Best-Ever Cherry Pie with Fresh Summer Cherries


For the filling:

  • 3/4 cup granulated sugar
  • 1/4 cup cornstarch
  • 1 1/2 pounds (about 4 1/2 cups) fresh sweet cherries, stemmed and pitted
  • 1 tablespoon vanilla extract
  • 1/4 teaspoon kosher salt

For the pie

  • 1 (14- to 16-ounce) package prepared pie crusts, thawed if frozen (or 2 homemade pie crusts)
  • 1 large egg
  • 1 teaspoon water
  • 1 tablespoon coarse sugar, such as demerara


9-inch standard pie pan (not deep dish)


Cook the filling on the stovetop. Whisk the sugar and cornstarch together in a large saucepan. Add the cherries, vanilla, and salt and toss to coat in the sugar-cornstarch mixture. Cook over medium-high heat until the cherries begin to break down and the mixture begins to simmer and thicken slightly, 8 to 10 minutes. Remove from the heat to cool slightly while you prepare the crust, or move to an airtight container for longer-term storage in the refrigerator or freezer.

Preheat the oven and prepare the pie shell. Arrange a rack in the middle of the oven, set a baking sheet on it, and heat the oven to 375°F. Unroll one of the pie doughs and transfer it to a 9-inch standard pie pan. Press the dough into the bottom and along the sides of the pie plate, being careful not to puncture the dough.

Egg wash and fill the pie shell. Whisk the egg and water together with a fork in a small bowl to make an egg wash. Brush the inside of the pie crust with a thin layer of the egg wash (save the remaining for brushing the top crust). Pour the cooled filling into the crust.

Make a lattice top crust. Unroll the second pie dough and lightly flour the surface. Cut into 1-inch wide strips. Transfer every other strip to the top of the pie, spacing them evenly. Create a lattice pattern by alternating and folding in the remaining strips

Egg wash and sugar the top crust. Brush the lattice crust and edges of the pie dough with the egg wash, then sprinkle generously with the coarse sugar.

Bake the pie on the hot baking sheet. Place the pie on the hot baking sheet and bake until the filling is bubbling 40 to 45 minutes. If the edges of the pie crust are browning too quickly, cover the edges of the pie with aluminum foil during the last 10 minutes of baking.

Cool before slicing. Transfer the pie to a wire cooling rack and cool completely before slicing about 4 hours.


Make ahead: The pie can be made 1 day in advance.

Storage: Cover the pie and store at room temperature for up to 3 days.

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