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Cherry Pie

Author: Gwen Adams

Cherry Pie Recipe

This tasty pie comes courtesy of Gesine Bullock-Prado. "The cherries from the trees on our property, those red orbs of juiciness, have us beside ourselves with anticipation each year," she says. "Unfortunately, the birds share our enthusiasm, and it's cause for great celebration when we manage to harvest enough for a single pie. You can, of course, use frozen cherries instead."

At a glance

1 pie, 10 servings
Nutrition information


Choose your measure:



  • 2 pounds dark sweet cherries
  • 2 tablespoons orange juice
  • 1 teaspoon vanilla bean paste or vanilla extract
  • 1 cup sugar
  • 1/4 cup Instant ClearJel
  • pinch of nutmeg
  • 1/8 teaspoon salt
  • grated rind (zest) of 1 orange
  • 2 tablespoons frozen unsalted butter



  1. To make the dough: In the bowl of a food processor, pulse together the flour, sugar, and salt. Add the butter and pulse until the mixture resembles coarse cornmeal. Slowly add the water and lemon juice, pulsing until the dough just comes together. Squeeze a bit of dough between your fingers: if it holds its shape, it's good to go. If it doesn't, add cold water 1 tablespoon at a time.
  2. Divide the dough (for a two-crust pie, make one piece slightly larger than the other). Pat each piece of dough into a disk, wrap, and refrigerate for 20 minutes.
  3. Roll the larger disk of dough into a 12" round. Transfer it to a 9" pie pan and prick the bottom all over with a fork. Crimp the edges, and refrigerate while you make the filling.
  4. To make the filling: Pit the cherries in a large bowl. In a small bowl, whisk together the orange juice and vanilla; pour over the cherries and stir to coat.
  5. In another bowl, whisk together the sugar, ClearJel, nutmeg, salt, and orange zest. Pour over the cherries and stir to evenly coat.
  6. To assemble: On a floured work surface, roll the remaining dough into a 12" round. Cut into strips for a lattice, or cut out shapes, whichever you like.
  7. Fill the lined pie plate with the cherries. Grate the frozen butter over the filling. Place the decorative top crust on the pie.
  8. Preheat the oven to 350°F.
  9. Brush the top crust with egg wash and sprinkle with sugar. Bake for 45 minutes to 1 hour, until the top crust is golden brown and the filling is bubbling in the center. Remove the pie from the oven and cool it completely before slicing.

Nutrition Information

  • Serving Size 1 slice, 192g
  • Servings Per Batch 10 servings
Amount Per Serving:
  • Calories 444
  • Calories from Fat 189
  • Total Fat 21g
  • Saturated Fat 13g
  • Trans Fat 1g
  • Cholesterol 64mg
  • Sodium 276mg
  • Total Carbohydrate 61g
  • Dietary Fiber 3g
  • Sugars 37g
  • Protein 4g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.