1. Why is my cherry pie filling runny?

Your pie likely needed more thickener or cooling time. Be sure to use the full amount of cornstarch and reduce the cherry juices before baking. Also, allow the pie to cool completely—at least 3–4 hours—before slicing.

2. Can I use frozen or canned cherries?

Yes! Frozen cherries are a great substitute—just thaw and drain them well. Avoid canned pie filling, which often contains excess sugar and artificial flavoring. If using canned cherries in water, rinse and adjust sugar to taste.

3. How can I keep the bottom crust from getting soggy?

Pre-cooling your filling and reducing the cherry juice help prevent sogginess. You can also brush the bottom crust with a light egg white wash before filling to create a moisture barrier.

4. What cherries work best for pie?

Fresh dark sweet cherries, Rainier cherries, or a mix of both work beautifully. Tart cherries are great too, but you'll need to bump up the sugar. Avoid overly soft or overripe fruit—it can make the filling mushy.

5. How do I prevent the crust from overbaking?

Use a pie crust shield (or foil ring) after the first 20 minutes in the oven. This protects the edges while the center finishes baking. Also, don’t skip chilling the assembled pie before baking—it helps the crust hold its shape.

Cherry Pie Recipe: 7 Secrets to a Flaky, Juicy Slice

Description

This homemade cherry pie is bursting with juicy cherries, nestled in a golden, flaky crust, and finished with a stunning lattice top. Discover the 7 expert tips that ensure perfect texture, flavor, and sliceability—every time.

Ingredients

Pie Crust:
• 1 recipe homemade or all-butter pie crust (for 2 crusts)
Filling:
• 4½ cups halved & quartered fresh cherries (about 1.5 lbs)
• ⅔ cup granulated sugar (increase for sour cherries)
• ¼ cup cornstarch
• 1 tablespoon lemon juice
• 1 teaspoon vanilla extract
• ¼ teaspoon almond extract
• 1 tablespoon unsalted butter, cold and cubed
For the Top Crust:
• 1 large egg
• 1 tablespoon milk
• Optional: coarse sugar for sprinkling

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Instructions

Prepare the Crust: Make your pie dough and chill for at least 2 hours.
Make the Filling: Combine cherries, sugar, cornstarch, lemon juice, and extracts in a large bowl. Cover and chill.
Roll the Bottom Crust: Roll out one dough disc and press into a 9″ pie dish. Fill with cherry mixture using a slotted spoon.
Reduce Juices: Simmer the reserved juices for 3–4 mins, cool slightly, and pour over the cherries. Dot with butter.
Top the Pie: Roll the second crust and cut into strips for a lattice. Weave over the filling and seal the edges.
Brush and Chill: Brush with egg wash, sprinkle sugar (optional), and chill for 20–30 mins.
Bake: Bake at 400°F for 20 mins, then reduce to 375°F and bake 30–40 mins more. Use a crust shield after the first 20 mins.

Cool: Let cool at least 3–4 hours before slicing.

Notes

Use a mix of halved and quartered cherries for better texture.

Frozen cherries work—just thaw and drain well.

Chill assembled pie before baking to hold its shape.

Store leftovers tightly covered in the fridge for up to 5 days.

Freeze fully baked pie for up to 3 months.

Prep Time: 3 hours
Cook Time: 55 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 410
Sugar: 22g
Sodium: 120mg
Fat: 21g
Saturated Fat: 12g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 53g
Fiber: 2g
Protein: 4g
Cholesterol: 47mg