Classic Baked Cherry Pie
A traditional American cherry pie baked to golden perfection with a flaky homemade crust and a luscious sweet-tart cherry filling. Perfect for dessert any time of year.
Ingredients
Check ingredients as you go.
- Pie Dough
- Filling
- Finishing
- Miscellaneous
Let’s make it
Pie Dough
Prepare the pie dough by combining all-purpose flour, sugar, and salt in a large bowl.
Pie Dough
Cut the cold unsalted butter into the flour mixture using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
Pie Dough
Gradually add cold ice water, mixing gently with a fork until the dough begins to come together.
Pie Dough
Form the dough into two discs, wrap in plastic wrap, and refrigerate for at least 1 hour.
Filling
While dough chills, prepare the cherry filling by combining pitted fresh cherries, sugar, cornstarch, lemon juice, and vanilla extract in a bowl. Toss well to coat evenly.
Assembly
Preheat your oven to 375°F (190°C). Remove one dough disc from the refrigerator and roll it out on a floured surface to fit a 9-inch pie dish.
Assembly
Carefully place the rolled dough into the pie dish and trim the edges, leaving about 1 inch overhang.
Assembly
Pour the cherry filling evenly into the pie crust.
Assembly
Roll out the second dough disc and place it over the filling. Trim and pinch the edges together to seal, then crimp decoratively.
Assembly
Cut slits in the top crust to allow steam to escape during baking.
Finishing
Prepare the egg wash by whisking together the egg and milk.
Finishing
Brush the egg wash over the top crust for a golden finish.
Baking
Bake the pie in the preheated oven for about 45 minutes, or until the crust is golden brown and the filling is bubbling.
Cooling
Remove the pie from the oven and let it cool on a wire rack for at least 2 hours before serving to allow the filling to set.
Tips & notes
Chill the pie dough well to make rolling easier and to ensure a flaky crust. Use fresh, ripe cherries for the best flavor, or frozen cherries if fresh are unavailable. Allow cooling before cutting to prevent runny slices.
Saving it for later
Store leftover pie covered loosely with foil or plastic wrap at room temperature for up to 2 days, or refrigerate for up to 4 days to prolong freshness. Avoid freezing the baked pie for best texture.
Reheating
Reheat individual slices in a preheated 350°F (175°C) oven for 10-15 minutes until warmed through. Cover loosely with foil if crust browns too quickly.
