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Sweet Cherry Pie

A delightful homemade sweet cherry pie that fills your home with an amazing aroma and brings comfort in every slice. Perfect for any occasion.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 2200
Ingredients Method Notes

Ingredients
  

Cherry Filling
  • 2 cups fresh or frozen sweet cherries, pitted Use unsweetened frozen cherries if using frozen.
  • 1 cup granulated sugar Can substitute with brown sugar for deeper flavor.
  • 1/4 cup cornstarch Can substitute with all-purpose flour.
  • 1 tablespoon lemon juice Lime juice can be used for a different flavor.
  • 1 teaspoon vanilla extract Can swap vanilla for maple extract.
  • 1/4 teaspoon almond extract Optional.
  • 1 tablespoon butter Adds creaminess; can replace with coconut oil for a dairy-free option.
Pie Crust
  • 1 prepared pie crust homemade or store-bought One for the bottom and one for the top.
  • 1 egg beaten For egg wash; can swap for milk for a vegan wash.
  • 1 tablespoon sugar For sprinkling on top of the crust.

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C).
  2. In a large bowl, combine the pitted cherries, sugar, cornstarch, lemon juice, vanilla extract, and optional almond extract. Mix until fully coated and let the mixture rest for about 10 minutes.
Assembling the Pie
  1. Roll out the first pie crust on a lightly floured surface and transfer it to a 9-inch pie pan.
  2. Pour the cherry mixture into the crust, ensuring it's evenly spread and dot the filling with small pieces of butter.
  3. Roll out the second pie crust to cover the filling. Cut slits for a lattice design or cover fully with vents.
  4. Crimp the edges to seal, brush with the beaten egg, and sprinkle with sugar.
Baking
  1. Bake in the preheated oven for 45-50 minutes, until the crust is golden brown and filling is bubbling.
  2. Remove from oven and let cool completely before serving.

Notes

Serve with vanilla ice cream, whipped cream, or fresh berries. Can be stored in the refrigerator for up to 4 days or frozen for 3 months. Reheat in a 350°F (175°C) oven for best texture.