Cherry Pie
Cherry pie has always been one of my dad’s favorite desserts — a love he inherited from his mother, my nana. She wasn’t one to bake it from scratch, but that didn’t matter. Whether it came from a local bakery or the freezer section, cherry pie was always her dessert — something simple, sweet, and full of comfort.
She passed away several years ago, but this pie always brings her to mind. There’s something about the vibrant cherries and buttery crust that makes us feel like she’s still with us, especially when we gather around the table. This homemade version isn’t hers exactly, but it’s inspired by her — and by the memories of sharing slices together, laughing, talking, and holding onto the little things that made her so special.
I hope this recipe brings that same warmth and connection to your kitchen, too.
Who am I making this for?
I make this recipe for my dad in memory of my nana.
Cherry Pie Recipe
Prep: 30 min | Bake: 1 hr 10 min | Total: 3 hr 40 min (includes pie dough chilling)
Yields 6-8 servings
Ingredients
Crust
2 ½ cups all-purpose flour
3 tsp granulated sugar
1 tsp salt
1 cup unsalted butter (cold)
¾-1 cup cold water
Filling
5 cups cherries, pitted
3/4 cup granulated sugar
1/4 cup all-purpose flour
2 tablespoons cornstarch
2 tablespoon orange juice
Instructions
1. Make the Pie Crust:
In a food processor, combine the flour, sugar, and salt. Add cold, cubed butter and pulse until the mixture resembles coarse crumbs with pea-sized bits. Gradually add cold water, a tablespoon at a time, until the dough begins to come together. Divide the dough into two discs, wrap in plastic wrap, and refrigerate for at least 2 hours or overnight.
2. Prepare the Cherry Filling:
In a large bowl, mix the pitted cherries with the sugar, flour, cornstarch, and orange juice. Stir until everything is evenly coated and set aside to allow the juices to begin thickening slightly.
3. Assemble the Pie:
On a lightly floured surface, roll out one dough disc into a 12-inch circle. Gently transfer it to a 9-inch pie dish. Pour the cherry filling into the crust, spreading it evenly. Roll out the second dough disc and place it over the filling as a full top crust or create a lattice. Trim any excess dough and crimp the edges to seal. Cut a few slits in the top crust if not using a lattice to allow steam to escape.
Optional: For a golden finish, brush the top crust with a beaten egg mixed with a splash of milk, and sprinkle with coarse sugar.
4. Bake the Pie:
Preheat the oven to 425°F (220°C). Place the pie on a baking sheet to catch any overflow. Bake for 25 minutes, then reduce the temperature to 375°F (190°C) and continue baking for 35–45 minutes, or until the crust is golden brown and the filling is bubbling.
5. Cool:
Let the pie cool completely for at least 3 hours before slicing. This helps the filling set properly.
Note on Using Fresh vs. Frozen Cherries:
Fresh Cherries: Work beautifully and require no extra prep beyond pitting. They hold their shape well and yield a slightly firmer filling.
Frozen Cherries: Can be used as a convenient alternative. For best results, thaw completely and drain any excess liquid before using. You may also want to add an extra 1 tablespoon of cornstarch to account for the additional moisture released during baking.
Loved this recipe? I’d love to hear your thoughts!
