The Preppy Kitchen’s Best-Ever Cherry Pie Recipe

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This isn’t your grandma’s cherry pie (although hers was probably amazing too). This recipe is all about capturing the essence of summer in a flaky, buttery crust and a juicy, sweet cherry filling. It’s approachable for beginner bakers but delivers a taste that will impress even the most discerning palate.

Gather Your Ingredients:

Cherry Pie - Preppy Kitchen
Cherry Pie – Preppy Kitchen

For the Crust:

  • 2 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 1 cup (2 sticks) cold unsalted butter, cubed
  • 1/2 cup ice water (plus more as needed)
  • For the Filling:
  • 7 cups fresh sweet cherries, pitted
  • 1 cup granulated sugar
  • 1/4 cup cornstarch
  • 1/2 teaspoon almond extract (optional)
  • 1/4 teaspoon lemon juice
  • 1 tablespoon butter, cubed

  • Let’s Bake!

    1. Prepare the Crust: In a large bowl, whisk together flour, salt, and sugar. Using a pastry cutter or your fingertips, cut the cold butter into the dry ingredients until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
    2. Gradually add the ice water, one tablespoon at a time, tossing with a fork until the dough just comes together. Be careful not to overmix! If the dough seems dry, add another tablespoon of water.
    3. Form the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
    4. Preheat the oven to 400°F (200°C). On a lightly floured surface, roll out the chilled dough to a 12-inch circle. Carefully transfer the dough to a 9-inch pie plate. Trim the edges, leaving a 1/2-inch overhang. Fold the overhang under itself and crimp the edges decoratively.
    5. Make the Filling: In a large bowl, combine pitted cherries, sugar, cornstarch, almond extract (if using), and lemon juice. Toss to coat the cherries evenly.
    6. Pour the cherry filling into the prepared pie crust. Dot the top with cubed butter.
    7. Bake for 50-60 minutes, or until the crust is golden brown and the filling is bubbling thickly. If the edges of the crust start to brown too quickly, cover them with foil.
    8. Let the pie cool completely on a wire rack before slicing and serving.

    Nutrition Facts (per slice)

    Calories: 450

  • Fat: 20g
  • Saturated Fat: 10g
  • Cholesterol: 45mg
  • Sodium: 250mg
  • Carbohydrates: 60g
  • Sugar: 40g
  • Protein: 4g

  • A Slice of Summer Bliss

    This homemade cherry pie is the perfect way to celebrate summer’s bounty. The flaky crust is simply divine, and the juicy cherry filling is bursting with flavor. Serve it warm with a scoop of vanilla ice cream for a truly decadent dessert.

    Frequently Asked Questions:

    1. Can I use frozen cherries? Absolutely! Frozen cherries work well in this recipe. Just thaw them completely and drain off any excess juice before using.
    2. How do I know when the pie is done? The pie is done when the crust is golden brown and the filling is bubbling thickly. You can also check for doneness by inserting a toothpick into the center of the filling. If it comes out clean, the pie is ready.
    3. My pie crust is too tough. What went wrong? Overmixing the dough is a common culprit for tough pie crusts. Be gentle when handling the dough and stop mixing as soon as it comes together.
    4. The filling is leaking from my pie. How can I prevent this? Make sure the cornstarch is mixed thoroughly with the cherries and other filling ingredients. Cornstarch helps thicken the filling and prevent leaking. You can also try using a slightly thicker pie crust recipe.