This easy and delicious cherry pie has a flaky crust that is filled with homemade cherry pie filling. It is bursting with cherry flavor that’s both sweet and tart.
We are heading into pie season with Thanksgivings approaching! What is your favorite pie? I really love pumpkin and apple, but I’ve grown a love for this homemade cherry pie.
This cherry pie recipe is easy to make and it doesn’t use cherry pie filling. I used fresh cherries and pitted them however feel free to use frozen cherries that are already pitted.
I use premade refrigerated pie dough which cuts down on the work of making a homemade pie. But you are welcome to make your own pie dough if you prefer.
Cherry Pie
In a saucepan, stir together cherries, sugar, vanilla extract, lemon juice, and cornstarch. Bring the mixture to a gentle simmer over medium-low heat. Let simmer for about 5 minutes. Cool the mixture to room temperature before using it.
Preheat the oven to 375 degrees F. Place one pie crust in the bottom of a 9″ pie plate leaving the edges untrimmed. Next, pour the cherry pie filling into the pie plate.
Place the second pie crust onto a floured surface and cut into 3/4″ strips. Using the strips, weave a lattice pattern on top of the filling. Press the top and bottom pie crust edges together.
Combine a beaten egg with water and gently brush over the top of the lattice crust. Then lightly sprinkle the lattice crust with sugar.
Bake the pie for 50-55 minutes until the crust is golden brown. Let the pie cool almost to room temperature before serving. Serve with a scoop of vanilla ice cream or whipped cream.
Ingredients
- 2 pounds fresh or frozen sweet cherries pitted
- 3/4 cup sugar
- 1/4 teaspoon vanilla extract
- 1 tablespoon fresh lemon juice
- 3 tablespoons cornstarch
- 2 refrigerated pie crusts for a 9" pie pan
- 1 egg
- 1 tablespoon water
- 1 pinch granulated sugar
Instructions
- In a saucepan, stir together cherries, sugar, vanilla extract, lemon juice, and cornstarch. Bring the mixture to a gentle simmer over medium-low heat. Let simmer for about 5 minutes. Cool the mixture to room temperature before using it.
- Preheat the oven to 375 degrees F. Place one pie crust in the bottom of a 9" pie plate leaving the edges untrimmed. Next, pour the cherry pie filling into the pie plate.
- Place the second pie crust onto a floured surface and cut into 3/4" strips. Using the strips, weave a lattice pattern on top of the filling. Press the top and bottom pie crust edges together.
- Combine a beaten egg with water and gently brush over the top of the lattice crust. Then lightly sprinkle the lattice crust with sugar.
- Bake the pie for 50-55 minutes until the crust is golden brown. Let the pie cool almost to room temperature before serving. Serve with a scoop of vanilla ice cream or whipped cream.
