Cherry Pie With Ultra-Crispy Crust

rishchloe
Dec 5, 2025
2 min read

Updated: 4 days ago

Cherry pies will always be a personal favourite desert or even a dinner for me, Here is a step by step guide, ingredient list along with tips and tricks for an extra crispy crust!

Why this pie is special

Warm notes of cinnamon mixed into the filling
A secret double-crust crisping method
A shiny, crunchy top using a vanilla-sugar glaze

🥧 Ingredients

For the filling

4 cups fresh or frozen cherries (pitted)
¾ cup sugar
3 tbsp cornstarch
1 tsp ground cinnamon
½ tsp vanilla extract
1 tbsp lemon juice
Pinch of salt

For the crust

(You can use store-bought or homemade — recipe works for both)

1 double pie crust
1 tbsp butter (to dot the filling)

For the extra-crispy trick (don’t skip 👀)

1 egg (for egg wash)
2 tbsp sugar + a few drops vanilla (to sprinkle on top and create crunch)
1–2 tbsp vodka (or cold water if you prefer alcohol-free)→ This goes into the crust dough OR gets brushed lightly under the top crust. Vodka evaporates fast in the oven, giving you a super flaky, crisp finish.

The Secret Crispy-Crust Method

This pie uses two crisping steps:

Brush the bottom crust with beaten egg white before adding the filling.→ This forms a moisture barrier so the base stays crisp.
Brush the top crust with vodka (very lightly!) before the egg wash.→ Vodka evaporates quickly = less gluten formation = extra crisp, flaky texture.

Instructions

1. Prep the filling

In a saucepan, combine cherries, sugar, cinnamon, lemon juice, and salt.
Heat on medium until cherries soften and release juices (5–7 minutes).
Stir in cornstarch and cook until thickened.
Let cool completely (important so the crust stays crisp).

2. Prep the crust

Line your pie dish with the bottom crust.
Brush the base with beaten egg white.
Pour the cooled cherry filling in and dot with butter.

3. Add the top

Place your top crust on (lattice or full).
Lightly brush the underside of the top crust with vodka before sealing the edges.
Brush the top with egg wash.
Mix sugar + a drop of vanilla and sprinkle generously.

4. Bake

Preheat oven to 220°C (425°F).
Bake 20 minutes.
Lower to 180°C (350°F) and bake 35–40 minutes until deep golden and bubbly.
Cool at least 2 hours before slicing (helps the filling set).