Fresh Cherry Pie

Angela (Grammy) Derby


Confession! This is the first cherry pie I've ever made, and the recipe I found from an old cookbook didn't have any of the spices or extracts I used. So I "played" with my food, yes, that's a good thing, hehe! It turned out so good that even I liked it...and I don't usually like cherry pie. Go figure!


☆☆☆☆☆ 0 votes



Add to Grocery List


2 (9")
pie crusts, (enough for a top and bottom) homemade or store bought *try my mom's flaky pasty below, so tender and good!
4 c
fresh, pitted cherries
1/4-1/2 c
water (or cherry juice) i didn't have cherry juice, so the water worked fine
1 1/3 c
1/2 c
1/2 tsp
vanilla extract
1/4 tsp
almond extract
1 tsp
ground cinnamon
1/4 tsp
ground nutmeg
1 1/2 Tbsp


2 c
1 c
1 tsp
3-4 Tbsp
cold water

How to Make Fresh Cherry Pie


  • 1Heat oven to 425'F.
  • 2Place cherries in large saucepan and place over heat. Cover. After the cherries lose considerable juice, which may take a few minutes, remove from heat.
  • 3In a small bowl, mix the sugar and cornstarch together. Pour this mixture into the hot cherries and mix well. Add the extracts and spices, if desired, and mix. Return the mixture to the stove and cook over low heat until thickened, stirring frequently. Remove from the heat and let cool. If the filling is too thick, add a little water, too thin, add a little more flour. Let cool while you prepare the crust.
  • 4Crust: Combine flour, shortening and salt; cut with a pastry cutter or fork until it looks like coarse meal. Then add water (start with 3 Tbsp.) then if it's still dry add more, 1 Tbsp. at a time. Divide in half, this makes 2, 9" bottom crusts, or a top & bottom. Roll out on floured surface, using enough flour so the dough won't stick.
  • 5Line a 9" pie plate with crust. Turn cooled cherry mixture evenly onto the bottom crust, and dot with butter. Cover with top crust and make slits for the steam to escape (or make a lattice top); seal the edges and flute. Optional for topping: Brush top with milk, half and half or cream and sprinkle sugar for a pretty, glistening top.
  • 6Bake for 12-14 minutes until top starts to brown. If the top and edges are getting too brown, cover loosely with aluminum foil to prevent burning. Lower oven to 375' F. and bake another 45-60 minutes until top is golden brown and juices start to flow through the slits.
  • 7Remove from oven and let cool completely. In fact, it's best to wait at least 6 hours before cutting into it, so the juices will thicken more.

Printable Recipe Card

About Fresh Cherry Pie

Course/Dish: Pies
Main Ingredient: Fruit
Regional Style: American

Show 1 Comment & Review

Magic Crust Custard Pie Recipe

Magic Crust Custard Pie

Kitchen Crew @JustaPinch

Easy custard pie recipe that is made in the blender and magically creates a crust! Click here for the Magic Crust Custard Pie recipe!

23 Homemade Pecan Pie Recipes

23 Homemade Pecan Pie Recipes

Kitchen Crew @JustaPinch

From the classic pie to new dessert twists, these absolutely delicious and homemade pecan pie recipes need to go in your recipe box ASAP!

7 Must-make Pumpkin Pie Recipes

7 Must-Make Pumpkin Pie Recipes

Kitchen Crew @JustaPinch

Packed with pumpkin flavor, here are 7 must-make pumpkin pie recipes your family will fall in love with.