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A fresh cherry pie baked to a golden brown
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5 from 1 vote

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
Servings: 8
Author: Tricia


  • 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 fresh or frozen sweet cherries (2 lbs)
  • 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


  • 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.


Serve topped with ice cream or lightly sweetened whipped cream.