Fresh Cherry Pie

Remember when I told you my computer crashed the other week?  Well the pictures to a beautiful Smitten Kitchen peach pie died with it.  The pie was so scrumptious I decided to try a round 2 with a cherry filling and it turned out just as beautiful and delicious as the first.  Unless you are Greg, who does not like the texture of baked whole cherries…  No matter what filling you go with, the pie crust recipe will not fail – It is my third time making Smitten Kitchen’s pie crust  and the third time it turned out perfectly.
Fresh Cherry Pie | Vanilla & Velvet

Fresh Cherry Pie
Recipe Type: Dessert
Author: Gina Mueller
  • 2 1/2 cups (315 grams) all-purpose flour, plus more for dusting surfaces
  • 1 tablespoons (15 grams) granulated sugar
  • 1 teaspoon table salt
  • 2 sticks (225 grams, 8 ounces, or 1 cup) unsalted butter, very cold
  • 1/2 cup water, very cold
  • 4 1/2 cups pitted fresh cherries (2 1/2 pounds, unpitted)
  • 1/4 cup (30 grams) corn starch
  • 2/3 to 3/4 cup (134 to 150 grams) sugar, adjusted accordingly to sweetness of cherries
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
  • 1 tablespoon lemon juice
  • 1/8 teaspoon salt
  • 1 tablespoon cold unsalted butter, cut into small squares
  • 1 egg yolk
  • 1 tablespoon heavy or whipping cream
  • Additional sugar for topping crust (coarse sugar is a nice option)
  2. Whisk together flour, sugar and salt in the bottom of a large bowl.
  3. Using a pastry blender, herb scissors or your fingertips until the biggest pieces of butter are the size of small peas.
  4. Gently stir in the ice water with a rubber spatula, mixing it until a craggy mass forms. Get your hands in the bowl and knead it just two or three times to form a ball.
  5. Divide dough in half. Wrap each half in plastic wrap and flatten a bit, like a disc.
  6. Chill in fridge for at least an hour or up to two days.
  7. Flour your counter, unwrap your first dough and put it in the middle and flour that too. Start rolling your dough by pressing down lightly with the pin and moving it from the center out; be patient and it will crack less.
  8. Once your dough is a 12- to 13-inch circle, transfer pie dough to a standard pie dish by folding it gently into quarters, arranging the folded corner into one quadrant of the bottom of your tin and gently unfolding it to fit over the base.
  9. Trim the overhang to one inch.
  11. In a large bowl, stir cornstarch, sugar, salt, vanilla extract, almond extract, lemon juice and the salt together then add cherries. Gently toss to combine.
  13. Preheat: Oven to 425 degrees
  14. Scoop filling into bottom pie dough, including any juices.
  15. Roll out your top pie dough using the same procedure, until it is 12 to 13 inches in diameter.
  16. To make a lattice-top pie, cut the pie dough into strips anywhere from 1/2 to 1-inch wide with a pastry wheel, pizza wheel or knife. Arrange every other strip across your pie filling in one direction, spacing the strips evenly. Fold back every other strip gently on itself and add the longest remaining strip in the other direction. Fold the strips back down, repeat with the other strips until a full lattice-top is formed.
  17. Trim the lattice’s overhang to the diameter of the pie dish’s rim. Pinch or gently fold the rim of the bottom crust over the lattice strips and crimp decoratively.
  18. Brush pie with milk, cream or water and sprinkle with sugar.
  19. Bake for about 20 minutes in the preheated oven, until the crust is set and beginning to brown.
  20. Reduce oven temperature to 375 and bake pie for another 30 to 40 minutes, until filling is bubbling all over and the crust is a nice golden brown.
  21. Cool pie.

Fresh Cherry Pie | Vanilla & VelvetFresh Cherry Pie | Vanilla & Velvet
I used a chopstick to pit the cherries here are some other alternative tools if you don’t have a cherry pitter.
Fresh Cherry Pie | Vanilla & VelvetFresh Cherry Pie | Vanilla & Velvet

Fresh Cherry Pie | Vanilla & VelvetAnother makeshift tool, these herb scissors work wonders if you don’t have a pastry blender on hand.

Fresh Cherry Pie | Vanilla & VelvetFresh Cherry Pie | Vanilla & VelvetFresh Cherry Pie | Vanilla & VelvetFresh Cherry Pie | Vanilla & Velvet
Fresh Cherry Pie | Vanilla & VelvetFresh Cherry Pie | Vanilla & VelvetFresh Cherry Pie | Vanilla & Velvet

This article has 3 comments

  1. Elin


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  2. Aly Goldman

    Making this tonight, but with apples. I will tag the blog in a pic if it does not catch on fire or crumble into a million pieces :) LOVEEEEEEE

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