Homemade Cherry Pie

Get it on Google Play

Get it on Google Play


Chilled pie dough for top and bottom 9-inch pie

4 1/2 cups pitted fresh cherries (2 1/2 pounds, unpitted)

1/4 cup corn starch

2/3 to 3/4 cup sugar

1 teaspoon vanilla extract

1 tablespoon lemon juice

1/8 teaspoon salt

1 tablespoon cold unsalted butter, cut into small squares


1. Heat oven to 400 degrees F (200 degrees C).

2. In a large bowl, stir sugar, cornstarch, vanilla extract, lemon juice and the salt together then add cherries. 3. Gently toss to combine.

4. Remove half of dough from refrigerator and let sit at room temperature for 5 minutes. On a lightly floured surface, roll out dough.

5. Carefully press the dough into the dish. Spoon cherry pie filling into pie crust. Discard most of the liquid pooled at the bottom of the bowl.

6. Dot filling with little squares of cold butter. Top with top crust, cut slits for ventilation.

7. Bake for 20 minutes then reduce oven temperature to 350 degrees F (177 degrees C) and bake an additional 30 to 40 minutes longer, or until the crust is golden and the filling is thick and bubbling.

Bon Appetit!

Go To Top