This fresh cherry pie fills a flaky double crust with ripe pitted cherries, a little lemon juice, and enough cornstarch to set the juices. Refrigerated pie crusts keep it approachable, and the filling comes together in one bowl.
The cherries rest in sugar and cornstarch for a short time before baking, which starts drawing out juice and helps the filling thicken evenly. A hot start in the oven sets the bottom crust, then a lower temperature finishes the filling until it bubbles through the vents.
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Why This Fresh Cherry Pie Recipe Works
Fresh cherries bring a bright, fruity flavor that holds up well in a pie. A small amount of lemon juice sharpens the fruit, and vanilla rounds out the sweetness. Cornstarch thickens the juices so the slices hold their shape once the pie has cooled.
The two stage bake matters too. Starting at 425 degrees F sets the crust, and dropping to 375 degrees F lets the center cook without burning the edges. Placing the pie on a baking sheet also keeps any bubbling juice off the oven floor.
Ingredients for Fresh Cherry Pie
- 4 cups fresh cherries, pitted
- 1 cup granulated sugar
- 1/4 cup cornstarch
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1 package refrigerated pie crusts, for a top and bottom crust
- 1 tablespoon butter, for dotting the filling
- 1 egg, beaten, optional, for egg wash
Fresh cherries: Choose ripe, firm cherries with a deep color. Sweet or tart cherries both work, and tart cherries may need a little more sugar.
Cornstarch: It thickens the juices as they heat. Stir it in well so no dry pockets remain.
Lemon juice: It adds brightness and keeps the filling from tasting flat. Fresh juice gives the cleanest flavor.
Refrigerated pie crusts: They are a convenient shortcut and bake up flaky. A homemade crust works the same way if you prefer it.
Butter and egg wash: Dotting the filling with butter adds richness, and the optional egg wash gives the top crust a golden finish.
How to Make Fresh Cherry Pie
1. Heat the oven. Preheat the oven to 425 degrees F and set a baking sheet on the rack. The sheet will catch any juice that bubbles over.
2. Mix the filling. Stir the cherries, sugar, cornstarch, lemon juice, and vanilla together in a large bowl. Let the mixture sit for about 10 minutes so the juices start to form.
3. Line the pan. Fit one pie crust into a 9-inch pie pan, pressing it in gently without stretching. Stretched dough shrinks back as it bakes.
4. Fill the crust. Pour in the cherry mixture, including the juices, and dot the top with butter.
5. Add the top crust. Lay the second crust over the filling, trim the edges, and press or crimp to seal. Cut a few slits so steam can escape.
6. Brush with egg. If you like a golden finish, brush the top crust with the beaten egg. Skip this step for a plainer, paler crust.
7. Bake in two stages. Set the pie on the baking sheet and bake at 425 degrees F for 20 minutes. Reduce the oven to 375 degrees F and bake for 30 to 40 minutes more, until the crust is golden and the juices bubble through the slits.
8. Cool completely. Move the pie to a wire rack and let it cool for at least 3 hours. The filling sets as it cools, so slicing early gives a runny pie.
How to Serve Fresh Cherry Pie
Serve fresh cherry pie at room temperature with vanilla ice cream or whipped cream. For a dessert spread, add a slice of French apple cake or a square of Louise cake. If you are planning brunch, blueberry crumble muffins and cinnamon crunch banana bread make easy companions.
How to Store and Reheat Fresh Cherry Pie
Cover the cooled pie and keep it at room temperature for up to two days, then refrigerate any leftovers. For long term storage, wrap the pie tightly and freeze it, then thaw it in the refrigerator. Warm slices gently in a low oven so the crust crisps again, and avoid the microwave if you want a flaky edge.
Tips and Variations for Fresh Cherry Pie
Pit the cherries carefully. A cherry pitter saves time, and checking each piece prevents a surprise pit in a slice.
Do not skip the cooling time. Hot filling is loose, and the starch needs time to set before you cut.
Keep the crust cold. Cold dough bakes up flakier, so keep refrigerated crusts chilled until you are ready to fill the pie.
Protect the edges. If the crust edge browns too fast, cover it loosely with strips of foil for the rest of the bake.
Adjust the sugar. Add a little more sugar for a sweeter pie, especially with tart cherries.
Skip tasting raw dough. If you make your own crust, do not eat it raw, since raw flour and eggs can carry germs. The Ohio State Extension explains why raw dough is risky.
Try other fruit. Blueberries or peaches can replace the cherries, with small changes to the sugar and cornstarch.
Frequently Asked Questions About Fresh Cherry Pie
Can I use frozen cherries in fresh cherry pie?
Yes, but thaw and drain them first so the filling does not turn watery. You may need a little extra cornstarch if the fruit still looks very juicy.
Why is my cherry pie runny?
Slicing before the pie has fully cooled is the most common reason. Underbaking can also leave the starch unset, so wait until the juices bubble through the slits before pulling it out.
How do I keep the bottom crust from getting soggy?
Bake the pie on a preheated baking sheet and start with the hot oven. The direct heat helps the bottom crust set before the filling soaks in.
Can I make fresh cherry pie ahead of time?
Yes. Bake it a day ahead, cool it fully, and cover it. Serve at room temperature or warm slices gently.
Do I have to use an egg wash?
No. The egg wash only adds a golden shine, so you can leave it out and still get a good pie.
Fresh Cherry Pie with a Golden Crust
Equipment
- 9-inch pie pan
- Baking sheet
- Large mixing bowl
- Wire cooling rack
Ingredients
Main Ingredients
- 4 cup fresh cherries pitted; sweet or tart
- 1 cup granulated sugar add a little more for a sweeter pie
- ¼ cup cornstarch thickens the juices
- 1 tbsp lemon juice fresh
- 1 tsp vanilla extract
- 1 package refrigerated pie crusts 2 crusts, or use homemade
- 1 tbsp butter cut into small pieces for dotting
- 1 large egg beaten, optional, for egg wash
Instructions
Cooking
- Preheat the oven to 425 degrees F with a baking sheet on the rack.
- Stir the cherries, sugar, cornstarch, lemon juice, and vanilla in a bowl. Let sit about 10 minutes.
- Fit one crust into a 9-inch pie pan. Pour in the filling and dot with butter.
- Cover with the second crust, seal the edges, and cut slits for steam. Brush with egg if using.
- Bake on the baking sheet at 425 degrees F for 20 minutes, then at 375 degrees F for 30 to 40 minutes, until golden and bubbling.
- Cool on a wire rack for at least 3 hours before slicing.
