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Fresh cherry pie with homemade lattice pie crust in a 9 inch tart pan.

Fresh Cherry Pie

The best fresh Cherry Pie Recipe. A recipe from the Culinary Institute of America.
Course Dessert
Cuisine American
Prep Time 30 minutes
Cook Time 45 minutes
Servings 8
Calories 244kcal


  • 1/2 ounce Tapioca Starch
  • 1 ounce Cornstarch
  • 6 fluid ounces Cranberry Juice or equal parts water and cranberry juice, or apple juice
  • 1/2 teaspoon Ground Cinnamon
  • 1 teaspoon Lemon juice
  • 5 ounces Sugar
  • 1/4 teaspoon salt
  • 1 pound, 8 ounces Pitted Cherries
  • 1 ounce Butter
  • 1 recipe All Butter Double Pie Crust
  • egg wash as needed


  • 1 Recipe All Butter Double Pie Crust. Divide the dough in half. Roll out one portion 1/8 inch thick and line the pie pan or tart shell. Refrigerate the shell for 30 minutes. After 30 minutes, dock the shell with a fork, sides and bottom.
  • Combine the tapioca and cornstarch with just enough of the fruit juice to make a slurry.
  • Combine the nutmeg, cinnamon, lemon juice, sugar, salt and the remaining fruit juice and bring to a boil. Add the slurry and return the mixture to a boil, sitrring constantly. Add the cherries and bring to a boil once again. Add the butter and gently stir it in until melted. Cool completely.
  • Spoon the filling into the pie shell. Brush the rim of the dough with egg wash.
  • Roll our the remaining dough 1/8 inch thick and place it over the filling. Or with a pastry wheel, cut the shell into strips for a lattice topping. Crimp edges to seal.
  • Bake at 425 degrees just until the crust is lightly browned. About 45 minutes. Allow to cool on a wire rack before serving.


Calories: 244kcal | Carbohydrates: 39g | Protein: 2g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 8mg | Sodium: 201mg | Potassium: 61mg | Fiber: 1g | Sugar: 21g | Vitamin A: 98IU | Vitamin C: 3mg | Calcium: 6mg | Iron: 1mg