This simple cherry pastry pie is the kind of dessert that feels both fancy and entirely doable — flaky golden pastry folded over a bubbling, sweet-tart cherry filling with a hint of vanilla and lemon. It’s a showstopper for weekend brunches, an easy bring-along to potlucks, and the kind of thing I make when I want a little celebration without fuss.

My husband is the unofficial pie critic in our house, and he has declared these a top-tier comfort dessert. Our kiddo insists on helping crimp the edges (and sneak a few cherries), which means every batch comes with slightly imperfect crusts and absolutely perfect memories. Over the years this recipe has become my go-to when friends drop by unannounced: it’s quick enough to pull together, forgiving when life gets busy, and reliably crowd-pleasing.

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Why You’ll Love This Delish Simple Cherry Pastry Pies

– Flaky, quick pastry that doesn’t require fancy equipment — you get that bakery texture without hours of fuss.
– Bright cherry filling balances sweet and tart, so it never tastes cloying; a squeeze of lemon and a touch of vanilla lift the whole thing.
– Portable and shareable: these pastries travel well for picnics or potlucks and hold their shape nicely.
– Forgiving ratio means small tweaks (more or fewer cherries, less sugar) still produce a great result.

Behind the Recipe

This recipe grew from wanting a reliable pastry that could be made on a weeknight. I learned that chilling the dough briefly is more impactful than long, complicated laminating — it helps the butter stay in pockets for those flakey layers. With the filling, the biggest trap is watery cherries; macerating for a short time and gently reducing the juices gives a glossy, set filling without needing gelatin. Small touches like an egg wash for color and coarse sugar on top for crunch make these feel special without extra work.

★Top Reader Reviews

I made Delish Simple Cherry Pastry Pies last weekend — the crust was flaky and the cherry filling tasted fresh and not overly sweet. They came together faster than I expected, though I’d brush the crust with egg wash next time for a deeper color. Overall a comforting, easy dessert I’ll make again.

– Maya

Shopping Tips

– Baking Basics: Use all-purpose flour you trust; a pastry flour will give a softer crust but isn’t necessary. Keep your butter cold and real — it makes a difference.
– Fruit: Fresh cherries are lovely in season, but frozen are an excellent, economical option if fresh aren’t at peak flavor; thaw and drain well.
– Fats & Oils: Unsalted butter is best so you control the salt level; if you only have salted, reduce any added salt in the filling.
– Dairy: A little cream or whole milk for an egg wash gives the best golden sheen; milk alone works in a pinch.
– Eggs: Make sure eggs are fresh if you’re using one for brushing the pastry; they improve color and help sugar stick.

Prep Ahead Ideas

– Make the dough a day ahead and keep it wrapped in plastic in the fridge; it will be easier to roll and handle when cold.
– Pit and chop cherries (or measure out thawed frozen cherries) the day before and refrigerate in an airtight container to save time.
– Measure dry ingredients and any spices into small containers or zip-top bags so assembly is quick — prepped components keep a busy evening stress-free.

Time-Saving Tricks

– Use frozen, thawed cherries when fresh aren’t available — they’re usually pre-pitted and consistent in flavor.
– Roll the dough between two pieces of parchment to skip extra flouring and save cleanup time.
– Keep a rolling pin and small cutter (mason jar lid works) handy and work in batches: while one tray bakes, assemble the next.

Common Mistakes

– Overfilling the pastry so juices spill everywhere — I learned this the sticky way; keep a modest amount of filling to ensure edges seal and the pastry browns evenly.
– Not draining thawed cherries thoroughly can make the filling runny — pat dry or drain in a fine sieve and reduce excess liquid on the stove if needed.
– Skipping the egg wash leads to a paler, less attractive crust; a quick brush before baking makes a world of difference.

What to Serve It With

Serve warm with a scoop of vanilla ice cream or a dollop of lightly sweetened whipped cream. A spoonful of lemon curd on the side brightens the cherries, and a strong cup of coffee or a fruity rosé pairs beautifully.

✔Tips & Mistakes

– For the crispiest bottom crust, bake on a preheated sheet or use a light baking stone to encourage even browning.
– If the top browns too quickly, tent loosely with foil and finish baking so the filling can set without burning the pastry.

✔Storage Tips

Store in airtight containers in the fridge. It reheats beautifully, but if you sneak a bite cold straight from the container, it still works.

✔Variations and Substitutions

– Swap cherries for blueberries or a mix of stone fruits; reduce sugar slightly for naturally sweeter fruits.
– For a nutty twist, scatter chopped toasted almonds or pistachios on top before baking.
– If you’re avoiding eggs, brush the pastry with milk or a non-dairy milk for color — it won’t be quite as glossy but still tasty.
– Keep the classic version for when you want that perfectly balanced sweet-tart profile; some swaps (like too much liquid sweetener) can make the filling too runny.

Frequently Asked Questions

I can’t have gluten… will this still work?

Yes. Use a 1:1 gluten-free all-purpose flour blend that includes xanthan gum for structure, and chill the dough well — gluten-free dough is more fragile but still makes a lovely crust.

Do I have to pit fresh cherries first?

Definitely. Pitting makes the pastry pleasant to eat and avoids surprises. A cherry pitter is worth it if you make this often, but the halved technique with a straw also works in a pinch.

Can I use frozen cherries instead of fresh?

Yes, though fresh provides a brighter texture. If using frozen, thaw and drain well, then reduce any excess liquid on the stove to avoid a runny filling.

How do I keep the filling from being too sweet?

Taste your cherries before adding sugar — if they’re very sweet, cut the added sugar by a third or swap part of it for lemon juice to preserve brightness without cloying.

Can I make these ahead and freeze them?

Absolutely. Freeze unbaked pastries on a sheet until firm, then transfer to a bag; bake from frozen, adding a few extra minutes to the bake time, and you’ll have near-fresh results.

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