Cherry Pie with Flaky Crust

Cherry pie with flaky crust always takes me back to the summers I spent at my grandma’s house when we would pick cherries from the big tree in her backyard so she’d hand me a little basket and we’d fill it together while laughing and sneaking a few sweet bites then after we got enough cherries she’d show me how to roll out pie dough on the kitchen counter so her hands worked so confidently and she let me help weave the lattice top then the smell of the bubbling pie would fill the house and we could hardly wait to slice it after dinner.

Now every time I make this cherry pie with flaky crust I feel like I’m carrying on her legacy in my own kitchen so each bite feels like a warm hug from her then the combination of tart juicy cherries and buttery golden crust always brings a little nostalgia to the table so I love sharing it with family and friends on sunny afternoons or special gatherings.

Ingredients

• Here’s what I use for this recipe. You can always make substitutions if you prefer!
• Fresh or frozen cherries – Provide that juicy tart-sweet filling that makes the pie shine.
• Sugar – Sweetens the cherries and helps balance their natural tartness.
• Cornstarch – Thickens the filling so it sets nicely when sliced.
• Lemon juice – Adds brightness and enhances the cherry flavor.
• Almond extract – Adds a subtle depth and warm nutty note.
• Pie dough – Forms that buttery flaky crust and beautiful lattice top.
• Egg – For an egg wash to give the crust a golden finish.
• Coarse sugar – Sprinkled on top for extra sparkle and crunch.

Tools You’ll Need

• Mixing bowls – For combining the cherry filling ingredients.
• Rolling pin – To roll out the pie dough evenly.
• Pie dish – To hold and shape the pie beautifully.
• Pastry brush – To apply the egg wash smoothly.
• Knife or pastry wheel – To cut the lattice strips for the top crust.
• Measuring cups and spoons – For precise ingredient measurements.

Instructions

Step 1: Prepare the filling

I start by pitting the cherries (if using fresh) then I mix them in a bowl with sugar, cornstarch, lemon juice, and almond extract so everything gets evenly coated and starts to become juicy.

Step 2: Roll out the bottom crust

I roll out one half of the pie dough and fit it into my pie dish so I leave a little overhang around the edges to crimp later.

Step 3: Add the filling

I pour the cherry filling into the crust and spread it evenly so the cherries are distributed nicely.

Step 4: Make the lattice top

I roll out the second half of the dough and cut it into strips then I weave them over the pie to create a lattice pattern so it looks classic and beautiful.

Step 5: Brush and sprinkle

I brush the top crust with an egg wash and sprinkle with coarse sugar so it bakes up golden and sparkly.

Step 6: Bake

I bake at 400°F for about 45-50 minutes until the crust is golden brown and the filling is bubbling so it sets up properly.

Step 7: Cool

I let the pie cool for at least a few hours so the filling thickens and slices cleanly when served.

Tips

If you want extra flavor I sometimes add a little cinnamon to the cherry filling so it gives a warm touch. You can also use store-bought pie dough for convenience but homemade always tastes more special. If using frozen cherries make sure to thaw and drain them well so the filling doesn’t turn too runny.

Ways to Serve

I love serving cherry pie with flaky crust slightly warm with a big scoop of vanilla ice cream on top or a dollop of whipped cream. It’s perfect for summer picnics, holiday tables, or simply as a cozy dessert to share on a relaxed weekend.

Frequently Asked Questions

Can I make cherry pie with flaky crust ahead of time?

Yes! I often bake it a day before and let it sit at room temperature so the filling sets and the flavors develop.

Can I use canned cherries for cherry pie with flaky crust?

You can, but I recommend using cherries packed in water rather than syrup so the pie doesn’t turn out too sweet.

Do I need to blind bake the crust for cherry pie with flaky crust?

No need! The crust bakes fully with the filling so it stays crisp and flaky.

See You in the Kitchen

I hope you give this cherry pie with flaky crust a try soon! It’s one of my most treasured recipes, and I can’t wait to hear how yours turns out. Please share your photos or tag me so I can see your beautiful creations! Don’t forget to save this recipe for your next special baking day or family gathering.

Happy Cooking!

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