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.
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Homemade pies are easy to make and so satisfying to eat. We change up the fruit with the seasons and make Apple Pie in the cooler months, then Blueberry Pie, juicy Peach Pie and, of course, this sweet cherry pie in Summer.
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 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.
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 Video Tutorial
If you enjoyed this Cherry Pie video tutorial, you can check out all of our video recipes on our . 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).
Ingredients for Cherry Pie
- 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 each cherry is pitted. I like to watch them one by one as I pit to see the pit exit the cherry. There are many cherry pitters on the market and these two are a great choice:
- 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 (or slide a sheet pan) under the pie once you turn the heat down to 350˚F.
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!
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:
- Cherry Clafoutis
- Black Forest Cake
- Cherry Smoothies
- Chocolate Cherry Cake
- Cherry Upside-Down Cake
- Cherry Crumble
- Sparkling Cherry Lemonade
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Cherry Pie Recipe
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 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 Per Serving
Natasha Kravchuk
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
I noticed some recipes use 1 teasspoon of vanilla extract and 1/4 teaspoon of almond extract. I may try to add this to your recipe. What are your thoughts?
Hi David. I haven’t tested it but I think it would be fine.
Hi Natasha, i have prepared bothe pies ( apple and bluberry) .But i have faced the same issue , my lower layer (bottom) is not firm, rather it is basicily soked with water from the fruits.please help
Thanx
Hi Elena, It’s hard to say what could be causing that without being there. I do not pre-bake it and don’t have a problem with a soggy bottom, but you could if you wanted to, to see if that helps it.
Hi, Natasha I wanna make this! Can I make it with frozen cherries?
your recipes are the best!
Could you please make a recipe for cudraviy pincher?!
p.s. what cake would you recommend I make?
Hi Yulia, yes, this will work with frozen cherries. Please see the “Variations – Frozen Cherries” for more instruction. Thank you so much for that recommendation
The first time I made Natasha’s cherry pie the filling was soupy and the cherries were not cooked. I followed the recipe to a tee but that was my result. This time I made the pie filling on the stove and I followed a recipe I found in the net for cherry pie filling. Then I baked per Natasha’s recipe instructions. The pie came out perfect! The first time I made it I did not use a lattice crust. Maybe that had something to do with it not baking properly. ???
Hi Rebecca. That could be a possibility if holes were not cut into the crust top. Also- be sure to allow the oven to fully preheat before you start baking. Depending on the oven, the filing needs to get bubbly in order for it to get thick.
Another of your super recipes that we enjoyed! Not only did it taste great but it looked picture perfect with the lattice piecrust. Thanks for a wonderful recipe!
PS…For Randy who was wondering about doing the cherries ahead….I did the day before and my pie turned out just fine.
Thanks for your great comments and review, Connie. We appreciate it!
Can you Pitt cherries day before and store in refrigerator overnight?
Hi Randy, I haven’t tried pitting them ahead of time to know if they will dry out of what the outcome would be. If you experiment, let me know how you liked the recipe.
Thank you so much for sharing this recipe. I’m a prolific pie baker but have never made a cherry pie. This was outstanding. I had doubts about not making the cherry pie filling separately but doubt no more. This is a keeper.
I’m so happy you enjoyed that. Thank you for sharing that with us, Ramona!
I made this pie and it looked so beautiful but it was soupy which made it difficult to make a perfect slice. What can I do to avoid this next time?
Hi Ami, it’s hard to say what caused it to be soupy without being there. You could try using some more cornstarch but it should set fine with the amount currently suggested in the recipe. Although it was bubbling when you removed it from oven, you could also bake it a little while longer to allow more time for the thickener to activate and set (covering the pie crust edges with foil to prevent burning if needed). I hope that helps.
I’m giving this 5 stars because I believe it is a good recipe. I have a problem with most fruit pies in that they never set up properly for me. This one wasn’t any different. I’m sure it is my fault. But I let it cool 4 hours and even overnight. I cooked it the length of time it says to. Does anyone know why my pies never set up?
Hi Patti, It’s hard to identify what the culprit is without being there, but I’m wondering if the cherries you’re using release more liquid? You could try using some more cornstarch but it should set fine with the amount currently suggested in the recipe. Although it was bubbling when you removed it from oven, you could also bake it a little while longer to allow more time for the thickener to activate and set (covering the pie crust edges with foil to prevent burning if needed). I hope that helps.
This pie looked beautiful when pulled out of the over but it turned out very soupy when I cut into it. I used 2lbs of fresh Ranier cherries-it was bubbling when it was pulled out and I let it cool to room temperature (I cut into it the next morning) Followed the recipe exactly. Looks beautiful from the top and tastes good, but disappointed with the soupiness. Any suggestions are appreciated.
Hi Molly. You could try using some more cornstarch but it should set fine with the amount currently suggested in the recipe. Although it was bubbling when you removed it from oven, you could also bake it a little while longer to allow more time for the thickener to activate and set (covering the pie crust edges with foil to prevent burning if needed). I hope that helps.
Excellent taste and texture. Thanks for the recipe, I will definitely be making this again!
Thank you so much for sharing that with me, Nick!
Love cherry pie warm with French Vanilla ice cream on top. Crumb topping was popular in my area(NJ).
Hands down the best cherry pie recipe I have ever made. Definitely will be using again. Thank you!
I’m so happy you enjoyed that. Thank you for sharing that with us, Jessica!
There is nothing better than a homemade pie baking in the oven. The cherry is delicious & makes the house smell so good!
I’m so glad you love this recipe, Kristyn!
This homemade cherry pie is amazing! Super easy to make and tasted so delicious. Thank you for the recipe!!
Thank you for sharing, Olivia! I’m glad you love this recipe.
Where’s the actual recipe? In the video? I can’t print a video.
Click on “jump to recipe” at the top of the page.
So delicious! I was a bit worried at first because it was very watery (I had used frozen cherries so there was extra juice), but after baking it thickened just fine. Thank you so much for all of your reliable recipes, Natasha!
That’s great to hear, Madge! Thank you for the review and wonderful feedback.
My first successful pie! I love all your recipes. Thank you for sharing and I’ll be making many more pies using your pie crust recipe. This was a very easy and simple cherry pie recipe to make. It’s a keeper:)
You’re welcome, Maria! Good to know that you are enjoying my recipes.
Can I use frozen cherries? If yes, do I need to do anything different with the recipe?
Hi Marion, see the section above titled “Can I use Frozen Cherries for Pie?”
Good recipe. My two critiques are that the crust was not very easy to work with (I used the measurements provided and it was very crumbly and hard to keep from breaking when rolled flat) and as other reviews stated, it was pretty runny after the allotted cook time. I followed the recipe to the T other than adding about 20 minutes more cook time at 350 checking it every 5 minutes to get it thicker. The crust edges got kind of dark because of this, so if I use this recipe again I would wrap the edges in aluminum foil when you change the temperature to avoid burning them. Overall taste was good though 👍🏼