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Old School Cherry Pie With Almond Extract and a Perfectly Set Filling
This Old School Cherry Pie sets properly and still tastes bright and fresh. Worth baking when you want something familiar that actually works.
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.
Fresh Juicy Cherries and a Buttery Pie Crust
Why You’ll Love and Enjoy Old School Cherry Pie
This pie is sweet, tangy, and loaded with real cherries, not filler. It bakes up thick, sliceable, and flaky without any guesswork.
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Old School Cherry Pie
- Prep Time: 30 minutes
- Cooling time: 20 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 50 minutes
- Yield: 1 standard 9-inch pie, about 8 slices 1x
- Category: Cake Cupcakes Cookies and Tarts
- Method: Easy baking
Description
This cherry pie is juicy, not runny, boldly cherry-forward, and just sweet enough to let the fruit shine. It’s the kind of pie that smells like summer and disappears fast once it hits the table.
Ingredients
- 5 to 6 cups fresh pitted cherries, about 2 1/2 to 3 lb (Bing Cherries work beautifully)
- 1/2 cup water
- 2 tbsp fresh lemon juice
- 2/3 cup granulated sugar
- 4 tbsp cornstarch
- 1/4 tsp almond extract
- 1 favourite double pie crust, homemade or store-bought
- 1 large egg + 1 tbsp water, for egg wash
- 1 tbsp granulated sugar, for topping
Instructions
- Add 5 to 6 cups of fresh pitted cherries, 1/2 cup of water, 2 tbsp fresh lemon juice, 2/3 cup granulated sugar, and 4 tbsp cornstarch to a medium saucepan and give it a good stir while cold so the cornstarch dissolves properly.
- Place the saucepan over medium heat and cook, stirring often, until the mixture comes to a gentle boil.
- Lower the heat and let it simmer for about 8 to 10 minutes until thick and glossy.
- If it still looks loose, don’t panic; it thickens more as it cools.
- Remove from heat and stir in 1/4 tsp almond extract.
- Let the filling cool to room temperature before using so it doesn’t melt the crust.
- Preheat the oven to 425F and place a baking sheet on the lower rack to catch any drips.
- Roll out the bottom half of your favourite double pie crust and fit it into a 9-inch pie plate, letting the excess hang over the edge slightly.
- Spoon the cooled cherry filling into the crust, spreading it out evenly.
- Roll out the second half of the pie dough and place it over the filling, or cut it into strips if you’re doing a lattice.
- Fold the top crust under the bottom crust edge and crimp firmly, so the juices stay where they belong.
- Chill the pie in the fridge for 20 minutes or pop it in the freezer for 5 minutes. This helps the crust hold its shape and bake up flaky.
- Whisk together 1 large egg and 1 tbsp water, then brush lightly over the top crust.
- Sprinkle with 1 tbsp granulated sugar. If it’s a full crust, cut a few steam slits so it doesn’t burst.
- Bake at 425F for 20 minutes, then reduce the oven to 350F and bake another 30 to 40 minutes until the crust is deep golden and the filling is bubbling through the vents.
- Cool the pie for at least 2 to 3 hours before slicing.
- Cutting too early is tempting, but waiting gives you clean slices instead of cherry soup.
Notes
Created, prepared, tried, and tested Mona
A classic Old School Cherry Pie made with fresh Cherries, almond extract, and a flaky double crust that slices clean every time.
Old School Cherry Pie delivers the kind of results that make baking feel satisfying instead of stressful. The filling sets beautifully, the flavor stays bright, and the method respects real kitchen conditions. It invites confidence, encourages patience, and rewards you with a pie that looks as good as it tastes the moment it is sliced.
We are featured on Weekly Wednesday, Grandma’s House DIY, Share your Style French Ethereal. Thank you so much for this honor and the shoutout.
Thanks for dropping in and checking out the recipes and what’s on offer.
Thanks for dropping in and checking out the recipes and what’s on offer.
If you try out this delightful recipe, please let me know, rate it, and tag me on Instagram at @_esmesalon. I’m excited to see your amazing recreations, and I’m hooked on those mouthwatering photos!
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Esme, I LOVE cherry pie! Thank you for sharing this recipe. I am happy to share it for you at Share Your Style #485 for you. <3 Have a great rest of your week and keep warm where you are!!
Hugs,
Barb 🙂
Thank you so much for your kindness in sharing this at SYS. Much appreciated. Will be back there for sure.
Thanks for sharing us, I’m featuring you when the next To Grandma’s house we go link party starts!
Thank you so much for this honor. You’re wonderful, I will be back
This looks like the perfect cherry pie!
Thanks, Helen, fresh cherries from the tree or orchard. Yum Enjoy it