If you’re searching for the ultimate celebration of cherry season, look no further than Baked Fresh Cherry Pie. This irresistibly juicy dessert features plump, sun-kissed cherries tucked beneath a flaky, golden crust, infused with hints of lemon, almond, and cinnamon. Whether you’re serving it warm at a summer gathering or sneaking a slice straight from the fridge, Baked Fresh Cherry Pie is the kind of sweet, old-fashioned comfort that never fails to bring people together and put a smile on every face.
Ingredients You’ll Need
-
Pie Crust:
- 1 double pie crust (store-bought or homemade)
Filling:
- 5 cups fresh sweet cherries (pitted)
- 3/4 cup granulated sugar
- 1/4 cup cornstarch
- 1 tablespoon lemon juice
- 1/2 teaspoon almond extract
- 1/4 teaspoon ground cinnamon
- 1 tablespoon butter (cut into small pieces)
For Topping:
- 1 egg (beaten, for egg wash)
- 1 tablespoon coarse sugar (optional)
How to Make Baked Fresh Cherry Pie
Step 1: Prep Your Oven and Pie Dish
Start by preheating your oven to 400°F, so it’s piping hot and ready for that perfect golden crust. Roll out one half of your pie crust and carefully fit it into a 9-inch pie plate, letting the edges hang over. This base is what will hold all that luscious cherry filling, so make sure it’s pressed snugly into the pan.
Step 2: Mix Up the Cherry Filling
In a large bowl, combine the pitted cherries, sugar, cornstarch, lemon juice, almond extract, and cinnamon. Give everything a good stir until the cherries are glossy and evenly coated. This step ensures each cherry absorbs sweet, tangy, and aromatic flavors for a magical bite every time.
Step 3: Fill and Dot with Butter
Pour the prepared cherry filling right into the pie crust. Spread it out evenly, and then dot the top of the filling with small pieces of butter. The butter melts during baking, enriching the fruit and giving your Baked Fresh Cherry Pie a silky, decadent texture.
Step 4: Top with the Second Crust
Roll out your second piece of pie crust for the topping. You can lay it over as a full crust, making a few slits for ventilation, or get creative with a lattice design. Either way, trim and crimp the edges to seal in the filling, ensuring those beautiful juices don’t escape while baking.
Step 5: Finish with Egg Wash and Sugar
Brush the top crust with the beaten egg for a glistening golden sheen. If you like a bit of crunch and sparkle, sprinkle with coarse sugar. Place the assembled pie on a baking sheet lined with parchment to catch any drips.
Step 6: Bake to Perfection
Pop your pie into the preheated oven and bake for 45 to 50 minutes. Watch as the crust turns beautifully golden and the filling bubbles up through the vents or lattice. If the crust starts to brown too fast, just tent a piece of foil over the top for the last 15 minutes.
Step 7: Cool and Set
This one’s important: Let the pie cool completely before slicing. It’s tempting to dig in right away, but cooling lets the cherry filling set to that perfect, sliceable consistency. Enjoy the anticipation – it’ll be worth the wait!
How to Serve Baked Fresh Cherry Pie
Garnishes
A scoop of vanilla ice cream is a classic partner, melting slowly into each warm slice of Baked Fresh Cherry Pie. You can also top it with billowy whipped cream, a sprinkle of extra cinnamon, or even toasted almond slivers for a touch of crunch and elegance.
Side Dishes
Pair your pie with light, summery sides. A fresh fruit salad or a simple green salad with a citrusy vinaigrette balances the pie’s sweetness, while iced tea or cold brew coffee provides a refreshing contrast to every rich bite.
Creative Ways to Present
Play with presentation by serving mini pies in individual ramekins for a charming picnic treat. For parties, pre-cut the Baked Fresh Cherry Pie into neat bars or wedges and arrange them on a rustic platter, or even pair bites with artisan cheeses for an irresistible dessert board.
Make Ahead and Storage
Storing Leftovers
Have extra pie? Lucky you! Simply cover the pie plate with foil or plastic wrap and store it in the refrigerator. The Baked Fresh Cherry Pie will keep beautifully for up to four days, and the flavors actually deepen after a night in the fridge.
Freezing
If you want to save your pie for another occasion, freeze it whole or in slices. Wrap the (cooled) pie tightly in plastic wrap then foil, and freeze for up to three months. When you’re craving a slice, thaw overnight in the fridge for the best texture.
Reheating
To enjoy that just-baked taste, reheat slices in a 325°F oven for about 10 minutes, or until warmed through. You can also zap individual slices in the microwave for a minute – perfect for midnight cravings.
FAQs
Can I use frozen cherries instead of fresh?
Absolutely! Frozen cherries work well if fresh aren’t in season. Just thaw and drain them thoroughly to prevent excess liquid from making the filling runny.
How do I keep the bottom crust from getting soggy?
To avoid a soggy crust, make sure your oven is fully preheated and bake the pie on a lower rack. You can also sprinkle a tablespoon of ground almonds or breadcrumbs on the bottom crust before adding the filling for extra insurance.
What’s the best way to pit cherries quickly?
If you make cherry pie often, investing in a handheld cherry pitter is a game-changer! If not, you can use a sturdy straw or chopstick to push the pits out. Just be ready for a bit of mess – but it’s well worth it.
Can I make the Baked Fresh Cherry Pie ahead of time?
Yes! You can bake the pie a day ahead; just let it cool and store it at room temperature (covered), or refrigerate if you’ll keep it longer. Serve at room temperature or gently reheat for a fresh-from-the-oven feel.
Is it possible to make this recipe vegan?
Absolutely. Simply use your favorite vegan pie crust, swap out butter for plant-based margarine, and brush the crust with a little non-dairy milk instead of egg for that gorgeous shine.
Final Thoughts
If you’re looking for a dessert that’s bursting with summer joy, you can’t go wrong with Baked Fresh Cherry Pie. It’s a recipe worth repeating every cherry season – and one you’ll be proud to share with friends and family. Give it a try, and let that sweet, nostalgic flavor bring a little extra happiness to your table!
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Baked Fresh Cherry Pie Recipe
- Prep Time: 25 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 15 minutes
- Yield: 8 slices
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in the delightful flavors of summer with this Baked Fresh Cherry Pie. Bursting with sweet cherries and warm spices, this homemade pie is a perfect treat for any occasion.
Ingredients
Pie Crust:
- 1 double pie crust (store-bought or homemade)
Filling:
- 5 cups fresh sweet cherries (pitted)
- 3/4 cup granulated sugar
- 1/4 cup cornstarch
- 1 tablespoon lemon juice
- 1/2 teaspoon almond extract
- 1/4 teaspoon ground cinnamon
- 1 tablespoon butter (cut into small pieces)
For Topping:
- 1 egg (beaten, for egg wash)
- 1 tablespoon coarse sugar (optional)
Instructions
- Preheat the oven: Preheat the oven to 400°F.
- Prepare the crust: Roll out one pie crust and fit it into a 9-inch pie plate.
- Make the filling: In a large bowl, combine pitted cherries, sugar, cornstarch, lemon juice, almond extract, and cinnamon. Pour into pie crust.
- Add the top crust: Roll out the second crust and place over the top. Trim, crimp edges, and brush with egg wash.
- Bake: Bake for 45–50 minutes until golden and bubbly. Cool before slicing.
Notes
- For a tarter flavor, use sour cherries and increase sugar to 1 cup.
- Serve with vanilla ice cream or whipped cream for a classic touch.
Nutrition
- Serving Size: 1 slice
- Calories: 390
- Sugar: 25g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 40mg
