Homemade Cherry Pie

This Cherry Pie recipe is easy to make from scratch. With a flaky pie crust and a sweet fresh cherry filling, this homemade pie is completely irresistible!

A made from scratch pie is hard to beat, and this is our best cherry pie recipe. You’re also going to love our homemade Blueberry Pie, Apple Pie and Blackberry Pie.

When cherries are in season, it’s time to make pie! Fresh cherries make the best pie filling in this homemade cherry pie. It’s sweet and juicy with a delicious hint of vanilla.

It’s 100% homemade from top to bottom cherry pie! Fresh tart cherries sweetened up for a luscious filling all tucked in a buttery golden crust. Every summer needs a cherry pie!

And don’t be intimidated by doing everything homemade. We are going to take you through each step. Your family is going to be totally wowed by this dessert!

Made from scratch, this Cherry Pie comes together easily in a few simple steps. A delicious cherry filling with a hint of almond baked inside of a golden, flakey pie crust, this pie will steal the show. This delicious pie is perfect with a scoop of vanilla ice cream or on its own.

Don’t be intimidated by the idea of making a cherry pie from scratch. Once you pit the cherries, the hardest part is behind you, and it is shockingly easy to make this cherry-filled pie! This pie is such a treat with its sweet and flavorful filling. The buttery, jammy cherry filling complements the rich, flaky pie crust perfectly, making this pie a crowd-pleaser.

All you need are a few simple ingredients, and you’ll have this homemade cherry pie recipe done in no time. The hardest part is waiting for the pie to cool enough to dig in! But trust me, it’s so satisfying to eat and well worth the wait and labor. Want to try another pie recipe? Try my strawberry pie recipe, blueberry pie recipe, or my apple pie recipe.

Cherry Pie is a fruit pie with a homemade pie crust, a lattice top, and filled with a sweet homemade pie filling for an irresistible dessert. It’s a simple, but classic, pie. Be sure to try my , too!

This recipe is simple, but the flavor is far from that. And, the lattice detail in the crust is not only lovely in appearance but also functional. It starts with my no-fail pie crust. Then, homemade cherry pie filling is added to the pie. The cherry pie is baked to a golden brown with the vibrant red cherries peeking through. Don’t forget to top it with some or a scoop of !

Pie Ingredients & Substitutions

Pie Filling: I encourage you to make your own cherry pie filling. (That is how this recipe is written.) It makes a big difference in a delicious way! However, you can use store-bought cherry pie filling as well. You will need about 3 cups of filling for the pie.

: Yes, you can go out and buy a couple of pie crusts to use in this recipe. But, a better idea would be to make my homemade pie crust. The recipe is enough for two crusts, which is what you need for this pie. In addition, you will realize you want to make the crust for all of your future pies, both hot and cold!

Turbinado Sugar: I sprinkled some turbinado sugar on top of the pie for some added sweetness. Turbinado Sugar is a sugar that would fall between granulated sugar and light brown sugar in both color and flavor. It has a yellowish-brown color and with some molasses content left in the turbinado sugar (which gives it the color), it will provide a slight butterscotch flavor and has larger and coarser grains. If you can’t find turbinado sugar, you can use granulated sugar for the topping.

What Kind of Cherries are Best?

For the cherry pie filling, I used sweet cherries. Look for fresh cherries like Rainier cherries, Bing cherries, or Chelan cherries, just to name a few. And yes, you could get away with using frozen cherries as well. Just make sure they are pitted.

Can I Make Cherry Pie Ahead of Time?

Yes! This pie is perfect to get a head start on so it’s ready to be assembled and baked when you need it. The crust can be made in advance; just store it in the refrigerator for up to three days. Or, freeze it for up to three months! And, the homemade cherry pie filling can be stored in the refrigerator for up to four days or frozen for up to three months.

Can I Make the Pie Without a Lattice Top?

Yes, you could. But, as I stated above, the lattice design on the top crust is more than just for appearances. The open areas from the latticework allow any excess moisture to evaporate, which keeps the cherry pie filling from becoming soupy. If you do use the traditional top, be sure to cut a few slits in the top crust to vent steam.

How to Store a Cherry Pie

Cherry pie can be stored at room temperature for a couple of days. You could also store it, loosely covered, in the refrigerator for the same amount of time. If freezing the pie, first, let it cool completely. Then, wrap the pie in plastic wrap and store it in a freezer-safe container for up to four months.

Cherry Pie Filling (See Notes)

(32 g) corn starch
(62.5 g) water
(133 g) granulated sugar

In a small mixing bowl, whisk together cornstarch and water.
Reduce heat to low and pour the cornstarch slurry, sugar, and lemon juice into the cherries. Stir to combine.
Bring the mixture back to simmer and continue cooking until the mixture has thickened. (This happens fast, 1-2 minutes.)

Pie Assembly

Preheat the oven to 400°F.
When ready, roll out one of the pie crusts into a 12-inch circle. Place into a 9-inch pie pan.
Top the pie crust in the pan with the cooled cherry pie filling.
Cover with a latticework crust by arranging half the strips over the pie, in parallel lines, leaving space in between.
Trim any excess dough and press to adhere to the bottom crust. Using a fork, crimp the edge of the pie to seal.
In a small bowl, mix together egg and water. Brush the latticework crust with the egg wash mixture and then sprinkle with turbinado sugar.
Bake 40-45 minutes or until cherry filling is starting to bubble.
Cool completely before serving.

You can absolutely use store-bought cherry pie filling.

Did you make this recipe?

Related Recipes

Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.

This homemade cherry pie filling has the perfect balance between sweet and tart flavors and is ready in 10 minutes! It’s made with fresh or frozen cherries and thickened with cornstarch until it’s glossy and smooth. Recipe adjustments are included for sweet or sour cherries.

Homemade cherry pie filling is an incredibly easy recipe that tastes so much better than the store-bought canned version! It’s a thick, luscious pie filling that’s full of cherry flavor and perfectly balanced with sweet and tart flavors. If you’re looking for a thinner version that can be used as a sauce, try my easy cherry sauce recipe.

What makes this the best cherry pie filling is it’s made with just four ingredients and is ready in 10 minutes! Simply add pitted cherries, sugar, cornstarch, and lemon juice to a pot and boil until thickened and silky in texture.

Once cooled, you have a delicious cherry pie filling that’s ready to be added to any pie crust! You can store leftover filling in the fridge for up to 3 days or you can use it in various desserts such as cherry crisps, cherry cobblers, cherry tarts, crostatas, and galettes!

Pitted Cherries – Use any type of cherries – sweet or sour and fresh or frozen. I used frozen sour cherries or pie cherries for this recipe. Keep in mind that fresh cherries release less liquid than frozen so you will need to double the amount of water.
Sugar – Sugar helps balance out the natural tartness of cherries. If using sour cherries, you may need to add more sugar to help balance out the tart flavor. For sweet cherries, start with less sugar.
Cornstarch – This helps thicken up the sauce and create a smooth, glossy finish.
Lemon – Use freshly squeezed lemon juice to help brighten up the flavor. Sweet cherries may need more lemon juice compared to sour cherries.

Steps

Start with pitted cherries, fresh or frozen. Use a cherry pitter with a splatter shield to easily remove cherry pits while preventing red stains in your kitchen. Be sure to watch as each pit is removed so there isn’t any remaining.
Next create a cornstarch slurry, which is used to thicken the pie filling. Mix the cornstarch and water together and set it aside.
Heat a large pot over medium-high heat and add the cornstarch slurry, cherries, sugar, and lemon juice. Stir occasionally to prevent burning.

Once the pie filling thickens and the cherries have softened, reduce the heat and taste. As cherries can vary in sweetness and tartness, adjust with more sugar or lemon juice. Sour cherries may need more sugar and sweet cherries may need more lemon juice. Add the optional vanilla or almond extract at this point and gently fold in.
Wait for the filling to come to room temperature before filling your pie crust as it can melt the crust.

Ways to use cherry pie filling

Cherry crisp – A baked dessert made with a cherry filling that’s topped with a crunchy topping of butter, flour, and oats.
Cherry cobbler – Similar to a crisp, but the topping is similar to a biscuit dough.
Cherry crumble – Also similar to a crisp, but the topping is a streusel base and typically doesn’t include oats.
Cherry tart – Fill a pastry tart base with cherry filling and bake.
Cherry crostata or galette – Roll out pastry dough and add the cooled pie filling in the center. Fold the dough around the filling, leaving the center exposed, and bake.
Cherry turnovers – Fold pie dough or puff pastry over cherry pie filling, seal, and bake.
Cherry danish – Top puff pastry or sweet yeasted dough with cherry filling and bake.

If you’re making this pie filling for the holidays, such as Thanksgiving and Christmas, you can add spices such as cinnamon, nutmeg, clove, and allspice for a delicious, festive twist!

More recipes

½ to ¾ – start with less and adjust
– double the amount for fresh cherries
vanilla or almond extract –

Cornstarch slurry: In a small bowl, mix together the cornstarch and water. If using fresh cherries, double the amount of water listed in the recipe as they release less water compared to frozen cherries. Set aside.¼ cup cornstarch, ¼ cup water
Cook cherries: Heat a large pot over medium-high heat. Add the pitted cherries, sugar, lemon juice, and cornstarch slurry. Bring to a boil, stirring to avoid burning. 6 cups pitted cherries, ½ to ¾ cup sugar, 2 Tablespoons lemon juice
Taste: Once the sauce thickens and cherries have softened, reduce the heat and taste. As cherries vary in flavor, adjust with more lemon juice or sugar as needed. Sour cherries may need more sugar and sweet cherries may need more lemon juice.Add the vanilla or almond extract at this point, if using. Avoid over-stirring to keep the cherries intact.½ teaspoon vanilla or almond extract
Fill pie or serve: Once cooled, fill your pie crust according to the directions or serve with desserts. Store leftover pie filling in the fridge in an airtight container for up to 3 days.

Makes roughly 3.5 to 4 cups of sauce, enough for an 8 inch or 9 inch pie. I used frozen sour (tart) cherries for this recipe.

Storing – To store, keep in an airtight container in the fridge for up to 3 days. It will become thicker once cold. Reheat in the microwave or the stovetop to get a glossy finish again.
Type of cherries – You can use sweet or sour cherries for this recipe. If using sour cherries, increase the amount of sugar to balance out the tart flavors. If using sweet cherries, increase the amount of lemon juice to balance the sweetness. Keep in mind that fresh cherries release less liquid than frozen cherries, which is why we recommend adding more water for fresh cherries.

*Nutritional information is an estimate, calculated using online tools.

Why is my cherry pie filling runny?

Pie filling can be runny if not enough cornstarch is used. Another reason can be that cherries release more juice over time. To thicken, mix 1 tablespoon of cornstarch with 2 tablespoons of water and re-boil with the cherry filling. Start with less cornstarch and add more as needed.

What spices go well in cherry pie filling?

Various spices can be added during the holiday season, such as cinnamon, clove, nutmeg, and allspice. It makes a great pie filling for Thanksgiving or Christmas!

Can I use frozen cherries?

Yes you can add frozen cherries directly to the pot along with the other ingredients. It will take longer to boil but I’ve had great success with it.

Reader Interactions

Even the most novice baker can achieve success with this easy and delicious Cherry Pie recipe. It includes a homemade cherry pie filling made with fresh or canned cherries, baked inside a flaky pie crust.

I have too many favorite pie recipes to count and most can be enjoyed all year round, like cherry pie, Coconut Cream Pie, and Key Lime Pie.

How to make Cherry Pie

If using fresh cherries:

If using canned cherries:

Drain the juice from the cans of cherries into a saucepan, reserving ⅓ cup in a small bowl. Set the cherries aside.
Add cornstarch to the bowl with the reserved ⅓ cup of juice and stir well to combine.
Allow mixture to cool to room temperature while you prepare the pie crusts.

Line pie plate with pie crust and cherry pie filling into it. If desired, cut the top crust into wide strips to lay a lattice crust on the pie, or place the whole, uncut pie crust over the filling and poke a hole in the top for steam to release as the pie bakes. (Here’s a lattice top tutorial if you’ve never made one on a pie.)
Pinch the edges of the top and bottom pie crusts together and crimp the edge, if you like. Brush a thin layer of beaten egg white over the top of the pie crust and sprinkle the crust pieces lightly with granulated sugar.

Some Tips for perfect cherry pie

Should you use Sweet or Sour Cherries for cherry pie? Sour, tart cherries (sometimes called “pie” cherries) are most commonly used in desserts like cherry pie. If using sweet cherries, decrease the sugar in this recipe by at least ⅓ cup.

Use a homemade pie crust! For pies like this that bake for longer in the oven, a homemade pie crust will make a difference in how the crust holds up as it bakes.

Most store-bought pie crusts are super thin and flimsy so the edges brown and dry out more quickly when baking. (Store-bought crusts work better for custard or pudding type of pie that only requires a pre-baked pie shell).

The good news, is my favorite pie crust recipe can be made weeks or even months in advance so that your pie dough is ready to “roll” (pun intended 🙂 ) when you need it!

Make ahead Instructions

Both the cherry pie filling and pie crust can be made a few days in advance, stored in the fridge until ready to use.

Freezing Instructions

Baked and cooled cherry pie can be covered tightly and frozen for 2-3 months. Thaw overnight in the refrigerator. The prepared cherry pie filling and pie crust can also be frozen, stored separately.

CONSIDER TRYING THESE HOMEMADE PIES:

fresh, sour cherries or three (14.5 oz) cans sour cherries
homemade pie crust (this recipe makes 2 crusts: one for the bottom and one for the top)
, beaten with a fork
, for sprinkling on top

If using fresh cherries

Drain the juice from the cans of cherries into a saucepan, reserving ⅓ cup in a small bowl. Set the cherries aside. Add cornstarch to the bowl with the reserved ⅓ cup of juice and stir well to combine.
Allow mixture to cool to room temperature while you prepare the pie crusts.

Prepare Pie

Preheat oven to 400 degrees F. Set aside a 9” pie pan. (If using canned cherries, there will be enough filling for a deep dish pie dish).
Pinch the edges of the top and bottom pie crusts together and crimp the edge, if you like. Brush a thin layer of beaten egg white over the top of the pie crust and sprinkle some granulated sugar on top.
Remove to a wire cooling rack and allow to cool for several hours. Once cooled completely you can cut and serve it, or cover it and refrigerate it overnight to serve the next day.
Leftover cherry pie will last up to 5 days, stored in the fridge.

Make ahead Instructions: The cherry pie filling and pie crust can both be made a few days in advance, stored in the fridge until ready to use.

Freezing Instructions: Cover the baked and cooled cherry pie tightly and frozen for 2-3 months. Thaw overnight in the refrigerator. The prepared cherry pie filling and pie crust can also be frozen, stored separately.

Have you tried this recipe?!

RATE and COMMENT below! I would love to hear your experience.

Welcome! I’m Lauren, a mom of four and lover of good food. Here you’ll find easy recipes and weeknight meal ideas made with real ingredients, with step-by-step photos and videos.

Learn how to make a cherry pie! This easy recipe features a velvety, almond-scented cherry pie filling and a flaky all-butter crust. It’s SO delicious!

I am a cherry pie enthusiast. Well, honestly, I’m an all-kinds-of-pie enthusiast, but I’ll always have a soft spot for cherry pie especially. For me, it’s a nostalgic treat. It reminds me of visiting my grandma on her farm in Kansas during the summer when I was a kid. She had a grove of tart cherry trees, and if we timed our visit right, we’d be there when the branches were heavy with ruby red fruit. All those sour cherries meant one thing: we’d be making a homemade cherry pie. Maybe two, if we were lucky.

This sour cherry pie recipe is based on hers. It features a buttery, flaky crust and a velvety, almond-scented filling. If you allow it to cool completely, it slices beautifully, but the filling still stays a tiny bit juicy so that you can savor the texture of the delicious summer fruit.

Just a heads up: the pie dough has to chill and the filling has to cool before you can assemble and bake the pie. So, though the recipe is easy to make, it does take some time. If you want to get ahead, you can make both the crust and the filling a day or two in advance – find my tips in the post below. I hope you love this cherry pie recipe as much as I do!

Cherry Pie Recipe Ingredients

Here’s what you’ll need to make this cherry pie recipe:

Cornstarch and water – They create a slurry that thickens the cherry pie filling.
Cane sugar – It sweetens the tart cherry filling.
Cinnamon and ground ginger – For warm depth of flavor.
Almond extract – According to my grandma, it’s a cherry pie essential! I love the almond flavor with the cherries, too.
Homemade pie crust – Find my flaky all-butter pie crust recipe here! You could substitute store-bought pie dough in a pinch.
An egg – You’ll beat it with a little water to make an egg wash for the crust.
Coarse sugar – Optional, but delicious. It adds sparkle and sweetness to the top of the crust.
And vanilla ice cream – For serving.

Find the complete recipe with measurements below.

How to Make Cherry Pie Filling

The key to making a great cherry pie filling is thickening the cherry juices on the stove before you add the filling to the pie. This easy step will minimize the amount of juice that seeps into the bottom crust and leads to sogginess. It will also help the pie slice nicely once it cools. Here’s how I make my filling:

Start with 2 pounds of thawed frozen cherries. Place the cherries in a strainer set over a bowl to capture their juices. Measure 1 cup of the juice. If you don’t have 1 cup, microwave the cherries for 15 seconds or so, and they’ll release more juice. Repeat until you have 1 cup of cherry juice. Save any extra for another use.
Then, make a cornstarch slurry. In a small bowl, whisk together the cornstarch and water until smooth.
Next, thicken the juices. Place the 1 cup cherry juice in a small saucepan and bring to a boil. Stir in the sugar and return the mixture to a boil. Once the sugar dissolves, add the cornstarch slurry and stir until the mixture thickens. It will become clear, smooth, and glossy.
Finally, mix up the filling. Transfer the thickened cherry juices to a large bowl with the cherries. Stir in the spices, almond extract, and a pinch of salt.

Then, allow the filling to cool completely. If you’ve ever made homemade pie dough, you know that the name of the game is keeping it cold until it goes in the oven. To help keep it cold, we want to add a cool filling to it, not a warm one. Plus, letting the filling cool will give it a chance to thicken even more. At this stage, the thicker, the better!

Assembling the Pie

So, you’ve made the cherry pie filling, and it’s cooled completely. You’ve made the pie dough, and it’s chilled for at least two hours. It’s time to assemble the pie!

First, roll out the crust according to the instructions in this recipe. Stick it in the fridge to chill for 30 minutes.

Meanwhile, preheat the oven. Arrange a rack in the bottom third of the oven, and set a baking sheet on it. Preheat the oven to 425°F with the baking sheet inside it.

Then, assemble the pie! Pour the cooled filling into the bottom crust.

Next, weave a lattice on top. Slice the top crust into 1-inch strips. Arrange 4 or 5 strips crosswise over the top of the pie. Weave 4 or 5 strips through them to make a lattice.

Pull back the strips as necessary to weave.

Trim the edges of the lattice, then fold the edge of the bottom crust up and over it so that the edge of the dough is in line with the edge of your pie plate.

Crimp the dough with your fingers or a fork.

Brush the egg wash onto the lattice. Tip: JUST the lattice! The edges of the dough will brown on their own, so there’s no need to brush it onto them.

Sprinkle on the coarse sugar.

Finally, bake. Place the pie on the preheated baking sheet in the oven. Bake for 20 minutes, then reduce the heat to 375°F and bake until the filling is bubbling and the crust is golden brown.

Now for the hard part! Allow the pie to cool completely before you slice it. This will take about 4 hours. It might be hard to resist digging in right away, but allowing the pie to cool fully is CRUCIAL for getting a clean slice.

Easy Cherry Pie Recipe Tips

Keep the pie dough cold. When you bake an all-butter pie crust, you want the butter in the pie dough to melt in the oven, creating gorgeous flaky layers. You don’t want the butter to melt before the pie is in the oven. If it does, those tasty layers won’t happen. So, for the best results, keep the dough cold while you assemble the pie. Chill it for at least 2 hours before rolling it out. I also like to chill the dough for 30 minutes after I roll it out and make sure the filling is completely cool before adding it to the pie.
Bake the pie on a hot baking sheet in the lower third of your oven. I got this tip from Melissa Clark over at The New York Times. The bottom crust of a fruit pie is famously prone to sogginess. Setting the pie directly onto a preheated baking sheet helps the bottom crust brown, as does positioning the pie in the lower third of the oven. In most ovens, the heating elements run along bottom, so placing the pie on a low rack brings the bottom crust closer to the heat source.
Tent the pie with foil if it’s getting too brown. Your cherry pie is ready when the crust is golden brown and the filling has been bubbling for several minutes. If the crust is getting too brown before the filling is bubbling, tent it with foil to minimize additional browning.

Best Cherry Pie Serving and Storing Suggestions

This cherry pie is best on the day that it’s baked, but it keeps nicely for up to 3 days. Cover it and store it at room temperature until you polish off the last slice, preferably with a scoop of vanilla ice cream.

If all the cooling and chilling time seems like a lot for one day, you can make both the pie dough and the filling in advance. Wrapped tightly in plastic, the pie dough keeps well in the fridge for up to 2 days. Stored in an airtight container in the fridge, the cooked filling keeps well for up to 4. With both prepped ahead of time, it’s easy to assemble, bake, and cool (and eat!) the pie in one day.

More Favorite Fruity Desserts

If you love this cherry pie recipe, try one of these fruity desserts next:

This sour cherry pie recipe is a delicious summer dessert, though it can easily be made with frozen cherries at any time of year. Be sure to allow the pie to cool completely before you slice it, at least 4 hours, so that the filling has a chance to set up. To get ahead, you can make the pie dough and the cherry pie filling a day or two in advance. See the post above for tips! This recipe makes 1 9- or 9.5-inch pie.

frozen pitted tart cherries, thawed, juices reserved
plus 1 tablespoon water
recipe Pie Crust, chilled at least 2 hours
Vanilla ice cream,

Place the cherries in a strainer set over a bowl to capture any excess juices. Measure 1 cup of the cherry juice to use in the pie.* Save any remaining juice for another use. Transfer the cherries to a large bowl.
In a small bowl, stir together the cornstarch and ¼ cup of the water until smooth. Set aside.
Place the 1 cup cherry juice in a small saucepan and bring to a boil. Add the sugar, stir, and return the mixture to a boil. When the sugar is dissolved, add the water and cornstarch and stir until the mixture thickens and becomes clear and glossy. Remove the pan from the heat and pour the mixture over the cherries. Stir in the cinnamon, ginger, almond extract, and salt. Allow to cool completely.
Meanwhile, make the top crust. Use the same method to roll out the remaining pie dough into a large, ⅛-inch-thick circle. Transfer it to a baking sheet, loosely cover it with plastic wrap, and place in the fridge until the bottom crust has chilled for 30 minutes.
Assemble the pie. In a small bowl, whisk together the egg and the remaining 1 tablespoon water. Set aside.
Remove the bottom crust from the refrigerator and pour in the cooled filling. Transfer the top crust to a cutting board and use a sharp knife or pizza cutter to cut it into 1-inch strips. Evenly space 4 to 5 strips crosswise over the pie. Weave 4 to 5 more strips through the crosswise strips to create a lattice, pulling back the original strips as necessary to weave. Trim the edges of the lattice, then fold the edges of the bottom crust up and over it so that the edge of the dough is in line with the edge of your pie plate. Crimp the dough with your fingers or a fork to seal.
Brush the lattice with the egg wash and sprinkle with coarse sugar, if using. Place the pie on the hot baking sheet in the oven. Bake for 20 minutes, then reduce the heat to 375°F and bake for 40 to 50 minutes, or until the crust is golden brown and the filling has been bubbling for several minutes. If the edges of the crust start to brown too much before the filling is bubbling, tent them with foil and continue baking until the filling bubbles.
Allow to cool completely before slicing and serving, at least 4 hours.
Serve with vanilla ice cream.

*If you do not have 1 cup juice, microwave the cherries for 15 seconds, and they’ll release more. Repeat until you have 1 cup juice. Save any extra juice for another use.

More Summer Dessert Recipes

Making a cherry pie is as simple as:

Mix together the cherry pie filling.
Make the crust.
Assemble the pie.
Bake.

Flaky Butter Pie Crust

I love to make a homemade pie crust for this pie because you can’t beat the taste and texture of a flaky, buttery from scratch crust. My method for making homemade crust is really easy and doesn’t require you to chill the dough before rolling it out. Even if you are new to making pie crust, I promise you can make this pie crust recipe!

The key to a good pie crust is to keep the ingredients cold. Keep your butter in the refrigerator until you are ready to use it, and use ice cold water.

This pie crust recipe makes enough for both a bottom and top pie crust. Divide the dough in half and shape each half into a round disk. Refrigerate one of the disks to use in a few minutes when you make the top pie crust. Roll the other disk out for the bottom crust. Wrap it around your rolling pin and transfer it to your pie dish.

How to Create a Lattice Top Pie Crust

Lattice the pie by placing strips of crust across the pie horizontally leaving a little gap between each strip. Fold up every other strip just a little and lay another strip vertically across the strips. Fold the horizontal pieces back and fold back the opposite horizontal strips, folding back the opposite way, place another horizontal strip and continue pattern until done.

Can I Use Canned/Frozen Cherries for Cherry Pie?

Yes both can be used though fresh tastes so much better! If you use canned, drain off as much juice as you can then combine with the other filling ingredients as listed and proceed with the instructions as written.

Thaw frozen cherries and drain off as much juice as you can and then complete the filling as written in the instructions.

Can Cherry Pie Be Frozen?

This pie can be frozen either before or after baking. Either method will keep in the freezer for up to three months. Double wrap the pie in plastic wrap and then place in a ziploc bag.

Do not thaw the pie before baking or reheating. Just set the pie out on the counter while you preheat the oven. Place an unbaked pie in the oven a add 10-20 minutes to the bake time. For a baked pie, just heat it until it has warmed through.

Everybody needs a cherry pie recipe in their wheelhouse! There’s something so satisfying about making a pie completely from scratch. It’s truly a work of art!

Pro Tips for Making This Recipe

You can use frozen cherries or canned cherries instead of fresh cherries. Thaw and/or drain the cherries and reserve ⅓ cup of the juice for the filling. Add to the pot with the cherries before cooking.
For a bright red cherry filling, add several drops of red gel food coloring to the filling.
Make sure you start the oven off on high heat as it helps the pie dough set and helps the cornstarch in the filling thicken up.
The longer you allow the cherry pie to cool before cutting, the more the cherry filling can thicken. If not, the filling will spill out as you try to serve a slice.
A glass baking dish is perfect for beginner bakers as the glass makes it easier to see if the crust has browned to your liking.
Do not skip letting the pie filling cool before adding it to your pie crust. The colder the crust is before you bake it, the more flakey it’ll be.

Sweet Cherry Pie Filling

You don’t need much to make the flavor of fresh cherries shine! The cherry pie filling is made with just a few ingredients:

Fresh Cherries: Remove the stems and pits and halve the cherries.
Granulated Sugar: Sugar is used to sweeten the filling. You can use more or less sugar, depending on your tastes and how sweet or sour your cherries are.
Cornstarch: Cornstarch is an essential ingredient because it helps the pie filling to thicken.
Lemon Juice: A little fresh lemon juice brightens up the flavors.
Vanilla Extract: The vanilla complements the flavor of the cherries and adds a touch more sweetness.
Salt: Salt is an important ingredient in baking because it enhances the other flavors.

I like to make the cherry filling before preparing the pie crust so that the cherries have time to release some of their juices while I make the crust. This keeps the pie filling from turning out too liquidy.

To make the filling, combine the halved cherries and other filling ingredients in a large bowl. Stir to mix, but don’t worry if you still see a few bits of cornstarch or sugar on the cherries. You’ll be able to more fully combine the filling ingredients after it rests for a few minutes and the cherries start to release their juices.

How to Make a Cherry Pie

The steps for preparing this pie are simple. First you will want to prepare our all butter pie crust. If you read through that post, all our pie crust making fears will be eased. Roll out the bottom crust and place it in your pie plate then prepare the filling.

Here are the steps for making the cherry filling and constructing the pie:

Preheat the oven.
Place all the ingredients for the filling into a saucepan and cook until the juices just start to release from the cherries.
Pour the filling into the prepared bottom crust.
Construct the lattice top crust (see section below for details). Crimp the edges and brush with the whisked egg and milk on the top crust. Sprinkle with sanding sugar if desired.
Bake. Tent with foil if needed to prevent over browning.
Allow the pie to cool and place it in the fridge for a few hours to let it set.

All the steps in full detail can be found in the recipe card at the end of the post.

The BEST homemade cherry pie recipe, easy to make from scratch! With a flaky pie crust and a sweet, juicy fresh cherry pie filling.

For the Cherry Filling

cold unsalted butter, cut into cubes
ice cold water

Egg Wash

Place the flour, sugar and salt in the bowl of a food processor fitted with the steel blade. (Alternatively, the pie crust dough can be made by hand in a large bowl using a pastry cutter to cut in the butter.)
Pulse to combine the dry ingredients. Add the cold butter cubes and pulse 8 to 10 times, until the largest butter pieces are the size of small peas.
Add the ice cold water and pulse just until the dough comes together.
Transfer the dough to a lightly floured work surface and form it into a ball. Cut the ball in half and shape each half into a round disk. Wrap one of the disks in plastic wrap and place it in the refrigerator.
On a lightly floured work surface, roll the second disk of dough out into a 12-inch round and transfer it to a pie dish. (To transfer the rolled out dough easily, wrap it around your rolling pin to help move it.)

Assemble the Pie

The cherries will have released some of their juices. Stir the cherry mixture to make sure everything is well combined. Use a slotted spoon to spoon the cherries into the pie crust, leaving most of the juice in the bowl to be discarded (if you pour all of the juices into the pie the filling will be very liquidy).
Cut the 1 tablespoon of butter into small cubes and scatter them over the top of the cherry filling.
Take the remaining dough disk out of the refrigerator and roll it out to a 12-inch round. You can place the dough round on top of the pie as is, or you can make a lattice-top crust. If putting the full dough round on top of the pie, be sure to cut a few slits in the top crust to allow steam to escape as the pie bakes.
To make a lattice-top pie crust: Cut the second dough round into ¾-inch strips. Place the longest strip down the center of the pie. Reserving every other dough strip to go in the other direction on the pie, lay strips across the pie with a little space in between. Then weave in the remaining strips of dough going the opposite direction on the pie. (See my apple pie recipe for step by step photos.)

Brush with Egg Wash & Bake

Beat the egg and milk together in a small bowl. Lightly brush the top and edges of the pie crust with the egg wash. If desired, sprinkle coarse sugar over the top of the pie.
Place the pie in the refrigerator for 20 to 30 minutes before baking. While the pie chills, preheat the oven to 400° F with a rack in the lower third of the oven.
Let the pie cool to room temperature for at least 2 hours before serving to allow the filling to thicken.

If you are using a large, deep dish pie dish you may want to increase the cherries to 7 cups.
If making the pie with tart cherries, increase the sugar in the filling to 1 cup.
Store pie at room temperature for up to 8 hours, or in the refrigerator, covered with plastic wrap, for up to 3 days. Once completely cool, the baked pie can also be frozen, wrapped tightly, for up to 3 months.

Nutrition information is an estimate.

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How Long to Bake Cherry Pie

After assembling the pie, refrigerate it for 20 to 30 minutes while your oven preheats. This chilling time helps to make sure the crust is cold when it goes into the oven, which will give you a flakier crust.

You’ll start by baking the pie at 400° F for 20 minutes. Then reduce the oven temperature to 350° and continue baking the pie for 40 to 50 more minutes. About halfway through the baking time, start checking on the pie and loosely cover it with foil once the crust has browned to your liking. If you do not cover the pie, the crust can brown too much. The pie is done when the filling is bubbly.

Be sure to let the pie cool for at least 2 hours after it bakes before slicing and serving. I know it’s hard to wait, but the pie needs to cool so that the filling can set up.

You’re definitely going to want to add this fresh cherry pie recipe to your summer baking plans. It’s especially delicious served with a scoop of vanilla ice cream!

How to Pit Cherries

You could take the next 10 years of your life and pit all the cherries by hand, oooorrrrrr you would use this cherry pitter and save yourself time and so many gray hairs! This tool is the BEST!

My little guy loves using this tool to help me too, so it’s a great way to get the kiddos involved in the kitchen!

I’ve seen other hacks online but I honestly haven’t tried them because I love the pitter, but if you don’t have one, you can try using a chopstick to poke the seed out. Just hold the cherry between two fingers and then stick the chopstick through the center of the cherry to push the pit out.

The other hack I saw was to use a piping tip to poke the seed out.

Frequently Asked Questions

If you do not have a cherry pitter, you can use a chopstick to push the seed out or place a piping tip on the countertop and push the cherry down on the tip.

Can I make this ahead of time?

You can make the filling a day ahead of time and keep it in the refrigerator. Also, as the pie needs to cool for a few hours, you can always make the entire pie the day before you need it, and once cooled, cover with plastic and keep it at room temperature.

How do I store leftover pie?

I recommend storing leftover pie in the refrigerator for up to 5 days. Make sure to cover leftovers tightly, so they don’t absorb any scents from the fridge. You can reheat the pie in the oven or microwave before serving.

Can I freeze the pie?

You can freeze the cherry pie for up to 3 months. Make sure to tightly cover the pie before freezing. Once ready to eat, bring the pie to room temperature after thawing overnight in the fridge. Reheat in the oven until warmed through.

How do I make a lattice top?

Place 4 to 5 strips of dough evenly horizontally over the pie filling. Fold every other strip of dough all the way back and place one of the strips perpendicularly on top of the pie at the edge. Unfold the strips over the perpendicular one. Fold them back and repeat with the rest of the dough, creating a grid-like lattice top over the pie.

If you’ve tried this Cherry Pie recipe, then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!

Full of natural cherry flavor with a wonderful crisp crust, this pie is a must make recipe.

Small mixing bowl
9″ pie pan
Rimmed baking sheet

homemade pie crusts
(1 large egg beaten with 1 tablespoon milk)

Preheat the oven to 425F.
On a lightly floured surface, roll one pie crust into a 13-inch circle. Transfer to a 9-inch pie pan, letting the excess hang over the edge of the pan. Pour the cherry filling into the pie crust.
Bake for 20 minutes. Reduce the oven temperature to 375F and continue baking for 30 to 40 minutes, or until the crust is golden brown and the filling is bubbling all over. (Shield the edge of the pie with foil at any time if it appears to be getting too browned.) Place the pie on a wire rack and let cool for a few hours before slicing.

1. Pit and halve the cherries.

2. Place in a medium pot with ½ cup sugar and lemon juice. Cook over medium heat, frequently stirring, until very juicy and simmering. Whisk the remaining ½ cup of sugar and cornstarch in a small bowl. Sprinkle over the cherry mixture and cook, stirring constantly, until bubbling and thickened.

3. Remove from the heat. Dot the top with butter and add the almond extract. Stir together until the butter is melted. Cool for at least 30 minutes.

4. Roll one pie crust into a 13-inch circle on a lightly floured surface. Transfer to a 9-inch pie pan, letting the excess hang over the edge of the pan. Pour the cherry filling into the pie crust.

5. Roll the second pie crust into a 12-inch circle and cut into 1-inch wide strips. Arrange the strips in a lattice pattern and place them over the top of the cherry filling. Trim the edges of the pie dough, leaving about 1-inch of overhang, then tuck the excess dough under and crimp the edge as desired.

6. Brush the dough lightly with egg wash and sprinkle with coarse sugar. Place the pie on a rimmed baking sheet. Bake for 20 minutes before reducing the heat and baking for another 30 to 40 minutes or until the crust is golden brown and the filling is bubbling. Place the pie on a wire rack and let cool for a few hours before slicing.

What are the Best Cherries for Cherry Pie?

You will want to adjust your sugar depending on how sweet or tart your cherries are.

What Cherries are Best for Cherry Pie

I prefer to use fresh sweet cherries for pie. You can also use tart or sour cherries in this recipe, but you will want to add more sugar to the filling. If you’d like to use frozen cherries, let them thaw before using, and drain off any juices that are released as they defrost.

What You Need to Make This Recipe

Cherries — you can use sweet or tart cherries for this cherry pie. If using tart cherries, you can add extra sugar to the filling, so it’s sweeter to balance the tartness.

Lemon — I highly recommend juicing a fresh lemon as the flavor is brighter and fresher than bottled lemon juice.

Cornstarch — you will need cornstarch to help the cherry filling thicken.

Butter — make sure you add unsalted butter to the filling to avoid making it taste salty.

Almond extract — the addition of almond extract helps deepen the flavors of the cherry pie and helps the cherry flavor shine.

Pie crust — I recommend making my homemade pie crust recipe as store bought pie crusts are usually on the thinner side, so they’ll cook and brown too quickly.

My favorite way is to use a cherry pitter, an inexpensive kitchen gadget that quickly and easily removes the pits. To pit cherries without a cherry pitter, you can use a chopstick to push the cherry pits out. Or, just halve the cherries and pull the pits out.

More Mouth-watering Summer Fruit Desserts

5 cups halved or whole (depending on preference) cherries,
, (or 1/4 Cup Cornstarch)

Preheat oven to 400 degrees.
Place all the filling ingredients in a pan and cook until the juices just start to release and place the filling in a prepared pie crust.
Construct the lattice top crust, crimp the edges and brush with whisked egg and milk (water is fine) and sprinkle with sugar.
Bake for 20 minutes then lower the temperature to 375 degrees and bake for another 35-40 minutes. Tent with foil to prevent over browning as needed.
Allow to cool and then place in the fridge for 2-4 hours or up to overnight to set.

* Sour cherries are best and are called morello or amarelle, but are hard to find. We used Rainier but Bing work as well.

** You may need to add more or less sugar and thickener depending on how tart and juicy your fruit is.

500+ Best Dessert Recipes

What is Sure Gel?

Sure Gel or E-Z Gel is a food thickener. It thickens gravy, sauces or desserts without any lumps and the liquid can be either hot or cold. I love this stuff! It has become my favorite way to thicken pie fillings like in our razzleberry pie that we love.

Ingredients for a Cherry Pie

Here are the ingredients you will need to make the homemade cherry pie filling. Hop over to the post for the pie crust recipe for those details but all you’ll need is flour, butter, salt, sugar and water for that.

Pie Crust
Cherries
Sugar
Lemon
Almond Extract
Sure Gel (or Cornstarch)
Egg
Milk
Sanding Sugar (optional)

The measurements for each ingredient can be found in the recipe card at the end of the post.

The Finishing Touches (and a Lattice Crust!)

Give the cherry filling another stir. Use a slotted spoon to transfer the cherries to the pie crust, leaving any juices in the bowl to discard. Leaving the juices behind ensures that the filling sets up without being too liquidy.

Dot with Butter: I like to dot the pie filling with a little bit of butter before baking. Just one tablespoon, cut into small cubes, is all you need. This step is optional but adds to the overall flavor of the pie.
Lattice Crust: Roll out the other disk of dough for the top pie crust. You can place the top crust on whole, cutting a few slits in the top crust to let steam escape as it bakes. Or you can make a lattice pie crust. See my Apple Pie Recipe for a step by step photo tutorial of how to make a lattice pie crust. If you prefer to use a store-bought bottom pie crust, you can make a crumble topping for the top of the pie, using my Cherry Crumble Pie recipe.
Egg Wash: Combine one egg with one tablespoon of milk (or water) to brush on the pie crust before baking. The egg wash helps the top crust to become golden brown as it bakes.
Sugar Sprinkle: After brushing on the egg wash, I like to sprinkle the top crust with a little bit of coarse sugar or granulated sugar. It adds a pretty sparkle and an extra touch of sweetness to the pie.

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