Excellent Cherry Pie

This is an excellent cherry pie. My dad said it was the best he’d ever eaten in his life, but he admitted he’d never had one made with fresh cherries so we have to take that into consideration. Canned or frozen cherries work in this pie, but if you have the time to pit 2 pounds of fresh cherries, your efforts will be appreciated.  Trust me.

This recipe is pretty basic, but if you have fresh cherries no one will think so. If you have fresh sour cherries, I’m jealous.  But since that’s something I’ll never find in December in Texas, I went ahead and made it with sweet dark cherries and they were just perfect.

This is based on an Epicurious recipe which is going to be my go-to cherry pie. Also, sorry I keep calling things “go-to” but I like that term.

Cherry Pie

Excellent Cherry Pie
Prep time
Cook time
Total time
A classic American style cherry pie with a lattice top
Recipe type: Dessert
Cuisine: American
Serves: 8
  • Double Crust – Pillsbury Roll Out or Favorite Homemade Recipe
  • 1 scant cup granulated sugar (a little less than 7 oz)
  • 3 tablespoons cornstarch
  • 1/4 teaspoon salt
  • 2 pounds dark sweet cherries, pitted (about 5 cups)
  • 3 tablespoons fresh lemon juice
  • 1/4 teaspoon almond extract
  • 1/2 teaspoon vanilla extract
  • 2 tablespoons unsalted butter, cut into small bits
  • 1 tablespoon milk
  • Sugar for sprinkling on top
  1. Preheat oven to 425 degrees F.
  2. Stir sugar, cornstarch, and salt in a mixing bowl to blend. Stir in cherries.
  3. Stir lemon juice, almond extract and vanilla extract together. Pour over cherry mixture and stir to mix. Transfer to pie shell and dot with the bits of butter.
  4. Roll out half the dough and press into a 9 inch deep dish pie plate (I use glass). Put cherry filling inside. Roll out second half of dough and cut out strips. Arrange a lattice of strips across top of pie.
  5. Brush strips lightly with milk and sprinkle with sugar.
  6. Place pie on rimmed baking sheet and bake 15 minutes at 425 F.
  7. Reduce oven temperature to 375°F. Bake pie until filling is bubbling and crust is golden brown, covering edges with foil collar if browning too quickly, about 1 hour longer.
  8. Transfer pie to rack and cool completely.


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  1. says

    Cherry is one of my favortie pies and was always my dad’s favorite. I’ve never made one that, shhh, wasn’t from a can (love that stuff), but someday really need to try the real thing. Great lattice job, I’m never good at that.

  2. says

    My husband absolutely, positively adores cherry pie. Fresh sour cherries are such a treat, and so difficult to come by. I”m glad your pie was such a success!

  3. says

    cherry pie is my favorite pie in the world!!! this looks amazing. i remember there was a pie contest on the food network and the winning pie was cherry. i’ve always wanted to make her recipe to see if it really is the best pie in america.

  4. Ellie says

    Well, I have cherries in my freezer frozen from last spring’s crop. I may just have to try this for Christmas day.

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