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A cherry pie sitting on a wire rack with a slice taken out of it.
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5 from 2 votes

Homemade Cherry Pie

This Homemade Cherry Pie is made with a flaky pie crust and packed with a sweet cherry filling. The perfect dessert for cherry lovers or the holidays!
Course Dessert
Cuisine American
Keyword cherry, pie, Thanksgiving
Prep Time 1 hour
Cook Time 55 minutes
Cooling Time 3 hours
Total Time 4 hours 55 minutes
Servings 8 slices
Author Danielle

Ingredients

  • 2 pie crusts , homemade or store-bought
  • 5 cups (725 grams) pitted and halved fresh dark sweet cherries
  • 2/3 cup (135 grams) granulated sugar
  • 3 tablespoons (21 grams) cornstarch (or cornflour)
  • 2 teaspoons fresh lemon juice
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon (15 grams) butter , cut into small pieces
  • 1 large egg
  • 1 tablespoon (15 ml) milk
  • Coarse sugar to sprinkle on top (optional)

Instructions

  • Adjust oven rack to the lower third position. Preheat oven to 425°F (218°C).
  • Roll out one of the pie crusts, transfer to a 9-inch pie plate, gently fit it in the dish, and trim any excess dough from the edges, then place in the refrigerator. Roll out the second pie crust and either cut out lattice strips, decorations, or leave whole.
  • Add the halved cherries, sugar, cornstarch, lemon juice, and vanilla extract to a large mixing bowl and mix until all of the cherries are well coated.
  • Remove the pie plate with the pie crust from the refrigerator and scoop the cherry pie filling into the pie crust. Place the pieces of butter on top of the filling.
  • Next, use the second pie crust to decorate the top (if leaving it whole, make sure to cut some slits in the top), and decorate the edges.
  • In a small bowl, whisk together the egg and milk until fully combined. Brush the top and edges of the pie crust with the egg wash. Sprinkle with coarse sugar if desired.
  • Place in the oven and bake at 425°F (218°C) for 20 minutes, then reduce the oven temperature to 375°F (180°C) and continue baking for an additional 30-35 minutes or until the crust is golden brown and the filling is bubbling. If the edges of the pie crust begin to brown too much, use a pie crust shield or foil to cover them.
  • Remove from the oven and place on a wire rack to cool completely, then slice into pieces, and enjoy!

Notes

Once the pie is cooled, you can cover it tightly and store it at room temperature for up to 2 days or in the refrigerator for 4 days.
Freezing Instructions: After the pie has cooled, wrap it tightly and freeze for up to 3 months. The day before you plan to serve it, place it in the refrigerator and let it thaw overnight. 
Cherries: I used dark sweet cherries in this pie. If you prefer to use tart cherries, I suggest adding an additional 1/4-1/3 cup of sugar.