Pioneer Woman Cherry Pie Recipe

Pioneer Woman Cherry Pie is the kind of dessert that makes a kitchen feel like home before the first slice is even lifted. This classic American bake pairs a buttery, flaky all-butter crust with a sweet-tart cherry filling that gets its perfect thickness from tapioca and cornstarch. It is a double-crust pie, meaning you get golden pastry on top and bottom, with juicy cherries sealed in between.

You will need about 90 minutes from start to finish, plus a few hours of cooling time before you can cut into it. I would call this an intermediate recipe because the all-butter crust demands a light hand, and the lattice top takes a little patience. It is the perfect weekend baking project or the showstopper for a summer barbecue, a holiday table, or a quiet Tuesday when you just need pie.

A Quick Glimpse at Pioneer Woman Cherry Pie

This is a straightforward double-crust pie that relies on fresh or frozen sweet cherries tossed with sugar, cornstarch, lemon juice, and a hint of almond extract. The filling gets spooned into a chilled all-butter crust, topped with either a full crust or a woven lattice, then baked until deeply golden. The finished pie has a crisp, shattering crust and a jammy, glossy filling that holds its shape when sliced — no soupy mess on your plate.

Why This Recipe is Worth Trying

Here is what makes this particular cherry pie stand out from the dozens of other recipes floating around.

• The all-butter crust — Butter gives the pastry a rich flavor and flaky texture that shortening-based crusts simply cannot match. Cold cubes of butter create steam pockets as the pie bakes, which translates to tender, layered pastry.
• A perfectly thickened filling — The combination of cornstarch and a 30-minute maceration period means your cherry filling will be glossy and set, not runny. That resting time lets the cherries release their juices so the thickener can actually do its job.
• Balanced sweetness — Sweet cherries get a bright lift from fresh lemon juice and a subtle warmth from almond extract. The result is a filling that tastes like real fruit, not a sugar bomb.
• Beautiful presentation — Whether you go with a full top crust or a lattice weave, this pie comes out of the oven looking like something from a bakery case. The coarse sugar sprinkle adds a sparkle and a pleasant crunch.
• Make-ahead friendly — The dough can chill for up to two days, and the assembled pie freezes beautifully for up to three months. Bake it when you need it, not when the craving hits.

Essential Ingredients for This Recipe

You only need a handful of pantry staples and fresh fruit to pull this together. Here is everything that goes into the pie, broken down by role.

For the All-Butter Crust

• 2 1/2 cups all-purpose flour, plus more for rolling — All-purpose flour gives the crust structure without making it tough. Keep a little extra on hand for dusting your work surface.
• 1 teaspoon kosher salt — Salt sharpens the buttery flavor and balances the sweet filling. Use kosher salt, not fine table salt, for the best results.
• 1 tablespoon granulated sugar — A touch of sugar in the dough adds a subtle sweetness and helps the crust brown evenly.
• 1 cup unsalted butter, very cold and cut into small cubes — Cold butter is non-negotiable here. The small cubes should stay cold until they hit the flour so they create those flaky layers.
• 1/4 to 1/2 cup ice water — Ice-cold water brings the dough together without melting the butter. Keep a few extra tablespoons on hand in case the dough feels dry.

For the Cherry Filling

• 6 cups fresh or frozen sweet cherries, pitted (about 2 pounds) — Sweet cherries are the star of the show. If using frozen, do not thaw them first — just toss them straight into the bowl.
• 3/4 cup granulated sugar — This amount keeps the filling sweet but not cloying. Adjust slightly if your cherries are exceptionally tart.
• 3 tablespoons cornstarch — Cornstarch is the primary thickener here. It gels as the pie bakes and gives the filling that glossy, jammy texture.
• 1 tablespoon fresh lemon juice — Lemon juice brightens the cherry flavor and adds just enough acidity to balance the sugar. Fresh juice matters — bottled lemon juice tastes flat.
• 1/2 teaspoon almond extract — Almond extract is the secret to making cherry taste even more cherry-like. A little goes a long way, so do not overpour.
• 1/2 teaspoon vanilla extract — Vanilla rounds out the flavor and adds warmth that complements the almonds.
• 2 tablespoons unsalted butter, cut into small pieces — Dotting the filling with butter before baking adds richness and helps the filling stay shiny as it sets.

For the Finish

• 1 large egg, beaten with 1 tablespoon water (for egg wash) — The egg wash gives the top crust that beautiful golden-brown sheen and helps the coarse sugar stick.
• 1 tablespoon coarse sugar (like demerara) for sprinkling — Coarse sugar adds a sparkly finish and a pleasant crunch on top of the crust. White sugar works in a pinch, but demerara is better.

Useful Equipment

You probably have most of this already, but a few pieces make the process smoother.

• 9-inch pie pan — A standard metal or glass pie pan works perfectly. Glass lets you see the bottom crust browning, which is a nice perk.
• Rolling pin — You need this to roll out both dough discs evenly. A silicone or wooden pin both work fine; just keep the surface floured.
• Pastry cutter — This tool cuts the cold butter into the flour quickly without warming it up. Two forks or your fingertips work too, but a pastry cutter is faster.
• Large baking sheet — Place this on the lower oven rack to catch any dripping filling. It saves you from scrubbing the bottom of your oven later.
• Plastic wrap — You will wrap the dough discs in this before chilling. It keeps the dough from drying out and absorbing fridge odors.

Directions to Make Pioneer Woman Cherry Pie

The method comes down to a cold crust, a macerated filling, and a hot oven. Work the dough with a light touch and let the pie cool fully before slicing.

• Make the dough — Whisk the flour, salt, and sugar together in a large bowl. Cut in the cold butter with a pastry cutter until the mixture looks like coarse meal with pea-sized butter pieces throughout.
• Add the water — Sprinkle 1/4 cup of ice water over the flour mixture and stir with a fork until the dough starts clumping. Add more water one tablespoon at a time only if needed — just until the dough holds when pressed.
• Chill the dough — Turn the dough onto a floured surface, gather it into a ball, and divide it in half. Flatten each half into a disc, wrap well in plastic wrap, and refrigerate for at least 1 hour or up to 2 days.
• Macerate the cherries — In a separate large bowl, gently toss the pitted cherries with sugar, cornstarch, lemon juice, almond extract, and vanilla. Let the mixture sit at room temperature for 30 minutes so the cherries release their juices.
• Prep the oven — Preheat to 375°F (190°C) and slide a baking sheet onto the lower rack. This sheet catches drips as the pie bakes.
• Roll the bottom crust — On a floured surface, roll one disc into a 12-inch circle. Transfer it to the 9-inch pie pan, pressing it into the bottom and sides. Trim the overhang to about 1/2 inch past the rim.
• Fill the pie — Pour the cherry filling into the crust, including the accumulated juices. Dot the top with the small butter pieces.
• Roll and top the crust — Roll the second disc into an 11-inch circle. Either lay it over the filling whole, or cut it into 1-inch strips and weave a lattice. Press the edges together and crimp however you like.
• Finish and vent — Brush the top with egg wash and sprinkle with coarse sugar. If using a whole top crust, cut a few slits for steam to escape.
• Bake — Bake on the sheet for 20 minutes at 375°F (190°C). Drop the oven to 350°F (177°C) and continue baking 40–50 minutes until the crust is deep golden and the filling bubbles through the vents. Tent the edges with foil if they brown too fast.
• Cool completely — Let the pie rest on a wire rack for at least 3 hours before cutting. This is essential for the filling to set; slicing too early makes a runny mess.
• Slice and serve — Cut with a sharp knife and lift each slice with a pie server. A scoop of vanilla ice cream never hurts.

What I Got Wrong (And How I Fixed It)

These are the exact pitfalls I hit the first few times I made this pie. Each one has a simple fix.

• Warm butter — I once used slightly softened butter and the dough turned into a greasy paste. Keep the butter in the fridge until the very last minute, and if your kitchen is hot, chill the flour too for 15 minutes.
• Skipping the maceration — The first time, I poured the cherries straight into the crust without letting them sit. The filling was watery and the cornstarch never fully activated. Let the cherries rest 30 minutes; it is not optional.
• Overworking the dough — I kneaded the dough like bread and got a tough, shrinky crust. Stop mixing as soon as the dough holds together, and handle it as little as possible during rolling.
• Soggy bottom crust — The bottom of my first pie was pale and doughy. Baking on the lower rack with a hot baking sheet helps crisp the bottom, and preheating fully before the pie goes in makes a real difference.
• Rushing the cool-down — I cut into the pie after an hour and watched the filling run across the cutting board. Let it rest the full 3 hours. The filling firms up dramatically as it cools.
• Burnt edges — The crust edges turned nearly black while the center was still pale. A ring of aluminum foil around the rim fixes this — just tent the edges after the first 20 minutes.

Healthier Ways to Make Pioneer Woman Cherry Pie

Pie is not a health food, but a few swaps make it a little less indulgent without killing the flavor.

• Reduce the sugar — Cut the granulated sugar down to 1/2 cup instead of 3/4 cup. Sweet cherries are naturally sweet, and you likely will not miss the extra sugar.
• Swap half the butter — Replace half the butter in the crust with cold shortening or coconut oil. This lowers the saturated fat and still yields a flaky texture.
• Use a whole-wheat blend — Substitute up to 1 cup of the all-purpose flour with white whole-wheat flour. You get more fiber and a slightly nutty flavor that pairs well with cherries.
• Skip the coarse sugar — The egg wash alone gives a nice golden sheen. Leaving off the demerara sprinkling cuts a few calories and some added sugar.
• Serve smaller portions — This pie cuts into 4 generous servings, but you can easily slice it into 6 or 8 pieces. Smaller slices mean fewer calories per plate.

Ingredient Substitutions for Pioneer Woman Cherry Pie

Not every pantry looks the same, so here are some swaps that actually work.

• Salted butter for unsalted — If you only have salted butter, reduce the kosher salt in the dough to 1/2 teaspoon. The flavor balance stays intact.
• All-purpose flour for bread flour — Bread flour works in a pinch but makes a slightly chewier crust. Stick with all-purpose if you have it.
• Arrowroot for cornstarch — Use 2 tablespoons of arrowroot powder in place of the 3 tablespoons of cornstarch. It thickens similarly but gives a slightly clearer gel.
• Tart cherries for sweet cherries — Tart cherries are more acidic, so bump the sugar up to 1 cup and add an extra tablespoon of cornstarch to compensate.
• Vanilla for almond extract — If you are not a fan of almond, double the vanilla extract to 1 teaspoon. The flavor will be less floral but still delicious.
• Honey for granulated sugar — Swap the 3/4 cup sugar for 1/2 cup honey. Reduce the cornstarch by 1 tablespoon since honey adds moisture and sweetness.

Unexpected Ways to Enjoy This Pioneer Woman Cherry Pie

Beyond a plain slice, there are plenty of creative ways to serve this dessert.

• Warm with a cheese plate — Serve a slice alongside sharp cheddar or brie. The salty cheese cuts the sweetness and makes an unexpected but excellent pairing.
• Crumbled over yogurt — Crumble leftover pie over Greek yogurt for a dessert-like breakfast. The tart cherries and buttery crust bits are fantastic with plain yogurt.
• As a milkshake base — Blend a cold slice with vanilla ice cream and a splash of milk. You get a cherry pie milkshake that is ridiculous in the best way.
• On top of pancakes — Warm leftover filling and spoon it over buttermilk pancakes or waffles. It is basically a fancier fruit syrup.
• With a scoop of mascarpone — Skip the ice cream and top with sweetened mascarpone or whipped cream. The richness is a nice counter to the bright cherry filling.
• Rolled into a sundae — Crumble the crust over vanilla bean ice cream and drizzle with cherry filling. It is like a deconstructed pie sundae.

Best Tips for Pioneer Woman Cherry Pie Success

A few small habits make the difference between a good pie and a great one.

• Keep everything cold — Chill the butter, the water, and even the bowl if your kitchen is warm. Cold ingredients are the single biggest factor in a flaky crust.
• Measure the water carefully — Start with 1/4 cup of ice water and add more only by the tablespoon. Too much water makes a tough crust.
• Taste your cherries first — Frozen cherries vary in sweetness. If they taste tart, add an extra tablespoon of sugar to the filling.
• Use a metal pie pan — Metal conducts heat better than glass and gives a crispier bottom crust. If you use glass, add 5 minutes to the bake time.
• Chill the formed crust — After pressing the bottom crust into the pan, pop it in the fridge for 10 minutes while the filling finishes macerating. A cold crust holds its shape better.
• Check the bottom crust — If the top is golden but the bottom looks pale, slide the pie to the lowest rack for the final 10 minutes of baking.
• Let leftovers set — The filling continues to thicken as the pie sits. A pie that has rested overnight cuts even cleaner than one cooled for 3 hours.

Tasty Twists on Pioneer Woman Cherry Pie

Once you master the base recipe, these variations keep things interesting.

• Cherry almond crumble — Skip the top crust and spread a crumble of flour, butter, sugar, and sliced almonds over the filling instead. Bake at the same temperature until the topping is golden.
• Spiced cherry pie — Add 1/2 teaspoon of ground cinnamon and a pinch of nutmeg to the filling. The warm spices deepen the cherry flavor beautifully.
• Cherry bourbon pie — Stir 2 tablespoons of bourbon into the filling after macerating. The alcohol cooks off, leaving a smoky sweetness behind.
• Mixed berry cherry pie — Replace 2 cups of the cherries with raspberries or blueberries. The berries add a new texture and a slightly tangier flavor.
• Lattice-free star top — Cut the top crust into star shapes with a cookie cutter and arrange them over the filling instead of a full crust. Bake as directed; the cutouts brown quickly, so tent early.
• Cherry hand pies — Roll the dough thinner, cut into circles, fill with the cherry mixture, and seal with a fork. Bake at 400°F (204°C) for 20 minutes — these bake faster than the full pie.

Best Ways to Store Your Pioneer Woman Cherry Pie

Leftovers are a gift, and knowing how to store them keeps the pie fresh.

• Room temperature — Cover the pie loosely with foil or plastic wrap and keep it on the counter for up to 2 days. Do not refrigerate it unless you plan to keep it longer, as cold dries out the crust.
• Refrigerator — For up to 5 days, wrap the pie in plastic wrap or place it in an airtight container. Let it come to room temperature or reheat gently before serving.
• Freezer (unbaked) — Assemble the pie fully, wrap it tightly in plastic wrap and then foil, and freeze for up to 3 months. Bake from frozen at 375°F (190°C) for 20 minutes, then drop to 350°F (177°C) for 60–70 minutes.
• Freezer (baked) — Cool the baked pie completely, wrap it well, and freeze for up to 2 months. Thaw in the refrigerator overnight before reheating.

Ways to Warm It Up Again

Reheating brings back that just-baked feel without drying out the crust.

• Oven — Place the pie in a 300°F (150°C) oven for 10–15 minutes until warmed through. This is the best method for keeping the crust crisp.
• Microwave — For a single slice, microwave on medium power for 30–45 seconds. The crust will soften, but the filling gets warm and glossy quickly.
• Air fryer — Heat a slice at 300°F (150°C) for 3–4 minutes. This revives the crust’s crispness, though you may need to check it after 2 minutes.
• Toaster oven — Similar to the oven, warm at 300°F (150°C) for about 8 minutes. This is great when you do not want to preheat the whole oven.

Nutritional Breakdown (per serving)

Based on 1 serving = 1 portion out of 4 total slices.

• Calories — 680
• Protein — 7g
• Fat — 32g
• Saturated Fat — about 19g
• Carbohydrates — 92g
• Fiber — 4g
• Sugar — around 50g
• Sodium — roughly 640mg
• Cholesterol — about 95mg

Wrapping It Up

This Pioneer Woman Cherry Pie is the kind of dessert that earns a permanent spot in your rotation. The flaky crust and jammy cherry filling come together in a way that feels both special and comforting, whether you serve it at a holiday dinner or a casual weeknight treat. Give it a try this weekend — your kitchen will smell incredible, and the first slice will make the effort worthwhile.

Pioneer Woman Cherry Pie

Print Recipe

This classic cherry pie features a buttery, flaky all-butter crust filled with a sweet-tart cherry filling that’s perfectly thickened with tapioca. The double crust creates a beautiful golden top, and each slice is a comforting, homestyle dessert that tastes like it came straight from a country kitchen.

• Author: Anabelle Mclean
• Prep Time: 30
• Cook Time: 60
• Total Time: 90
• Yield: 4 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

• 2 1/2 cups all-purpose flour, plus more for rolling
• 1 teaspoon kosher salt
• 1 tablespoon granulated sugar
• 1 cup unsalted butter, very cold and cut into small cubes
• 1/4 to 1/2 cup ice water
• 6 cups fresh or frozen sweet cherries, pitted (about 2 pounds)
• 3/4 cup granulated sugar
• 3 tablespoons cornstarch
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon almond extract
• 1/2 teaspoon vanilla extract
• 2 tablespoons unsalted butter, cut into small pieces
• 1 large egg, beaten with 1 tablespoon water (for egg wash)
• 1 tablespoon coarse sugar (like demerara) for sprinkling

Instructions

1. In a large bowl, whisk together the flour, salt, and sugar. Add the cold butter cubes and use a pastry cutter or your fingertips to work the butter into the flour until the mixture resembles coarse meal with pea-sized butter pieces. This ensures a flaky texture.
2. Sprinkle 1/4 cup of ice water over the flour mixture and stir with a fork until the dough begins to come together. Add more water, a tablespoon at a time, if needed, until the dough is just moist enough to hold together when pressed. Do not overwork.
3. Turn the dough out onto a floured surface, gather it into a ball, and divide in half. Flatten each half into a disc, wrap in plastic wrap, and refrigerate for at least 1 hour or up to 2 days.
4. While the dough chills, prepare the filling. In a large bowl, combine the pitted cherries, sugar, cornstarch, lemon juice, almond extract, and vanilla extract. Stir gently until the cherries are coated. Let macerate at room temperature for 30 minutes to release juices.
5. Preheat the oven to 375°F (190°C). Place a baking sheet on the lower rack to catch any drips.
6. On a lightly floured surface, roll one disc of dough into a 12-inch circle. Carefully transfer it to a 9-inch pie pan, pressing it into the bottom and up the sides, leaving overhang. Trim the overhang to about 1/2 inch beyond the rim.
7. Pour the cherry filling into the pie crust, and drizzle with any accumulated juices. Dot the filling with the small butter pieces.
8. Roll the second disc of dough into an 11-inch circle. Either place it whole on top, or cut into strips to make a lattice. For a lattice, cut into 1-inch strips and weave them over the filling. Press the edges together and crimp as desired.
9. Brush the top crust with the egg wash and sprinkle with coarse sugar. Cut a few slits for steam vents if using a whole top crust.
10. Place the pie on the preheated baking sheet and bake for 20 minutes at 375°F (190°C). Then reduce the oven temperature to 350°F (177°C) and continue baking for 40 to 50 minutes, until the crust is deep golden brown and the filling is bubbling through the vents. If the edges brown too quickly, tent with aluminum foil.
11. Let the pie cool on a wire rack for at least 3 hours before cutting. This allows the filling to set completely. Serve warm or at room temperature.
12. To serve, slice with a sharp knife and lift with a pie server. Enjoy with a scoop of vanilla ice cream if desired.

Notes

Storage: Store leftover pie loosely covered at room temperature for up to 2 days, or refrigerate for up to 5 days. Freezing: The unbaked pie can be assembled, wrapped tightly in plastic wrap and foil, and frozen for up to 3 months. Bake from frozen at 375°F (190°C) for 20 minutes, then reduce to 350°F (177°C) and bake for 60–70 minutes, tenting with foil as needed. Reheat: To refresh a baked pie, place it in a 300°F (150°C) oven for 10–15 minutes until warmed through.

Nutrition

• Calories: 680
• Sugar: 50g
• Sodium: 640mg
• Unsaturated Fat: 18g
• Carbohydrates: 92g
• Fiber: 4g
• Protein: 7g
• Cholesterol: 95mg

Keywords: cherry pie, pioneer woman, homemade pie, sweet cherry pie, pastry, lattice top, baking, dessert, classic American, summer dessert, fruit pie