie
Buttery double-crust pie with glossy sweet-tart cherry filling for the holidays.
Updated: Nov 9, 2026
Why you'll like it
- Ready in about 4 hr.
- Serves 8 — easy to halve or double.
- Medium level — everyday equipment only.
- No-cook / minimal cooking.
- Storage, freezing and reheating covered below.
This Classic Cherry Pie recipe takes 4 hours including cooling and serves 8. A buttery double crust around glossy sweet-tart cherries is pure holiday nostalgia, equally at home on Christmas and Fourth of July tables.
Helpful guides
Instructions
Toss cherries with sugar, cornstarch, lemon, almond extract, and salt, then rest 20 minutes until juices pool. The rest hydrates starch for a clear set.
Roll the bottom crust into a 9-inch pie plate with 1-inch overhang, keeping everything cold so butter layers stay distinct for flakiness.
Fill with the cherry mixture including all juices, mounding slightly in the center since fruit settles as it bakes.
Top with a lattice or full crust with slits, trim, crimp edges firmly, and brush with egg wash plus a sprinkle of coarse sugar for shine and crunch.
Bake at 425°F for 20 minutes, then reduce to 375°F for 35 to 45 minutes until the crust is deep golden and thick juices bubble visibly through vents.
Cool at least 3 hours so starches finish setting; slicing hot makes cherry soup. Serve at room temperature or gently warmed.
Troubleshooting — fixes, not repeats
- If filling runs, it was underbaked or cut hot; look for slow thick bubbles and cool fully.
- If bottom crust is soggy, bake on a preheated sheet or stone for direct bottom heat.
- If edges burn, shield with foil strips after the first 25 minutes.
- If lattice melts together, dough warmed up; chill the assembled pie 15 minutes before baking.
Make it your way
- For cherry crumb pie, swap the top crust for butter-crumb topping and bake the same time.
- For sour cherry pie, add 1/4 cup more sugar to balance tartness.
- For hand pies, cut rounds, fill, seal, and bake 20 minutes because small pies suit parties.
Storage & reheating
Cool leftovers within 2 hours, then refrigerate in a covered container and use within 3 to 4 days. Reheat only the portion you will eat until steaming hot throughout — poultry and reheated rice should reach 165°F (74°C).
Reheat slices before serving for the best texture.
Freeze baked pie up to 3 months; thaw overnight and warm to revive the crust.
FAQ
Fresh, frozen, or canned cherries?
All work. Thaw frozen fully and include juices; drain canned and reduce sugar slightly. Start with the suggested amount, then adjust to suit your taste and equipment.
Why cornstarch over flour?
Cornstarch sets clearer and glossier with no pasty taste. Flour clouds juices. Start with the suggested amount, then adjust to suit your taste and equipment.
How do I prevent boil-overs?
Place a foil-lined sheet on the rack below. Full pies bubble; catching drips beats scrubbing. Start with the suggested amount, then adjust to suit your taste and equipment.