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–+ servings

Classic Cherry Pie Recipe

This classic cherry pie features a perfectly balanced fruit filling with a delightful checkerboard crust for a flaky, crispy texture.
It uses a science-backed ratio of fruit, sugar, and starch to ensure flawless results, making it a reliable dessert recipe for any occasion.
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Active Time 45 minutes
Course Dessert
Cuisine American
Servings 12

Equipment

  • 9-inch glass pie plate
  • Ruler and pastry wheel
  • Baking sheet
  • Digital thermometer (optional)

Ingredients
  

For the Crust:

  • 1 recipe No-Stress All-Butter Pastry Crust rolled and folded, not divided

For the Filling:

  • 6 cups whole cherries or 5 cups/28 ounces frozen cherries, thawed but not drained
  • 2 tablespoons freshly squeezed lemon juice
  • 1 cup sugar
  • ¾ teaspoon kosher salt
  • ⅓ cup plus 1 teaspoon tapioca flour

For the Egg Wash:

  • 1 large egg
  • 1 large egg yolk
  • 1 tablespoon heavy cream
  • ⅛ teaspoon kosher salt

To Serve:

  • whipped cream optional

Instructions
 

  • Prepare the Dough: Roll the larger portion of dough into a 10-by-15-inch rectangle and transfer it to a baking sheet. Roll the smaller portion into a 13-inch round and transfer it to a 9-inch glass pie plate. Fold the excess dough over the edge to create a simple border. Cover both and refrigerate for at least 2 hours or up to 24 hours.
  • Prepare the Filling: If using fresh cherries, wash, pit, and optionally reserve the pits for whipped cream flavoring. Toss the cherries with lemon juice, sugar, salt, and tapioca flour in a medium bowl until evenly combined. Pour the mixture into the chilled pie shell and refrigerate.
  • Create the Lattice Top: Cut the chilled dough rectangle into thirty 10-by-½-inch strips. Lay the strips over the pie in a checkerboard pattern, folding back alternate strips to create a lattice. Trim the excess dough, tuck it under the edge of the crust, and refrigerate until firm and cold, at least 30 minutes.
  • Preheat and Prepare for Baking: Adjust the oven racks so one is in the lower-middle position and the other in the topmost position. Preheat the oven to 400°F.
  • Brush and Bake the Pie: Whisk together the egg, egg yolk, cream, and salt for the egg wash, then brush it over the pie. Bake on a parchment-lined baking sheet for 75 minutes or until the juices bubble in the center, with an internal temperature of 213°F. Halfway through, place an empty baking sheet on the top rack to shield the pie from over-browning.
  • Cool the Pie: Let the pie cool to 85°F before slicing (about 3 hours in a cool kitchen or up to 4 hours otherwise).
  • Serve: Slice and serve with dollops of Make-Ahead Whipped Cream. Leftovers can be stored for 3 days at room temperature or reheated in a 350°F oven for 10 minutes to restore crispiness.

Notes

Variations:
  • Blueberry Pie: Replace cherries with 20 ounces (3¾ cups) fresh or frozen wild blueberries and 8 ounces (2 cups) additional blueberries. Adjust salt to ½ teaspoon.
  • Cherry or Blueberry Cobbler: Pour the filling into a 7-by-11-inch dish and top with Buttermilk Biscuits. Bake at 400°F for 45 minutes.
  • Peach Cobbler or Crisp: Replace cherries with 28 ounces (4½ cups) sliced fresh peaches. Proceed as directed for cobblers or crisps.
Notes:
  • Tapioca starch is essential and cannot be substituted with cornstarch or arrowroot.
  • Ensure the pie cools adequately before slicing for proper gel formation.
  • For alternative toppings, consider using tangy Lemon Chantilly or a scoop of Double-Vanilla Ice Cream.
Keyword cherry pie recipe, crispy crust pie, dessert recipes, easy cherry pie, fruit pie recipe, homemade dessert recipes
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