Cherry Pie

Ingredients

• 1 package (2 crusts) refrigerated pie dough (store-bought or homemade), or a double batch of homemade dough
• 5 cups pitted sweet or tart cherries, fresh or thawed frozen
• 3/4 cup granulated sugar (1 cup if using tart cherries)
• 1/3 cup cornstarch
• 1/4 tsp almond extract
• 1 tbsp lemon juice
• 1/4 tsp salt
• 2 tbsp butter, cut into small pieces
• 1 egg, beaten (for egg wash)
• 1 tbsp coarse sugar, for sprinkling

Method

1. Preheat oven to 400°F (204°C). Fit one crust into a 9-inch pie dish.
2. In a large bowl, gently toss the pitted sweet or tart cherries, fresh or thawed frozen with the sugar, thickener, spice, lemon juice, and salt until evenly coated.
3. Pour the filling into the crust and dot with the butter pieces.
4. Top with the second crust, forming a lattice top, or cut several vents in a full top crust. Crimp the edges to seal, then brush the top with the beaten egg and sprinkle with coarse sugar.
5. Bake for 45–55 minutes, until the crust is deep golden and the filling is bubbling through the vents.
6. Cool on a wire rack at least 2 hours before slicing so the filling has time to set.

The Tale of Cherry Pie

Story updated September 19, 2026

Cherry pie has English roots; cherry tarts and pies appear in English cookery well before the colonial era, and colonists brought the habit of fruit pies to America. Its link to American folklore comes from the story of young George Washington and the cherry tree, which Mason Locke Weems added to his Washington biography in 1806 and which is almost certainly invented. The tale helped tie cherries to Washington's February birthday. Tart cherries ripen in early summer in the northern states, so the pie also suits Fourth of July tables. Regions such as Traverse City, Michigan, later built their identities on the fruit.