Cherry Bomb the Best Oldfashioned Cherry Pie Recipe Youll Ever Bake

Cherry Bomb The Best Old Fashioned Cherry Pie Youll Ever Bake

By Nadia RiversSeptember 28, 2025

Table of Contents

Recipe Introduction

A Slice of Nostalgia: The Best Old Fashioned Cherry Pie Recipe

Remember Grandma's kitchen? That smell of warm, baked fruit? Well, this pie is exactly that, but maybe even a bit better.

The Best Old Fashioned Cherry Pie Recipe will transport you back, one delicious bite at a time. It's got that perfect balance of sweet and tart, all snuggled in a buttery, flaky crust.

Honestly, what's not to love?

This Classic Cherry Pie recipe is an all-American icon. Its roots go way back. A symbol of home baking and simple pleasures.

This recipe is medium difficulty and takes about 2. 5 hours, including chilling time. It yields about 8 servings, perfect for sharing.

.. or not!

Why You'll Love This Cherry Pie

Let's talk benefits, shall we? Cherries are packed with antioxidants, which are great for your health. This pie is ideal for any gathering, from a summer barbecue to a cozy winter evening.

It’s more than just a dessert; it's a slice of happiness, pure and simple. What makes this so special? It's the homemade touch.

It's Cherry Pie From Scratch!

Gathering Your Ingredients for Pie Perfection

Alright, to get baking, you'll need a few things. For the crust, grab some flour, salt, super cold butter, ice water, and a splash of apple cider vinegar.

Honestly, don't skip the vinegar. It makes the crust extra flaky. Then, for the filling, you'll need cherries. Sour cherries are best, but sweet and tart mix works too.

You'll also need sugar, cornstarch, almond extract, lemon juice, and a bit of butter.

Time to get cooking!

Ingredients & Equipment

So, you wanna bake The Best Old Fashioned Cherry pie? Honestly, it's easier than you think! Let's talk about what you'll need.

This classic cherry pie recipe needs just a few key things to make it shine.

Cherry Filling Needs

First, the stars: 6 cups (about 900g) of pitted sour cherries. Fresh is best for that zing , but frozen (thawed, obviously!) works in a pinch.

Make sure they're good quality. Blemished cherries can ruin the whole batch. You'll also need ¾ cup (150g) granulated sugar, ¼ cup (30g) cornstarch, and ¼ teaspoon (1.

5g) almond extract to make the homemade cherry pie filling . A dash of 2 tablespoons (30ml) of lemon juice brightens it all up, and 2 tablespoons (30g) of butter add richness.

Don't Forget the Dough

For the dough, we're talking 2 ½ cups (315g) all-purpose flour, 1 teaspoon (5g) salt, and 1 cup (227g) (2 sticks) unsalted butter.

The butter has to be super cold. That's key. You'll also need ½ cup (120ml) ice water. Plus, a sneaky 1 tablespoon (15ml) apple cider vinegar helps with that flaky texture.

Seriously, don't skip it!

Seasoning Secrets

Okay, let's talk flavor. A little almond extract is classic for Grandma's cherry pie recipe . The lemon juice cuts through the sweetness.

If you’re feeling fancy, a pinch of cinnamon is awesome. No almond extract? Vanilla does the trick. It won't be quite the same, but the classic cherry pie will still be amazing.

Essential Equipment

You'll need a 9 inch pie plate. A rolling pin is a must. So is plastic wrap. A large bowl for mixing, and a small bowl for the egg wash.

A food processor makes the dough easier but if you don't have a food processor, no worries! Just use a pastry blender or even your fingers.

My Nan always said, "The best tools are your hands!".

Oh, and don't forget a pastry brush for that golden crust! Also, an egg with 1 tablespoon (15ml) of milk mixed for brushing.

Honestly, baking The Best Old Fashioned Cherry pie from Cherry Pie From Scratch is all about the love you put into it!

Mastering The Bake: Your Guide to The Best Old Fashioned Cherry Pie

Alright, let's talk cherry pie. Not just any cherry pie, but the Best Old Fashioned Cherry pie you'll ever taste.

Think Grandma's kitchen, but elevated. Honestly, I’ve made a fair few pies in my time. This recipe is a winner.

It always reminds me of summer days and family gatherings. I remember one time I tried to rush the chilling process.

Disaster! So, trust me, follow these steps.

Prep Steps: Your Mise en Place Mission

First things first, mise en place is key. It's a fancy french term for having everything in its place.

Essential mise en place: Measure out your 2 ½ cups of flour, salt, 1 cup cold butter, and ½ cup ice water.

For the filling, pit those 6 cups of cherries. It takes some time, but it is worth.

Time saving tips: Cut the butter into cubes while it's still cold. Use frozen cherries to save time on pitting. And remember, Classic Cherry Pie Recipe require prep.

Safety Reminder : Always use oven gloves or mitts when handling hot dishes. Don't burn yourself.

step-by-step: Cherry Pie Magic

Alright, let's bake!

Make the dough: Mix 2 ½ cups flour and 1 teaspoon salt. Cut in 1 cup cold butter until coarse crumbs form.
Add liquid: Gradually add ½ cup ice water and 1 tablespoon vinegar. Mix until it comes together.
Chill: Divide, flatten, and chill for at least 1 hour. This step is important for a Flaky Cherry Pie Crust.
Prepare Filling: Combine cherries, sugar, cornstarch, almond extract, and lemon juice.
Roll and fill: Roll out the bottom crust and add the cherry filling. Dot with butter.

Pro Tips: Secrets of the Pie Masters

Here are my expert techniques or shortcuts :

Blind Bake : This prevents a soggy bottom. I usually do it at 350° F ( 175° C) for about 15 minutes.

Avoid these mistakes : Overmixing the dough makes it tough. Don't skip the chilling time. Honestly, it's the difference between a good pie and a great pie.

You can make the dough a day ahead. Wrap it well and store it in the fridge. When you are ready, create The Best Old Fashioned Cherry pie and enjoy.

Recipe Notes

This Cherry Bomb! The Best Old Fashioned Cherry Pie Recipe You'll Ever Bake is more than just a recipe; it's an experience.

Honestly, baking Grandma's Cherry Pie Recipe always feels like stepping back in time. So, let's make sure yours is perfect!

Get Ready to Serve!

Perfect presentation is key! Think about how to plate your masterpiece. A simple slice on a pretty plate is always lovely.

But, oh my gosh, add a scoop of vanilla ice cream. Seriously, it's the classic pairing. Or go fancy with a dollop of freshly whipped cream.

Feeling extra? A drizzle of warm caramel sauce takes it to the next level. My personal fave? A big slice alongside a steaming mug of English breakfast tea.

Sorted!

Storage Secrets

Got leftovers? Lucky you! This Classic Cherry Pie Recipe keeps well. Just pop it in the fridge, covered, for up to 3 days.

Freezing is an option too. Wrap the cooled pie tightly in plastic wrap, then foil. It'll keep for about 2 months.

When you are ready to indulge, thaw it overnight in the fridge. To reheat, a quick 10- 15 minutes in a 350° F oven brings it back to life.

Warning: may cause extreme happiness!

Twist it Up!

Want to mix things up? You got it! For a gluten-free version, use a good quality gluten-free flour blend. Just remember, those crusts can be a bit delicate, so handle with care.

My crazy idea? Add a pinch of ground cinnamon to the Homemade Cherry Pie Filling for a warm, spicy twist.

Nutrition Facts (The Basics)

Okay, let's be real this is pie. But here's the lowdown. Each slice is roughly 450 calories. You are getting about 5g of protein, 25g of fat, 55g of carbs, and 2g of fiber.

And yes, there's about 30g of sugar. But think of the joy!

So there you have it everything you need to bake The Best Old Fashioned Cherry Pie !

Frequently Asked Questions

Why is my cherry pie crust tough instead of flaky?

A tough pie crust is usually due to overmixing the dough. Overmixing develops the gluten in the flour, which makes the crust tough. Be sure to mix the dough only until it just comes together, and use cold butter and ice water to prevent gluten development. Think of it like a handshake - firm, but not a death grip!

Can I use frozen cherries for "The Best Old Fashioned Cherry" pie recipe, and do I need to adjust anything?

Absolutely! Frozen cherries work wonderfully. Just be sure to thaw them completely and drain off any excess liquid before adding them to the filling. You might want to reduce the amount of lemon juice slightly as frozen cherries tend to release more moisture when baking. Nobody wants a soggy bottom!

How can I prevent my cherry pie from having a soggy bottom crust?

Soggy bottoms are a common pie problem, a bit like British weather! To avoid this, try blind baking the bottom crust for 15 minutes before adding the filling. You can also brush the bottom crust with a beaten egg white before adding the filling to create a moisture barrier.

Ensuring the filling isn't too watery also helps hence draining those cherries properly!

How long does "The Best Old Fashioned Cherry" pie last, and how should I store it?

Your cherry pie will last for about 2-3 days at room temperature, loosely covered. If you live in a warmer climate, storing it in the refrigerator is best. To maintain optimal flavour and texture, make sure to store your pie once cooled completely.

Can I make the pie dough ahead of time and freeze it?

Yes, you absolutely can! Making the dough ahead of time is a great way to break up the work. Just wrap the dough disks tightly in plastic wrap and then in a freezer bag. The dough will keep in the freezer for up to 3 months. Be sure to thaw it in the refrigerator overnight before rolling it out.

What can I serve with this cherry pie?

Cherry pie is fantastic on its own, but a scoop of vanilla ice cream or a dollop of freshly whipped cream takes it to the next level. A drizzle of warm caramel sauce or a sprinkle of chopped nuts also adds a nice touch. For a proper British afternoon tea experience, serve it with a pot of Earl Grey!