slice of cherry pie

Easy Cherry Pie Recipe

Enjoy the flavors of summer with this Easy Cherry Pie Recipe. It comes together easily and is made with ingredients like maple syrup, turbinado sugar, and heaps of cherries!

Prep: 30 minutesCook: 3 hoursTotal: 3 hours 30 minutes
Yield 10 slices 1x



  • 2 ½ cups all-purpose flour
  • 1 teaspoon salt
  • 1 cup cold unsalted butter, cut into 1/2-inch cubes
  • 2 tablespoons maple syrup
  • 4 to 8 tablespoons ice water


  • 8 heaping cups cherries, fresh or frozen.
  • 2 tbsp lemon juice
  • 1/3 cup maple syrup
  • 3 tbsp arrowroot powder
  • 1/8 tsp almond extract (optional)
  • 2 tsp vanilla

Top crust:

  • one egg, beaten
  • 2 tbsp turbinado sugar


  1. Preheat oven to 375F and grease a 9 inch pie dish.
  2. Add flour, salt, and cubed butter to a food processor. Blend 20-30 seconds or until dough begins to form, stopping to scrape down sides.
  3. Scrape bowl and then add in maple syrup. Blend again for 10-15 seconds or until ball begins to form. If still crumbly, add in some cold water, 1 tablespoon at a time. Dough should hold together when pinched.
  4. Place dough into bowl and form into ball. Refrigerate while making pie filling. 
  5. Add cherries to large saucepan over medium-high heat. Add in lemon juice. Cook about 10 minutes or until liquid is expressed. Turn heat to medium.
  6. In a separate bowl, mix together maple syrup and arrowroot powder, then stir that mixture into cherries.
  7. Let cherries cook down and thicken about 5 minutes. Turn off heat once thick like filling. if it becomes too thick, add a little water. Let cool completely (about 1 hour).
  8. While filling is cooling and has about 15 minutes left, take dough out of fridge. Separate into two even balls.
  9. Roll out one of the balls into a circle, wide enough to fit into a 9 inch pie dish. Place into the bottom of a greased pie dish. Repeat with the remaining crust, but setting off to the side for now.
  10. Pour cherry filling into pie crust. Add top crust, pinching edges together for a crimped look, and add a few slits in the top to allow steam to escape. Brush with egg wash and sprinkle with turbinado sugar.
  11. Bake for 50-55 minutes or until golden brown. Let cool completely before serving, at least 3-4 hours. I transfer mine to fridge after 2 hours to cool for another two hours.
  12. Serve with whipped topping or vanilla ice cream.
Author: ErinCategory: pie, dessert, snackMethod: bakeCuisine: American