How do I keep my cherry pie from being too runny?

The secret to a firm, sliceable cherry pie is using the right amount of cornstarch and letting the filling cool completely before baking. Cooking the cherries first helps the cornstarch activate, so your filling thickens nicely in the oven. If your cherries are extra juicy, add an extra teaspoon of cornstarch or reduce the sugar slightly.

Can I use canned cherry pie filling instead of fresh or frozen cherries?

You can, but for the best Christmas cherry pie flavor , I always recommend fresh or frozen tart cherries. Canned fillings are often too sweet and lack the bright, tangy flavor that makes homemade pies stand out. If you do use canned, reduce the sugar in the recipe and add a splash of lemon juice or almond extract to balance it out.

How can I make this recipe ahead of time for Christmas dinner?

You can prepare both the crust and filling a day or two ahead. Store the pie dough wrapped in plastic in the refrigerator, and refrigerate the filling in a sealed container. When you’re ready to bake, just assemble and pop it in the oven. The baked pie also keeps beautifully at room temperature for up to 24 hours, or in the fridge for up to 4 days.

Can I make this cherry pie gluten-free?

Yes, absolutely. Simply swap the all-purpose flour for a 1:1 gluten-free baking blend . Make sure your butter is cold, and handle the dough gently, as gluten-free crusts can be more delicate. You can also use a store-bought gluten-free crust for convenience — I’ve done this many times when short on time, and it still turns out delicious.

Best Christmas Cherry Pie Recipe That Melts Hearts

Description

Festive, buttery, and filled with juicy tart cherries, this Best Christmas Cherry Pie is the ultimate holiday dessert. A flaky homemade crust wraps a sweet, vibrant filling that’s perfect with a scoop of vanilla ice cream.

Ingredients

Scale

- For the Cherry Filling:
- 4 cups tart cherries (fresh or frozen)
- ¾ cup granulated sugar
- 3 tablespoons cornstarch
- 1 tablespoon fresh lemon juice
- ½ teaspoon almond extract

- For the Crust:
- 2¼ cups all-purpose flour
- ½ teaspoon salt
- 1 cup cold unsalted butter, cut into cubes
- 4–6 tablespoons ice water
- 1 egg (for egg wash)
- 1 tablespoon coarse sugar (optional, for topping)

Optional for Serving:
Whipped cream or vanilla ice cream

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Instructions

Make the Crust:
- In a large bowl, whisk together the flour and salt.
- Cut in the cold butter using a pastry cutter until crumbly.
- Gradually add ice water until the dough holds together.
- Divide into two disks, wrap, and chill for 30 minutes.
Prepare the Cherry Filling:
- Combine cherries, sugar, and cornstarch in a saucepan.
- Cook over medium heat for 5 minutes until thickened.
- Stir in lemon juice and almond extract, then cool.
Assemble the Pie:
- Roll out one dough disk and fit into a pie pan.
- Add the cooled cherry filling.
- Top with second dough or lattice.
- Brush with egg wash and sprinkle with coarse sugar.
Bake:
- Bake at 350°F for 20 minutes, then reduce to 325°F and bake for 40–45 minutes until bubbly and golden brown.

Notes

For flakiest crust, keep ingredients cold and avoid overmixing. Shield crust edges with foil if browning too quickly. Let the pie cool fully before slicing. Can be baked a day ahead for even better flavor.

Prep Time: 30 minutes
Cook Time: 65 minutes
Category: Dessert
Method: Baked
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 320
Sugar: 25g
Sodium: 180mg
Fat: 14g
Saturated Fat: 8g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 2g
Protein: 3g
Cholesterol: 50mg