One of our favorite summer desserts is a delicious cherry pie, made with locally sourced cherries and served with a dollop of whipped cream. Wildfire is known for their delicious pies and Executive Chef/Partner Joe Decker is sharing the recipe for their Door County Cherry Pie.

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Wildfire Cherry Pie

To download the recipe for Wildfire’s Door County Cherry Pie, click here. 


Wildfire’s Door County Cherry Pie Recipe
Makes 1 pie


1 homemade (or store bought) 9″ pie shell, 1/8″ thick
1 rolled out pie crust round, 1/8″ thick (for the top of the pie)
1 1/2 lbs pitted Door County cherries (in juice)
4 oz Door County cherry juice (separated from cherries)
1/4 cup granulated sugar
2 Tbsp cornstarch
1/4 tsp almond extract
pinch of Kosher salt
1 egg yolk
1 Tbsp milk
2 Tbsp coarse white sugar



  1. Preheat oven to 350 degrees
  2. In a medium stainless steel bowl, combine Door County cherries, separated cherry  juice, granulated sugar , cornstarch, almond extract and salt and mix together with a rubber spatula until combined well
  3. Neatly fold cherry mixture into the pie shell
  4. Roll out the pie crust round, ⅛ inch thick
  5. Mix yolk and milk together to form egg wash
  6. Lightly brush wash on the surrounding edges of the bottom filled crust
  7. Lay crust on top of pie and seal well, cutting off the excess dough.
  8. Using a tip of a knife, make slits in the dough marking pie into 6 slices to release steam so the crust doesn’t get soggy
  9. Then brush with egg wash over the top layer of dough and sprinkle with coarse sugar
  10. Bake in the oven at 350 degrees for 45 minutes
  11. Let cool for 3-4 hours before serving

 Looking for more pie recipe ideas? Check out Wildfire’s Blueberry Pie Recipe, which is now available at the restaurant.