The Best Homemade Cherry Pie

This Deliciously sweet cherry pie is made with a flaky, all-butter crust, and a homemade cherry filling!


  • Homemade Pie Crust
  • 4 cups fresh cherries 900g, pitted
  • 1 cup caster/granulated sugar 200g
  • 1/4 cup cornflour/cornstarch 30g
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract optional
  • 1 large egg beaten with 1 tablespoon milk


  1. Prepare pie crust recipe through to step (read NOTES)
  2. Place the cherries, sugar, cornflour, lemon juice, vanilla, and almond extract into a large saucepan over medium heat. Stirring often, cook for about 10 - 15 minutes until the cherries start to break down, and the mixture has thickened.
  3. You want a fairly thick mixture so that it can hold its shape when cutting the pie later. Remove from the heat and allow to cool completely.
  4. On a floured surface, roll out one of the discs of dough to a 12-inch circle. Carefully press the dough into an ungreased 9x2-inch pie dish. Spoon the filling into the crust.
  5. Roll out the other disc of dough to a 12-inch circle. Using a pastry wheel, or sharp knife, cut out strips of dough. Carefully thread the strips over and under one another on top of the filling.
  6. Cut off any excess dough, and seal the strips into the bottom crust.
  7. Refrigerate for 30 minutes before baking, and preheat the oven to 200C/400F/Gas 6.
  8. Brush the pastry with the egg wash, and sprinkle with sugar. Place the pie onto a baking tray, and bake for 35 - 40 minutes until the crust is golden brown.
  9. Allow the pie to cool completely at room temperature before slicing and serving.


    1. Leftovers can be covered tightly and stored in the fridge for up to 5 days.
    2. This pie can be made 1 day in advance. After it cools, cover tightly and keep at room temperature. Baked pie also freezes well for up to 3 months. Thaw overnight in the fridge, and allow to come to room temperature before serving.


      • 2 and 1/2 cups plain/all-purpose flour 312g
      • 2 tablespoons caster/granulated sugar
      • 1 teaspoon salt
      • 1 cup unsalted butter 226g, cold and cubed
      • 6 - 8 tablespoons ice cold water
        • Instructions:

        1. In a large bowl, mix together the flour, sugar, and salt. Add the butter, and using a pastry cutter, or two forks (you may also use a food processor), cut the butter into the flour mixture until it resembles coarse meal with pea-sized pieces.
        2. Add the water, 1 tablespoon at a time, and stir with a rubber spatula or wooden spoon until the crumbs start to form large clumps of dough.
        3. Transfer the dough to a floured surface, and gather into a ball. Cut the dough in half, and shape each half into 1-inch thick discs. Wrap each disc tightly in clingfilm, and refrigerate for at least an hour (and up to 5 days). You can also freeze them for up to 3 months. Thaw overnight in the fridge before use.