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.
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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.
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.
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.
- Roll the first pie crust to a 13″ diameter circle
- Roll the crust onto your rolling pin
- Unroll crust over your pie pan
Our Favorite Pie Making Tools:
- 9-inch, deep pie pan which allows for plenty of cherries
- Rolling Pin – the French rolling pin is a favorite
- Food Processor, or use a pastry cutter
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.
- Stir together cherries and lemon juice.
- Whisk together corn starch, sugar and cinnamon and combine with cherries.
Lattice Pie Crust Tutorial:
- Place 5 strips of dough horizontally over the pie filling, with the longer strips in the center and shorter strips towards edges.
- Fold back the 2nd and 4th strips halfway and place a long vertical strip of dough in the center.
- 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.
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.
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.
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:
- Black Forest Cake – with Kirsch soaked cherries
- Cherry Smoothies – cherries in smoothies are a must-try
- Chocolate Cherry Cake – wait until you see what’s inside!
- Cherry Upside-Down Cake is the fluffiest cake
- Cherry Crumble with crisp almond topping
- Sparkling Cherry Lemonade – so fizzy and refreshing
Watch Natasha Make Classic Cherry Pie:
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Classic Cherry Pie Recipe
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.
Ingredients
Cherry Pie Ingredients:
- 6 cups cherries pitted (2 1/4 to 2 1/2 lbs)
- 1 Tbsp lemon juice
- 3/4 cups sugar use 1 cup for sour cherries
- 5 Tbsp corn starch
- 1/2 tsp cinnamon
- 1 Tbsp butter diced, to dot the top
- 1 Recipe for Double Pie Crust
Egg Wash:
- 1 egg
- 1 Tbsp milk or water
- 1 Tbsp coarse sugar
Instructions
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Make pie crusts and refrigerate 1 hour before using. Arrange oven rack in the lower third of the oven.
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In a small bowl, whisk together 3/4 cup sugar, 5 Tbsp corn starch and 1/2 tsp cinnamon.
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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.
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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.
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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.
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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.
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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.
If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen
natashaskitchen
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Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
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?
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.
Can I make the filling a day ahead and refrigerate?
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.
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!
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.
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
That’s just awesome!! Thank you so much for sharing that with me.
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!
That’s just awesome!! Thank you for sharing your wonderful review, Paul!
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!!
Thanks!
Dan
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.
if i can’t get sour cherries can i use regular cherries
Hi Sheila that should work.
if i use regular cherries should i still use the same amount of sugar???
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.
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
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.
This recipe is amazing. Thank you!
You’re welcome! I’m so happy you enjoyed it, Sarah!
How is the leftover cherry pie stored? Covered? Uncovered?; Room Temperature? Refrigerated?
Never thought of using frozen cherries.
Thank you, Orlando FL
l
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.
I’m always nervous about making pie crust but the tips made this pie turn out perfectly! Loved it!
That’s just awesome!! Thank you for sharing your wonderful review, Ashley!
Mmmm!! Looks so pretty & so good! Who doesn’t love cherry pie?! This will be gone in minutes!
It is THAT good! Thank you for that awesome review, Kristyn! I hope you try this recipe soon!
The most delicious pie ever!
Thank you Lori!! I’m so glad you liked it.
yaassss! Homemade cherry pies are the BEST.
They really are! I love to make and bake them just as much as I enjoy eating them.