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.
How Cherries Became an American Classic
Cherry pie has long been a symbol of American baking, but the story of cherries in the United States began long before the dessert became a classic. Sweet cherries were introduced by European settlers in the 1600s, while tart cherries, the variety most often used in pies, became especially popular in the 1800s thanks to their bright flavor and reliable harvests. Today, cherry-growing regions like Northern Michigan help produce much of the nation’s tart cherry crop, making cherry pie not only a beloved American dessert but also a celebration of one of the country’s most iconic fruits.
EVerything You Need to Make Homemade Cherry Pie
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:
- Pit and halve the cherries. Add them to a saucepan with sugar and lemon juice and toss to combine.
- Cook over medium heat for a few minutes until juices are released.
- Use a slotted spoon to transfer cherries into a bowl.
- Spoon some of the sauce into a cup and stir in the cornstarch until dissolved.
- Return this mixture to the pot and cook a few minutes more until thickened.
- Pour the thickened sauce back over the cherries and set aside while you prepare the crust.
If using canned cherries:
- Drain the juice into a saucepan, reserving ⅓ cup in a small bowl. Set cherries aside.
- Stir cornstarch into the reserved juice until dissolved.
- Heat the juice in the pan over medium heat, add sugar, and bring to a low boil.
- Stir in the cornstarch mixture and cook, stirring constantly, until thickened (2–3 minutes).
- Stir in butter and lemon juice, then fold in the cherries. Add red food coloring if desired.
- Let the mixture cool to room temperature while prepping the crust.
To assemble and bake:
- Line your pie plate with the bottom crust and fill it with the cherry mixture.
- Add a top crust—either a full cover with steam slits or cut into wide strips for a lattice top.
- Pinch and crimp the edges. Brush the top with a thin layer of beaten egg white and sprinkle with sugar.
- Bake at 400°F for 40–45 minutes, until the crust is golden and the filling is bubbling.
Pair It With:
The best cherry pie deserves simple accompaniments that let its sweet-tart flavor shine. Whether you’re serving it warm from the oven or enjoying a leftover slice the next day, these pairings make every bite even better.
- 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
Keep Cookin’ with Oryana
We love helping at-home chefs get creative. With fresh, sustainable produce, local products, and a friendly, helpful staff, you can always rely on Oryana for quality options and creative recipes! Subscribe to our newsletter for weekly recipe ideas and check out our calendar of classes to discover new dishes.
