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
Does it alter the taste a lot if I was to omit the cinnamon? Highly allergic to it. But the pie looks so good.
Hi Connie, You could swap the cinnamon for almond extract, and that would be delicious. That is definitely a preference add-in. I hope you love the cherry pie recipe.
What happens if I didn’t rest the pie in the fridge before putting it in the oven? Lol
Hi, the dough is more likely to release butter when baked. It will still work and will be ok even if you skip that step, but it’s more likely to keep its form and bake up nicer if it’s chilled first.
Natasha, I’m making my pie crust tonight and it’s crumbly/falling apart. What to do?
Hi Arlene, that is usually due to not adding enough water or adding too much flour. I would add slightly more water until it holds together easier. Also, check out our post on how to measure ingredients accurately for baking.
Simple and delicious. I had never made a cherry pie and I am so happy with how it turned out. Yum!
That’s so great, Nancy! Thank you so much for sharing that with me!
I’m just learning to bake at age 56 and loving it. This cherry pie recipe came out perfect. Can’t wait to try more. Love your video’s, your humor and your testimony. Thanks
That’s so great, Ralph! I’m so glad you’re enjoying my recipes and my videos! Thank you for your lovely comment!
Hi! Any concern/issues with taking the pie dish from a refrigerator to a hot oven due to possibility of cracking due to sudden temperature change? Had this happen once and the entire thing exploded 🙂 thanks!
Hi Vicky, that can happen in glass pans which should not have drastic temperature changes.
Hi! I made this pie yesterday and it was the best cherry pie I have ever made! The only thing I did different was to add 1/2 tsp of almond extract. It was so good! Thank you for posting the best recipes! I am a big fan!
That’s just awesome! Thank you for sharing your wonderful review, Donna!
Hi! Is the butter on the cherries necessary? Or can it be left out?
I’m wondering if it does anything to thicken the cherry filling or just for flavor?
Thanks,
Hi Matt, it adds flavor, improves flavor and adds moisture to keep the filling from seeming dry.
My husband loves cherry pie! I made for his birthday and it was a hit!
Also, it was my first attempt at making pie ever! Nearly fail proof if you follow the recipe.
Thank you for sharing this wonderful recipe!
Fantastic! I’m happy to know that the recipe was a hit, thank you for your great review, Jaime.
Hi Natasha, i have questions:
(1)The instruction says refrigerate one hour before using in recipes that call for pie crust. Would it be a problem longer than 1 hour, as in, overnight?
(2)I don’t know what sour cherry is. I never seen fresh cherries labeled as sour cherries in my city. I have seen frozen “Tart Cherry”. Are they the same?
(3)Costco has “sweet organic cherries”. If I use sweet cherries, do I need more lemon juice if yes, by how much?
Thanks
Hi Austin, you could definitely refrigerate overnight but with longer refrigeration, it becomes firmer and you’ll want to leave it at room temperature for a little bit before rolling so it’s easier to roll out. Tart and sour cherries are the same. Using sweet organic cherries, I would make the recipe as written since it is written for using sweet cherries.
I love your recipes. You are always my go to for any recipe.
Great to hear that! Thank you for trusting my recipes, Lana.
Hi Natasha: I made a cherry pie the recipe was great, but I have one problem when I have the temp. for baking My crust doesn’t seem to get brown in 10 min. what could I be doing wrong. I also didn’t add the sugar for coating the top.
Hi Annette, double-check the baking instructions. You should be baking for much longer than 10 minutes.
Hi! i made your pie and it was delicious. However, it was very soupy. Tasted delicious, but never became thick. i don’t know what i did wrong. i followed it word for word…i know i put the right amount of corn starch so that cant be it. this was my first time making a pie (by myself). Do you have any idea what i did wrong?
Hi Tatiana, it could be the types of cherries used – frozen or canned can be juicier than fresh cherries. Also, make sure you allow it to cool which gives it a chance to thicken up before serving.
Hi, Do you know how many cans of cherries i would use?
Hi Renee, We prefer this with fresh cherry and haven’t experimented with canned cherry to advise. If you experiment with canned, please let us know how you like it. For reference, we used 6 cups of fresh cherries pitted (2 1/4 to 2 1/2 lbs).
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 il make pie! Thank you Love your videos !!
Aww, that’s the best! Thank you so much for sharing that with me. I’m all smiles
I have made your apple pie a couple times and this is my first cherry pie. I’m sure it looks will be as wonderful as the apple. I and just having to practice with the crust, I’m not great at getting it to look pretty! Love your recipes!
I would love to know how it goes. I hope you like it too same as the apple pie!
Hello!
At my local store they only had frozen sweet cherries in the frozen section. Do you have any suggestions if the sour cherries and fresh cherries are not an option?
Also I made this pie previously with fresh cherries and it was amazing!
Hi Stephanie, 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.
Hi Natasha, I have made your apple pie and that turned out fantastic!!
Now ill be trying your cherry pie but in a toaster oven, I was wondering if you have any tips or changes in regards of temper Or cook time?
Hi Simona, I haven’t tested this in a toaster oven to advise. I imagine. You may need to make changes to the temp and time. If you experiment, I would love to know how you like that.
Natashas kitchen,
I plan to make a cherry pie , but Iam going to use cherries in a can
Would u know if it will taste good?
Hi Fran, We prefer this with fresh cherry and haven’t experimented with canned cherry to advise. Frozen cherries will also work. If you experiment with canned please let us know how you like it.
Hi Natasha. I have used the frozen sour cherries and the pie was very runny. How to tell if the pie is cooked thru and not runny? runny. What did I do wrong?
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.
Hi Natasha!
This looks amazing. If I make it the day before Christmas should I put it in the refrigerator until the next day? Thanks for all you le great/fun recipes.
Hi Victoria, 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.