There’s something magical about a homemade Cherry Pie—the way the buttery, flaky crust cradles that luscious, ruby-red filling, bursting with the perfect balance of tart and sweet cherries. Whether you’re baking it for a holiday, a family gathering, or just because you’re craving a slice of nostalgia, this pie is pure comfort. Trust me, one bite, and you’ll understand why cherry pie is a classic that never goes out of style!

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Why You’ll Love Cherry Pie

Perfectly Sweet & Tart: The filling strikes the right balance—sweet but not cloying, with just enough tartness to keep things interesting.

Flaky, Buttery Crust: Golden, crisp, and melt-in-your-mouth delicious.

Made with Real Ingredients: No canned pie filling here—just fresh or frozen cherries and simple pantry staples.

Great for Any Occasion: Whether it’s a summer picnic or a winter holiday, cherry pie is always a crowd-pleaser.

Easier Than You Think: Don’t be intimidated—this recipe walks you through everything step by step!

Ingredients in Cherry Pie

Here’s what makes this pie absolutely irresistible:

Pie Crust: A classic buttery, flaky crust that holds everything together. You can use homemade or store-bought.

Cherries: Fresh or frozen work great! Sweet cherries make a milder pie, while tart cherries give it a classic zing.

Sugar: Enhances the cherries’ natural sweetness and balances their tartness.

Cornstarch: Thickens the filling so you get a luscious, jammy texture.

Lemon Juice: Brightens the flavors and adds a touch of acidity.

Vanilla Extract: Adds depth and warmth to the filling.

Butter: A few small pats on top make the filling extra rich.

Egg Wash (Egg + Milk or Water): Helps create that golden, glossy finish on the crust.

Instructions

Prepare the Dough: If using homemade pie crust, roll it out and fit it into a 9-inch pie dish. Refrigerate while making the filling.

Make the Filling: In a saucepan, combine cherries, sugar, cornstarch, and lemon juice. Cook over medium heat until thickened and bubbly. Stir in vanilla and let cool.

Fill the Pie: Pour the cooled cherry filling into the prepared crust. Dot with small pieces of butter.

Top It Off: Roll out the second pie crust and place it over the filling. Crimp the edges to seal and cut slits for venting. Alternatively, create a lattice top for a beautiful presentation.

Apply Egg Wash: Brush the top crust with an egg wash for a golden, shiny finish.

Bake to Perfection: Bake at 375°F (190°C) for about 45-50 minutes, until the crust is golden brown and the filling is bubbling.

Cool Before Slicing: Let the pie cool for at least 2 hours so the filling sets properly—resist the temptation to dig in too soon!

How to Serve Cherry Pie

With Vanilla Ice Cream: A warm slice with a scoop of vanilla ice cream is pure heaven.
With Whipped Cream: Light, fluffy, and just sweet enough to complement the pie.
Chilled or Warm: Enjoy it warm from the oven or cold from the fridge—it’s amazing either way!
With a Sprinkle of Powdered Sugar: For an elegant touch.

Additional Tips

Use a Mix of Cherries: If you like a more complex flavor, mix sweet and tart cherries.

Thicken Properly: Don’t skip the cornstarch—it keeps the filling from being too runny.

Chill the Dough: A cold crust is easier to work with and bakes up flakier.

Prevent a Soggy Bottom: Brush the bottom crust with egg white before adding the filling to create a barrier.

Lattice or Full Crust: A lattice top lets steam escape beautifully, but a full crust with vent slits works just as well.

FAQ

Q1: Can I use frozen cherries?
A1: Absolutely! Just thaw and drain them well to remove excess moisture.

Q2: How do I keep my pie from being too runny?
A2: Make sure to cook the filling until thick and let the pie cool completely before slicing.

Q3: Can I make the dough ahead of time?
A3: Yes! Pie dough can be made and refrigerated for up to 3 days or frozen for up to a month.

Q4: What’s the best way to store leftovers?
A4: Keep the pie covered at room temperature for 2 days, or refrigerate for up to 5 days.

Q5: Can I freeze cherry pie?
A5: Yes! Bake it, let it cool, then freeze tightly wrapped for up to 3 months.

Q6: Can I make mini cherry pies with this recipe?
A6: Absolutely! Just use a muffin tin and adjust the baking time to about 25 minutes.

Q7: Why is my crust not browning?
A7: Make sure to brush with egg wash and bake until golden. If needed, cover the edges with foil to prevent burning while the rest browns.

Q8: Can I make this pie gluten-free?
A8: Yes! Just use a gluten-free pie crust and replace cornstarch with arrowroot powder.

Q9: How do I reheat a slice?
A9: Warm it in the oven at 350°F (175°C) for about 10 minutes or microwave for 30 seconds.

Q10: What’s the secret to a super flaky crust?
A10: Keep your ingredients cold and avoid overworking the dough!

Final Thoughts

There’s nothing quite like a homemade Cherry Pie—golden, flaky crust, juicy filling, and that nostalgic flavor that brings everyone together. Whether you’re making it for a special occasion or just because, this pie is guaranteed to impress. So roll out that dough, fill it with cherries, and get ready to enjoy the best slice of pie you’ve ever had!

Cherry Pie

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Author: Maria
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Yield: 8 servings 1x
Category: Desserts
Method: Baking
Cuisine: American

Print Recipe

Description

This classic homemade Cherry Pie is bursting with juicy, tart cherries in a buttery, flaky crust. Made with fresh or canned cherries, a touch of cinnamon, and a lattice crust, this easy pie recipe is perfect for holidays and special occasions. Serve it warm with a scoop of vanilla ice cream!

Instructions

Cook Cherries (Fresh Cherries):
- Add pitted and halved cherries to a saucepan with sugar and lemon juice.
- Cook over medium heat until the juices release.
- Use a slotted spoon to remove cherries and set them aside.
- Stir cornstarch into some of the cherry juice until smooth, then return to the saucepan.
- Cook until thickened, then pour over cherries.
Prepare Canned Cherries:
- Drain canned cherries, reserving ⅓ cup of juice.
- Stir cornstarch into the reserved juice until dissolved.
- Heat the saucepan with the remaining juice, add sugar, and bring to a low boil.
- Stir in the cornstarch mixture and cook for 2-3 minutes until thickened.
- Add butter and lemon juice, then fold in cherries.
Cool the Filling:
- Allow the mixture to cool to room temperature while preparing the crust.
Preheat Oven:
- Preheat oven to 400°F (200°C).
Prepare the Bottom Crust:
- Roll out one pie crust to a 12-inch diameter.
- Place it into a 9-inch pie dish.
- Spoon in the cherry filling and sprinkle with cinnamon.
- If using fresh cherries, dot with small pieces of butter.
Prepare the Lattice Crust:
- Roll out the second pie crust and cut into ½-inch-wide strips.
- Lay them in a lattice pattern over the filling.
- Pinch the edges together and crimp as desired.
Egg Wash & Sugar:
- Brush beaten egg white over the top crust.
- Sprinkle with granulated sugar.
Bake the Pie:
- Bake at 400°F for 40-45 minutes.
- After 25 minutes, cover loosely with foil to prevent over-browning.
Cool & Serve:
- Transfer to a wire rack and let cool for several hours.
- Serve at room temperature or refrigerate overnight.
Storage:

Store leftover pie in the fridge for up to 5 days.

Notes

For a deeper flavor, add a splash of almond extract to the filling.
Serve warm with vanilla ice cream or whipped cream.
To reheat, warm slices in a 350°F oven for 10 minutes.

Nutrition

Serving Size: 1 slice
Calories: 380 kcal
Sugar: 40g
Sodium: 180mg
Fat: 17g
Saturated Fat: 8g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 55g
Fiber: 2g
Protein: 4g
Cholesterol: 30 mg