One Slice Is Not Enough — Cherry Pie Recipe (Video)
Cherries/ Desserts/ Recipes

One Slice Is Not Enough — Cherry Pie Recipe (Video)

cherry pie with ice cream

A Memorable Summer Pie

Cherry Pie Recipe with beautiul crust

Fresh cherries shine in this Easy Cherry Pie recipe! Enrobed in a flaky, buttery crust and baked to perfection, this is what summer dreams are made of. There’s nothing better than a freshly baked cherry pie, especially when it’s filled with juicy, ripe summer cherries. This pie is simple and stunning, baked in a flaky crust that can be made in advance. The warmth of the cinnamon is an unexpected twist on a summer pie, but it’s absolutely perfect with the tartness of the cherries. Surprise your friends with an artful crust by cutting out shapes with a cookie cutter. Fold up the sides of the dough crostata-style and top with whatever shapes you like. This heavenly recipe is courtesy of Kellie Hemmerly, of The Suburban Soapbox.

Cherry Pie Recipe

Ingredients for the crust

  • 2 1/2 cups all purpose flour, plus some for rolling dough
  • 1 1/4 teaspoon Kosher salt
  • 2 tablespoons granulated sugar
  • 2 1/2 sticks unsalted butter, cut into cubes and chilled
  • 1/4 cup cold water

Ingredients for the filling

  • 4 cups fresh cherries, pitted
  • 1 cup granulated sugar
  • 1/2 cup cornstarch
  • 1 tablespoon lemon juice
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1 egg, lightly beaten
  • 2 tablespoons granulated sugar
Cherry Pie Crust

Directions for the dough

  1. Place the flour, salt, sugar and butter in a food processor.
  2. Pulse until the dough becomes crumbly with pea sized pieces of dough.
  3. Slowly add the water until the dough forms a ball.
  4. Remove the dough and divide into two pieces, one slightly larger than the other.
  5. Form each dough ball into a disk and wrap tightly with plastic wrap.
  6. Refrigerate for 6 hours or overnight.

Directions for the cherry pie

  1. Preheat oven to 400 degrees and position one oven rack on the bottom and one in the center.
  2. Remove dough from the refrigerator.
  3. In a large bowl, toss the cherries, sugar, cornstarch, lemon juice, cinnamon and nutmeg together to combine thoroughly. Set aside.
  4. On a lightly floured surface, roll out one dough disk to 1/4 inch thick. Transfer the dough to a pie plate and gently press into the plate to fit.
  5. Pour the cherries into the pie plate and fold the sides of the dough up over the cherries. Set aside.
  6. Roll out the second dough disk to 1/4 inch thick. Cut out shapes using a cookie cutter.
  7. Place the dough shapes over the top of the cherries being sure to overlap but still leaving a few open spaces to allow the steam to escape.
  8. Brush the top of the dough with egg and sprinkle with sugar.
  9. Bake the pie for 20 minutes at 400 degrees.
  10. Turn the heat down to 350 degrees and bake for an additional 30-40 minutes or until the crust is golden brown and the filling is bubbling.
  11. Allow the pie to cool for 6 hours or overnight before serving.

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  • Avatar
    August 11, 2016 at 5:11 pm

    I love cherries!

  • Avatar
    Lane & Holly at With Two Spoons
    August 10, 2016 at 7:36 pm

    This looks fabulous! I love homemade pie fillings!

  • Avatar
    August 10, 2016 at 11:53 am

    There’s nothing better than a homemade fruit pie in the summer! This one’s a winner!!

  • Avatar
    August 10, 2016 at 9:32 am

    Loved watching the video on how to make this. Great job!!

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