Sugar Cookie Cherry Pie


Has it really been that long since I’ve last posted??


Well, I’m back in a new season  with a new recipe!!! *insert praise hands emoji*

It’s late spring now… and now it FINALLY feels like summer is approaching. Up until a few days ago it’s been feeling like early April instead of June!

So since summer is approaching, I decided on pie this weekend! Cherry pie to be exact!



I’m going to be honest and say, I had never made or even had a cherry pie until this weekend. I know, I don’t know how or why, but it’s true. I don’t even know why I decided to make it this time. I guess because I wanted a fruit based pie but didn’t want strawberry or blueberry.  So why not cherry? And to make it not so boring, I added a sugar cookie top crust, because, why not???

Anyway, It came out delicious!!! Super easy and the filling doesn’t run all over the place. If you let it cool long enough you get a perfect pie cut without the messiness!



Try it!!

Sugar Cookie Cherry Pie


5 cups pitted cherries, halved (fresh or frozen, If frozen make sure there is no sugar added)

1/ 4 cup cornstarch

1/2 cup Sugar

1 tablespoon fresh lemon juice

1 teaspoon vanilla extract


1 Regular pie crust from your favorite recipe (can even use *Gasp* store bought), this is the bottom crust

1/3 cup sugar

1/2 cup unsalted butter, softened

1 teaspoon salt

1 1/4 cup all purpose flour

2 tablespoons milk

1 teaspoon vanilla extract

Preheat oven to 400 degrees

Make filling:

In a bowl, combine the cherries, cornstarch, sugar, lemon juice and vanilla extract. Toss gently with 2 wooden spoons or using your hands. Set aside for about 10 minutes.


Take bottom pie crust and, if homemade, roll out into a circle that is about 12 inches round. Place pie crust in the bottom of a 9 1/2 inch pie dish. If you are using store bought crust, take 1 pie crust and unroll it and place in the pie dish. Tuck the edges under.

In a large bowl, cream together butter and sugar until light and fluffy. Beat in the rest of the ingredients until a soft, moist, crumbly mixture is formed.

Form the dough into a ball and place on a sheet of plastic wrap.  Place another sheet on top and roll dough out into a 12 inch circle.


Spoon pie filling into bottom crust leaving most of the juice in the bowl. If you used frozen cherries make sure to drain the liquid before spooning.

Take the top layer of plastic wrap off of your sugar cookie crust. GENTLY turn onto the top of the filling. Tuck the sides and make neat. Make 4 little slits in the middle of the crust and sprinkle with sugar.

Bake on 400 degrees for 20 minutes then turn oven down to 375 degrees and bake another 35 minutes. Start checking around the 25 minute make to make sure the cookie crust is not browning too much. It should be golden brown.

Let cool for 3 hours minimum. That means DO NOT TOUCH!!!! If you slice it before then you’ll have a soupy (but yummy) mess on your hands!!!!!



Drain most of the



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