The Best Homemade Old Fashioned Cherry Pie Recipe

This classic Old Fashioned Cherry Pie recipe is bursting with juicy, tart cherries that are baked in a golden brown, flaky crust.  A touch of almond extract deepens the flavor of the cherries, while a sprinkle of coarse sugar on top adds a delightful crunch and sparkle.

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Whether it’s a family gathering or a quiet evening treat, this cherry pie delivers a taste of tradition that’s sure to warm hearts and satisfy sweet cravings.

This homemade cherry pie recipe is quite possibly my husband’s favorite dessert that I make!  His runner-up would definitely be my Cast Iron Skillet Peach Cobbler or my Classic Homemade Blueberry Pie. At one point, I could only make it once a year, due to how long it took to remove the cherry pits. It’s even harder when you have issues with your hands.

The Players for Old Fashioned Cherry Pie Recipe

Ingredients:

• Cherries – You’ll need 4 cups of sliced, fresh cherries that are pitted.  If you only have frozen cherries, defrost them first.  You might need to add a tablespoon or two more of cornstarch due to the extra moisture.
• Lemon Juice – Adding fresh lemon juice can bring out the tartness of the cherries and adds acidity to balance that sweetness.
• Sugar – Depending on how sweet your cherries are, the amount of sugar will vary anywhere from 1/2 cup to 2/3 cup of white sugar.
• Cornstarch – Cherries release a lot of juice when they are baked. Without a thickening agent, like corn starch, the pie filling can become runny, leading to a soggy crust.
• Vanilla Extract – Vanilla has a warm, sweet aroma that complements the tartness of cherries.
• Almond Extract – Almond and cherry are a classic flavor pairing that offers both a sweet and slightly nutty flavor. It can amplify the cherry flavor, making it more intense and vibrant.
• Double-Crust Pastry Dough – To make this old-fashioned cherry pie recipe, you’ll need a double-crust pie dough.  Try this super easy 4-Ingredient Flaky Pie Crust recipe or if you prefer, you can always use store-bought pie crusts.
• Egg – One egg is needed to make an egg wash for the top of the pie.
• Milk – You’ll need a little bit of milk to mix the egg together for the egg wash.
• Sparkling Sugar – While this ingredient is optional, adding some coarse sugar on top of the pie creates a nice sparkling finish.

Tools:

• Cherry Pitter – Where has this tool been all my life?!  This awesome cherry pitter is super helpful in quickly removing the cherry pit.  This is particularly helpful for those who have tendinitis, like myself.  Not only is this a time-saver, but a major hand-saver!
• Baking Sheet – To prevent your oven from being covered with cherry filling, you’ll need a baking sheet to place the pie on while baking.

How to make Old Fashioned Cherry Pie

Place your oven rack in the middle of the oven and preheat your oven to 375 degrees Fahrenheit. 

Place your sweet cherries, lemon juice, and sugar in a large saucepan over medium heat and cook for 5-10 minutes, until the cherries become soft and juices are released.

Whisk in the cornstarch until thoroughly combined and remove the saucepan from the heat. Stir in the vanilla and almond extract. Allow the mixture to thicken and cool for 10 minutes.

Take one of the pie crusts and place it into the bottom of your pie pan. With the tines of a fork or a toothpick, lightly poke several holes in the bottom of the crust.  This is called, “Docking” and helps prevent the crust from bubbling up while the pie is baking.

Make the Egg Wash

In a small bowl, whisk together one egg and milk.  Take a pastry brush and brush the egg wash over the tops of the bottom pie crust and along the sides.  

Pour the cooled homemade cherry pie filling into the pie dish, along with any juices.  Don’t worry, the juices will thicken up while it’s baking and will set when you let it cool. 

Top with Second Pie Crust

Roll out your second pie dough and cut it into strips to create a lattice crust or you leave it whole (also known as a Full or Solid Top Crust).  

Note: If leaving your crust whole, cut four small slits near the center of the pie. The slits allow steam to escape from the filling as it bakes. Without these vents, steam can build up inside the pie, which may cause the crust to become soggy or the filling to bubble over.

I prefer having a Solid Top Crust  over a Lattice Top for several reasons:

1. It’s less wasteful, as you’ll have to toss some of the dough away.
2. Takes a lot less time to place the crust on the top.
3. My husband LOVES pie crust, probably even more than the filling haha! 

Crimp the edges of the bottom crust together with the top.  Cut any excess dough with a sharp knife.

Take your egg wash, and brush the egg wash over the top of the homemade pie and along with the crust edges. Sprinkle the top with a little coarse sugar if using.

Bake Cherry Pie

Place your pie on a baking sheet and bake in the oven for 50-55 minutes.  After about 30 minutes in the oven, check the pie crust for browning. If it’s browning too fast, cover the top and crust with aluminum foil.

Once baked, move the pie to a cooling rack.  The hardest part is allowing the pie to cool completely (for even up to 4 hours!) before slicing.  This ensures the pie filling is completely set so when you cut into it. the filling doesn’t run all over the place.  

Slice your cherry pie and top with a scoop of vanilla ice cream or whipped cream. Enjoy!

Storage and Reheating Instructions

If you plan to eat the pie within a few days, store it at room temperature. Cover it with plastic wrap and consume within 2-3 days.

You can also place the pie into an airtight container and place it in the refrigerator for up to one week.

To reheat your cherry pie, place a slice on a microwave-safe plate and heat at 50% power for 1 minute or until heated through.  

Pin it for Later!

If you end up making this Old Fashioned Cherry Pie recipe, please leave me a rating and a comment.  I’d love to chat with you and hear about your baking adventure!

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