Classic Cherry Pie
There’s something about a classic cherry pie that feels like coming home. It’s the kind of dessert that carries memories with every bite—the smell of a buttery crust baking, the bright, sweet-tart cherries bubbling in the oven, and the comfort of knowing that some things never go out of style. I’ve always loved how simple ingredients can come together to create something so special, a pie that feels both elegant and cozy at the same time.
For me, cherry pie isn’t just about dessert; it’s about tradition and moments shared. It’s the pie you make for family gatherings, the one you sneak a slice of while it’s still warm, and the recipe that gets requested year after year. What’s wonderful is how approachable it is—there’s no need for fancy techniques or rare ingredients. The beauty is in the balance: a flaky, tender crust that melts in your mouth paired with the rich, sweet-tart filling that feels like summer condensed into a single slice.
Every time I make this pie, it reminds me why some recipes are classics. They’re comforting, they’re reliable, and they never fail to bring a little bit of joy. And while trends come and go, this cherry pie is timeless—a dessert that will always feel right, no matter the season, the occasion, or how many years go by.
Every slice is a little celebration of simplicity, warmth, and the joy of baking. Classic, comforting, and endlessly satisfying, this cherry pie is the kind of dessert that leaves a smile on your face long after the last bite.
Ingredients
For the Pie Dough:
- 2 ½ cups all-purpose flour, plus more for rolling
- 1 tbsp granulated sugar
- 1 tsp salt
- 1 cup (2 sticks) unsalted butter, cold and cut into cubes
- 3–4 tbsp ice water
- 2 tbsp milk (for egg wash)
For the Cherry Filling:
- 2 lbs fresh or frozen sweet cherries, stems removed and pitted (about 5 cups)
- 2–3 tbsp granulated sugar
- 1 tbsp arrowroot starch, divided (you can also use corn starch)
- ¼ tsp salt
- ¼ tsp ground cinnamon
- ½ tbsp vanilla extract
Instructions
Step 1: Make the Pie Dough
In a food processor, pulse together the flour, sugar, and salt until combined. Add the cold butter cubes and pulse until the mixture looks like wet sand with no large chunks remaining, about 20 seconds. Add 3 tablespoons of ice water and pulse until the dough begins to form a ball around the blade, about 20 seconds. If the dough isn’t coming together, add the remaining tablespoon of water and pulse again.
Turn the dough out onto a clean work surface and divide it into two equal pieces. Flatten each piece into a 1-inch thick oval disc, wrap in plastic wrap, and refrigerate for at least 30 minutes—or up to 2 days.
Step 2: Make the Cherry Filling
In a medium saucepan over medium heat, combine half of the cherries with the sugar, half a tablespoon of arrowroot, and the salt. Bring to a gentle simmer, then reduce the heat to low and cook, stirring constantly, until the cherries break down into a jammy consistency—about 8 minutes.
Remove from heat and stir in the vanilla extract, cinnamon, and remaining arrowroot. Fold in the remaining cherries and set the filling aside to cool while rolling out the dough.
Step 3: Roll Out the Bottom Crust
Take one pie dough disc out of the fridge and let it soften for 5 minutes. Lightly flour a clean surface and roll the dough into a roughly 12-inch circle, dusting the top and underside with flour as needed. Carefully roll the dough onto a rolling pin and transfer it to a 9-inch pie pan. Press gently into the bottom and sides, and trim the edges, leaving a half-inch overhang. Pour the cherry filling into the pan.
Step 4: Create the Lattice Top
Roll out the second dough disc into a 12-inch circle and cut into ¾-inch wide strips. Lay half of the strips parallel across the pie. Fold every other strip in half, place a perpendicular strip in the center, then unfold the folded strips over it. Continue folding and weaving the remaining strips to create a lattice pattern.
Trim any excess dough and tuck the rim under itself to form a thick edge. Press lightly to seal and crimp the edges using your fingers for a decorative finish. Brush the top of the lattice with milk. Chill the pie in the fridge while preheating the oven.
Step 5: Bake the Pie
Preheat your oven to 350°F and place a large metal sheet pan on the bottom rack to catch any drips. Bake the pie on the middle rack for about 1 hour, or until the crust is golden brown and the cherries are bubbling.
Step 6: Cool and Serve
Remove the pie from the oven and let it cool on a wire rack for at least 3 hours. This ensures the filling sets properly for clean slices. Serve with a scoop of vanilla ice cream, or enjoy it on its own—either way, it’s pure comfort in every bite.
This classic cherry pie is everything you want in a dessert: flaky, buttery crust, sweet-tart cherry filling, and a beautiful lattice top. Perfect for summer, holidays, or anytime you want a homemade treat that brings everyone together.