Cherry Pie: The Only Dessert That Justifies Eating Fruit

Picture this: a golden, flaky crust cradling a bubbling, ruby-red filling that’s equal parts sweet and tart. One bite and you’re transported to a world where calories don’t count and your diet starts “tomorrow.” Cherry pie isn’t just dessert—it’s a cultural icon, a nostalgia bomb, and the only acceptable way to eat cherries without looking like a cartoon villain spitting pits. Why settle for mediocre sweets when you can have a slice of this perfection?

Let’s get to the good stuff.

Why This Cherry Pie Recipe Slaps

This recipe nails the trifecta: flaky crust, juicy filling, and idiot-proof instructions. The secret? A splash of almond extract in the filling (trust us) and a crust that’s tender but sturdy enough to hold up to those greedy scoops of vanilla ice cream.

It’s the kind of pie that makes people ask, “You made this?” while secretly plotting to steal the leftovers.

Ingredients You’ll Need

• For the crust: 2 ½ cups all-purpose flour, 1 cup cold unsalted butter (cubed), 1 tsp salt, 1 tbsp sugar, 6-8 tbsp ice water
• For the filling: 4 cups pitted cherries (fresh or frozen), 1 cup sugar, ¼ cup cornstarch, 1 tbsp lemon juice, ½ tsp almond extract, 1 tbsp butter (for dotting)
• For the egg wash: 1 egg + 1 tbsp water (whisked)

Step-by-Step Instructions

1. Make the crust: Pulse flour, salt, and sugar in a food processor. Add butter and pulse until pea-sized crumbs form. Drizzle in ice water until the dough comes together.

   Divide into two disks, chill for 1 hour.

2. Prep the filling: Toss cherries with sugar, cornstarch, lemon juice, and almond extract. Let it sit for 10 minutes—this is your chance to lick the spoon.
3. Roll it out: Roll one dough disk into a 12-inch circle, fit it into a 9-inch pie dish, and trim the edges. Pour in the filling, dot with butter.
4. Top it off: Roll the second disk, cut into strips for a lattice, or just plop it on whole (we won’t judge).

   Crimp edges, brush with egg wash.

5. Bake: 425°F for 15 minutes, then reduce to 375°F for 45-50 minutes until golden and bubbly. Cool for 2 hours—unless you enjoy molten cherry lava.

How to Store Your Masterpiece

Room temp: Cover loosely with foil; lasts 2 days (if it survives that long). Fridge: Up to 5 days—reheat slices for 10 seconds to revive the crust. Freezer: Wrap tightly; freeze for 3 months. Thaw overnight and reheat for a “fresh-baked” lie.

Why Cherry Pie Deserves a Spot in Your Life

Beyond being delicious, cherry pie is packed with antioxidants (thanks, cherries), and making it from scratch earns you bragging rights for life.

It’s also a foolproof way to bribe neighbors, impress dates, or convince your kids you’re a superhero. FYI, “I baked a pie” sounds way more impressive than “I ordered Uber Eats.”

Common Mistakes to Avoid

• Skipping the chill time: Warm dough = sad, soggy crust. Patience is a virtue, especially in pie-making.
• Overworking the dough: Tough crusts belong in medieval times, not your kitchen.
• Forgetting the cornstarch: Without it, you’re basically making cherry soup with a pastry lid.

Alternatives for the Rebellious Baker

• Crust haters: Swap the bottom crust for graham crackers or go crustless (aka “cherry slump”).
• Sugar cutters: Use coconut sugar or reduce to ¾ cup—just know the pie police might side-eye you.
• Fruit swaps: Try blueberries or peaches, but don’t call it cherry pie.

  That’s false advertising.

FAQs

Can I use canned cherry filling?

Sure, if you enjoy mediocrity. Fresh or frozen cherries give better flavor and texture, but we won’t snitch if you’re in a pinch.

Why is my filling runny?

You probably skipped the cornstarch or didn’t let the pie cool. Thickening takes time—unless you’re into slurping pie through a straw.

Can I make this vegan?

Yep!

Use plant-based butter and skip the egg wash. The cherries don’t care about your dietary choices.

How do I prevent a soggy bottom?

Blind bake the crust for 10 minutes before adding filling, or sprinkle the bottom with breadcrumbs. Soggy bottoms are only cute on babies.

Final Thoughts

Cherry pie is the ultimate dessert flex: it’s timeless, universally loved, and just fancy enough to make you look like you’ve got your life together.

Whether you’re baking for a crowd or just pretending to be a 1950s housewife, this recipe delivers. Now go forth and pie. The world needs more of it.

IMO.