Classic Cherry Pie
Flaky crust, sweet-tart cherries and a perfectly homemade filling — juicy, classic and irresistible.
Bobbie's tips: use fresh, ripe cherries for the best flavor; if using frozen cherries, do not thaw; let the filling cool slightly before adding to the crust to prevent a soggy bottom; a lattice crust allows steam to escape and keeps the crust flaky; add almond extract for a bakery-style flavor; let the pie cool completely for clean slices; serve with vanilla ice cream for the classic touch. Variations: sweet and tart (use a mix of sweet and tart cherries like Bing and Montmorency); almond cherry pie (add 1/2 tsp almond extract); spiced cherry pie (add 1/2 tsp cinnamon and a pinch of nutmeg); chocolate cherry pie (add 1/2 cup mini chocolate chips to the filling); lattice, crumb, or solid top — whichever crust style you prefer; gluten-free (use a gluten-free pie crust recipe). Storage: room temperature covered for up to 2 days; refrigerator up to 5 days covered; freezer: wrap tightly and freeze for up to 3 months; reheat: warm in a 350°F (175°C) oven for 10–15 minutes, or enjoy cold. Nutrition per slice (approx), from Bobbie's card: about 410 calories, 20 g fat, 52 g carbohydrates, 4 g protein, 260 mg sodium.
Ingredients
Pie crust (double crust)
- 2½ cups all-purpose flour
- 1 tsp salt
- 1 tbsp sugar
- 1 cup (2 sticks) cold unsalted butter, cubed
- 6–8 tbsp ice water
Cherry filling
- 6 cups fresh or frozen pitted cherries (if using fresh, pit about 2 lbs)
- 1 1/4 cups granulated sugar (or 1 cup for less sweet)
- 1/4 cup brown sugar
- 1/4 cup cornstarch
- 2 tbsp lemon juice
- 1 tsp vanilla extract
- 1/2 tsp almond extract (optional, enhances cherry flavor)
- 1/4 tsp salt
- 1/4 tsp ground cinnamon (optional)
- 1 tbsp unsalted butter (to dot on filling)
Egg wash and topping
- 1 egg (beaten with 1 tbsp water)
- 2 tbsp coarse sugar (or granulated sugar)
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Method
- 1
Make the pie crust: in a large bowl, mix the flour, salt, and sugar. Cut in the cold butter until crumbly. Add the ice water, 1 tbsp at a time, and mix until the dough just comes together. Divide in half, shape into discs, wrap, and refrigerate for at least 30 minutes.
- 2
Prepare the cherry filling: in a large saucepan, combine the cherries, granulated sugar, brown sugar, cornstarch, lemon juice, vanilla, almond extract (if using), salt, and cinnamon (if using). Cook over medium heat, stirring constantly, until thickened and bubbling, about 8–10 minutes. Remove from the heat and let cool slightly.
- 3
Roll out the crust: on a lightly floured surface, roll out one disk of dough to fit a 9-inch pie dish. Place in the dish and trim the edges. Roll out the second disk for the top crust (lattice or solid).
- 4
Fill the pie: pour the cooled cherry filling into the bottom crust. Dot with 1 tbsp butter.
- 5
Add the top crust: place the top crust over the filling. You can do a full crust (cut slits) or a lattice weave. Trim and crimp the edges.
- 6
Egg wash and sugar: brush the top with the egg wash and sprinkle with coarse sugar.
- 7
Bake: bake at 375°F (190°C) for 45–50 minutes, or until the crust is golden brown and the filling is bubbling through the vents.
- 8
Cool and serve: let the pie cool for at least 2–3 hours to allow the filling to set. Serve with vanilla ice cream or whipped cream.
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From Bobbie's “Bobbie's Recipe Cards (batch 10)”. Written up by Bobbie's Kitchen · Updated 26 October 2026