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Cherry Pie Recipe from scratch
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Cherry Pie from Scratch Recipe

Course Dessert
Cuisine American
Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours
Servings 8 -10
Author Candi Elm


  • 2 Pounds Bing Cherries , pitted and halved (I used fresh frozen)
  • 1/2 cup granulated sugar
  • 2 TB cornstarch
  • 2 TB fresh lemon juice
  • All purpose flour , for rolling
  • 1 large egg yolk , beaten with 1 TB water, for egg wash
  • 1 TB turbinado or granulated sugar , for sprinkling
  • Pie Dough Recipe from Above


  • Preheat oven to 400 degrees, with rack in lowest position. On a floured piece of parchment paper, roll one disk of dough to a 14" round. Wrap dough around rolling pin, unroll over a 9 inch pie plate. Gently fit fit into bottom and sides of plate. Do not stretch. Using kitchen shears, trim dough to a 1 inch overhand all around. In a large bowl, combine cherries, granulated sugar, cornstarch, and lemon juice, toss until cherries are coated. Pour into prepared bottom crust.
  • On a floured piece of parchment paper, roll second disk of dough to a 14" round. Cut into eight 1 1/2 inch wide strips, discard the shortest two. Weave strips over filling to form a lattice. Using kitchen shears, trim strips so they hang over rim by 1 inch. Tuck strips under rim of bottom crust, press to seal. Crimp with a fork all around the edge.
  • Using a pastry brush, lightly brush lattice with an egg wash, and sprinkle with turbinado sugar.
  • Place pie on a rimmed baking sheet. Bake until filling is bubbling rapidly all over, 60 to 70 minutes . wrap aluminum foil around crust at 40 minutes to prevent burning. Transfer pie to a wire rack and let cool to room temperature at least 3 hours.