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Classic Cherry Pie Recipe (VIDEO)

There’s nothing like a fresh Cherry Pie bubbling through a rich, flaky crust. Learn how to make the best cherry pie from scratch with our easy, go-to Pie Crust and fresh or frozen cherries.

Homemade pies are easy to make and so satisfying to eat. We change up the fruit with the seasons and make apple pies in the cooler months, then blueberry pie, juicy peach pie and of course this sweet cherry pie in Summer.

Classic Cherry Pie recipe baked with a lattice top

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Homemade Cherry Pie Recipe:

Memories are made around homemade pies and there’s something so satisfying about creating a pie from scratch.

The only downside to a homemade pie is the sweet torture of waiting for it to cool. For easier serving, let the pie cool almost to room temperature so the juices thicken. If you slice into a hot pie, the filling will slide out.

Don’t forget to top each slice with a generous scoop of vanilla ice cream. It will melt slightly into the slice, making it irresistibly good.

Homemade Cherry Pie Slice on a plate topped with vanilla ice cream

Can I use Frozen Cherries for Pie?

Frozen cherries work great since they are already pitted. Make sure frozen cherries are well thawed. Lightly rinse and let them sit in a colander to drain well. Use 2 1/2 lbs of frozen cherries for this recipe.

For a Sour Cherry Pie:

Since sour cherries are generally smaller, you will need about 2 1/2 to 3 lbs (or 6 cups, pitted) sour cherries. Since sour cherries are more tart, use 1 cup of sugar.

Ingredients for sweet cherry pie, sour cherry pie or frozen cherry pie

How to Transfer a Pie Crust to the Pan:

Transferring pie crust to a pie pan is easy. Flour your work surface before rolling out the dough to prevent sticking.

  1. Roll the first pie crust to a 13″ diameter circle
  2. Roll the crust onto your rolling pin
  3. Unroll crust over your pie pan

Step by step how to transfer a pie crust to the pan

Our Favorite Pie Making Tools:

The Best Cherry Pie Filling:

A homemade cherry pie filling is easy to make and takes just a few ingredients. The corn starch creates a thick bubbly cherry filling while the cinnamon and lemon juice amplifies the flavor of the cherries.

  1. Stir together cherries and lemon juice.
  2. Whisk together corn starch, sugar and cinnamon and combine with cherries.

Making cherry pie filling by whisking dry ingredients then stirring into pitted cherries

Lattice Pie Crust Tutorial:

  1. Place 5 strips of dough horizontally over the pie filling, with the longer strips in the center and shorter strips towards edges.
  2. Fold back the 2nd and 4th strips halfway and place a long vertical strip of dough in the center.
  3. Fold the strips back over the new line then fold back the alternate strips (1st, 3rd, and 5th). Continue adding and alternating strips then switch to the other side of the pie, until lattice is complete.

Our All-butter Pie Crust is perfect for making a lattice pie crust.

Step by step photos of how to make a lattice pie crust

How to Crimp Pie Crust:

All you need to make a beautiful crimped or scalloped pie crust is your fingers. Once you have tucked in the excess pie dough, crimp the crust edges by pushing the dough out with your index finger and at the same time pushing/pinching the dough around it with the thumb and forefinger of your other hand, repeating all the way around the edge.

How to crimp a pie crust for cherry pie

Pro Tips for the Best Cherry Pie:

  • Freeze the unbaked pie 10-15 minutes while the oven preheats (keeps crust from browning too fast).
  • Brush the pie crust with egg wash (1 egg beaten with 1 Tbsp milk or water) and sprinkle with coarse sugar just before baking.
  • Arrange oven rack to the lower third of the oven.
  • For easier cleanup: place a sheet of foil (or slide a sheet pan) under the pie once you turn the heat down to 350˚F.

Pie ready for the oven and where to bake a cherry pie in the oven on lower third rack

More Cherry Recipes:

We are wild about cherry recipes and take full advantage of those juicy sweet cherries in Summer. These are a must try:

Watch Natasha Make Classic Cherry Pie:

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Baked Homemade Cherry Pie with Lattice crust

Classic Cherry Pie Recipe

5 from 8 votes
Prep Time: 30 minutes
Cook Time: 1 hour
Dough Cooling Time: 1 hour 15 minutes
Classic cherry pie with lattice crust

There's nothing like a homemade Cherry Pie bubbling through a rich, flaky crust. Learn how to make the best cherry pie from scratch with our easy, go-to Pie Crust and fresh or frozen cherries.

Author: Natasha of
Skill Level: Easy/Medium
Cost to Make: $12-$15 (varies by season)
Keyword: cherry pie
Cuisine: American
Course: Dessert
Calories: 317 kcal
Servings: 8 people


Cherry Pie Ingredients:

Egg Wash:


  1. Make pie crusts and refrigerate 1 hour before using. Arrange oven rack in the lower third of the oven.

  2. In a small bowl, whisk together 3/4 cup sugar, 5 Tbsp corn starch and 1/2 tsp cinnamon.
  3. Pit cherries and transfer to a large bowl. Stir in 1 Tbsp lemon juice. Sprinkle on sugar/cornstarch mixture and stir together until evenly moist.
  4. Roll the first pie crust disk into a 13" circle and transfer to a 9" wide pie pan. The edges should hang a little over the edge of the pan. Pour the cherry mixture over the bottom crust along with any accumulated juices. Dot with Butter.

  5. Roll the second crust into a 12" circle and use a pizza cutter to slice into ten 1-inch strips. Using the 10 strips of dough, create a lattice crust over the top (see photo tutorial on Natasha's Kitchen). Tuck in the excess dough at edges then pinch the edges to seal or crimp edges if desired. Refrigerate pie 30 minutes (or freeze 15 minutes) while preheating oven to 425˚F.

  6. Beat together 1 egg and 1 Tbsp milk or water and brush the egg wash over the lattice crust and edges. Sprinkle the top with 1 Tbsp coarse sugar. Bake in the lower third of the oven at 425 ˚F for 25 minutes.

  7. Place a sheet of foil or baking sheet beneath the pie, reduce oven temperature to 350˚F, and bake additional 30-35 minutes, or until crust is golden and cherry juice is bubbling through the lattice top.

Nutrition Facts
Classic Cherry Pie Recipe
Amount Per Serving
Calories 317 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 3g19%
Cholesterol 24mg8%
Sodium 122mg5%
Potassium 263mg8%
Carbohydrates 55g18%
Fiber 3g13%
Sugar 34g38%
Protein 3g6%
Vitamin A 140IU3%
Vitamin C 8mg10%
Calcium 26mg3%
Iron 1.1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen


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Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved recipes with YOU. Thanks for stopping by! We are so happy you're here.

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Read comments/reviewsAdd comment/review

  • Liliya
    January 28, 2020

    Best dough. Best pie I ever tried. Thank you for teaching me how arrange those dough strips. Reply

    • Natashas Kitchen
      January 29, 2020

      Hi Liliya, thank you so much for sharing that with me. I’m so glad you enjoyed this recipe. Reply

  • Shirlee Smith
    November 8, 2019

    I don’t have a convection oven, but the outer part of the pie crust started to burn and the lattice didn’t even cook. I covered the pie for 20 minutes on the lower heat, but noticed the lattice had not cooked. I uncovered it for the last 10 minutes, but it never really cooked. I can’t figure out why part of the crust worked and the other part did not. Perhaps I put too much of the egg wash, or I used regular sugar rather than the other type of sugar to sprinkle on the lattice? Do you have any thoughts? Reply

    • Natasha
      November 9, 2019

      Hi Shirlee, it could be that it was set up too high in the oven. Also, when making a shield (since the border browns the quickest), I make my pie shield by cutting a 3″ hole in the center of a square sheet of foil and lay that over the top loosely – this gives the lattice a chance to brown and bake appropriately and prevents the border from burning. Reply

  • Ruth
    August 12, 2019

    Can I make the filling a day ahead and refrigerate? Reply

    • Natasha
      August 12, 2019

      Hi Ruth, it’s best used after making it since it will get juicy from the sugar but will still work to make it ahead. Reply

  • Kierra
    August 4, 2019

    Hi! I absolutely love your recipes ! I made the lemon chicken today and my family LOVED it!!! They kept going back for more! I tried making this cherry pie for dessert but the top of my pie burned after the 25 minutes at 425… I’m not cooking In a convention oven, am I doing something wrong? Since it burned for the first part, when I decreased the temp to 350, I put foil below and on top of the pie to stop the burning and left it in for about 20 minutes instead… It’s still in the oven so I’m not sure how that will make it turn out. Thanks in advanced! Reply

    • Natashas Kitchen
      August 4, 2019

      That’s so great! It sounds like you have a new favorite! I haven’t had that happen, was the pie possible to high to the heat source? Also, it may be a good idea to get an oven thermometer to be sure your oven temp is calibrated. Reply

  • Nadia
    July 21, 2019

    This is a keeper, good solid recipe! Made it for my family and everyone loved it!! I used regular cherries and 3/4 cup sugar and it was perfect! Will make again tomorrow for the freezer since I’ve got lots of cherries! 🙂
    Natasha, I did find the crust a bit hard to work with initially when I took it out of the fridge but then I kneaded it and then it was ok. I read no kneading so I wasn’t sure if I was wrecking it but it turned out good, is that ok to knead it a bit to get it to a better consistancy or was I just supposed to add more water? It was fairly crumbly and wouldn’t roll out without cracking before I kneaded it Reply

    • Natashas Kitchen
      July 21, 2019

      That’s just awesome!! Thank you so much for sharing that with me. Reply

  • Paul Perkins
    July 20, 2019

    My wife and daughter made this cherry pie with regular cherries and cut back the sugar to 1/2 cup. It turned out amazing! For my last meal on earth, I want the dessert to be this cherry pie! Reply

    • Natashas Kitchen
      July 20, 2019

      That’s just awesome!! Thank you for sharing your wonderful review, Paul! Reply

  • Dan Hotz
    July 20, 2019

    I just made the pie and the crust burnt during the 425 baking. Is the time for baking the same for a convection oven?
    We’re still going to eat the pie, just have to pick off the burnt crust bits and the ice cream will help too!!
    Dan Reply

    • Natasha
      July 21, 2019

      Hi Dan, it is probably due to baking in a convection oven which bakes faster. For convection, I would reduce the temperature by 25˚F to 50˚F. I would start baking at 375 to 400˚F. Without testing in a convection oven, I won’t be able to give you exact timings and temp. Reply

  • sheila sorokoff
    July 15, 2019

    if i can’t get sour cherries can i use regular cherries Reply

    • Natashas Kitchen
      July 15, 2019

      Hi Sheila that should work. Reply

      • sheila sorokoff
        July 15, 2019

        if i use regular cherries should i still use the same amount of sugar??? Reply

        • Natashas Kitchen
          July 15, 2019

          Hi Sheila, I haven’t tested that but I imagine it would be sweeter without the sour cherries. If you experiment, let me know how you liked the recipe. Reply

  • Bill
    July 14, 2019

    For one growing up only making cherry pie with sour (morello) cherries using instant tapioca for a thickener and never without a teaspoon of almond extract, I’m curious whether there is a reason for using corn starch and cinnamon or does this just fall under “personal preference”
    thx Reply

    • Natasha
      July 15, 2019

      Hi Bill, tapioca for a thickener is a great option. You could swap the cinnamon for almond extract as well and that would be delicious. That is definitely a preference add-in. I hope you love the cherry pie recipe. Reply

  • Sarah Skaggs
    July 12, 2019

    This recipe is amazing. Thank you! Reply

    • Natashas Kitchen
      July 12, 2019

      You’re welcome! I’m so happy you enjoyed it, Sarah! Reply

      • Darby Turnipseed
        July 13, 2019

        How is the leftover cherry pie stored? Covered? Uncovered?; Room Temperature? Refrigerated?
        Never thought of using frozen cherries.

        Thank you, Orlando FL


        • Natasha
          July 13, 2019

          Hi Darby, a fruit pie (according to the USDA) can be stored at room temperature for up to 2 days. I would cover with plastic wrap and refrigerate if keeping longer than that or if your room temperature is warmer than 75˚F. Reply

  • Ashley F
    July 12, 2019

    I’m always nervous about making pie crust but the tips made this pie turn out perfectly! Loved it! Reply

    • Natashas Kitchen
      July 12, 2019

      That’s just awesome!! Thank you for sharing your wonderful review, Ashley! Reply

  • Kristyn
    July 12, 2019

    Mmmm!! Looks so pretty & so good! Who doesn’t love cherry pie?! This will be gone in minutes! Reply

    • Natashas Kitchen
      July 12, 2019

      It is THAT good! Thank you for that awesome review, Kristyn! I hope you try this recipe soon! Reply

  • Lori
    July 12, 2019

    The most delicious pie ever! Reply

  • April
    July 12, 2019

    yaassss! Homemade cherry pies are the BEST. Reply

    • Natasha
      July 12, 2019

      They really are! I love to make and bake them just as much as I enjoy eating them. Reply

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