Cherry Pie Recipe: How to Make the Classic American Dessert to Perfection

Cherry Pie is one of the most iconic American desserts—golden, buttery pastry filled with juicy, sweet-tart cherries. Baked until bubbling and fragrant, it’s a pie that brings warmth and nostalgia to any table. Whether served with vanilla ice cream or a dollop of whipped cream, this homemade cherry pie is pure comfort food.

Why Everyone Will Love This Recipe

• A flaky, buttery crust that melts in your mouth
• Juicy, sweet-tart cherry filling with a hint of lemon
• Perfect for holidays, family gatherings, or summer celebrations
• Can be made ahead of time for stress-free entertaining

What Is Cherry Pie?

Cherry pie is a classic American dessert that dates back to the early settlers, who adapted fruit pies from European traditions. Over time, it became especially popular in the Midwest and remains a summer staple when cherries are in season. Its hallmark is the double-crust pastry, often decorated with a lattice top, that seals in the bubbling fruit filling.

Cooking Tips

• Use fresh cherries when in season for the best flavor. Frozen cherries also work well—just thaw and drain them first.
• Chill your dough before rolling to ensure a tender, flaky crust.
• Add cornstarch carefully to thicken the filling without making it gluey.
• Prevent a soggy bottom by baking on the lower oven rack.
• Let it rest at least 2 hours before slicing to allow the filling to set.

Frequently Asked Questions

Can I Use Frozen Cherries?

Yes, but make sure to thaw and drain them well to avoid excess liquid.

Why Do I Need Vinegar in the Dough?

Apple cider vinegar helps tenderize the pastry and prevents gluten from overdeveloping, making the crust flakier.

Can I Make Cherry Pie Ahead of Time?

Absolutely. You can prepare the dough and filling a day ahead, then assemble and bake when ready.

How Do I Keep the Filling from Being Runny?

Using cornstarch or potato starch helps thicken the juices. Let the pie cool before slicing to allow the filling to firm up.

Should I Blind-Bake the Crust?

For a classic double-crust cherry pie, blind baking isn’t necessary. Just be sure to bake long enough for a golden, crisp bottom.

How to Store

Cover leftover cherry pie with foil or plastic wrap and store at room temperature for up to 2 days. For longer storage, keep it in the refrigerator for up to 4 days. Reheat slices in a low oven for the best texture.

How to Freeze

To freeze a baked cherry pie, let it cool completely. Wrap tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw overnight in the fridge and reheat in the oven before serving. You can also freeze the unbaked assembled pie and bake straight from frozen, adding about 20 minutes to the baking time.

How to Make Classic Cherry Pie

In a food processor, pulse flour, sugar, salt, and cold butter until crumbly. Transfer to a bowl, add water and vinegar, and mix until a dough forms. Knead briefly on a floured surface, wrap in plastic, and refrigerate for 1 hour.

In a large bowl, combine pitted cherries, sugar, lemon zest, cornstarch, melted butter, and salt. Mix well.

On a floured surface, roll out half the dough to ½ cm thickness. Fit into a pie dish, trimming any excess.

Pour the cherry filling into the pastry-lined dish. Roll out the remaining dough and place over the filling (or cut into strips for a lattice top).

Seal edges and crimp with a fork. Chill for 30 minutes.

Mix egg yolk with water and brush over the top crust. Sprinkle with sugar. Cut 4 slits in the top to allow steam to escape. Bake at 350°F (180°C) for 50 minutes, until golden brown and bubbling.

Let the pie rest for at least 2 hours before slicing. Serve with vanilla ice cream or whipped cream.