Ina Garten Cherry Pie Recipe

This Ina Garten Cherry Pie Recipe is a classic and comforting dessert, which uses sweet cherries and a flaky homemade crust. It’s a foolproof baking recipe, ready in about 1 hour and 20 minutes.

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Ina Garten Cherry Pie Ingredients

For the Crust:

• 2½ cups all-purpose flour
• 1 tablespoon sugar
• 1 teaspoon salt
• 1 cup (2 sticks) unsalted butter, cold and cubed
• 6–8 tablespoons ice water

For the Filling:

• 5 cups cherries, pitted (fresh or thawed frozen)
• ¾ cup granulated sugar
• 3 tablespoons cornstarch
• 1 tablespoon lemon juice
• 1 teaspoon vanilla extract
• Pinch of salt

For Assembly:

• 1 egg, beaten with 1 tablespoon water (for egg wash)
• Sugar for sprinkling (optional)

How To Make Ina Garten Cherry Pie

1. Make the crust: In a food processor, pulse together flour, sugar, and salt. Add cold butter and pulse until mixture resembles coarse crumbs. Add ice water 1 tablespoon at a time, pulsing just until dough comes together. Divide in half, shape into discs, wrap in plastic wrap, and refrigerate for at least 1 hour.
2. Prepare the filling: In a large bowl, mix cherries with sugar, cornstarch, lemon juice, vanilla, and a pinch of salt. Let sit for 15–20 minutes to develop the juices.
3. Roll out the dough: Preheat oven to 375°F (190°C). Roll out one dough disc to fit a 9-inch pie dish. Place in the dish and trim edges, leaving a slight overhang. Roll out the second disc for the top crust.
4. Assemble the pie: Pour the cherry filling into the pie crust. Cover with the second crust. Trim and crimp edges to seal. Cut small slits in the top to vent steam. Brush with egg wash and sprinkle with sugar if desired.
5. Bake the pie: Place pie on a baking sheet and bake for 50–60 minutes, until the crust is golden and the filling is bubbling.
6. Cool before serving: Let the pie cool completely on a wire rack so the filling can set before slicing.

Recipe Tips

• Can I use frozen cherries?
  Yes—just thaw and drain them well to avoid excess liquid in the filling.
• How to keep the crust from getting soggy:
  Preheat a baking sheet and bake the pie on it for a crisp bottom crust.
• Can I make the dough ahead of time?
  Yes—pie dough can be refrigerated for up to 2 days or frozen for up to a month.
• What’s the best way to pit fresh cherries?
  Use a cherry pitter for speed or a sturdy straw or chopstick as a DIY method.
• How do I know when the pie is done?
  Look for a golden crust and bubbling filling through the vents.

What To Serve With Cherry Pie

This warm, fruity pie pairs perfectly with cool or creamy sides:

• Vanilla ice cream
• Whipped cream
• Greek yogurt with honey
• A drizzle of chocolate or caramel sauce

How To Store Cherry Pie

Refrigerate: Store covered in the fridge for up to 4 days. Reheat slices in the microwave or oven.

Freeze: Wrap tightly and freeze baked or unbaked pie for up to 2 months. Thaw overnight in the fridge.

Cherry Pie Nutrition Facts (Estimated Per Serving)

• Calories: 420
• Carbohydrates: 60g
• Protein: 4g
• Fat: 20g
• Saturated Fat: 12g
• Sugar: 30g
• Fiber: 3g
• Sodium: 200mg

Nutrition information is estimated and may vary based on ingredients and serving size.

FAQs

Can I use canned cherry pie filling?
Yes, but fresh or frozen cherries give better texture and flavor.

Do I need to blind bake the crust?
No—this pie bakes fully with the filling, so blind baking isn’t necessary.

Can I lattice the top crust?
Absolutely! A lattice top allows more steam to escape and looks beautiful.

Why is my filling too runny?
Make sure to use enough cornstarch and let the pie cool fully before slicing.

Is this pie too sweet?
It’s nicely balanced—adjust sugar slightly if your cherries are very sweet or tart.

Try More Recipes:

• Ina Garten Blackberry Cobbler Recipe
• Ina Garten Cookies And Bars Recipe
• Ina Garten Cream Cheese Frosting Recipe