Fresh Cherry Pie

Fresh Cherry Pie
Second Home Kitchen and Bar


For the dough

  • 1 Pound  unsalted butter
  • 5 Cups  all-purpose flour
  • 2 Tablespoons  sugar
  • 1 Tablespoon  salt
  • 1/2 Cup  ice water

For the pie

  • 5 Cups  fresh cherries, pitted
  • 1 Teaspoon  vanilla extract
  • 2 Tablespoons  unsalted butter
  • 1 Tablespoon  lemon juice
  • 4 Tablespoons  cornstarch
  • 1 1/2 Cup  sugar, plus more for topping
  • 1/2 Teaspoon  salt
  • egg

More Recipes

by Jeff Bolton

Recreate some favorite childhood memories with these fresh cherry pies. This recipe creates enough dough and filling for two pies, so you can save some for later or serve a crowd! Pitting cherries might seem a lot of work, but that's what kids are for — free labor.

See all cherry recipes.

Click here to see The Great American Pie Extravaganza.


For the dough

Dice the butter finely and place in the freezer. When the butter is frozen, combine the flour, sugar, salt, and butter in the bowl of a food processor and pulse until still small beads of butter remain. While pulsing, slowly drizzle in the water until the dough starts to come together. Remove from the food processor and knead by hand until the dough has formed.

For the pie

Preheat the oven to 350 degrees.

Place the cherries, vanilla extract, butter, and lemon juice in a small saucepot over medium heat. In a bowl mix the dry ingredients together and add to the cherries. Once the cherries release their natural juices, bring the mixture to a simmer. As soon as it reaches a simmer, stir constantly for 10 minutes. Remove the mixture from the heat and let cool to room temperature.

For each pie, take half of the dough and roll ¼-inch thick and line a 9-inch pie tin with the dough. Place half of the filling in the tin. Top the tin with another round of ¼-inch-thick pie dough. Cut a few slices into the top of the pie. Bake until the top is golden brown, about 45 minutes.

Meanwhile, whip the egg in a bowl. When the pie has reached a light brown color, remove from the oven, brush with the egg wash, and top with some sugar. Return to the oven and continue baking for the remaining time. Let cool before serving and enjoy!


Calories per serving:

636 calories

Dietary restrictions:

Vegetarian, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Alcohol Free, No Oil Added

Daily value:



  • Fat 403g 620%
  • Carbs 944g 315%
  • Saturated 250g 1,252%
  • Fiber 32g 127%
  • Trans 16g
  • Sugars 416g
  • Monounsaturated 104g
  • Polyunsaturated 19g
  • Protein 82g 165%
  • Cholesterol 1,222mg 407%
  • Sodium 8,287mg 345%
  • Calcium 341mg 34%
  • Magnesium 233mg 58%
  • Potassium 2,415mg 69%
  • Iron 33mg 183%
  • Zinc 6mg 40%
  • Phosphorus 1,040mg 149%
  • Vitamin A 3,398µg 378%
  • Vitamin C 54mg 90%
  • Thiamin (B1) 5mg 343%
  • Riboflavin (B2) 4mg 222%
  • Niacin (B3) 38mg 191%
  • Vitamin B6 1mg 36%
  • Folic Acid (B9) 1,212µg 303%
  • Vitamin B12 1µg 21%
  • Vitamin D 8µg 2%
  • Vitamin E 14mg 68%
  • Vitamin K 50µg 63%
MORE FROM EDAMAM Have a question about nutritional data? Let us know.
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