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side view of baked cherry pie slice on a plate

Cherry Pie Recipe

Katie Cooksey
This is a classic, homemade Cherry Pie recipe that is easy to make and even easier to share. Topped with a gorgeous pie dough lattice!
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course Dessert
Cuisine American
Servings 8 slices
Calories 341 kcal

Ingredients
 
 

  • 2 pie crusts for the bottom and top, homemade or store bought
  • 29 oz tart cherries drained well (2-14.5 oz cans)
  • 2/3 cup granulated sugar
  • 1/2 teaspoon almond extract
  • 1/4 teaspoon vanilla extract
  • 1/4 cup minute tapioca I used Kraft brand
  • 2 drops liquid red food coloring optional

Instructions
 

  1. Preheat oven to 425° F. Line the bottom of a 9-inch pie dish with one pie crust and refrigerate.
  2. In a large bowl, stir drained tart cherries with sugar, almond extract, vanilla extract, tapioca, and food coloring (optional).
  3. Let stand 15 minutes. Stir again, then pour into pie crust.
  4. To create the lattice: Roll out top pie crust dough and cut into even strips, about 3/4 inch wide. Lay half the strips across the pie in one direction. Fold back every other strip halfway, then lay one new strip perpendicular. Unfold the folded strips over it. Repeat, alternating folded strips each time, until the lattice is complete.
  5. Trim the edges and press into the bottom crust to seal. Crimp edges with a fork or your fingers.
  6. Bake for 20 minutes at 425° F, then reduce heat to 350° F and bake for 35-40 minutes.
  7. Remove from oven and cool completely before cutting and serving into 8 equal pie slices.

Nutrition

Calories: 341kcalCarbohydrates: 58gProtein: 4gFat: 11gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 174mgPotassium: 270mgFiber: 3gSugar: 30gVitamin A: 66IUVitamin C: 7mgCalcium: 22mgIron: 1mg
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