Irresistible Cherry Pie Recipe

If you’re looking to bake something truly special, this Irresistible Cherry Pie is a celebration of all things bright, juicy, and comforting. With a flaky golden crust and a sweet-tart cherry filling that practically bursts with flavor, it’s the kind of dessert that makes everyone at the table smile. Whether you’re using fresh summer cherries or relying on your trusty frozen stash, this pie is as easy to make as it is impressive to serve. There’s a reason why Irresistible Cherry Pie has a permanent spot in my recipe collection—it’s the perfect blend of nostalgia and pure, delicious joy.

Irresistible Cherry Pie Recipe - Recipe Image

Ingredients You’ll Need

The beauty of an Irresistible Cherry Pie lies in its simplicity—each ingredient brings something magical to the table. From the buttery crust to the jewel-toned cherries, every component is chosen for maximum flavor and the perfect texture.

  • Pie Crusts (2, 9-inch): Store-bought or homemade, these serve as the buttery, flaky foundation and topping for your pie.
  • Fresh or Frozen Pitted Cherries (4 cups): The star of the show—use the ripest, juiciest cherries for bold flavor and that gorgeous ruby color.
  • Granulated Sugar (1 1/4 cups): Sweetens the cherries just enough to balance their tartness, letting the fruit shine.
  • Cornstarch (1/4 cup): Helps the filling thicken beautifully, so you get perfect slices instead of a runny pie.
  • Almond Extract (1/4 teaspoon, optional): Adds a subtle, aromatic note that pairs beautifully with cherries—highly recommended!
  • Lemon Juice (1 tablespoon): Brings a bright, fresh zing that lifts the whole filling.
  • Salt (1/4 teaspoon): Just enough to enhance all the other flavors and keep the sweetness in check.
  • Unsalted Butter (1 tablespoon, cut into small pieces): Dotting the filling with butter enriches the texture and flavor.
  • Egg (1, beaten): The classic egg wash gives your pie that irresistible golden sheen.
  • Coarse Sugar (1 tablespoon, optional): A sprinkle on top adds sparkle and a sweet crunch.

How to Make Irresistible Cherry Pie

Step 1: Prepare the Cherry Filling

In a large mixing bowl, gently toss together your cherries, granulated sugar, cornstarch, almond extract, lemon juice, and salt. Give everything a thorough mix so each cherry is coated—this ensures a filling that’s both juicy and perfectly thickened. If you’re using frozen cherries, there’s no need to thaw; just add them straight in!

Step 2: Roll Out and Fill the Bottom Crust

Roll out one of your pie crusts and carefully fit it into a 9-inch pie dish, pressing it into the corners and up the sides. Pour that luscious cherry filling into the crust and spread it evenly. Don’t forget to dot the top with those tiny pieces of butter—they’ll melt into the filling and add a rich silkiness.

Step 3: Add the Top Crust

Roll out your second pie crust and gently place it over the filled pie. Trim any excess dough hanging over the edges, then crimp or flute the edges to seal in all that goodness. Cut a few slits in the top crust to let steam escape—it’s a simple step that prevents a soggy pie and gives it that classic look.

Step 4: Brush and Sprinkle

Using a pastry brush, coat the top crust with a beaten egg to help it bake up gorgeously golden. For a bit of sparkle and extra crunch, sprinkle on some coarse sugar. It’s a small touch that really makes your Irresistible Cherry Pie stand out.

Step 5: Bake to Perfection

Preheat your oven to 425°F (220°C). Place the pie on the middle rack and bake for 20 minutes. Then, reduce the oven temperature to 375°F (190°C) and continue baking for another 30–35 minutes, until the crust is a deep golden brown and the filling is bubbling up through the slits. Let the pie cool for at least 2 hours—this is key for getting perfectly set slices.

How to Serve Irresistible Cherry Pie

Irresistible Cherry Pie Recipe - Recipe Image

Garnishes

Top each slice with a generous scoop of vanilla ice cream or a dollop of fluffy whipped cream. A few fresh cherries or a light dusting of powdered sugar add an elegant finishing touch, making each serving of Irresistible Cherry Pie look as amazing as it tastes.

Side Dishes

A slice of cherry pie pairs beautifully with a mug of hot coffee, a glass of cold milk, or even a crisp glass of sparkling wine. For a more decadent experience, serve alongside a scoop of creamy gelato or a handful of mixed summer berries.

Creative Ways to Present

Try baking your Irresistible Cherry Pie in mini tart pans for adorable individual servings, or cut the cooled pie into squares and serve them as hand pies at a picnic. A lattice crust or decorative pastry cutouts on top can also wow your guests and make your dessert table pop.

Make Ahead and Storage

Storing Leftovers

Wrap any leftover Irresistible Cherry Pie tightly in plastic wrap or aluminum foil, or transfer slices to an airtight container. Store at room temperature for up to 2 days, or in the refrigerator for up to 5 days—the flavors meld and deepen, making each subsequent slice just as delightful.

Freezing

To freeze, let the pie cool completely, then wrap it tightly in plastic and foil. The whole pie or individual slices can be stored in the freezer for up to 3 months. Thaw overnight in the refrigerator before serving or reheating.

Reheating

For that just-baked taste, warm slices of Irresistible Cherry Pie in a 350°F (175°C) oven for about 10 minutes. If you’re in a rush, a few seconds in the microwave works too—just keep an eye so the crust stays tender, not tough.

FAQs

Can I use canned cherries for this pie?

Yes, you can use canned cherries in a pinch! Just be sure to drain them well and reduce the sugar slightly, since canned cherries are often packed in syrup.

Do I need to thaw frozen cherries before baking?

No thawing required! Frozen cherries can go straight into the mixing bowl. Just add a few extra minutes to the baking time if needed, as the cold fruit may slow down the process a bit.

How do I keep the bottom crust from getting soggy?

Make sure your oven is fully preheated and bake the pie on the lower rack if possible. Also, letting the pie cool completely before slicing helps the filling set and keeps the crust crisp.

Can I make the pie crust ahead of time?

Absolutely! Homemade pie crusts can be made in advance and kept in the fridge for up to 3 days, or in the freezer for up to a month. Just let them thaw before rolling out.

What can I use instead of almond extract?

If almond extract isn’t your thing, try a teaspoon of vanilla extract or a pinch of cinnamon for a different but equally delicious twist on your Irresistible Cherry Pie.

Final Thoughts

Whether you’re baking for a special occasion or simply want to treat yourself, there’s nothing quite like sharing a homemade Irresistible Cherry Pie with loved ones. The golden crust, bubbling cherry filling, and sweet aroma will make this dessert a fast favorite—so don’t wait, grab some cherries and get baking!

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Irresistible Cherry Pie Recipe

Irresistible Cherry Pie Recipe


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4.6 from 20 reviews

  • Author: admin
  • Total Time: 1 hour 15 minutes
  • Yield: 8 servings 1x
  • Diet: Vegetarian

Description

This irresistible cherry pie features a flaky, golden crust filled with juicy, sweet-tart cherries, perfectly thickened and flavored with a hint of almond and lemon. A classic American dessert, it’s delightful served warm or at room temperature, especially when paired with vanilla ice cream or whipped cream.


Ingredients

Scale

Crust

  • 2 (9-inch) pie crusts, store-bought or homemade

Filling

  • 4 cups fresh or frozen pitted cherries
  • 1 1/4 cups granulated sugar
  • 1/4 cup cornstarch
  • 1/4 teaspoon almond extract (optional)
  • 1 tablespoon lemon juice
  • 1/4 teaspoon salt
  • 1 tablespoon unsalted butter, cut into small pieces

Topping

  • 1 egg, beaten (for egg wash)
  • 1 tablespoon coarse sugar for topping (optional)

Instructions

  1. Preheat the oven: Set your oven to 425°F (220°C) to get it ready for baking.
  2. Make the filling: In a large bowl, mix together cherries, sugar, cornstarch, almond extract (if using), lemon juice, and salt until well combined to create a thick, flavorful filling.
  3. Prepare the crust: Roll out one pie crust and line a 9-inch pie dish, pressing it firmly into place.
  4. Add filling and butter: Pour the cherry mixture into the crust and evenly distribute small pieces of unsalted butter on top to add richness during baking.
  5. Top crust and seal edges: Cover with the second pie crust, trim any excess dough, and crimp the edges securely to seal the pie.
  6. Vent the pie: Cut several slits in the top crust to allow steam to escape, preventing a soggy crust.
  7. Apply egg wash and sugar: Brush the top crust with beaten egg for a glossy finish and sprinkle with coarse sugar if desired for extra texture and sweetness.
  8. Bake at high heat: Bake the pie at 425°F (220°C) for 20 minutes to set the crust.
  9. Reduce heat and continue baking: Lower the oven temperature to 375°F (190°C) and bake for an additional 30 to 35 minutes until the crust is golden brown and the cherry filling is bubbling.
  10. Cool the pie: Let the pie cool completely for at least 2 hours to allow the filling to thicken and set before slicing and serving.

Notes

  • Use fresh cherries in season for best flavor; frozen cherries are a good alternative when fresh are unavailable.
  • For extra depth, add a teaspoon of vanilla extract or a pinch of cinnamon to the filling.
  • Serve warm or at room temperature with vanilla ice cream or whipped cream for a classic dessert experience.
  • Prep Time: 20 minutes
  • Cook Time: 55 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice
  • Calories: 400
  • Sugar: 28g
  • Sodium: 220mg
  • Fat: 20g
  • Saturated Fat: 12g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 50g
  • Fiber: 3g
  • Protein: 4g
  • Cholesterol: 40mg

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