This homemade Cherry Pie is sweet and buttery with a hint of almond and a golden flaky crust. It's simple, straightforward, made with fresh or frozen cherries are is super flavorful. It's our absolute favorite version of this classic pie.
Jump to:
The Best Homemade Cherry Pie
Homemade fruit pies can seem intimidating. The pie crust, the lattice top and the fruit filling that needs to be boiled just right - it can be enough to make you run to the store instead. But, we promise you that with this Homemade Cherry Pie recipe, we’ll have you making perfectly delicious homemade pie in no time.
This version makes a no-nonsense Cherry Pie that is absolutely divine and puts the store bought pies to shame. With a scoop of vanilla ice cream or a dollop of homemade whipped cream you will be in pie heaven. Just follow our step-by-step instructions for both the homemade pie crust recipe and cherry filling and you’ll be a pie pro in no time.
Using Sweet or Tart Cherries
I usually like using sweet cherries or Rainier cherries for Cherry Pie, but when seasonal tart cherries or sour cherries are available, they make a delicious pie. If you want to use tart cherries you may opt to increase the sugar just slightly.
Homemade Cherry Pie Ingredients
Flakey Pie Crust
- Flour - you can use all-purpose flour for this recipe.
- Salt - any kind of sea salt or finely ground salt will work.
- Crisco - crisco works great because it doesn’t melt as easily as butter. But, you can absolutely substitute cold butter if you’d prefer.
- Water - use super cold water to keep the dough as cool as possible. You can even add ice cubes to the water (just don’t add the ice cubes into the dough).
- Egg Wash and Sugar - applying an egg wash to the dough gives it a little shine and keeps the crust nice and crisp. You don’t need much - just an egg and a tablespoon of water. We like to finish off with a sprinkle of sugar, too.
Cherry Pie Filling
- Cherries - making cherry pie from frozen cherries or fresh cherries will work. Sweet or tart cherries - really anything works. Just be sure you pit your cherries! If you choose to use frozen cherries, you’ll want to increase the amount of cornstarch to ¼ cup.
- Cold Water - this will be mixed with the cornstarch and lemon juice before boiling and it will be easier to whisk together when it is cold.
- Lemon Juice - fresh lemon juice is best.
- Sugar - this recipe calls for white granulated sugar.
- Cornstarch - this helps to thicken the cherry pie filling and needs to be boiled in order to activate it.
- Butter - unsalted tastes best in this recipe.
- Almond Extract - this is optional but tastes amazing with cherries.
How to Bake a Cherry Pie
- Make the pie dough. See our post on Flaky Pie Crust for detailed instructions on how to mix, roll and shape your own dough. For this Cherry Pie, you will want to double the recipe so you have enough for the lattice top.
- Make the Cherry Pie filling. In a large pot, add the cold water, lemon juice, cornstarch and sugar. Whisk until combined, then add the frozen cherries and butter. On medium-high heat, bring the cherry mixture to a boil for 3 minutes. The mixture should be bubbly and thickened. Add almond extract and stir again. Over medium high heat, bring the cherry mixture to a boil for 3 minutes while stirring constantly. The mixture should be bubbly and thickened. After 3 minutes, remove from the heat and stir in the almond extract if desired. Transfer the cherry pie filling to the prepared pie crust.
- Add a lattice top crust. Use the remaining pie crust to create a lattice crust on top of the pie with the reserved dough strips. Cut excess pie crust off, fold the edges under and pinch the edges together.
- Brush with egg wash. Whisk together 1 whole egg with 1 tablespoon of water, then use a pastry brush to apply the egg wash over the entire crust. Sprinkle with a couple tablespoons of sugar just before baking.
- Bake. Place the pie plate onto a baking sheet and bake in a preheated 425 degree oven for about 15 minutes. Reduce the temperature to 350 degrees and continue baking for about 45 minutes, or until the filling is bubbling and thickened and the crust is golden brown. If the edges of the pie become golden before the baking time is complete, cover the edges with strips of aluminum foil and finish baking.
- Cool and serve. Once the pie has finished baking, remove from the oven and let cool before slicing and serving with a scoop of fresh whipped cream or vanilla ice cream. Enjoy!
Tips for Making the Best Cherry Pie
- Choose the Right Cherries: If you use fresh cherries, opt for in-season varieties. Sour cherries, such as Montmorency, are traditional for pies, but sweet cherries like Bing can also work well.
- Balance Sweetness and Tartness: Adjust the sugar in the filling according to the natural sweetness of the cherries. Taste the cherries beforehand and add sugar accordingly.
- Chill the Dough: Refrigerate the pie dough before rolling it out. This helps relax the gluten, making the crust tender and flaky. Also, chilling the assembled pie before baking can help maintain the shape of your lattice work.
- Vent the Top Crust: Cut slits or create a decorative lattice on the top crust to allow steam to escape. This helps prevent the filling from becoming overly juicy and ensures a properly baked crust.
- Serve at the Right Temperature: It's hard, but you need to allow the cherry pie to cool completely before slicing. This allows the filling to set, making it easier to cut clean slices without the juices running.
Frequently Asked Questions
We use cornstarch to help thicken our Cherry Pie filling. It’s crucial that you boil the filling mixture for a full 3 minutes in order to reduce some of the water content and to allow the cornstarch to do its thing.
Yup, making Cherry Pie with frozen cherries works great. Try and make your life easier by finding frozen halved or quartered cherries, and be sure to boil them for the full length of time. You’ll also want to increase the amount of cornstarch per the recipe.
Nope - it’s not necessary in this recipe for a couple of reasons. First, this pie bakes for a long time so it will have plenty of time to get nice and golden brown while the filling bakes. Second, we have already thickened the filling before baking which will prevent the bottom crust from getting soggy.
If you don’t have a cherry pitter, don’t let it stop you from making Cherry Pie! You have a couple of options. First, you can slice each cherry in half using a paring knife and carefully dig each pit out. Or, you can try the chopsticks method. Lay the cherry on its side and press the pit through the cherry using the larger end of the chopstick.
Any type of cherry can be delicious but Montmorency cherries are the best variety for making cherry pie. They are slightly sour and perfect for getting that tart and sweet balance we love in a good cherry pie.
Storing and Freezing
- Room Temperature: store your Cherry Pie covered in plastic wrap or aluminum foil at room temperature for up to 2 days.
- Refrigerator: if you find you want to store it for longer, it will last covered in the fridge for up to 5 days.
- Freezer: you can freeze a baked or an unbaked Cherry Pie, wrapped in plastic wrap and aluminum foil, for about 1 month. To bake an unbaked frozen pie, remove all wrapping and bake as directed, adding about 15 minutes to the total time. To reheat a frozen baked pie, warm it in a 350-degree oven for about 15-20 minutes or until warmed through.
Best Cherry Pie Recipe
Ingredients
Double Pie Crust Recipe
- 2 ½ cups All-Purpose Flour
- 1 teaspoon Salt
- 8 oz Crisco or butter
- ½ cup Water cold
Cherry Pie Filling
- 5 cups Cherries fresh or frozen
- ½ cup Water cold
- 1 Tablespoon Lemon Juice
- ½ cup Sugar
- 3 Tablespoons Cornstarch ¼ cup if using frozen cherries
- 3 Tablespoons Butter cold and cut into small cubes
- ½ teaspoon Almond Extract optional
To Finish
- 1 large Egg
- 1 Tablespoon Water
- 2-3 Tablespoons Sugar
Instructions
Basic Double Pie Crust
- In a large mixing bowl, combine the four and salt.
- Add the Crisco (or cold butter) and use your fingers to combine. Once the mixture resembles coarse meal, make a well in the center and add the water.
- Carefully bring the flour mixture from the sides of the bowl into the center with the water and gently mix until combined and the flour is all moistened. Do not overmix or knead!
- Divide the dough into two even pieces, form them into flat discs, wrap in plastic and let rest in the cooler for about 30 minutes - 1 hour. Note: if you don’t have time, don’t worry about chilling the dough. It’s a good practice, but not 100% necessary with this recipe.
- Once the dough has rested, remove from the plastic wrap and transfer to a lightly floured surface. Use a rolling pin, start in the middle of the dough and roll outwards to make a circle. Roll into an evenly thick, round, circle large enough for the dough to hang over your pie plate at least ½".
- Carefully line a pie dish with the rolled dough and set aside. Roll the second disc of dough into a large circle about ¼" thick, then cut into ¾" strips using a pizza or lattice cutter. Place on a sheet tray and transfer to the cooler while you make your pie filling.
Cherry Pie Filling
- In a large pot, add the cold water, lemon juice, cornstarch and sugar. Whisk until combined, then add the frozen cherries and butter. On medium-high heat, bring the cherry mixture to a boil for 3 minutes. The mixture should be bubbly and thickened. Add almond extract and stir again.
- Over medium high heat, bring the cherry mixture to a boil for 3 minutes while stirring constantly. The mixture should be bubbly and thickened. After 3 minutes, remove from the heat and stir in the almond extract if desired.
- Transfer the cherry pie filling to the prepared pie crust.
Baking
- Preheat oven to 425 degrees F.
- Use the remaining pie crust to create a lattice crust on top of the pie with the reserved dough strips. Cut excess pie crust off, fold the edges under and pinch the edges together.
- Whisk together 1 whole egg with 1 tablespoon of water, then use a pastry brush to apply the egg wash over the entire crust. Sprinkle with a couple tablespoons of sugar just before baking.
- Bake for 15 minutes at 425 degrees and then reduce the temperature of the oven to 350 degree. Bake for an additional 45 minutes, or until the cherry filling is bubbling and the crust edges are golden brown. If the edges of the pie become golden before the baking time is complete, cover the edges with strips of aluminum foil and finish baking.
- Once the pie has finished baking, remove from the oven and let cool before slicing and serving with a scoop of fresh whipped cream or vanilla ice cream. Enjoy!
Nutrition
More of the Best Pie Recipes
- Best Apple Pie
- Best Pumpkin Pie
- Caramel Pecan Pie
- Best Blackberry Pie
- Peaches and Cream Pie
- Graham Cracker Crust
- More Best Pie Recipes
- More Dessert Recipes
This homemade Cherry Pie recipe is simple, straightforward and absolutely delicious. It's sweet and buttery with a golden flaky crust that pairs perfectly with whipped cream or a scoop of vanilla ice cream. So much better than canned cherry pie filling, and couldn't be easier to make.
Gina
Cherry pie is and will always be my favorite and I'm always testing out new pie recipes with it. Love this simple recipe - turns out great every single time!
Nellie Tracy
Great recipe for cherry pie! Will be using often this holiday season!