Cherry Pie

This homemade cherry pie is a true taste of summer, with a flaky, buttery crust, loads of juicy cherries, and a filling that slices beautifully without being runny. The golden lattice top looks impressive, but it’s easy to assemble—I walk you through the process below.

The crust is my go-to all-butter pie crust, and the filling is adapted from pastry chef Stella Parks’ cherry pie recipe. A splash of almond extract brings out the flavor of the cherries, while tapioca flour thickens their juices without making the filling cloudy or gummy.

Patience is key with this pie. Be sure to bake it until the filling is bubbling in the center, then let it cool completely before slicing so the filling has time to set. Serve it with vanilla ice cream or whipped cream for a delicious finish to any summer meal.

What You’ll Need To Make Cherry Pie

• All-purpose flour: Forms the structure of the crust. For the most accurate results, measure it by weight or spoon it into the measuring cup and level it off.
• Granulated sugar: Adds a touch of sweetness to the crust and also sweetens the cherry filling.
• Salt: Enhances the flavor of both the buttery crust and the cherry filling.
• Unsalted butter: Gives the crust its rich flavor and flaky texture and is also dotted over the cherry filling before the top crust goes on.
• Ice water: Brings the dough together while keeping the butter cold. Add only as much as needed for the dough to hold together.
• Cherries: This pie is designed for sweet cherries, such as Bing cherries, rather than sour or tart cherries. Fresh, in-season cherries give the best flavor, but frozen sweet cherries work beautifully, too—and there’s no need to thaw them first. If using frozen cherries, plan on adding about 10 to 15 minutes to the baking time.
• Lemon Juice & Almond Extract: Lemon juice adds brightness and balances the sweetness of the filling, while almond extract adds a subtle nutty note that naturally complements cherries.
• Tapioca Flour: Thickens the cherry filling, ensuring it sets properly without becoming runny. It is often preferred over cornstarch in pie fillings because it creates a clearer, more glossy finish and provides a smoother, silkier texture. Additionally, tapioca flour holds up better when pies are frozen and thawed.
• Jump to the printable recipe for precise measurements

Step 2: Chill the dough. Turn the dough out onto your work surface and divide it into two even piles. Press each into a ball, then flatten into 5-inch discs. Wrap in plastic and refrigerate for at least 45 minutes or up to 3 days.

Step 3: Make the filling. In a large bowl, combine the cherries, lemon juice, almond extract, sugar, salt, and tapioca flour. Toss until combined; don’t worry if the mixture is powdery.

Step 4: Prepare the bottom crust. Let one dough disc soften slightly on a lightly floured surface, then gently knead just until pliable. Roll it into a 13-inch circle and transfer it to a deep-dish pie plate. Press it gently into the pan, leaving a little overhang.

Step 5: Fill the pie. Transfer the filling into the crust and press into an even layer. Dot the cherries with the butter cubes, then pop it in the fridge while you prepare the top crust.

Step 6: Prepare the lattice top crust. Remove the top disc of dough from the refrigerator and roll it out into a 10×15-inch rectangle. Using a pizza or pastry cutter, trim the edges and then cut the dough into one-inch-wide strips.

Step 7: Assemble the pie. Lay half of the dough strips across the filling in one direction, spaced about ½ inch apart. Fold every other strip back halfway, then lay one new strip across them in the opposite direction. Unfold the strips so they lie over the new strip. For the next crosswise strip, fold back the alternating strips—the ones you left in place the first time—and lay another strip across. Continue alternating which strips you fold back as you work across the pie to create the woven lattice. Trim the ends, then fold the bottom crust over the lattice edges and crimp or flute to seal.

Step 8: Bake. Set the pie on a lined baking sheet to catch any drips and bake until the crust is golden and the filling is bubbling in the center as well as around the edges. If using a thermometer, the center should reach at least 213°F. Tent loosely with foil if the crust browns too quickly. Let the pie cool completely; as tempting as it is, don’t cut into it while it’s warm or you’ll end up with cherry soup!

Once cooled, the pie keeps at room temp for up to 2 days or refrigerated for up to 4 days. You can make the crust up to 3 days ahead and keep it in the fridge, or freeze it for up to 3 months.

The unbaked pie also freezes well. Chill it first until firm, then wrap tightly in plastic and foil. Freeze for up to 3 months, and thaw in the fridge overnight before baking.