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A Homemade Cherry Pie to Die For

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Homemade Cherry Pie to Die For

I just adore homemade baked goods. There is something about a freshly made pie or cake that cannot be replicated at a store or in a box. Today I want to show you how you can too become a goddess in the kitchen in just a few easy steps!

The first thing in our fresh pie recipe is, of course, cherries! Though frozen is permissible, fresh is always best!

Cherries for Homemade Cherry Pie

You can get fresh cherries from any local supermarket. Since cherries are in season during the summer, now is the best time to get them! They will taste the best and be at their cheapest. You will need about 4 cups for this recipe.

Pitting Cherries for Cherry Pie

If you are using fresh cherries the first step will be to rinse them in a colander. You then need to remove the stems and pit the cherries

If you have a cherry pitter, you can use that. However, if you are like me, you are all about multi-task tools!

Once the stem is removed simply:

  • find a paper clip and bend it to suit your needs
  • push it down into the center of the cherry where you will feel the pit
  • use the rounded bent part of the paper clip to scoop up the pit and pop it out

As you see for ease of use I have the colander with the washed cherries on one side, a place for my pits and stems in front of me, and a bowl for the clean cherries to my right.

Cherries in a saucepan for Cherry Pie

Once your bowl is full with bright red, fresh, pitted cherries, just pour the whole bowl of cherries into a saucepan over medium heat and cover.

You will notice that your cherries will start to give their juices and fill your pan with a delicious mix of cherries steeping in juices. This process usually takes 3-5 minutes. Make sure to stir them periodically during this process to help disperse the heat evenly.

Cooking the cherries for Cherry Pie

After the cherries have given most of their juice, remove the pan from the heat. In a separate bowl mix 1 1/2 cups of granulated sugar and 4 tablespoons of cornstarch. Pour this mixture into the hot cherries and stir, as pictured above. Add 1/8 teaspoon of almond extract. While this is an optional step it really adds that special touch from your ordinary cherry pie, trust me on this!

Return the cherries back to the burner over low heat, stirring frequently until the mixture is thickened. Once it is just right, remove it from the heat and let it cool. If you find that the mixture is too thick for you just add a little bit of water. On the other hand if you find it to be not thick enough, a little cornstarch mixed with water will thicken it up more.

While the cherries are cooling it is time to prepare our pie crust!

Prepare the crust for your Cherry Pie

Preheat your oven to 375 degrees F.

The first thing you need to do to prepare your crust is dice 12 tablespoons (1 1/2 sticks) of unsalted butter and place it back into the refridgerator. Also, place 1/3 cup of vegetable shortening into the refrigerator as well. Both of these items need to be very cold in order to form your dough.

While those items are chilling, in the bowl of a food processor add 3 cups of all-purpose flour, 1 teaspoon of kosher salt, and 1 tablespoon of sugar. Give it a quick spin in the process to mix it up. When your button and shortening are properly chilled, add it to the bowl and pulse anywhere from 8-12 times. You want the butter to be about the size of a pea within the flour mixture. Then with the machine running, pour about 1/2 a cup of ice water down the feed tube. Add this slowly, you may not need all of it. Once the dough begins to form into a ball, stop adding the water, and stop the machine.

Pie crust dough for Cherry Pie

Flour the surface of your workstation (as you can see, my workstation is my kitchen counter) and dump the dough from the bowl out onto the surface.

Sprinkle flour over the top and roll the dough into a ball. When you have a nice ball formed, wrap it in plastic (saran wrap works nicely) and place it into the refrigerator to chill for 30 minutes.

Chilling the pie crust dough for Cherry Pie

When the 30 minutes are up, remove your dough and unwrap. Cut the dough ball in half and roll out one section onto a floured surface. Sprinkle flour over the top and use your favorite rolling pin to roll the dough out into a circle from the center outwards. Continue to sprinkle flour over the dough, flipping and rotating it while your roll it out to make sure it does not stick to the surface.

When it is rolled out to a nice even disk, flour your rolling pin and roll the disk in half over the rolling pin. Then simply move it to an 8-9 inch pie pan and unfold the dough into the pie pan.

Cherry mix added to the pie crust for Cherry Pie

Pour your cooled cherry mixture into the pie crust. At this point your crust will not look very pretty and that's okay! We will fix that soon. Dot that cherry mixture with about 1 1/2 tablespoons of unsalted butter right in the middle.

Repeat the same process mentioned above to roll out your second disk of dough.

Take just a little bit of water and moisten the edge of the bottom crust before rolling out your top crust onto it.

In order to form your edges you can either use the edge of a fork or use your thumb and index finger and "pinch" the dough together to form another classic look. This involves pinching the outside edge with the thumb and index finger of one hand and using the index finger of the other hand to push inward from the inside edge.

Prebaked Cherry Pie

As you see, this is not an always perfect process! If the dough rips while you place it on top or during forming your edges, no problem! Just take a bit of the excess dough from around the edges and patch it right up!

Make a few slits in the middle or an X shape to let steam escape during baking.

Sprinkle the top with about 1 tablespoon of sugar and pop it into your preheated oven for about 50 minutes.

Finished Cherry Pie

Pull your finished pie out of the oven when the time is up and place on a cooling rake and let it cool sufficiently before diving in!

For easier reference, here is a breakdown of the ingredients you'll need!

ingredients For the cherry pie filling:

  • 4 cups fresh (or frozen) tart cherries
  • 1 1/2 cups of granulated sugar
  • 4 tablespoons of cornstarch
  • 1/8 tablespoon of almond extract (optional, but recommended)
  • 1 1/2 tablespoons of unsalted butter
  • 1 tablespoon granulated sugar

For the pie crust:

  • 12 tablespoons (or 1 1/2 sticks) of cold unsalted butter
  • 3 cups of all-purpose flour
  • 1 teaspoon of kosher salt
  • 1 tablespoon of granulated sugar
  • 1/3 cup of cold vegetable shortening
  • about 1/2 cup of ice water


  • Cherry pitter or paper clip
  • 8-9 inch pie pan
  • Rolling pin
  • Food processor (this is not necessary, it just makes it easier)
  • Lots of love

Try out this delicious cherry pie any time of the year! Your family will thank you!

Amber Galore

16 Archived Comments

  1. Heather May July 22, 2013

    LOVE this recipe! Thank you for not making this with canned cherries! I am a real food girl and not really a fan of canned cherries so this will make things so easy for me to finally bake a pie! I have never made a real pie before!! I am following you now!

    • Angela July 22, 2013

      Thank you so much, Heather! I have been the canned cherries route for years because I never realized how easy it really was to make your own fresh cherry pie. I tried it once and I will never, ever go back! I also started making my own pumpkin pie with real pumpkins after this too. I will have to make a post about that around Thanksgiving!

      You can totally make this pie! Please let me know how it turns out and share a pic! I am excited for you. You are going to LOVE it!

      I just adore your blog and I am following you too.

      Thank you very much for stopping by!

  2. Kim @ 2justByou July 23, 2013

    Home baked goodies are the best! I’m not a great pie-maker, but I would love to try this cherry pie. =0)
    Now a bloglovin follower (finally following back from last week’s Fun Friday hop)!

    • Kim @ 2justByou July 23, 2013

      Actually, I was already a follower! =0)

    • Author

      Amber Galore July 25, 2013

      Hi Kim!

      I was already following you too except on Twitter, so I fixed that!

      I wouldn’t say I was a pie maker either. I have baked quite a few cakes but this was my first pie. It is surprisingly easy! I make baked apples with dinner sometimes and I don’t imagine that is far off from making an apple pie. The crust is the biggest project out of all of it and it is pretty fun to do, in my opinion.

      Let me know if you try it!

  3. Domesticated Breakdown July 24, 2013

    This looks amazing, I need to try it like NOW

    • Author

      Amber Galore July 25, 2013

      You totally should! It is seriously amazing. I like throwing a bit of whipped cream on top when I eat it. So yummy!

      Thanks for stopping by!

  4. Kate July 24, 2013

    This cherry pie looks just amazing – can’t wait to try making one (shame it is only breakfast time and really too early for pie!).

    Really happy to have found you via Linkin with my Ladies and looking forward to following on Bloglovin and FB.

    Kate x

    • Author

      Amber Galore July 25, 2013

      I want to make another one now! It really is the perfect time since cherries are in season!

      I’m just now looking at your Strawberry Shortcake and I think I want to make that instead lol! I am going to go follow you now :)

      Thanks for stopping by!


  5. April @ Angel's Homestead July 27, 2013

    Hi :) I’d love for you to come by and share this delicious recipe at my Saturday Spotlight Link Party, my readers would love it. Hope to see you there!


    • Angela July 28, 2013

      Thank you April! We popped on over and linked our our Cherry Pie Recipe. We will add you to our weekly list. Thank you for letting us know. We are always on the look out for new link parties.

  6. Sara @ Content in the Meantime July 30, 2013

    Awesome recipe! Thanks for sharing on my What Are You Doing? Blog Hop!

  7. Amy | Club Narwhal July 31, 2013

    Angela, I just love cherry season and here in Michigan we are in full swing! I have never made a cherry pie but this looks too delicious to pass up. PS: Found you through Wonderful Wednesdays :)

  8. Christy Garrett @ Uplifting Families August 22, 2013

    Yummy. I haven’t had pie in a very long time. My grandmother used to make homemade pies when I was younger.

    • Author

      Amber Galore August 22, 2013

      Can you believe I have NEVER had homemade pie before? Almost pretty much homemade anything. I was raised in the boxed meal/microwave generation. I think that is why I have such a fascination with making things from scratch.

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