A pie that wows starts with cherries picked at their peak, bright with tart flavor. Each bite should hold just enough sugar to let the fruit shine. Lemon juice adds freshness while a pinch of almond brings a special kick to the mix. The homemade crust needs to stay crisp, holding in rich juices without turning soggy. A shiny, golden top from an egg wash wins eyes before it wins mouths. Letting it cool brings the filling together so every slice stands tall and proud. Every step you take with care gives back tenfold when you cut into that perfect, juicy pie.
PrintHow to Bake an Award-Winning Cherry Pie Every Time
A perfect cherry pie starts with vibrant cherries and a trustworthy, flaky crust. Every step, from tossing in sugar and lemon to brushing on egg wash, locks in bold flavor and lets your effort shine in every slice.
Ingredients
Cherry Filling
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- 5 cups pitted tart cherries (fresh is preferred, but frozen works well; packed in water, drained if using canned)
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- 1 cup sugar (adjust for desired sweetness and tartness)
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- 1/4 cup cornstarch (for thickening)
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- 1/4 teaspoon fine salt
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- 1 tablespoon lemon juice (fresh)
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- 1/2 teaspoon almond extract (optional, enhances cherry flavor)
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- 1 tablespoon cold unsalted butter (to finish before baking)
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- 1 (9 inch) prepared pie crust, baked
Get Recipe Ingredients
Instructions
Get a 9-inch pie shell baked before you dive in, whether you’re making it from scratch or grabbing one at the store. For best results, see How to Make Pie Crust: The Complete Guide.
Prepare the Juicy Cherry Filling
- Toss the pitted cherries with sugar, cornstarch, salt, lemon juice, and almond extract in a large bowl. Allow the mixture to sit for 10 minutes. The filling should look glossy and slightly thickened as cornstarch reacts with fruit juices.
Note: If using fresh cherries, this standing time draws out just enough moisture for the correct consistency. For frozen or canned, drain off excess liquid first.
Filling tips:
· For canned pie filling, simply pour into the prepared crust and dot with butter.
· For homemade filling, ensure mixture is thick but still spreadable. This avoids the risk of a soggy crust or runny pie.
Assemble and Bake the Pie to Golden Perfection
- Fill the prepared crust with the cherry mixture, spreading evenly. Dot evenly with pieces of cold butter.
- Roll out the second crust for the top: either cut into strips for a lattice or leave whole and cut slits for venting. Lay on top, then trim and crimp edges to seal.
- Brush the top crust with an egg wash (1 egg mixed with 1 tablespoon water). This delivers a shiny, golden finish and helps with browning. If you wish, sprinkle with a little extra sugar for sparkle.
- Bake in a preheated 400°F oven for 20 minutes to set the crust structure. Lower temperature to 350°F which allows the filling to bubble and thicken without burning the crust. Bake for 40–50 minutes more. Crust should look golden brown; filling will bubble at the vents.
- Cool on a wire rack for at least two hours. Always cool to room temperature before slicing—a hot pie will spill. This helps the filling set and makes for cleaner slices.
Notes
Tip: If using frozen cherries, thaw first and drain excess liquid. This prevents a watery filling and helps it set during baking.
Serve this pie plain, with sweetened whipped cream, or a scoop of vanilla ice cream. Store leftovers covered in the fridge for up to three days. Reheat slices in a 350°F oven to revive the crust.
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