Let me just come out and say it: this is the Best Cherry Pie you will ever eat. Forget the canned fillings, forget the soggy crusts, and please forget that sad slice you had at a roadside diner. We’re talking gooey cherry filling that holds together in perfect, sliceable wedges. Not runny. Not soupy. Just pure OMG cherry pie flavor.
We’re using fresh sweet cherries — about 5 cups whole, which ends up being around 1.3 lbs once pitted. And here’s the kicker: we build that flavor with a triple extract combo that’ll blow your mind. Vanilla, almond, and coconut. Yeah, coconut. It’s subtle, unexpected, and totally necessary.
Wrapped in a flaky, all-butter crust (yes, homemade and totally doable), this cherry pie is pure nostalgia with a major flavor upgrade. Ready to bake? Let’s go.
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Why This Recipe Works
- Gooey but sliceable filling — thanks to tapioca starch, not cornstarch.
- Flavor-packed from the holy trio: vanilla, almond, and coconut extract.
- Flaky, golden all-butter crust made from scratch.
- Beginner-friendly and totally forgiving.
- Great for making ahead — crust or the whole pie.
Ingredients Overview
For the Crust:
- 2 ½ cups all-purpose flour
- 1 cup unsalted butter, cold and cubed
- ½ tsp salt
- ½ cup ice water
For the Filling:
- 1.3 lbs pitted sweet cherries (~5 cups whole)
- ¾ cup granulated sugar
- 3 tbsp tapioca starch
- 1 tbsp lemon juice (or lime)
- ½ tsp vanilla extract
- ¼ tsp almond extract
- ⅛ tsp coconut extract
- 2 tbsp cold unsalted butter, cubed
Egg Wash:
- 1 egg yolk
- 1 tbsp milk
Step-by-Step Instructions
1. Make the Pie Crust
In a large bowl, mix flour and salt. Cut in cold butter until the mix resembles coarse crumbs. Slowly add ice water, stirring until dough holds together. Split into two discs, wrap, and chill for at least 2 hours.
2. Pit the Cherries
Use a cherry pitter or the chopstick-through-a-bottle trick. Pit over a bowl so you don’t lose any juice!
3. Make the Filling
Mix pitted cherries with sugar, lemon juice, extracts, and tapioca starch. Let sit for 10 minutes to get glossy and thick.
4. Preheat the Oven
Crank it to 400°F (200°C). Place a baking sheet on the bottom rack to catch drips.
5. Roll and Fill
Roll out one disc for the base. Line a 9-inch pie pan. Pour in the filling. Dot with butter cubes.
6. Make the Lattice
Roll second disc. Cut into strips and weave a lattice top. Pinch edges to seal. Feel like a pie pro yet?
7. Egg Wash
Whisk yolk and milk. Brush it all over that beautiful lattice. Sprinkle a little sugar on top if you’re fancy.
8. Bake
Pop into the oven for 40–50 mins until bubbly and golden. If the edges brown too fast, foil them.
9. Cool
Let cool at room temp 2–3 hours. Don’t skip this or your filling will spill!
Storage Instructions
- Room Temp: 2–3 days covered with foil or wrap.
- Fridge: 4–5 days, but bring to room temp before serving.
Check out our Dutch Apple Pie for another great storage-friendly dessert.
Make-Ahead Tips
- Crust: Make 2 days ahead (fridge) or freeze for 2 months.
- Full Pie: Bake the night before and leave loosely covered at room temp.
Reheating Instructions
- Oven (Best): 300°F for 15–20 mins, cover with foil.
- Microwave (Fast): 30-second bursts, but crust may go soft.
- Stovetop (Crispy Base): Slice into skillet, warm gently.
Top with vanilla ice cream to fix anything. Seriously.
FAQ
Yes, just thaw and drain first.
Skip it or sub with extra almond.
For that gooey, glossy, not-runny texture.
Yes! Use vegan butter and skip the egg wash.
Planning for Valentine’s? Don’t miss our Valentine’s Day Dessert Box.
Closing Thoughts
This cherry pie is a crowd-pleaser, a memory-maker, and a recipe you’ll come back to again and again. Tag us @VirileRecipes on Facebook if you bake it! Want a creamy finish? Pair it with our Mini Crème Brûlée Cheesecakes.
Recipe Card
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The Best Cherry Pie You’ll Ever Eat (Seriously)
- Total Time: 3 hours 20 minutes
- Yield: 8 slices 1x
Description
Fresh sweet cherries, a gooey tapioca-thickened filling, and triple-extract flavor magic make this the best cherry pie you’ll ever eat.
Ingredients
- For the Crust:
- 2 ½ cups all-purpose flour
- 1 cup unsalted butter, cold and cubed
- ½ tsp salt
- ½ cup ice water
- For the Filling:
- 1.3 lbs pitted sweet cherries (~5 cups whole)
- ¾ cup granulated sugar
- 3 tbsp tapioca starch
- 1 tbsp lemon juice
- ½ tsp vanilla extract
- ¼ tsp almond extract
- ⅛ tsp coconut extract
- 2 tbsp unsalted butter, cubed
- Egg Wash:
- 1 egg yolk
- 1 tbsp milk
Instructions
- In a bowl, mix flour and salt. Cut in butter. Add ice water until dough forms. Divide, wrap, and chill for 2 hours.
- Pit cherries and collect juice.
- Combine cherries with sugar, lemon juice, extracts, and tapioca starch. Let sit 10 mins.
- Preheat oven to 400°F. Place a baking sheet on the bottom rack.
- Roll out one crust into a 9-inch pan. Add filling and dot with butter.
- Roll out top crust, cut strips, and make a lattice. Seal edges.
- Whisk egg yolk and milk. Brush on crust. Sprinkle sugar if desired.
- Bake 40–50 minutes until golden and bubbly. Cover edges if needed.
- Cool at room temp for 2–3 hours before slicing.
Notes
Coconut extract is subtle but adds depth. For vegan version, use plant butter and skip the egg wash. Store at room temp 2–3 days, or in fridge for 4–5. Reheat slices in a 300°F oven for 15–20 mins covered with foil.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 460
- Sugar: 30g
- Sodium: 170mg
- Fat: 24g
- Saturated Fat: 15g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 80mg
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