13 Delicious Fresh Cherry Pie Amazing Recipes

Just when you thought cherry pies couldn’t get any better, we’ve rounded up 13 mouthwatering recipes that will have you running to the kitchen! Whether you’re craving a classic, a twist on tradition, or something uniquely delicious, this list has it all. Perfect for summer gatherings or cozy winter nights, these fresh cherry pie recipes are sure to impress. Let’s dive into the sweet, tart, and utterly irresistible world of cherry pies!

Classic Fresh Cherry Pie

Unveiling the secrets to a perfect Classic Fresh Cherry Pie starts with understanding the balance between sweet and tart, encased in a flaky, buttery crust. This guide will walk you through each step, ensuring your pie turns out beautifully every time.

Ingredients

• 2 cups all-purpose flour (I swear by King Arthur for consistent results)
• 1 tsp salt (fine sea salt dissolves more evenly)
• 3/4 cup unsalted butter, chilled and diced (European-style butter adds richness)
• 6-8 tbsp ice water (the colder, the better for flaky layers)
• 4 cups fresh cherries, pitted (Bing cherries are my top pick for their deep flavor)
• 3/4 cup granulated sugar (adjust based on cherry sweetness)
• 3 tbsp cornstarch (this is crucial for thickening without cloudiness)
• 1 tbsp lemon juice (a splash brightens the filling)
• 1 egg, beaten (for that golden, glossy crust)

Instructions

1. In a large bowl, whisk together flour and salt for the crust.
2. Add diced butter to the flour mixture. Using a pastry cutter, blend until the mixture resembles coarse crumbs with some pea-sized pieces remaining.
3. Drizzle ice water, one tablespoon at a time, mixing gently with a fork until the dough just comes together. Tip: Stop adding water when you can pinch the dough and it holds together.
4. Divide the dough in half, shape into disks, wrap in plastic, and chill for at least 1 hour. This rest period ensures a tender crust.
5. Preheat your oven to 375°F (190°C) and place a baking sheet on the lower rack to catch any spills.
6. Roll out one dough disk on a floured surface to fit a 9-inch pie plate. Transfer carefully, trim edges, and chill while preparing the filling.
7. In a bowl, mix cherries, sugar, cornstarch, and lemon juice until well combined. Let sit for 10 minutes to draw out juices.
8. Pour the cherry mixture into the chilled crust. Dot with small pieces of butter if desired for extra richness.
9. Roll out the second dough disk, place over the filling, seal edges, and cut slits for steam. Brush with beaten egg for a shiny finish.
10. Bake on the preheated baking sheet for 50-55 minutes, until the crust is golden and filling bubbles through slits. Tip: Cover edges with foil if they brown too quickly.

This Classic Fresh Cherry Pie emerges from the oven with a crust that shatters at the touch, revealing a juicy, vibrant filling. Serve it slightly warm with a scoop of vanilla ice cream for a contrast of temperatures and textures that’s simply irresistible.

Fresh Cherry Pie with Almond Crust

Perfect for summer gatherings, this Fresh Cherry Pie with Almond Crust combines the juiciness of ripe cherries with the nutty crunch of an almond-infused crust, creating a dessert that’s as delightful to make as it is to eat.

Ingredients

• 2 cups all-purpose flour (I like to sift mine for a lighter crust)
• 1/2 cup almond flour (for that irresistible nutty flavor)
• 1 cup unsalted butter, chilled and diced (cold butter is key to a flaky crust)
• 1/4 cup granulated sugar (just enough to sweeten the crust)
• 1/4 tsp salt (to balance the sweetness)
• 4 cups fresh cherries, pitted (the star of the show, make sure they’re ripe)
• 3/4 cup granulated sugar (for the filling, adjust based on cherry sweetness)
• 2 tbsp cornstarch (to thicken the cherry juices)
• 1 tbsp lemon juice (a splash of acidity brightens the flavors)
• 1 egg, beaten (for egg wash, I prefer room temp eggs here)
• 1 tbsp sliced almonds (for garnish, because we can’t get enough almond)

Instructions

1. In a large bowl, whisk together the all-purpose flour, almond flour, 1/4 cup sugar, and salt.
2. Add the chilled, diced butter to the flour mixture. Using your fingers or a pastry cutter, work the butter into the flour until the mixture resembles coarse crumbs.
3. Gradually add 4-6 tbsp of ice water, one tablespoon at a time, mixing until the dough just comes together. Tip: The dough should hold together when pinched but not be wet.
4. Divide the dough in half, flatten into disks, wrap in plastic, and refrigerate for at least 1 hour. This rest period is crucial for a tender crust.
5. Preheat your oven to 375°F (190°C). Roll out one disk of dough on a floured surface to fit a 9-inch pie dish. Transfer the dough to the dish, trim the edges, and refrigerate while preparing the filling.
6. In a large bowl, toss the pitted cherries with 3/4 cup sugar, cornstarch, and lemon juice until well combined. Let sit for 10 minutes to macerate.
7. Pour the cherry filling into the chilled pie crust. Roll out the second disk of dough, place over the filling, and crimp the edges to seal. Cut slits in the top for ventilation.
8. Brush the top crust with beaten egg and sprinkle with sliced almonds for extra crunch.
9. Bake for 45-50 minutes, or until the crust is golden brown and the filling is bubbly. Tip: Place a baking sheet under the pie to catch any drips.
10. Allow the pie to cool on a wire rack for at least 2 hours before serving. This waiting period lets the filling set properly.

Cherry pie lovers will adore the contrast between the flaky, almond-scented crust and the juicy, tangy cherry filling. Serve it warm with a scoop of vanilla ice cream for an extra indulgent treat.

Vegan Fresh Cherry Pie

A delightful way to celebrate summer’s bounty, this Vegan Fresh Cherry Pie combines the juiciness of ripe cherries with a flaky, buttery crust that’s entirely plant-based. Perfect for beginners, this recipe walks you through each step with precision, ensuring a pie that’s as beautiful as it is delicious.

Ingredients

– 2 cups all-purpose flour (I swear by King Arthur for consistent results)
– 1/2 cup vegan butter, chilled and cubed (Miyoko’s Creamery is my favorite for its rich flavor)
– 1/4 cup ice water (yes, it must be ice-cold to keep the dough tender)
– 4 cups fresh cherries, pitted (look for Bing cherries for their perfect balance of sweetness and tartness)
– 3/4 cup granulated sugar (organic cane sugar adds a lovely depth)
– 1/4 cup cornstarch (this is crucial for thickening the cherry juices)
– 1 tbsp lemon juice (freshly squeezed makes all the difference)
– 1/2 tsp almond extract (a secret weapon for enhancing the cherry flavor)

Instructions

1. In a large bowl, whisk together the flour and salt. Add the cubed vegan butter, using your fingers to press it into the flour until the mixture resembles coarse crumbs.
2. Gradually add the ice water, stirring with a fork until the dough begins to come together. Tip: Stop adding water when the dough holds together when pinched.
3. Divide the dough in half, flatten into disks, wrap in plastic, and refrigerate for at least 1 hour. This rest period is key for a flaky crust.
4. Preheat your oven to 375°F (190°C). Roll out one dough disk on a floured surface to fit a 9-inch pie dish. Transfer carefully, trimming any excess.
5. In a separate bowl, mix the pitted cherries, sugar, cornstarch, lemon juice, and almond extract until well combined. Pour into the pie crust.
6. Roll out the second dough disk and place it over the filling. Seal the edges, cut slits in the top for steam, and brush with a bit of plant-based milk for a golden finish.
7. Bake for 45-50 minutes, until the crust is golden and the filling is bubbly. Tip: Place a baking sheet underneath to catch any drips.
8. Let the pie cool on a wire rack for at least 2 hours before slicing. This patience ensures the filling sets properly.
Now, this pie boasts a crisp crust that gives way to a luscious, jammy cherry center, with the almond extract adding a subtle nuttiness. Serve it warm with a scoop of vegan vanilla ice cream for an irresistible contrast.

Gluten-Free Fresh Cherry Pie

Delight in the simplicity and freshness of this gluten-free cherry pie, perfect for summer gatherings or a cozy night in. With a flaky crust and juicy filling, it’s a dessert that promises to impress without the gluten.

Ingredients

• 2 cups gluten-free all-purpose flour (I swear by Bob’s Red Mill for the best texture)
• 1/2 tsp salt (a pinch more if you like a savory contrast to the sweet filling)
• 1/2 cup unsalted butter, chilled and cubed (keep it cold for a flakier crust)
• 4-6 tbsp ice water (just enough to bring the dough together)
• 4 cups fresh cherries, pitted (the star of the show, so make sure they’re ripe and juicy)
• 3/4 cup granulated sugar (adjust based on the sweetness of your cherries)
• 2 tbsp cornstarch (this is your thickening hero)
• 1 tbsp lemon juice (a splash to brighten up the flavors)
• 1 egg, beaten (for that golden crust finish)

Instructions

1. In a large bowl, whisk together the gluten-free flour and salt.
2. Add the chilled, cubed butter to the flour mixture. Using a pastry cutter or your fingers, work the butter into the flour until the mixture resembles coarse crumbs.
3. Gradually add ice water, one tablespoon at a time, mixing until the dough just comes together. Tip: Stop adding water when the dough holds together when pinched.
4. Divide the dough in half, shape into discs, wrap in plastic, and refrigerate for at least 1 hour. This rest period is crucial for easier rolling.
5. Preheat your oven to 375°F (190°C) and place a rack in the middle position.
6. On a lightly floured surface, roll out one disc of dough to fit a 9-inch pie dish. Carefully transfer the dough to the dish, trimming any excess.
7. In a separate bowl, mix the pitted cherries, sugar, cornstarch, and lemon juice until well combined. Pour this filling into the prepared pie crust.
8. Roll out the second disc of dough and place it over the filling. Seal and crimp the edges, then cut a few slits on top for steam to escape.
9. Brush the top crust with the beaten egg for a shiny finish. Tip: For extra crunch, sprinkle a little sugar on top before baking.
10. Bake for 45-50 minutes, or until the crust is golden and the filling is bubbly. Tip: Place a baking sheet under the pie to catch any drips.

Here you have it—a gluten-free cherry pie with a buttery, flaky crust and a lusciously sweet and tart filling. Serve it warm with a scoop of vanilla ice cream for a delightful contrast, or enjoy it as is for a pure cherry experience.

Fresh Cherry Pie with Lattice Top

Freshly picked cherries bring a vibrant burst of flavor to this classic dessert, making it a perfect summer treat. Following these steps will guide you through creating a pie that’s as beautiful as it is delicious, with a lattice top that showcases the juicy filling.

Ingredients

• 2 1/2 cups all-purpose flour (I like to sift mine for a lighter crust)
• 1 cup unsalted butter, chilled and diced (extra cold butter makes the flakiest crust)
• 1/4 cup granulated sugar (just a touch to sweeten the dough)
• 1/2 tsp salt (balances the sweetness)
• 6 cups fresh cherries, pitted (the star of the show, obviously)
• 3/4 cup granulated sugar (adjust based on the sweetness of your cherries)
• 3 tbsp cornstarch (essential for thickening the juices)
• 1 tbsp lemon juice (brightens the flavor)
• 1/2 tsp almond extract (my secret ingredient for depth)
• 1 egg, beaten (for that golden lattice top)

Instructions

1. In a large bowl, whisk together flour, 1/4 cup sugar, and salt. Add diced butter and use your fingers to work it into the flour until the mixture resembles coarse crumbs.
2. Gradually add ice water, 1 tbsp at a time, mixing until the dough just comes together. Divide into two discs, wrap in plastic, and chill for at least 1 hour. Tip: Don’t overwork the dough to keep it tender.
3. Preheat your oven to 375°F (190°C). Roll out one dough disc to fit a 9-inch pie plate. Trim the edges, leaving a 1-inch overhang.
4. In a separate bowl, mix cherries, 3/4 cup sugar, cornstarch, lemon juice, and almond extract. Pour into the pie crust.
5. Roll out the second dough disc and cut into strips for the lattice. Weave over the filling, trim excess, and crimp edges. Brush with beaten egg.
6. Bake for 45-50 minutes, until the crust is golden and the filling is bubbly. Tip: Place a baking sheet underneath to catch any drips.
7. Let the pie cool on a wire rack for at least 2 hours before slicing. Tip: This patience ensures the filling sets properly.

Golden and glistening, this cherry pie offers a perfect balance of sweet and tart, with a buttery crust that crumbles just right. Serve it warm with a scoop of vanilla ice cream for a classic pairing, or enjoy a slice with your morning coffee for a delightful start to the day.

Fresh Cherry and Chocolate Pie

Making a Fresh Cherry and Chocolate Pie is a delightful way to celebrate summer’s bounty. This recipe combines the tartness of fresh cherries with the richness of chocolate, all encased in a flaky, buttery crust that’s sure to impress.

Ingredients

• 2 cups fresh cherries, pitted (I love using Bing cherries for their deep color and sweetness)
• 1 cup semi-sweet chocolate chips (Ghirardelli is my favorite for its smooth melt)
• 1 1/4 cups all-purpose flour (I always sift mine to avoid lumps)
• 1/2 cup unsalted butter, chilled and cubed (European-style butter makes the crust extra flaky)
• 1/4 cup granulated sugar (I sometimes reduce this if the cherries are very sweet)
• 1/4 tsp salt (a pinch of sea salt enhances the chocolate flavor)
• 3-4 tbsp ice water (just enough to bring the dough together)

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. In a large bowl, mix the flour, sugar, and salt. Add the cubed butter and use your fingers to rub it into the flour until the mixture resembles coarse crumbs.
3. Gradually add ice water, one tablespoon at a time, mixing until the dough just comes together. Tip: Overworking the dough can make it tough, so stop as soon as it holds together.
4. Roll out the dough on a floured surface to fit a 9-inch pie dish. Trim and crimp the edges for a decorative finish.
5. Spread the chocolate chips evenly over the bottom of the crust, then top with the pitted cherries.
6. Bake for 35-40 minutes, or until the crust is golden and the cherries are bubbling. Tip: Place a baking sheet under the pie dish to catch any drips.
7. Let the pie cool for at least 30 minutes before slicing. This allows the filling to set for cleaner slices.

Great served warm with a scoop of vanilla ice cream, this pie offers a perfect balance of flavors and textures. The juicy cherries and melted chocolate create a luxurious filling, while the buttery crust adds a satisfying crunch.

Fresh Cherry Pie with Coconut Cream

Kicking off the summer with a dessert that’s as vibrant as the season itself, this Fresh Cherry Pie with Coconut Cream combines the tartness of cherries with the creamy sweetness of coconut for a match made in heaven. Perfect for beginners, this recipe walks you through each step with precision.

Ingredients

• 2 cups fresh cherries, pitted (I find a cherry pitter saves time, but a knife works too)
• 1 cup granulated sugar (for that perfect sweetness balance)
• 1/4 cup cornstarch (to thicken the filling just right)
• 1 tbsp lemon juice (freshly squeezed brings out the cherries’ flavor)
• 1 pre-made pie crust (homemade is great, but store-bought saves time)
• 1 can coconut cream, chilled overnight (the secret to a fluffy topping)
• 2 tbsp powdered sugar (for sweetening the coconut cream)

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. In a medium bowl, mix the pitted cherries, granulated sugar, cornstarch, and lemon juice until well combined. Let it sit for 10 minutes to macerate.
3. Pour the cherry mixture into the pre-made pie crust, spreading it evenly.
4. Bake the pie for 45-50 minutes, or until the crust is golden and the filling is bubbly. Tip: Place a baking sheet underneath to catch any spills.
5. While the pie bakes, open the chilled can of coconut cream, scoop out the solid part into a bowl, and whip it with powdered sugar until fluffy. Tip: Keep the bowl and beaters cold for best results.
6. Once the pie is done, let it cool for at least 2 hours before serving to allow the filling to set.
7. Serve each slice with a dollop of the whipped coconut cream on top.

Yielded with a perfect balance of textures, the pie’s flaky crust contrasts beautifully with the juicy cherry filling and creamy coconut topping. For an extra touch, garnish with fresh cherries or a sprinkle of coconut flakes.

Fresh Cherry Pie with Cinnamon Streusel

Alright, let’s dive into making a Fresh Cherry Pie with Cinnamon Streusel that’ll have everyone asking for seconds. This recipe combines the tartness of fresh cherries with the warm spice of cinnamon streusel, creating a dessert that’s both refreshing and comforting.

Ingredients

• 4 cups fresh cherries, pitted (I find Bing cherries work best for their perfect balance of sweetness and tartness)
• 1 cup granulated sugar (adjust based on the sweetness of your cherries)
• 1/4 cup cornstarch (this is my go-to for thickening without clouding the filling)
• 1 tsp almond extract (a little secret for enhancing the cherry flavor)
• 1 1/2 cups all-purpose flour (I always sift mine for a lighter streusel)
• 1/2 cup brown sugar, packed (for that deep molasses flavor)
• 1 tsp ground cinnamon (because what’s streusel without cinnamon?)
• 1/2 cup unsalted butter, cold and cubed (I prefer unsalted to control the pie’s sweetness)

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready when you are.
2. In a large bowl, mix the pitted cherries, granulated sugar, cornstarch, and almond extract until the cherries are evenly coated. Let this sit for 10 minutes to draw out the juices.
3. Transfer the cherry mixture into a 9-inch pie dish lined with your favorite pie crust, spreading it evenly.
4. For the streusel, combine the flour, brown sugar, and cinnamon in a bowl. Add the cold butter cubes and use your fingers to rub the mixture until it resembles coarse crumbs.
5. Sprinkle the streusel evenly over the cherry filling, covering it completely.
6. Bake in the preheated oven for 45-50 minutes, or until the streusel is golden brown and the filling is bubbly.
7. Allow the pie to cool for at least 2 hours before serving to let the filling set properly.

Buttery and crisp streusel topping contrasts beautifully with the juicy, tart cherry filling beneath. Serve each slice with a dollop of vanilla ice cream for an irresistible summer dessert.

Fresh Cherry Pie with Vanilla Bean Ice Cream

Every summer, there’s nothing quite like the joy of biting into a slice of fresh cherry pie, especially when it’s paired with a scoop of vanilla bean ice cream. This recipe is a celebration of seasonal fruits and classic comfort, perfect for beginners to try their hand at baking.

Ingredients

• 2 cups fresh cherries, pitted (I love using Bing cherries for their deep color and sweetness)
• 1 cup granulated sugar (adjust based on the sweetness of your cherries)
• 1/4 cup cornstarch (this helps thicken the filling beautifully)
• 1 tbsp lemon juice (freshly squeezed makes all the difference)
• 1/2 tsp almond extract (a little secret for enhancing the cherry flavor)
• 1 package refrigerated pie crusts (or homemade if you’re feeling ambitious)
• 1 egg, beaten (for that golden crust)
• 1 tbsp coarse sugar (for sprinkling, because the crunch is divine)
• Vanilla bean ice cream, for serving (go for the real deal with visible bean specks)

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. In a large bowl, gently mix the pitted cherries, granulated sugar, cornstarch, lemon juice, and almond extract until the cherries are evenly coated.
3. Unroll one pie crust and place it into a 9-inch pie dish, pressing it gently against the bottom and sides.
4. Pour the cherry mixture into the crust, spreading it out evenly.
5. Unroll the second pie crust and place it over the filling. Trim any excess dough, then crimp the edges to seal. Tip: Make a few small slits in the top crust to allow steam to escape.
6. Brush the top crust with the beaten egg, then sprinkle with coarse sugar for a sparkling finish.
7. Bake for 45-50 minutes, or until the crust is golden brown and the filling is bubbly. Tip: Place a baking sheet under the pie dish to catch any drips.
8. Let the pie cool on a wire rack for at least 2 hours before slicing. This patience ensures the filling sets properly.

Buttery, flaky crust gives way to a luscious, slightly tart cherry filling that’s perfectly balanced by the creamy vanilla ice cream. For an extra touch, serve the pie slightly warm to contrast the cool ice cream, creating a dessert that’s as delightful to eat as it is to make.

Fresh Cherry Pie with Whipped Cream

Ready to dive into the world of baking with a classic that never fails to impress? This Fresh Cherry Pie with Whipped Cream is a delightful blend of tart and sweet, encased in a flaky crust that’s sure to bring smiles around your table.

Ingredients

• 2 cups all-purpose flour (I always sift mine for extra flakiness)
• 1 tsp salt (a pinch more if you’re like me and love a slightly savory crust)
• 3/4 cup unsalted butter, chilled and diced (cold butter is key to that perfect texture)
• 6-8 tbsp ice water (just enough to bring the dough together)
• 4 cups fresh cherries, pitted (the star of the show, make sure they’re ripe)
• 1 cup granulated sugar (adjust based on the sweetness of your cherries)
• 1/4 cup cornstarch (for that ideal thick filling)
• 1 tbsp lemon juice (a splash to brighten up the flavors)
• 1 cup heavy cream (chilled, for the whipped cream topping)
• 2 tbsp powdered sugar (for sweetening the whipped cream just right)
• 1 tsp vanilla extract (my secret to flavorful whipped cream)

Instructions

1. In a large bowl, whisk together the flour and salt. Add the diced butter and use your fingers to work it into the flour until the mixture resembles coarse crumbs.
2. Gradually add ice water, one tablespoon at a time, mixing until the dough just comes together. Tip: Stop adding water when the dough holds together when pinched.
3. Divide the dough in half, shape into disks, wrap in plastic, and refrigerate for at least 1 hour. This rest period is crucial for a tender crust.
4. Preheat your oven to 375°F (190°C). Roll out one disk of dough on a floured surface to fit a 9-inch pie dish. Trim the edges, leaving a 1-inch overhang.
5. In a separate bowl, mix the pitted cherries, granulated sugar, cornstarch, and lemon juice until well combined. Pour into the prepared crust.
6. Roll out the second disk of dough and place it over the filling. Seal and crimp the edges, then cut a few slits on top for steam to escape.
7. Bake for 45-50 minutes, or until the crust is golden and the filling is bubbly. Tip: Place a baking sheet under the pie to catch any drips.
8. While the pie cools, whip the heavy cream, powdered sugar, and vanilla extract until soft peaks form. Tip: Chill your bowl and beaters for quicker whipping.

Now, the moment of truth: slicing into this pie reveals a juicy, vibrant cherry filling encased in a buttery, flaky crust. The whipped cream adds a light, creamy contrast that’s simply irresistible. Try serving it slightly warm with a dollop of cream for the ultimate experience.

Fresh Cherry Pie with Hazelnut Crust

One of the most delightful ways to celebrate summer is by baking a Fresh Cherry Pie with Hazelnut Crust. This recipe combines the tartness of fresh cherries with the rich, nutty flavor of hazelnuts, all encased in a buttery, flaky crust that’s surprisingly simple to make.

Ingredients

• 2 cups fresh cherries, pitted (I find Bing cherries work wonderfully for their balance of sweetness and tartness)
• 1 cup hazelnuts, finely ground (toasting them beforehand brings out their flavor)
• 1 1/4 cups all-purpose flour (I always sift mine to ensure a lighter crust)
• 1/2 cup unsalted butter, chilled and cubed (cold butter is key to a flaky texture)
• 1/4 cup granulated sugar (adjust based on the sweetness of your cherries)
• 1/4 tsp salt (a pinch enhances all the flavors)
• 3-4 tbsp ice water (just enough to bring the dough together)

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. In a large bowl, mix the ground hazelnuts, flour, sugar, and salt until well combined.
3. Add the chilled butter cubes to the dry ingredients. Using your fingertips, rub the butter into the mixture until it resembles coarse crumbs. Tip: Keep your hands cold to prevent the butter from melting.
4. Gradually add ice water, one tablespoon at a time, mixing until the dough just comes together. Be careful not to overwork it.
5. Press the dough into a 9-inch pie dish, ensuring an even layer on the bottom and sides. Chill in the refrigerator for 30 minutes to relax the gluten.
6. While the crust chills, toss the pitted cherries with a tablespoon of sugar and let them sit to release their juices.
7. Pour the cherries into the chilled crust, spreading them evenly.
8. Bake for 45-50 minutes, or until the crust is golden and the cherry filling is bubbly. Tip: Place a baking sheet underneath to catch any spills.
9. Allow the pie to cool for at least 2 hours before slicing to let the filling set. Tip: A serrated knife works best for cutting through the hazelnut crust cleanly.

Golden and fragrant, this pie offers a delightful contrast between the juicy cherries and the crisp, nutty crust. Serve it warm with a scoop of vanilla ice cream for an extra indulgent treat, or enjoy it as is for a simple, yet elegant dessert.

Fresh Cherry Pie with Bourbon Glaze

One of the most delightful ways to celebrate summer is by baking a Fresh Cherry Pie with Bourbon Glaze. This recipe combines the tartness of fresh cherries with the warm, oaky notes of bourbon, creating a dessert that’s both refreshing and deeply flavorful.

Ingredients

• 4 cups fresh cherries, pitted (I like to leave a few whole for texture)
• 1 cup granulated sugar (adjust based on the sweetness of your cherries)
• 1/4 cup bourbon (a good-quality one makes all the difference)
• 2 tbsp cornstarch (for that perfect thick filling)
• 1 tbsp lemon juice (freshly squeezed, please)
• 1/2 tsp almond extract (this tiny amount adds a wonderful depth)
• 1 package refrigerated pie crusts (or homemade if you’re feeling ambitious)
• 1 egg, beaten (room temp eggs blend more smoothly)
• 1 tbsp coarse sugar (for that irresistible crunchy top)

Instructions

1. Preheat your oven to 375°F (190°C) and place a baking sheet on the lower rack to catch any drips.
2. In a large bowl, gently mix the cherries, granulated sugar, bourbon, cornstarch, lemon juice, and almond extract until well combined. Let it sit for 10 minutes to macerate.
3. Roll out one pie crust and fit it into a 9-inch pie plate. Trim the edges, leaving a 1-inch overhang.
4. Pour the cherry mixture into the crust, spreading it evenly.
5. Roll out the second pie crust and place it over the filling. Trim, seal, and crimp the edges. Cut a few slits in the top crust to vent.
6. Brush the top crust with the beaten egg and sprinkle with coarse sugar.
7. Bake for 45-50 minutes, or until the crust is golden brown and the filling is bubbly. If the edges brown too quickly, cover them with foil.
8. Let the pie cool on a wire rack for at least 2 hours before slicing to allow the filling to set.

Perfectly baked, this pie boasts a flaky crust with a juicy, slightly boozy filling that’s not too sweet. Serve it warm with a scoop of vanilla ice cream for a classic pairing, or try it with a dollop of whipped cream flavored with a hint of bourbon for an extra kick.

Fresh Cherry Pie with Lemon Zest

Welcome to the delightful journey of making a Fresh Cherry Pie with Lemon Zest, a perfect blend of sweet and tangy flavors that will surely impress. This recipe is designed for beginners, with each step carefully explained to ensure your pie turns out perfectly.

Ingredients

• 2 cups fresh cherries, pitted (I love using Bing cherries for their deep color and sweetness)
• 1 cup granulated sugar (adjust based on the sweetness of your cherries)
• 3 tbsp cornstarch (this is my secret to a perfectly thick filling)
• 1 tbsp lemon zest (freshly grated for the brightest flavor)
• 1/4 tsp salt (to balance the sweetness)
• 2 tbsp unsalted butter, cubed (I prefer using cold butter for a flakier crust)
• 1 package refrigerated pie crusts (or homemade if you’re feeling ambitious)
• 1 egg, beaten (room temperature eggs mix more evenly)

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready when your pie is assembled.
2. In a large bowl, gently mix the cherries, sugar, cornstarch, lemon zest, and salt until the cherries are evenly coated.
3. Roll out one pie crust and fit it into a 9-inch pie plate, trimming any excess dough around the edges.
4. Pour the cherry mixture into the crust, then dot the top with cubed butter for added richness.
5. Cover the filling with the second pie crust, sealing the edges by crimping them with a fork or your fingers. Cut a few slits in the top to allow steam to escape.
6. Brush the top crust with the beaten egg for a golden, shiny finish.
7. Bake for 45-50 minutes, or until the crust is golden brown and the filling is bubbly through the slits.

The pie emerges from the oven with a crisp, golden crust and a bubbling, fragrant filling. The lemon zest adds a refreshing twist to the sweet cherries, making each bite a perfect balance of flavors. Serve it warm with a scoop of vanilla ice cream for an irresistible dessert.

Conclusion

Just like that, we’ve explored 13 mouthwatering fresh cherry pie recipes that promise to delight your taste buds and impress your loved ones. Whether you’re a seasoned baker or trying your hand at pie-making for the first time, there’s a recipe here for you. Don’t forget to bake, share your favorites in the comments, and pin this article on Pinterest to spread the cherry pie love!