Ina Garten Cherry Pie

I’ve tasted a lot of cherry pies that leaned too far in one direction—too sweet, too thick, or just plain bland. This one walks the line beautifully.

Ina’s version brings out what cherries do best: contrast. The filling is bright and tart, gently thickened with cornstarch, and balanced with a whisper of almond extract. All wrapped in flaky, golden pastry and finished with a delicate sugar crust, it’s the kind of pie that disappears in silence—no one wants to talk through the last bite.

What Surprised Me

• It’s not too syrupy. Many cherry pies drown the fruit. Ina keeps the cherries intact and juicy.
• Almond extract adds depth. Not enough to dominate—just enough to warm the flavor.
• Butter on top, not mixed in. Those little bits melt into the filling while baking, adding richness without muddying the texture.

What I Used (And Why)

• Sour cherries (fresh or frozen) – Their tartness balances the sugar. If using frozen, thaw and drain slightly before starting.
• Granulated sugar – Adjust between 1–1½ cups depending on the tartness of your fruit.
• Cornstarch – Thickens the filling without clouding the flavor. Stir well to avoid clumps.
• Almond extract (optional) – Adds a subtle back note. I use it sparingly—⅛ teaspoon is enough.
• Butter (just 1½ Tbsp) – Dotted over the filling before baking. It enriches the pie as it melts.
• Pie dough for a double crust – I use Ina’s pâte brisée, but any well-chilled dough will work.
• White sugar for sprinkling – A crisp, golden finish that signals homemade.

Swaps That Actually Worked

• Canned tart cherries (in water) – Drain well and reduce added sugar slightly.
• No almond extract? A splash of vanilla works. Or skip it—this pie holds its own.
• Pre-made pie crust? It works in a pinch. Just brush the top with milk before baking for extra color.

Lessons From My Oven

What Went Wrong	Why It Happens	How to Fix It
Runny filling	Undercooked or under-thickened	Simmer long enough, stir in cornstarch fully
Pale top crust	No sugar or egg wash on top	Brush with milk and sprinkle sugar
Soggy bottom	Filling was too hot or wet	Let filling cool fully before assembling

How to Make Ina Garten’s Cherry Pie

1. Cook the cherries. In a saucepan, heat 4 cups sour cherries (fresh or frozen) until they release juice.
2. Mix sugar + cornstarch. In a small bowl, stir together 1–1½ cups sugar and 4 Tbsp cornstarch. Add to the hot cherries.
3. Simmer gently. Add ⅛ tsp almond extract if using. Cook over low heat until thick, stirring often. Let cool completely.
4. Preheat oven to 375°F.
5. Roll out your dough. Fit one round into an 8–9-inch pie pan. Spoon in the cooled cherry mixture.
6. Top with butter. Dot the filling with 1½ Tbsp butter.
7. Add top crust. Seal and crimp edges. Cut a few slits for steam. Sprinkle with 1 Tbsp sugar.
8. Bake 50–55 minutes. The crust should be golden, and the filling bubbling through the slits.
9. Cool on a rack for at least 1 hour before slicing.

What Helped Most

• Chill your assembled pie for 15 minutes before baking. It helps the crust hold its shape.
• Place a baking sheet under the pie to catch drips.
• Let it cool fully—the filling sets as it rests.

Leftover Notes

• Fridge: Cool completely, then cover loosely. Keeps 3–4 days.
• Freezer: Wrap tightly in foil, then place in a freezer bag. Freeze up to 4 months.
• To reheat: Bake at 350°F for 15–20 minutes. Keeps the crust crisp.

Before You Make It…

Q: Can I use canned cherries?
A: Yes—just drain well and reduce the sugar slightly. Look for cherries packed in water, not syrup.

Q: How do I keep the bottom crust crisp?
A: Cool the filling completely, and bake on a lower oven rack with a preheated sheet pan underneath.

Q: Can I freeze the pie before baking?
A: Yes. Assemble the full pie, freeze solid, wrap well. Bake from frozen at 375°F for 70–75 minutes.

Try More Recipes:

• Ina Garten Blackberry Pie
• Ina Garten Sweet Potato Pie
• Barefoot Contessa Coconut Cream Pie