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Classic cherry pie recipe is simple and elegant, but it tastes amazing. It’s perfect for any special occasion or holiday!
Fruit pies are a great treat any time of year, but I especially love them in the summer, when fruit is at its peak season. Whether it’s Strawberry Pie, Triple Berry Pie, or this cherry pie recipe, they really do make the perfect dessert!
the Best Homemade Cherry Pie!
I’ve always loved eating pie, but in the past, I’ve been intimidated by actually baking it. Berry pies are especially delicious: strawberry pie, blueberry pie, and this sweet + tart cherry pie recipe!
A few years ago, I decided it was time to actually master this pie-baking thing, and to my surprise, making a good pie is actually much easier than I thought it would be.
The elements of pie are actually pretty simple, and that’s why it’s important to start with good ingredients. Using the freshest, ripest, and sweetest fruit you can find will make a huge difference in the finished pie.
This cherry pie is a classic. It’s one that requires a little effort (especially prepping the fresh cherries), but trust me – it is WELL worth it! I’ve included a lot of tips to ensure you get the best cherry pie filling and a delicious dessert! Just top it off with some Vanilla Ice Cream or Whipped Cream!
Prepping the Cherries
The most time-consuming part of making this best cherry pie recipe is pitting all of the cherries, but once you get into a groove, it goes pretty smoothly – and the flavor cannot be beat!
Pitting. I have this Oxo Cherry Pitter to make things a little easier, but you can also push out the pits using a chopstick, or plastic straw instead. Be prepared to have purple-stained fingers and hands from all the cherry juice!
Sweet or tart cherries. If you start with very sweet cherries and then mix in sugar, you may end up with a too-sweet dessert. The opposite is also true. Pie cherries are typically more tart than regular cherries. To accommodate the sour cherries, you’ll need to use more sugar. To help make sure the balance of flavor is there consider the following:
- For tart cherries add 1-2 more tablespoons of sugar.
- For sweet cherries add 1 teaspoon of lemon juice.
Cherry juice reduction: If you are worried about runny pie filling, especially if you used frozen cherries, you can make a cherry juice reduction before adding it to the pie. This will further ensure that the filling sets nicely.
- Toss the cherries as instructed in step 1 and then let them sit while you roll out the pie dough and line the pie plate.
- While the cherries sit the sugars start pulling out the liquid and you may notice a few tablespoons of juice at the bottom of the bowl.
- Use a slotted spoon to place the cherries in the pie dough and then pour the cherry juice into a small saucepan.
- Heat the juice over low heat for 3-4 minutes until it has reduced and thickened a bit. Allow it to cool before pouring it over the cherries in the pie plate.
- Add the pie dough topping and bake.
how to make Cherry Pie
This easy cherry pie is simple and tasty, start with the luscious filling!
PREP. Preheat the oven to 400°F.
CHERRY FILLING. In a medium bowl, mix together the cherries, cornstarch, sugar, vanilla, and salt, until the cherries are coated with the cornstarch mixture.
CRUST. As far as the crust goes, I like to use this excellent homemade Pie Crust recipe for a flavorful, flaky crust. But if you’re running short on time, and don’t have time to make pie crust from scratch, a refrigerated pie crust is a good substitute.
Press the bottom crust into your pie dish, then add your cherry filling.
See lattice topping instructions below.
Lattice Crust Tutorial
I love to use a lattice crust for fruit pies, so the pretty fruit filling can show through the top crust. If you haven’t made a lattice before, it’s actually much easier than you might think. Here is the process:
- With a rolling pin, roll out the top crust.
- Cut into one-inch wide strips using a pizza cutter or a sharp knife.
- Lay half of the strips across the pie, spacing about 1/4 inch apart.
- Fold every other strip back on itself, then lay one of the remaining strips across the middle of the pie, perpendicular to the previous strips.
- Fold the strips back down over the new strip.
- Repeat, alternating which strips are folded back on themselves, until the top of the pie is covered in a lattice pattern.
- Cut off the excess crust using a sharp knife. Pinch the bottom crust and top crust together to seal.
EGG WASH. In a small bowl, whisk together the egg yolk and water. Brush the egg wash over the top of the pie, and sprinkle with additional sugar, if desired.
BAKE + COOL. Bake 55-60 minutes, or until the filling is bubbling hard and the pie crust is golden brown. Let cool to nearly room temperature before slicing and serving.
SERVE. This homemade cherry pie is absolutely delicious with whipped Cream or a scoop of vanilla ice cream on the side.
Recipe tips
Make a perfectly flaky crust for your fresh cherry pie with these simple tips!
Crust.
- Be careful to not overwork your pie dough. Overworking will activate the gluten even more, leading to a hard dense crust.
- Use a pie shield, or make your own with foil. This will help when the crust is ready, but the pie is still cooking.
- I love how pretty a lattice pie crust looks, but you can also use a solid top crust. Just be sure that you cut 4-5 venting slits on top.
- Baking the pie on the lower rack can help ensure the bottom crust bakes and doesn’t come out doughy.
Cold ingredients. Use chilled butter and ice-cold water when making the pie crust. Some people even chill their flour! Chill the pie for 30 minutes, or longer, before putting it in the preheated oven.
Easy clean-up. Bake the pie on top of a baking sheet. This will catch any of the juices that may bubble over, and save you from a smoky, messy oven.
Pie pan. I like using glass or ceramic 9-inch pie plates, but you can use a metal pie pan if you choose. A deep dish pie pan would also work. Either way, grease the plate before you add the crust. This helps in lifting the slices out more easily once it’s been baked.
Let it cool! Be patient and let the pie cool. This allows time for the juices to thicken as it cools.
Storing info
STORE in the pantry at room temperature, covered, for 1-2 days. Store in the fridge, loosely covered with foil, for 4-5 days.
FREEZE. Once the pie has cooled, wrap tightly with plastic wrap, and again with aluminum foil. Store in the freezer for 4-6 months.
FREEZE an unbaked pie. Wrap with plastic wrap, then again with foil. Freeze for up to 3 months.
When you are ready to bake – do not thaw. Place the pie directly into an oven preheated to 425°F and bake for 15 minutes. Reduce the heat and bake according to recipe directions.
Recipe FAQ
The cornstarch is what helps thicken the filling. If the pie is runny, one reason is that the filling was not cooked long enough for the cornstarch to be active. Be sure that the filling is bubbling before you remove the pie from the oven. Other factors include not using enough cornstarch in relation to the amount of liquid in the pie filling. If you use frozen cherries be sure to thaw them and make a cherry juice reduction otherwise the excess liquid will produce a runny pie.
There are many varieties of cherries out there and several that will work in pie. Many people opt for tart cherries (Montmorency, Morello, Amarelle, and Early Richmond) so it balances with the added sugar. Other people like to use sweet cherries (Bing, Lapins, Chelan, and Rainier), and some people like a mixture of each. Since you can eat them raw sweet cherries are typically sold in the produce section at the grocery store while tart cherries can be found in the freezer section or at the local farmers market.
When making pie gather up all the pieces of extra dough and roll it out. Depending on the amount of extra dough you may have a small disk or a larger disk. Spray the baking sheet or line it with parchment paper. Place the disk of dough on, brush it with melted butter, and sprinkle on some cinnamon and sugar. Use a pizza cutter to cut it into ½-1 inch vertical strips and then cut it horizontally into squares. Bake at 400°F for 6-8 minutes or until cooked through. You can snack on the “cinnamon squares” while the pie is baking in the oven.
For More Cherry Recipes, Try:
Cherry Pie Recipe
Ingredients
- 2 refrigerated pie crusts
- 2 pounds fresh sweet cherries pitted
- ¼ cup corn starch
- ¾ cup sugar
- 1 teaspoon vanilla extract
- pinch salt
- 1 egg yolk
- 1 tablespoon water
Instructions
- Preheat the oven to 400°F.
- In a medium bowl, mix together the cherries, cornstarch, sugar, vanilla, and salt, until the cherries are coated with the cornstarch mixture.
- Gently press the bottom pie crust into a pie dish, making sure that it is pressed against the edges and bottom with no gaps or air bubbles. Pour the cherry mixture into the bottom crust.
- Roll out the top crust and cut into one inch wide strips using a pizza cutter or a sharp knife. Lay half of the strips across the pie, spacing about 1/4 inch apart. Fold every other strip back on itself, then lay one of the remaining strips across the middle of the pie, perpendicular to the previous strips. Fold the strips back down over the new strip, Repeat, alternating which strips are folded back on themselves, until the top of the pie is covered in a lattice pattern.
- Cut off the excess crust using a sharp knife. Pinch the bottom crust and top crust together to seal.
- In a small bowl, whisk together the egg yolk and water. Brush the egg wash over the top of the pie, and sprinkle with additional sugar if desired.
- Bake 55-60 minutes, or until the filling is bubbling hard and the pie crust is golden brown. Let cool to nearly room temperature before slicing and serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I have to say fresh cherry pie is way better than canned pie filling. Thanks for sharing your recipe!
Cherry everything! My husband loves cherries and so do i. This pie is sO yummy. Sure to please the cherry lovers in your family.
My father in law loves Cherries! this looks Great! I am gonna put this on my list of things to make and let him try this! YUMMY
This looks so tasty! Im going to make this this weekend!! I know my fam will love it 🙂
This pretty and delicious pie is totally irresistable!
so simple and so delicious, that filling is to die for!
One of my favorite pies! Love the tips for the lattice crust
My husband & daughter love cherries! This is not only crispy & juicy, but so delicious! This is great all year long!
fantastic summery pie!
This is an excellent recipe! To combat soggy crust, make the pie and freeze it before baking. When you’re ready for a fresh pie, pull it out of the freezer and put directly in the oven and bake it as you would any store-bought frozen pie. I’ve done this for years and it works fantastic! Plus, your house smells like fresh pie when baking! YUM!
Especially handy to make holiday pies ahead of time, it eases the crunch of holiday baking.
Thank you so much for sharing that!! Great tips!