Classic Cherry Pie

Name: Classic Cherry Pie
Prep time: 55 min
Cook time: 1 h 10 min
Total time: 2 h 5 min
Yield: 8 servings
Cuisine: American
Ingredients: 2½ cups (300 g) all-purpose flour, spooned into the cup and leveled, plus extra for rolling; 1 tablespoon (12 g) granulated sugar; 1 teaspoon (6 g) fine salt; 1 cup (2 sticks) (227 g) unsalted butter, very cold, cut into ½-inch (1 cm) cubes; ½ cup (120 ml) ice water, ice removed before measuring; you may not need all of it; 6 cups (900 g) tart cherries (such as Montmorency), pitted; if frozen, thawed and well drained; 1 cup (200 g) granulated sugar; 5 tablespoons (40 g) cornstarch; 1 tablespoon (15 ml) fresh lemon juice; ¼ teaspoon (1 ml) pure almond extract (optional); ¼ teaspoon (1½ g) fine salt; 2 tablespoons (28 g) unsalted butter, cold, cut into small bits; 1 whole (50 g) large egg, beaten with the milk until smooth; 1 tablespoon (15 ml) whole milk; 1 tablespoon (12 g) coarse sugar (or turbinado)

From the MyKitchenBank Kitchen

A deep-red, sliceable cherry pie with a flaky all-butter double crust and a bright, jammy tart cherry filling thickened with cornstarch. Baking on a hot sheet and cooling fully keeps the bottom crisp and the slices clean.

Prep: 55 min
Cook: 1 hr 10 min
Wait: 5 hr 35 min
Total: 7 hr 40 min
Makes: 1 double-crust 9-inch pie (8 slices)

Jump to recipe ♡ Save

Ingredients

8 servings

For the crust
2½ cups (300 g) all-purpose flour, spooned into the cup and leveled, plus extra for rolling
1 tablespoon (12 g) granulated sugar
1 teaspoon (6 g) fine salt
1 cup (2 sticks) (227 g) unsalted butter, very cold, cut into ½-inch (1 cm) cubes
½ cup (120 ml) ice water, ice removed before measuring; you may not need all of it
For the filling
6 cups (900 g) tart cherries (such as Montmorency), pitted; if frozen, thawed and well drained
1 cup (200 g) granulated sugar
5 tablespoons (40 g) cornstarch
1 tablespoon (15 ml) fresh lemon juice
¼ teaspoon (1 ml) pure almond extract (optional)
¼ teaspoon (1.5 g) fine salt
2 tablespoons (28 g) unsalted butter, cold, cut into small bits
For the finish
1 whole (50 g) large egg, beaten with the milk until smooth
1 tablespoon (15 ml) whole milk
1 tablespoon (12 g) coarse sugar (or turbinado)

Equipment (9)

9-inch (23 cm) standard-depth glass or metal pie plate
Large mixing bowls (2)
Rimmed baking sheet (half sheet, 18×13-inch / 46×33 cm)
Rolling pin
Pastry cutter or food processor (optional)
Pastry brush
Kitchen scale
Sharp paring knife
Wire cooling rack

Steps

Before you start

Cut the crust butter into cubes and put it in the freezer for 15 minutes before you start, and fill a measuring cup with water and ice.
If using fresh cherries, pit them first (a pitter or a sturdy paperclip works). You need 900 g / about 6 cups pitted. If using frozen, thaw completely and drain off the liquid.
Plan on about 7½ hours start to finish: the dough needs 1 hour to chill and the baked pie needs at least 4 hours to cool so the filling sets.
Set an oven rack in the lower third and put a rimmed baking sheet on it. Preheat later, as directed, while the assembled pie chills.

1
Mix the dough
- In a large bowl whisk the flour, 1 tablespoon sugar and 1 teaspoon salt.
- Add the cold butter cubes and toss to coat.
- Using a pastry cutter, your fingertips, or short pulses in a food processor, work the butter in until it is a mix of pea-sized and almond-sized pieces with some flat flakes.
- Drizzle in ¼ cup (60 ml) ice water and toss with a fork.
- Add more water 1 tablespoon at a time (up to ½ cup / 120 ml total) until the dough looks shaggy but clumps when squeezed in your hand.
+ Show details− Hide details
Ready when: Dough holds together when pinched, with visible streaks and chunks of butter and no dry flour at the bottom of the bowl.
Tip: Stop mixing when butter is still visible. Those pieces create the flaky layers.
2
Divide and chill
- Turn the dough out onto a clean counter and gather it, pressing gently.
- Divide into two pieces, one slightly larger (about 60/40) for the bottom crust.
- Shape each into a flat disk about 1 inch (2.5 cm) thick, wrap tightly in plastic, and refrigerate for at least 1 hour (up to 2 days).
+ Show details− Hide details
Ready when: Disks feel firm and cold throughout when pressed.
3
Make the filling
- In a large bowl, stir together 1 cup (200 g) sugar, the cornstarch and ¼ teaspoon salt until no lumps remain.
- Add the pitted cherries, lemon juice and almond extract (if using) and fold until every cherry is coated.
- Let sit 15 minutes so the sugar draws out juices and the cornstarch begins to dissolve.
- Meanwhile, put a rimmed baking sheet on the lower oven rack.
+ Show details− Hide details
Ready when: Cherries look glossy and sit in a thick syrupy liquid with no dry cornstarch visible.
Tip: Do not skip the cornstarch whisking with the sugar first; it prevents white clumps in the finished pie.
4
Roll the bottom crust
- On a lightly floured counter, roll the larger disk into a 13-inch (33 cm) circle about ⅛ inch (3 mm) thick, turning it a quarter turn after every couple of rolls and dusting with flour as needed.
- Loosely roll it around the pin and unroll it over the 9-inch (23 cm) pie plate.
- Ease it into the corners without stretching, and leave the overhang untrimmed.
- Refrigerate the lined plate while you roll the top.
+ Show details− Hide details
Ready when: Dough circle is even, and lifts without tearing or sticking to the counter.
Tip: If the dough cracks or turns soft and sticky, patch it with scraps or return it to the fridge for 10 minutes.
5
Fill and top
- Roll the second disk into an 11-inch (28 cm) circle.
- Stir the cherries once more, then pour them with all their juices into the lined plate and mound slightly.
- Scatter the 2 tablespoons butter bits over the top.
- Lay the top crust over the filling.
- Trim both crusts to leave a ¾-inch (2 cm) overhang, fold the edge under itself, and crimp firmly with your fingers to seal.
- Cut 5 or 6 slits (about 2 inches / 5 cm long) in the top for steam to escape.
+ Show details− Hide details
Ready when: Edge is sealed all the way around and the vents are cut cleanly through the top crust.
Tip: Vents matter: a pie without them will bubble over and the top crust will go soggy.
6
Chill and preheatOven 425°F / 220°C
- Refrigerate the assembled pie for 20 minutes to firm the crust.
- Meanwhile, preheat the oven with the baking sheet inside to 425°F (220°C).
- Whisk the egg and milk together.
+ Show details− Hide details
Ready when: Crust feels firm and cold, and the oven has reached 425°F (220°C).
Tip: The hot baking sheet gives the bottom crust a head start so it bakes crisp instead of pale and damp.
7
Glaze and start bakingOven 425°F / 220°C
- Brush the top crust and edge lightly with the egg wash, then sprinkle with the coarse sugar.
- Place the pie directly on the hot baking sheet and bake at 425°F (220°C) on the lower rack for 25 minutes.
+ Show details− Hide details
Ready when: Crust is set and pale golden, and juices begin to bubble at the vents.
Tip: Don't let egg wash pool in the vents; it can seal them shut.
8
Lower heat and finishOven 375°F / 190°C
- Reduce the oven to 375°F (190°C).
- If the edge is browning faster than the center, cover it with a ring of foil.
- Bake 40 to 45 minutes more, until the crust is deep golden brown and the filling is thick and bubbling slowly through the vents, not just around the edges.
+ Show details− Hide details
Ready when: Deep golden crust, with thick, slow, glossy bubbles visible through the center vents.
Tip: The cornstarch only reaches full thickening power once the juices bubble thickly, so don't pull the pie early.
9
Cool completely
- Transfer the pie to a wire rack and cool at room temperature for at least 4 hours before slicing.
- Serve at room temperature or gently warmed.
+ Show details− Hide details
Ready when: Pie bottom feels barely warm to the touch, and the filling no longer jiggles when the plate is nudged.
Tip: Cutting a warm pie gives runny slices. Patience is part of the recipe.

Good to know

Tips

Keep everything cold: if the dough gets warm and greasy while you roll, slide it onto a tray and chill for 10 minutes.
Bake on the lowest-third rack on a preheated sheet; it also catches any juice that bubbles over.
Make a lattice instead of a solid top by cutting 10 strips from the second disk and weaving them over the filling; bake the same way.
For the cleanest slices, cool for the full 4 hours and cut with a sharp knife wiped between cuts.

Make ahead

Dough disks can be refrigerated up to 2 days or frozen up to 2 months (thaw overnight in the fridge). The whole pie can be assembled (without egg wash) and frozen unbaked up to 1 month; bake from frozen at 425°F (220°C) for 25 minutes, then 375°F (190°C) for 55 to 65 minutes.

Storage & reheating

Room temperature, loosely covered, up to 2 days. Refrigerate up to 5 days. Freeze baked slices or the whole pie, wrapped well, up to 2 months. Reheat slices or the pie at 350°F (175°C) for 15 to 20 minutes (whole pie 25 to 30 minutes) to re-crisp the crust.

Substitutions

tart cherries (such as Montmorency) → Sweet cherries (such as Bing). Reduce filling sugar to ¾ cup (150 g) and increase lemon juice to 2 tablespoons (30 ml) to keep the flavor bright.
cornstarch → Instant tapioca starch (quick-cooking tapioca). Use 3 tablespoons (about 30 g) ground fine; the filling will be slightly more translucent and glossy.
pure almond extract → Vanilla extract. Use ½ teaspoon (2.5 ml) for a milder, rounder flavor.
unsalted butter → Half unsalted butter, half vegetable shortening. Use 113 g of each; the crust is a little more tender and holds its shape well but has less butter flavor.