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A fresh cherry pie baked to a golden brown
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5 from 3 votes

Fresh Cherry Pie

Fresh, dark, sweet cherries baked in a buttery, flaky crust - there's nothing like it!
Prep Time30 mins
Cook Time1 hr
Total Time1 hr 30 mins
Course: Dessert, Pie
Cuisine: American
Keyword: cherry, pie
Servings: 8
Calories: 217kcal
Author: Tricia

Ingredients

  • Double pie crust pastry, unbaked
  • 1 cup granulated sugar (222g)
  • ¼ teaspoon almond extract
  • pinch of salt
  • 3 tablespoons quick-cooking tapioca, or up to 4 tablespoons for thicker filling
  • ¼ teaspoon ground cinnamon
  • zest and juice of 1 lemon
  • 6 cups sweet cherries (2 lbs) fresh or frozen
  • 2 tablespoons unsalted butter, cut into small pieces
  • 1 egg mixed with 1 teaspoon milk for brushing on top before baking
  • 1 tablespoon coarse sugar for sprinkling on top

Instructions

  • Prepare the double crust pie pastry. Divide into two disks and refrigerate until needed.
  • Line a large heavy-duty rimmed baking sheet or pizza stone with foil. Place in the oven and preheat oven to 400°F degrees.
  • Wash the cherries and drain. Remove the stems and pits.
  • In a large mixing bowl combine the sugar, almond extract, salt, tapioca, cinnamon, lemon zest and lemon juice.
  • Fold in the pitted cherries and set aside for 15 minutes, stirring once or twice.
  • While the cherries rest, roll half the pastry into a circle large enough to fit into a 9-inch deep-dish pie plate with a 1-inch overhang. Gently ease the pastry into the pie pan taking care not to stretch the dough.
  • Pour the sugar and cherry mixture into the unbaked pie crust. Dot with pieces of butter and refrigerate while rolling out the top crust.
  • Roll out the remaining disk of pastry and fit over the cherries. Crimp and seal the crust as desired. Cut a few vents for the steam to escape.
  • Brush the top crust with the beaten egg and milk mixture, then sprinkle with coarse sugar.
  • Place the pie on the preheated baking pan and bake for 25 minutes at 400°F. Reduce the temperature to 350°F and continue baking for another 35 to 40 minutes or until the crust is golden brown and the filling is bubbling.
  • Allow the pie to cool to room temperature before serving, about 2 or 3 hours.

Notes

  • Serve topped with ice cream or lightly sweetened whipped cream.
Nutrition information is calculated using an ingredient database and should be considered an estimate. When multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.

Nutrition

Calories: 217kcal | Carbohydrates: 47g | Protein: 2g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 28mg | Sodium: 8mg | Potassium: 239mg | Fiber: 2g | Sugar: 40g | Vitamin A: 184IU | Vitamin C: 7mg | Calcium: 18mg | Iron: 1mg