0 from 3 votes
Easy Homemade Cherry Pie Recipe
This easy homemade Cherry Pie recipe is made with a delicious homemade cherry pie filling and a buttery pie crust. Use fresh, frozen, or canned cherries to enjoy cherry pie anytime.
Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr 5 mins
Servings: 12
Calories: 105 kcal
Course:
Dessert
Cuisine:
American
Ingredients
- 2 2 unbaked Pie Crust Recipe
- 1 1 cup sugar
- 3 3 tablespoons cornstarch
- 1/4 1/4 teaspoon kosher salt
- 1 1 tablespoon butter
- 1 1 tablespoon lemon juice
- 3 3 cups cherries fresh (pitted), frozen (thawed), or canned
- 1 1 teaspoon vanilla extract or almond extract
- 1 1 large egg white optional
- 1 1 tablespoon coarse sugar option
Instructions
- Prep. Preheat the oven to 400º F. Remove one pie dough from the refrigerator and place it onto a lightly floured surface. Roll the dough into a 12-inch circle. Place into a 9-inch pie plate. Use a sharp paring knife and cut away any crust that overhangs beyond the lip of the pie plate. Set aside.
- Make the Cherry Pie Filling. Add the sugar, cornstarch, salt, butter, lemon juice, and cherries to a large saucepan set over medium heat. Stir frequently as the cherry pie filling cooks and thickens. Remove from heat, stir in the vanilla extract, and allow to cool slightly.
- Add the Cherry Pie Filling. Pour the cherry pie filling into the unbaked pie crust.
- Top with Lattice Pie Crust topping. Remove the second pie dough from the refrigerator and place it on a lightly floured surface. Roll the dough into about a 12-inch circle. Using a sharp knife or pastry wheel, cut the dough into about 16 evenly sized strips. Lay half of the strips of dough vertically across the top of the filling. Lay the remaining strips horizontally across the top of the pie and weave the strips into a lattice pattern. Brush with egg white and sprinkle with coarse sugar, if desired.
- Bake. Bake until golden brown, about 50 - 55 minutes.
- Rest and serve. Remove from the oven and allow the pie to rest for 15 minutes before slicing and serving.
Cup of Yum
Notes
- Make Ahead and Freezing Instructions
- To Make ahead:
- To freeze: Bake in a freezer-safe pie plate and cool. Cover it well with freezer-safe wrap and store it in the freezer for up to 3 months. Alternately, freeze the pie dough and the cherry pie filling separately. Thaw in the refrigerator overnight.
- Unbaked: The pie crusts and the cherry pie filling can be made a few days before use. Store in the refrigerator until ready to use.
- Unbaked: The pie crusts and the cherry pie filling can be made a few days before use. Store in the refrigerator until ready to use.
- Baked: Wrap well and store in the refrigerator for 3 to 4 days.
- Baked: Wrap well and store in the refrigerator for 3 to 4 days.
Nutrition Information
Calories
105kcal
(5%)
Carbohydrates
24g
(8%)
Protein
1g
(2%)
Fat
1g
(2%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
0.1g
Monounsaturated Fat
0.3g
Trans Fat
0.04g
Cholesterol
3mg
(1%)
Sodium
62mg
(3%)
Potassium
83mg
(2%)
Fiber
1g
(4%)
Sugar
21g
(42%)
Vitamin A
51IU
(1%)
Vitamin C
3mg
(3%)
Calcium
5mg
(1%)
Iron
0.1mg
(1%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 105
% Daily Value*
| Calories | 105kcal | 5% |
| Carbohydrates | 24g | 8% |
| Protein | 1g | 2% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 0.1g | 1% |
| Monounsaturated Fat | 0.3g | 2% |
| Trans Fat | 0.04g | 2% |
| Cholesterol | 3mg | 1% |
| Sodium | 62mg | 3% |
| Potassium | 83mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 21g | 42% |
| Vitamin A | 51IU | 1% |
| Vitamin C | 3mg | 3% |
| Calcium | 5mg | 1% |
| Iron | 0.1mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.