🍒 Homemade Cherry Pie: The Juicy, Flaky Summer Showstopper! 🥧✨

Nothing says "home" quite like a bubbling cherry pie with a golden lattice crust. 🍒 Wrapped in a buttery, flaky shell and overflowing with sweet, jammy cherries, this homemade cherry pie is pure comfort in every bite. Whether it’s summer picnic season, a cozy Sunday dinner, or just a moment to treat yourself, you need this pie in your life. 🥄💕

💖 Why You’ll Fall in Love with This Cherry Pie

🧰 Tools You’ll Need

• 9” deep pie dish
• Rolling pin
• Cherry pitter (trust us, it’s worth it!)
• Large mixing bowl
• Saucepan
• Pastry brush
• Pizza cutter or sharp knife
• Cooling rack

🛒 Key Ingredients & Why They Matter

🍒 Cherries – Sweet or tart, fresh or frozen. They bake into a rich, syrupy filling.
🍋 Lemon Juice – Balances sweetness and brightens flavor.
🧂 Cornstarch – Thickens the filling so it’s saucy, not runny.
🧈 Butter – A few dots of butter = rich, glossy pie magic.
🥧 Pie Crust – Homemade or store-bought, you’ll need a bottom + top.
🥚 Egg + Milk – For that glossy, golden-brown crust finish.
✨ Coarse Sugar – Sprinkled on top for sparkle and crunch!

👩‍🍳 How to Make Cherry Pie (Step-by-Step)

🔹 Step 1: Make & Chill the Dough

Make your pie crust (or use store-bought) and chill for at least 1 hour. This keeps the crust flaky.

🔹 Step 2: Prep the Cherry Filling

In a large bowl, mix together:

• 6 cups pitted sweet cherries
• 1 Tbsp lemon juice
• ¾ cup sugar (1 cup if using sour cherries)
• 5 Tbsp cornstarch
• ½ tsp ground cinnamon

Let sit for 5–10 minutes until the cherries look saucy.

🔹 Step 3: Assemble the Pie

• Roll one dough disk into a 13" circle.
• Place in your 9" deep-dish pie plate. Let the edges hang over.
• Pour in the cherry filling (include all the juice!).
• Dot the top with 1 Tbsp diced butter.

🔹 Step 4: Create the Lattice Top

• Roll out the second disk into a 12" circle.
• Slice into ten 1-inch strips.
• Weave a lattice top (over/under method).
• Tuck in edges and crimp with your fingers.

🔹 Step 5: Chill Before Baking

Place the whole pie in the fridge for 30 minutes or freeze for 15. This helps prevent soggy bottoms!

🔹 Step 6: Bake the Pie

• Brush crust with an egg wash (1 egg + 1 Tbsp milk or water).
• Sprinkle with coarse sugar.
• Bake at 425°F (220°C) for 25 minutes on the lower third rack.
• Reduce temp to 350°F (175°C) and bake 35–40 minutes more.
• It's ready when juices bubble through the lattice for at least 5 minutes (important to activate the cornstarch).

🔹 Step 7: Cool & Serve

Let the pie cool completely to allow the filling to set. Slice and serve with ice cream, whipped cream, or enjoy as-is! 🍒✨
Cool completely before slicing (yes, it’s hard to wait—but it’s worth it!).

💡 Gemma’s Pro Pie Tips

❄️ Always chill your assembled pie before baking.

🍒 Use a mix of fresh and frozen cherries for bold flavor.

🔥 Bake on the lower third oven rack to avoid burning the top.

🧼 Slide foil underneath to catch drips and save cleanup.

🥄 Don’t cut too soon! Let it cool completely so the filling holds.

🧊 How to Store Cherry Pie

❄️ Fridge – Store leftovers tightly wrapped for up to 4 days.
🧊 Freezer – Freeze the baked pie (wrapped in foil + plastic) for up to 3 months. Thaw overnight in the fridge before serving.

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