Grandmother's Best Ever Cherry Pie Recipe
A timeless classic passed down through generations, this cherry pie recipe captures the essence of homemade comfort food with its flaky crust, sweet-tart filling, and nostalgic charm.
About This Pie Recipe
There's something magical about a homemade cherry pie straight from the oven - the golden-brown crust, the bubbling cherry filling peeking through the lattice, and that first warm bite that takes you back to childhood. This isn't just any cherry pie; it's the recipe that has been warming hearts and filling bellies in our family for over six decades. My grandmother, a woman who could turn simple ingredients into pure gold, taught me that the secret to an unforgettable cherry pie lies in patience, quality ingredients, and a touch of love. She'd say, "Honey, good things take time," and she was absolutely right. This recipe requires a bit more care than your average pie, but the reward is worth every extra minute. The crust is tender yet flaky, the filling is perfectly balanced between sweet and tart, and the aroma that fills your kitchen while it bakes is pure heaven. Whether you're baking for a holiday gathering or just want to treat yourself to something special, this cherry pie will become a new family favorite.
Grandmother's Best Ever Cherry Pie Recipe Ingredients
- 2 ½ cups all-purpose flour
- 1 teaspoon salt
- 1 cup very cold frozen butter, grated
- 6 -8 tablespoons ice-cold water
- 6 cups pitted tart cherries (fresh or frozen)
- 1 ½ cups granulated sugar
- ¼ cup cornstarch
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1 egg, beaten with 1 tablespoon cream for egg wash
- Coarse sugar for sprinkling
How to Make Grandmother's Best Ever Cherry Pie Recipe
- 1
In a large bowl, combine flour and salt. Grate frozen butter into flour mixture and work together until coarse crumbs with pea-sized pieces remain.
- 2
Gradually add ice-cold water, one tablespoon at a time, mixing until dough just comes together. Divide into two discs, wrap in plastic, and refrigerate for 1 hour.
- 3
Preheat oven to 425°F. In a large bowl, combine cherries, sugar, cornstarch, and lemon juice. Stir gently and let sit while rolling dough.
- 4
Roll out one dough disc into a 12-inch circle and transfer to a 9-inch pie plate. Pour cherry filling into the crust.
- 5
Roll out second dough disc and cut into 1-inch strips. Weave strips over filling to create lattice top. Crimp edges to seal.
- 6
Brush crust with egg wash and sprinkle with coarse sugar. Place on baking sheet and bake at 425°F for 15 minutes.
- 7
Reduce temperature to 375°F and bake for 40-50 more minutes, until crust is golden and filling is bubbling through vents.
- 8
Cool completely on wire rack for at least 4 hours before slicing to allow filling to set properly.
Chef's Tips
- Use tart cherries for the best flavor balance
- Keep all ingredients cold for flaky crust
- Don't skip the lattice top - it prevents soggy crust
- Let the pie cool completely before slicing
- Brush crust with egg wash for professional finish
- Use a baking sheet to catch drips
- Serve with vanilla ice cream for the perfect pairing
Nutrition Facts
320 kcal
Calories
4g
Protein
16g
Fat
45g
Carbs
Serving Suggestions
Serve this cherry pie slightly warm or at room temperature for the best flavor and texture. A generous scoop of vanilla bean ice cream melting over the warm pie is the classic pairing, but you can also serve it with whipped cream, crème fraîche, or a dollop of sour cream for a tangy contrast. For an elegant touch, garnish with fresh mint leaves or a sprinkle of powdered sugar. This pie pairs beautifully with a cup of coffee or tea, making it perfect for afternoon tea or after-dinner dessert. It's also wonderful served with a glass of milk for a nostalgic treat that brings back childhood memories.
Frequently Asked Questions
Can I use frozen cherries instead of fresh for this cherry pie recipe?
Yes, frozen cherries work perfectly in this recipe. Thaw them completely and drain any excess liquid before mixing with the sugar and cornstarch. The frozen fruit will also release more natural juices to help thicken the filling as it bakes.
How do I keep the pie crust from getting tough or shrinking?
Keep all your dough ingredients and tools ice-cold throughout the process. Work quickly when rolling and pressing the dough to avoid warming it up. Don't overwork the dough—just combine until it just comes together, and chill the formed crust before baking.
Can I make the pie crust and filling ahead of time?
Absolutely. You can make the dough, roll it, and freeze it wrapped tightly for up to 2 months. The fruit filling can be prepared a day ahead and stored in the refrigerator. Assemble and bake when ready for the best results.
How long will this cherry pie stay fresh and how should I store it?
Store the cooled pie at room temperature for up to 2 days in a covered dish. For longer storage, refrigerate it for up to 5 days or freeze individual slices for later. Reheat refrigerated slices in a 350°F oven for about 15 minutes to restore the flaky crust.
What can I use instead of cornstarch if I don't have any on hand?
Tapioca starch or arrowroot powder are excellent substitutes that work well with fruit fillings. Use the same amount called for in the recipe. Tapioca creates a nice glossy finish while arrowroot gives a smoother texture.
My pie filling is too runny after baking. What went wrong?
This usually happens if the fruit wasn't drained properly or if the filling wasn't cooked long enough. Make sure to press excess juice from thawed frozen cherries. Let the pie cool completely before cutting—pie needs time to set, and cutting too soon will cause the filling to run.
Recipe card
Grandmother's Best Ever Cherry Pie Recipe
A timeless classic passed down through generations, this cherry pie recipe captures the essence of homemade comfort food with its flaky crust, sweet-tart filling, and nostalgic charm.
Prep
45 min
Cook
60 min
Total
105 min
Servings
8 servings
Ingredients
- 2 ½ cups all-purpose flour
- 1 teaspoon salt
- 1 cup very cold frozen butter, grated
- 6-8 tablespoons ice-cold water
- 6 cups pitted tart cherries (fresh or frozen)
- 1 ½ cups granulated sugar
- ¼ cup cornstarch
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1 egg, beaten with 1 tablespoon cream for egg wash
- Coarse sugar for sprinkling
Instructions
- In a large bowl, combine flour and salt. Grate frozen butter into flour mixture and work together until coarse crumbs with pea-sized pieces remain.
- Gradually add ice-cold water, one tablespoon at a time, mixing until dough just comes together. Divide into two discs, wrap in plastic, and refrigerate for 1 hour.
- Preheat oven to 425°F. In a large bowl, combine cherries, sugar, cornstarch, and lemon juice. Stir gently and let sit while rolling dough.
- Roll out one dough disc into a 12-inch circle and transfer to a 9-inch pie plate. Pour cherry filling into the crust.
- Roll out second dough disc and cut into 1-inch strips. Weave strips over filling to create lattice top. Crimp edges to seal.
- Brush crust with egg wash and sprinkle with coarse sugar. Place on baking sheet and bake at 425°F for 15 minutes.
- Reduce temperature to 375°F and bake for 40-50 more minutes, until crust is golden and filling is bubbling through vents.
- Cool completely on wire rack for at least 4 hours before slicing to allow filling to set properly.