Get your



EsmeSalon Recipes

Get access to 1000+ homemade tried and tested recipes by home chefs

By subscribing, I agree to receive a newsletter, exclusive content and free gifts, and declare that I have read the privacy policy and terms and conditions.

Cherry Pie

Please Spread the love, Sharing is Caring!

As an Amazon Associate, I earn from qualifying purchases.
Please note that EsmeSalon may have a financial relationship with some of the vendors we mention in this post which means we may get compensated financially or in kind, at no extra cost to you if you make a purchase through any link in this post. Please refer to our Affiliate Disclosure and Privacy Policy should you require any additional information.

Freshly picked and baked – super yummy and delicious Cherry Pie!!!

Cherry Pie

A Cherry pie is a pie baked with a cherry filling. Traditionally, cherry pie is made with sour cherries rather than sweet cherries. Morello cherries are one of the most common kinds of cherry used, but other varieties such as the black cherry may also be used.


  • 5 to 6 cups fresh pitted cherries, about 2 1/2 to 3 pounds (I used Bing)
  • ½ cup water
  • 2 tablespoons fresh lemon juice
  • 2/3 cup granulated sugar
  • 4 tablespoons cornstarch
  • ¼ teaspoon almond extract
  • Favorite double piecrust
Cherry Pie

Method :

  1. In a saucepan over medium heat, combine cherries, water, lemon juice, sugar, and cornstarch.
  2. Bring to a boil; reduce heat to low and cook, stirring frequently, for about 10 minutes.
  3. Stir in almond extract. Cool before using.
  4. Preheat oven to 425 degF.
  5. Roll out the bottom crust into the pie plate. Add cooled filling.
  6. Roll out the second half of the dough then top the pie.
  7. Fold edges of the top crust underneath the edges of the bottom crust, pressing the edge to seal it so that it creates a thicker, 1/4-inch border that rests on the lip of the dish. Then, crimp edges.
  8. Refrigerate pie for at least 20 minutes or freeze for 5 minutes before baking.
  9. Just before baking, make an egg wash by whisking the egg and some water together in a small bowl.
  10. Use a pastry brush to brush over the top crust.
  11. Then, sprinkle with 1 tablespoon of sugar. If you didn’t make a lattice top – be sure to cut some slits on the top crust.
  12. Bake for 20 minutes then reduce oven temperature to 350 degF and bake an additional 30 to 40 minutes longer, or until the crust is golden and the filling is thick and bubbling.
  13. Cool and enjoy!

Prepared and tested by Mona

Harold Import, Mrs. Anderson’s Pie Weights
Harold Import, Mrs. Anderson's Pie Weights
Pyrex Easy Grab Glass Pie Plate Set of Two | 9.5 Inch Reusable Pie Baking Plates
Pyrex Easy Grab Glass Pie Plate Set of Two | 9.5 Inch Reusable Pie Baking Plates
  • Make tomorrow more amazing than today!
  • Just believe in yourself and dream big.
  • Do not give up on your hopes. Take care always.


I, Esme Slabbert, am the author and creator of this site, EsmeSalon. It is unlawful to re-use any content from this blog, without my written permission. Please contact me should you wish to discuss it further.


My goal is to provide the best homemade recipes that are healthy for all families to enjoy. I also endeavor to showcase and share other bloggers and promote them on my Blog. You will also find Resources and Courses and Services for Bloggers which I promote from time to time.

Leave a Comment