There’s nothing like a fresh Cherry Pie with juicy cherries bubbling through a rich, flaky crust. Watch the video tutorial and learn how to make the best cherry pie from scratch with our easy, homemade Pie Crust and fresh or frozen cherries. I’m also sharing my best tip to ensure you have a perfectly thickened and saucy cherry pie filling.
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Helpful Reader Review
“That was THE most amazing pie I have ever made. The crust was easy and turned out perfect. Cherry pie filling was delicious (used a mix of 1 can and 1 frozen bag). This will be my forever crust recipe and my family is happy I make pie!” – Lori-Anne ★★★★★
Cherry Pie Video
I hope you’re pumped and inspired to bake your own cherry pie while cherries are in season, or you can use frozen when the craving strikes (see instructions below).
Homemade Cherry Pie Recipe
I love cherry season – I look forward to it every year and I take full advantage of cherry recipes, from Cherry Clafoutis to Cherry Sauce, and my absolute favorite has to be this sweet cherry pie. The cherries become jammy, coated in a sweet and thick sauce that makes my mouth water just thinking about it.
Memories are made around homemade pies and there’s something so satisfying about creating a pie from scratch. We change up the fruit with the seasons and make Apple Pie in the cooler months, then Blueberry Pie and juicy Peach Pie as the summer stone fruits ripen in our yard.
The only downside to a homemade pie is in waiting for it to cool before enjoying it. 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 (you’ll thank me later). This tried-and-true cherry pie recipe has been well-loved by beginner and expert bakers over the years, and I hope it becomes a favorite for you!
Ingredients
- Cherries: We love sweet red cherries here but you can use a variety of cherries and even a combination of different cherries.
- Lemon juice: Fresh lemon juice balances the sweetness and adds some juiciness to the filling. Use less or omit if you are using a tart cherry.
- Sugar: Granulated sugar amplifies the natural sweetness of the cherries. You can adjust sugar to taste depending on the sweetness of your cherries. Add more for tart cherries.
- Corn Starch: This helps to thicken the cherry pie filling to create a bubbly saucy center just like in our Cherry Sauce.
- Butter: We use unsalted butter to dot the cherry pie filling before applying the crust.
- Pie Crust: You will need two disks or 1 recipe for Pie Dough, to make the bottom crust and lattice top.
The Best Way to Pit Cherries:
To be safe, double-check that every pit exits the cherries. There are the cherry pitters I use and love:
- For big batches of cherries – use a countertop pitter. You can get through a lot of cherries faster.
- For small projects (like cherry pie!) – you can use a hand-held cherry pitter.
Can I use Frozen Cherries for Cherry Pie?
Cherries from the freezer work great when cherries aren’t in season. Using frozen cherries can be even easier since they are already pitted. Make sure frozen cherries are well thawed. Lightly rinse them and let them sit in a colander to drain well. Use 2 1/2 lbs of frozen cherries for this recipe.
Can I make a Sour Cherry Pie?
Since sour cherries are generally smaller, you will need about 2 1/2 to 3 lbs (or 6 cups, pitted) of 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 deep dish pie pan
How to Make Cherry Pie
A homemade cherry pie filling is easy to make and takes just a few ingredients. The cornstarch creates a thick bubbly cherry filling while the cinnamon and lemon juice amplifies the flavor of the cherries. The resulting filling is bubbly and saucy like our Cherry Sauce.
- Stir together cherries and lemon juice.
- Whisk together cornstarch, sugar, and cinnamon and combine with cherries. Stir until the cherries are saucy and evenly coated.
How to Make a Lattice Pie Crust
Here’s a quick visual reference for making a lattice pie crust for cherry pie. I still use this visual reference when making pie because I can move through the steps at my own pace.
- Place 5 strips of dough horizontally over the pie filling, with the longer strips in the center and shorter strips towards the 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 the lattice is complete.
How to Crimp a Pie Crust
Your fingers are all you need to make a beautiful crimped or scalloped pie crust.
- Tuck in excess dough behind the bottom pie crust.
- 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. Repeat all the way around the edge.
Pro Tips for the Best Cherry Pie
- Freeze the unbaked pie for 10-15 minutes while the oven preheats (this keeps crust from sagging in the oven and 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 the oven rack to the lower third of the oven to keep the crust from getting too brown.
- For easier cleanup, place a sheet of foil under the pie once you turn the heat down to 350˚F.
- For cherry juices to thicken – once you see the juices bubbling through the lattice, let it bubble for at least 5 minutes – this is necessary to activate the corn starch and also for the fruit to release pectin, which helps thicken the filling.
I hope you take full advantage of cherry season with your own homemade cherry pie. Cherries have to be my favorite stone fruit, and I’ve always loved them fresh and especially baked into desserts. From the flaky buttery crust to the juicy cherries that burst with every bite – this pie has your name written all over it!
See those thick juices bubbling through the crust – that’s what I call a perfect cherry pie! Don’t forget to serve each slice with a generous scoop of vanilla ice cream. It will melt slightly into the slice, making it irresistibly good.
Cherry Pie
Ingredients
Cherry Pie Ingredients:
- 6 cups sweet 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 unsalted 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
- Make pie crusts and refrigerate 1 hour before using. Arrange oven rack in the lower third of the oven.
- In a small bowl, whisk together 3/4 cup sugar, 5 Tbsp corn starch and 1/2 tsp cinnamon.
- 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.
- Roll the first pie crust disk into a 13" circle and transfer to a 9" wide, deep 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.
- 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.
- 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.
- Place a sheet of foil on the bottom rack to catch drips, reduce oven temperature to 350˚F, and bake an additional 35-40 minutes, or until crust is golden and cherry juice has been bubbling through the lattice top for at least 5 minutes.
Nutrition Per Serving
Filed Under
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
- Cherry Smoothies
- Chocolate Cherry Cake
- Cherry Upside-Down Cake
- Cherry Crumble
- Sparkling Cherry Lemonade
Thanks you for the great recipe. My daughter and I made this tonight. Super fun and we can’t wait to dig in!
So excited for you to taste it! I hope you enjoy it, thanks for your good feedback.
This cherry pie really was the BEST! Thank you, it’s a keeper forever!
That’s so great! It sounds like you have a new favorite!
Hi Natasha, you’re so awesome! I just love watching you.
Would you recommend using your cherry pie filling with a crumb topping instead of the pie crust?
Thank you
Hi Dalia, I haven’t tested that but it sounds delicious! If you experiment please let me know how you like that.
Fabulous recipe! Was nervous as I made it with frozen cherries as they’re not in season here, but it is perfect!
Silly question, is it typical to eat this pie warm or cold? (I’m Australian and cherry pies aren’t huge here!)
I’m glad the end result was amazing! It depends on your preference but it’s fine to serve it warm or cold. But we love it warm!
I’m going to bake this tomorrow I already made the crust today but I want to ask is it okay to use canned cherry filling in this recipe?
We prefer this with fresh cherry, if you experiment with canned please let us know how you like it.
Hi! I have a bag of frozen dark sweet cherries, how would I prepare them for this wonderful recipe please??
Hi Geraldine, please see the section in the recipe above about using frozen cherries.
Best dough. Best pie I ever tried. Thank you for teaching me how arrange those dough strips.
Hi Liliya, thank you so much for sharing that with me. I’m so glad you enjoyed this recipe.
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.
I’m excited to try this recipe for tonight’s dessert. Quick question, can I place my pie dish on a baking sheet, so I don’t have to open the oven to place a sheet or foil underneath during baking?
Hi Sherilyn, you could have a baking sheet on a lower rack – that should work fine but foil is much easier to clean than cherry syrup which can get burnt and really hard to wash.
Thank you so much! I made the pie that day and it was a huge hit! I may or may not have eaten 1/2 the pie myself. Lol. It was the best with that touch of cinnamon.
haha! That’s so great! It sounds like you have a new favorite!
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.
If I make the pie the night before and serve it tomorrow should I reheat the pie. If so how long and what temperature?
Hi Jennifer, you could keep it overnight at room temp and just serve it at room temperature and if you want it warm, reheat just until warm. I would estimate 15 minutes at 350˚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.