A Classic Slice of Summer: Homemade Cherry Pie

Recipe adapted from: tastesbetterfromscratch

Nothing says summer quite like a golden, flaky pie bursting with sweet-tart cherry filling. This recipe is your excuse to turn cherries into a celebration-worthy dessert. With a buttery homemade crust and just the right amount of sweetness, it’s everything you want in a summer pie: rustic, nostalgic, and impossible to resist.

What You’ll Need:

  • Fresh or canned cherries (we recommend local tart cherries if you can snag some!)
  • Sugar, cornstarch, lemon juice, vanilla, almond extract
  • Butter
  • Eggs
  • Flour, salt, and ice-cold water for the crust—or grab a ready-to-roll pie crust from our refrigerated section

How to Make Cherry Pie:

If using fresh cherries:

  1. Pit and halve the cherries. Add them to a saucepan with sugar and lemon juice and toss to combine.
  2. Cook over medium heat for a few minutes until juices are released.
  3. Use a slotted spoon to transfer cherries into a bowl.
  4. Spoon some of the sauce into a cup and stir in the cornstarch until dissolved.
  5. Return this mixture to the pot and cook a few minutes more until thickened.
  6. Pour the thickened sauce back over the cherries and set aside while you prepare the crust.

If using canned cherries:

  1. Drain the juice into a saucepan, reserving ⅓ cup in a small bowl. Set cherries aside.
  2. Stir cornstarch into the reserved juice until dissolved.
  3. Heat the juice in the pan over medium heat, add sugar, and bring to a low boil.
  4. Stir in the cornstarch mixture and cook, stirring constantly, until thickened (2–3 minutes).
  5. Stir in butter and lemon juice, then fold in the cherries. Add red food coloring if desired.
  6. Let the mixture cool to room temperature while prepping the crust.

To assemble and bake:

  1. Line your pie plate with the bottom crust and fill it with the cherry mixture.
  2. Add a top crust—either a full cover with steam slits or cut into wide strips for a lattice top.
  3. Pinch and crimp the edges. Brush the top with a thin layer of beaten egg white and sprinkle with sugar.
  4. Bake at 400°F for 40–45 minutes, until the crust is golden and the filling is bubbling.

Pair It With:

  • A scoop of vanilla bean ice cream
  • A cup of strong coffee from our café or local coffee bean selection
  • A quiet moment in the shade