This Sugared Cherry Pie has a delicious from-scratch filling and a flaky, buttery crust. Bursting with vibrant, sweet cherries, this pie is perfect for picnics and summer barbecues. Celebrate cherry season with a tasty Sugared Cherry Pie!
Cherry pie is a favorite American dessert. This recipe uses fresh cherries to create a beautifully thick, slightly tart filling with a hint of almond extract. It beats canned filling any day! Pitting the cherries takes a little effort, but it’s well worth it. We thought we’d give you a break on the crust, so this recipe calls for a prepared crust – but go for it if you want to use your own recipe!
How to Make the Perfect Cherry Pie
Let’s start with the hardest part (which really isn’t that bad) – use a cherry pitter to pit the cherries. We promise, it’s not as intimidating a job as it sounds. Using fresh cherries in the filling gives it the absolute best taste and keeps the filling nice and thick.
Once the cherries are pitted, you’ll need a GoodCook Touch 5 QT Mixing Bowl and a GoodCook Gourmet Stainless Steel Spatula Spoon to mix the filling. Roll out the pie crust with a GoodCook Classic Wood Rolling Pin, and assemble the pie in a GoodCook Round 9″ Pie Pan. Serve the pie à la mode for an irresistible treat!
Bake & Share
Happy Cherry Pie Baking! If you try this recipe at home, we’d love to see a photo of it! Snap a picture and upload to Instagram. Don’t forget to tag us @goodcook.com #goodcookcomPrint
Sugared Cherry Pie
Crisp and flaky pie with a crunchy top filled with sweet, juicy cherries
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 20 minutes
- Yield: 1 pie
- 1 box store bought pie crust (2 crusts)
- 4 1/2 cups fresh, pitted sweet cherries
- 2/3 cups sugar
- 1/4 cup cornstarch
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
- 1/2 teaspoon pure vanilla extract
- 2 tablespoons cold butter, cut into small pieces
- 1 egg yolk
- 2 teaspoons whole milk or heavy cream
- sparkling sugar for sprinkling over the crust
Let the pie crust come to room temperature. Carefully unroll to prevent cracking or breaking. Place one crust into GoodCook 9 inch pie pan, leaving a little bit of overhang.
In a large bowl, add cherries, sugar, cornstarch, lemon juice and zest, and vanilla. Toss to combine. Pour cherry mixture into prepare pie crust and top with butter pieces. Using the second pie crust, prepare a lattice top. Trim and crimp edges. Refrigerate prepared pie for at least 30 minutes.
Preheat oven to 400°F. In a small bowl, whisk together the egg yolk and whole milk or heavy cream. Brush over the top of the pie. Sprinkle with sparkling sugar. Place on a baking sheet and bake in the oven for 20 minutes. Turn down the heat to 375°F and bake for an additional 30-35 minutes until top is golden brown and filling is bubbly. Remove from oven and let cool completely before serving.