Fresh Sweet Cherry Pie

by Kate on July 10, 2012

Fresh Sweet Cherry Pie -

If you’ve read here for any length of time, you all know that I don’t do a double crust pie. I love pie and you will find it in many forms here at Food Babbles but you will almost always find pies that only require a single crust. Once I did a lattice top that turned out surprisingly well (and holy cow, that was a great pie!) and for Pie Party Potluck Live!Β I used little cutouts of dough to top my pie, but neither of those experiences required me to roll out a top crust and lay it ever so carefully atop a full bounty of fruit without marring its beauty. This is something I find to be a challenge for me.

Fresh Sweet Cherry Pie -

So, here’s how it all went down. I opened the fridge and was faced with two containers of cherries which I had bought for a baking project that I then decided I wasn’t going to be able to make due to a combination of its complexity and my lack of time. Cherries being my very favorite fruit, I couldn’t let them go to waste. Hmm… What to do, what to do. I wasn’t planning on baking but they were there and Molly was napping. Maddy and I were bored and looking for any excuse not to fold the mountain of laundry threatening to spill from the basket barely containing it. So in a moment of spontaneity, we decided we would make a cherry pie.

Lately Maddy has a newfound interest in helping me with everything in the kitchen… cooking, cleaning, dishes. It’s wonderful and I’m loving every moment of it. Although everything takes twice the time, I cherish those moments because they’re memories in the making. Maddy helped with every step of this pie including testing a fair number of the cherries that were meant to become filling. She mixed it all together and she even helped me roll the dough out. Maddy cut out each little star. This was her favorite part. She brushed the egg wash onΒ the pie and gave it a hefty sprinkle of sugar.


This pie was perfection! A Maddy and Mommy creation at its finest… until it went into the oven. It was all down hill from there. Those plump, juicy cherries burst right through those stars leaving them barely covered. There was hardly a trace of those cute little star cutouts that Madelyn so carefully crafted. The sides of our crust slid down the sides of the plate and became misshapen. (Side note to all you bakers out there: Can someone tell me why does that always happen to me??) For that reason alone, this pie made it into the category of Flops & Fails.

Fresh Sweet Cherry Pie -

I was so sad when I pulled that pie from the oven. I was sad right up until the moment that I cut a slice for us to try. I took a bite and from that moment on, I couldn’t have cared less what it looked like or what happened to the stars. This pie is AWESOME! I have a confession to make actually. I haven’t ever had a real, fresh homemade cherry pie. (Gasp!) I love cherry pie and I’ve eaten plenty of it in my years but it has always been the kind that is unnaturally bright red and likely out of a can.

Cherry pie filling out of a can has nothing on this pie. What a difference! I couldn’t believe the intense cherry taste that came through as I bit into a bursting fresh cherry combined with the buttery, flaky crust. What this pie lacks in visual appeal, it makes up for in taste and then some. This is the very best cherry pie I have ever eaten. Truly.

Fresh Sweet Cherry Pie -



One Year Ago: Smorgasburg!Β 

Fresh Sweet Cherry Pie

Prep Time: 15 minutes

Cook Time: 50 minutes

Yield: 8 servings

Fresh Sweet Cherry Pie

Fresh cherries baked to perfection in a classic fresh sweet cherry pie.


  • Your favorite pie crust recipe or 1 box of 2 refrigerated 9? pie crusts
  • 4 cups pitted fresh sweet cherries
  • 5 tablespoons cornstarch
  • 1/2 cup sugar
  • pinch of salt
  • 1 teaspoon finely minced lemon zest
  • 1 1/2 tablespoons lemon juice
  • 1/2 teaspoon almond extract
  • 1 tablespoon unsalted butter
  • 1 egg


  1. Preheat the oven to 375 degrees.
  2. In a large bowl, gently stir together the cherries, cornstarch, sugar, salt, lemon zest, lemon juice and almond extract. Set aside.
  3. Roll out half your dough or one 9? refrigerated pie crust to a 12-inch round on a lightly floured surface and place it into a 9-inch pie plate, leaving 1/2 inch overhang.
  4. Using a slotted spoon, transfer the cherry filling into the pie crust. Discard the liquid that has accumulated.
  5. Cut the tablespoon of butter up into small bits and dot the top of the pie.
  6. Roll out your top crust to a 12-inch round on a lightly floured surface. At this point, if you want to get fancy you can cut out small shapes or one large shape. Place the top crust over the cherry filling. Trim and fold overhang under and crimp the edges to seal them. At this point, if you didn’t cut out any shapes, be sure to cut a slit or two in the top to vent the pie.
  7. Combine the egg with a splash of water. Brush the top of the pie with the egg wash and sprinkle with sugar.
  8. Bake in the middle of your oven for 50-60 minutes until the crust is golden and filling is bubbly. Cool on a cooling rack.

{ 23 comments… read them below or add one }

Jennie @themessybakerblog July 10, 2012 at 9:02 am

I have only had a pie do that to me once, and I couldn’t figure out why it happened. I was Thoroghly disappointed when it happened, and my pride was bruised a bit.

This pie still looks amazing. When mishaps like this come about, I deem the dish rustic. When you tell people it’s rustic, they just nod and agree. Nothing else said. The pie looks scrumptious.

Sometimes the dough does this when the butter gets too warm. Try placing the assembled pie back in the fridge for 15 minutes to chill the butter before placing it in the hot oven. Good luck with your next pie!


Kate July 10, 2012 at 2:30 pm

Thanks so much for the tip, Jennie!! That makes perfect sense that the dough was likely too warm. It had been out for a little while since assembling a pie with your 2 1/2 year old helping takes longer than normal πŸ˜‰ I’ll try that next time! Oh and I also love your advice on calling the pie “rustic.” That’s the perfect cover up for my crust issues. Thanks again!!


Dorothy @ Crazy for Crust July 10, 2012 at 12:11 pm

That is gorgeous! I love what you did for the stars.


Kate July 10, 2012 at 2:33 pm

Thanks Dorothy! It’s actually going to be my submission for Crazy Sweet Tuesday I think πŸ™‚


Christine July 10, 2012 at 5:54 pm

Hi : I have only made two pies in my life, and the trick is just what Jennie the first reply said, put it back in the fridge for a while. The dough needs to be colder. My neighbor taught me that.

I like the rustic description! good luck, don’t give up!


Kate July 10, 2012 at 8:37 pm

Thanks Christine!! It makes so much sense now. Wish I had thought to do that before I put the pie in the oven. I’ve made lots of pies and sometimes it happens, sometimes it doesn’t. Perhaps I’ll just need to chill my pie each and every time for consistent results.


Patti @ Bakeifyblog July 10, 2012 at 7:01 pm

Hi from a new follower! This pie looks delicious, sorry about the stars. πŸ™ Too funny I have a “fail” section in my blog too. I love love love pie and have a ton of cherries right now, so I might give this one a try. I’m trying to figure out a recipe for the OXO contest (have you heard about it? Anyhow, thanks for posting, it really looks awesome!


Kate July 10, 2012 at 8:39 pm

Hi Patti!! Welcome!! Thanks so much for taking the time to comment. Hope you like it here πŸ™‚ I will have to go check out your blog too. I like having a “fails” section because I think that’s just real life. Sometimes you screw up and that’s okay because it’s a learning experience, right? And no, I hadn’t heard about the OXO contents but I’ll be sure to check it out. Good luck coming up with your idea! And thanks again for stopping by.


Kate July 10, 2012 at 8:44 pm

Just went and looked at that contest. That’s a great one cause you could go so many many different directions. Good luck!! Thanks for telling me about it. Perhaps I’ll enter also πŸ™‚ And I use the OXO cherry pitter. Love it!


Margaret Crane July 10, 2012 at 8:49 pm

I really love your narrative, Kate . . . and then to see the final result as the pie emerged from the oven had me laughing right out loud! Have you considered compiling a cookbook? Not only are your reciipes enticing, but your photos and comments are just “the icing on the cake”. Keep’m coming!


Kate July 11, 2012 at 8:02 pm

Thanks Nan! Glad to give you a chuckle πŸ˜‰ And perhaps someday a cookbook will happen. One can only hope! Thanks so much for the comment. Love ya!


Medeja July 10, 2012 at 9:43 pm

Nothing says better ‘summer’ than cherry pie ! And yours looks os good!


Kate July 11, 2012 at 8:03 pm

Oh yes, summer = cherry pie For sure! And thanks for the positive feedback on my slightly deformed pie πŸ˜‰ I appreciate it!


LinsFood July 11, 2012 at 4:02 pm

At the end, it all goes to your tummy! I just love that you’ve got a flops and fails section! That’s so cool! I thought those star cutouts were amazing!


Kate July 11, 2012 at 8:05 pm

Thanks so much!! I like the way you think. I have the same thought, if it tastes good I still want to share it! Actually, even if it’s a total fail I’m still likely to share it just for comedic value because there’s likely a funny story to go along with the fail πŸ™‚ Thanks for taking the time to comment!


Nubby Tongue July 11, 2012 at 5:47 pm

Huge kudos to you for sharing the recipe even if it didn’t turn out “picture perfect”! I’m a little too scared and a little too lazy to make a cherry pie, but I’ve had an intense craving to make a galette lately. Do you think the filling would be too runny or juicy for that?


Kate July 11, 2012 at 7:54 pm

I think that you may end up with a soggy bottom galette but I’m not sure. If you do want to give a go, what I would do would be to really make sure you don’t scoop up the liquid that accumulates and also be sure to let the galette cool completely so that the filling thickens a bit as it cools. If you give it a try, let me know how it turns out! I love galettes. I just made a summer berry one ( that was amazingly good! Oh and thanks for the kudos πŸ™‚ I try to keep it real around here. Thanks for passing by, penpal! πŸ˜‰


Anna @ hiddenponies July 11, 2012 at 9:12 pm

This looks so totally simple, I’m going to have to try it! And honestly, until you said something I thought the pie was absolutely beautiful – in fact, I still do! Love bonding moments in the kitchen with kids πŸ™‚


Kate July 12, 2012 at 5:49 pm

Thank you so much, Anna πŸ™‚ I really appreciate that! And I truly do enjoy cooking with Maddy now. She wants to help every step of the way.


Anna @ hiddenponies July 14, 2012 at 1:00 am

I have this in the oven as we speak and it smells amazing πŸ™‚ Thanks for the recipe!!


Kate July 14, 2012 at 5:43 pm

Ooo! Hope you enjoy it. Let me know what ya think!


Javelin Warrior July 13, 2012 at 12:33 am

On Fridays, I share my favorite food finds in a series called Food Fetish Friday – and I love this post so I’m featuring it as part of today’s roundup (with a link-back and attribution). I hope you have no objections and I’m happy to be following along with your creations…


Kate July 13, 2012 at 2:24 pm

Thanks so much for the feature! I’m so glad that you enjoyed the post.


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