Print

Classic Cherry Pie

Close-up of a freshly baked cherry pie with a golden lattice crust, filled with juicy cherries.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A sliceable, café-style pie with thick cherry filling and buttery lattice crust, made with fresh cherries and a hint of almond extract.

Ingredients

Scale
  • 4 cups fresh cherries, pitted
  • 1 cup granulated sugar
  • 3 tbsp cornstarch
  • 1 tbsp lemon juice
  • 1/2 tsp almond extract
  • 1/4 tsp salt
  • 2 pie crusts (homemade or store-bought)
  • 1 tbsp unsalted butter, cubed
  • 1 egg, beaten (for egg wash)
  • 1 tbsp coarse sugar (for sprinkling)

Instructions

  1. Preheat oven to 375°F (190°C).
  2. In a bowl, mix cherries, sugar, cornstarch, lemon juice, almond extract, and salt.
  3. Roll out one pie crust and place it in a 9-inch pie dish.
  4. Pour cherry filling into the crust and dot with butter.
  5. Cut the second crust into strips and weave a lattice pattern over the filling.
  6. Brush the lattice with egg wash and sprinkle with coarse sugar.
  7. Bake for 45-50 minutes until the crust is golden and filling is bubbly.
  8. Cool for at least 2 hours before slicing.

Notes

  • For a firmer filling, let the pie cool completely before serving.
  • Use a cherry pitter for easy prep.
  • Make ahead: Freeze unbaked pie for up to 3 months. Bake frozen, adding 15-20 minutes to the cooking time.

Nutrition

Find it online: https://recipestokeep.com/classic-cherry-pie-recipe-with-fresh-cherries/