Cherry Pie with Flaky Crust

Cherry pie with flaky crust always makes me think of a sunny summer afternoon when I went cherry picking with my mom and we came home with buckets overflowing with bright juicy cherries and I remember standing in the kitchen with stained fingers and laughing as we pitted cherries together and I decided to bake a pie for the first time and when I pulled it out of the oven with its golden, bubbling lattice top I felt so proud and excited to share it with everyone.

Now every time I make this cherry pie with flaky crust it feels like a sweet little trip down memory lane and I love the way the cherries burst into a luscious, ruby red filling and how the crust stays buttery and crisp and it’s perfect for family gatherings summer picnics or whenever I want to treat myself to a slice of pure homemade joy and the smell alone is enough to make anyone’s day a little brighter.

Ingredients

• Here’s what I use for this recipe. You can always make substitutions if you prefer!
• Fresh or frozen cherries – The sweet and tart star of the pie.
• Granulated sugar – Sweetens the cherries and balances their tanginess.
• Cornstarch – Thickens the cherry filling so it sets nicely.
• Lemon juice – Brightens and enhances the cherry flavor.
• Almond extract – Adds a delicate, warm note that pairs beautifully with cherries.
• Salt – Enhances the overall flavor of the filling.
• Pie crust (homemade or store-bought) – Creates that flaky, buttery base and lattice top.
• Egg – For brushing the crust to make it golden and shiny.
• Coarse sugar – Sprinkled on top for extra crunch and sparkle.

Tools You’ll Need

• Rolling pin – To roll out the pie dough evenly.
• Mixing bowl – To toss and prepare the cherry filling.
• Saucepan – If cooking the filling slightly before baking.
• Pie dish – To hold and shape your beautiful pie.
• Pastry brush – For brushing the egg wash on the crust.
• Knife or pastry cutter – To create lattice strips for the top crust.
• Cooling rack – To let the pie set properly after baking.

Instructions

Step 1: Prepare the crust

I start by rolling out the bottom pie crust and fitting it into my pie dish, trimming any excess dough around the edges.

Step 2: Make the filling

In a mixing bowl, I combine the cherries, sugar, cornstarch, lemon juice, almond extract, and a pinch of salt, tossing everything until the cherries are well coated.

Step 3: Assemble the pie

I pour the cherry filling into the prepared crust, then roll out the second crust and cut it into strips to create a lattice top. I weave the strips over the filling, then trim and crimp the edges.

Step 4: Add egg wash

I brush the lattice and edges with beaten egg and sprinkle coarse sugar on top to add that extra sparkle and crunch.

Step 5: Bake

I bake the pie in a preheated oven at 400°F for about 45 to 50 minutes, until the crust is golden brown and the filling is bubbling beautifully.

Step 6: Cool

I let the pie cool on a wire rack for at least a few hours so the filling can set before slicing.

Tips

I always use very cold butter and handle the dough as little as possible for a super flaky crust. If the edges brown too quickly, I cover them with foil. You can also use a mix of sweet and sour cherries for more depth of flavor.

Ways to Serve

I love serving this pie slightly warm with a scoop of vanilla ice cream or a dollop of freshly whipped cream. It’s also delicious chilled straight from the fridge as a sweet afternoon treat.

Frequently Asked Questions

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

Yes! Just make sure to thaw and drain them first to avoid a watery filling.

How do I keep the bottom crust from getting soggy?

You can brush the bottom crust with a bit of egg white before adding the filling to create a barrier.

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

Absolutely. Bake it a day ahead and store it at room temperature or in the fridge, then reheat slightly before serving if you like.

See You in the Kitchen

I hope you try this cherry pie with flaky crust soon! It’s a beautiful, classic dessert that’s always a showstopper and brings so much joy. Let me know how it turns out for you and don’t forget to save this recipe for your next summer gathering or cozy baking day.

Happy Cooking!

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