Easy Cherry Pie That Wows Every Time
This cherry pie is a sweet, cozy classic with a flaky, golden crust and a rich cherry filling that balances tart and sweet in every slice. Whether you’re baking for a holiday, a weekend treat, or just because, it delivers old-fashioned flavor with simple, reliable steps.
Equipment
- 9-inch pie plate
- Medium saucepan
- Mixing spoon or spatula
- Rolling pin (if using homemade crust)
- Pastry brush
- Baking sheet lined with parchment
- Wire cooling rack
Ingredients
- 3 cups pitted cherries fresh, frozen, or canned and drained
- ¾ cup granulated sugar
- ¼ cup light brown sugar
- 3 tablespoons cornstarch
- 1 tablespoon fresh lemon juice
- ½ teaspoon vanilla extract
- ⅛ teaspoon almond extract optional
- 2 unbaked 9-inch pie crusts store-bought or homemade
- 1 large egg beaten (for egg wash)
- 1 tablespoon coarse sugar optional topping
Optional Add-Ins:
- ¼ teaspoon ground cinnamon
- ¼ teaspoon lemon zest
Instructions
- In a saucepan, combine sugars and cornstarch. Stir in cherries, lemon juice, vanilla, and almond extract.
- Cook over medium heat until thick and glossy, about 6–8 minutes. Let cool completely.
- Roll out the bottom crust into a 9-inch pie dish.
- Fill with cooled cherry mixture, mounding slightly in the center.
- Top with second crust (full or lattice), seal and crimp edges.
- Brush with beaten egg and sprinkle with coarse sugar.
- Bake at 400°F for 20 minutes, then reduce to 350°F and bake 25–30 more minutes.
- Cool on a wire rack for 2 hours before slicing.
Notes
Use fresh, frozen, or canned cherries - whatever you have on hand. If using canned cherry pie filling, reduce the added sugar slightly for best flavor.