This homemade cherry pie is made with a delicious and easy cherry pie filling and the easiest buttery and flakey pie crust.
The pie is then baked until the crust turns golden brown and the filling becomes bubbly.
Cherry pie can be enjoyed on its own or served with a scoop of vanilla ice cream for extra indulgence.
It is a classic dessert that never fails to satisfy the taste buds of those who enjoy the combination of tartness and sweetness in every bite.
This foolproof cherry pie recipe is a crowd-pleaser. We love to make it in the cherry season, which is now!
If you like fruity desserts, check out our cheesecake with strawberry sauce, peach crisp with canned peaches, strawberry glazed donuts, and our favorite strawberry shortcake cake.
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Ingredients
Before you start to make this recipe, measure and prepare your ingredients so the cooking process will go smoothly and easily.
Full measurements are in the recipe card below.
For the crust
Flour- we used all-purpose flour for this recipe.
Salt- use kosher salt for this recipe.
Butter- make sure you are using COLD butter for this recipe. We suggest cutting the butter into cubes and then placing it in the fridge, so it will be very cold when you are ready to use it.
Sugar- we used granulated sugar for this recipe, but caster sugar can work as well.
Ice water- use ice water for this recipe, we want to keep the butter super cold.
For the filling
Cherries- we used sweet cherries for this recipe. The other options are using sour cherries, frozen cherries (thawed and drained), or canned cherries (drained).
We recommend using fresh cherries, but frozen cherries will work as well.
Sugar- we used granulated sugar for the filling, but caster sugar can work as well.
Lemon juice- use fresh lemon juice for this recipe. Fresh lemon will give you the best result. We don't recommend using store-bought lemon juice. This will make the flavor pop!
Lemon zest- you will need 1 teaspoon of lemon zest. We recommend zesting the lemon first and then juicing it.
Flour- we used all-purpose flour, you can use cornstarch as well.
Vanilla extract- for an extra delicious flavor.
Instructions
Start by making the pie dough. You will need two pie doughs for this recipe, one for the top, and one for the bottom. In a food processor, add the flour, sugar, and salt, and mix until combined.
Add cold cubed butter and blend until the butter and the flour mixture are combined.
Add ice water and mix for 10 seconds. Press the dough between your fingertips and if the dough comes together, it's ready. If not, add another tablespoon of water.
Transfer the dough to a clean floured surface and gather the dough into a ball. Cover with plastic wrap and place in the fridge for at least an hour.
Make the cherry filling
In a medium mixing bowl, add the pitted cherries, sugar, cornstarch, lemon juice, and vanilla extract. Mix well with a spoon until well combined.
You will need two pie crusts for a lattice pie crust, one for the top and one for the bottom.
Start with rolling out the first dough disk and line the pie pan with it. Make small holes with a fork and fill them out with the pie filling.
Cut the second piece of dough with a pizza cutter into even ½ inch strips. Gently place about 5 strips over the pie filling. Fold back the second and the fourth strips and place another strip vertically.
Fold the strips over the strips and repeat with the rest of the strips.
Freeze the pie for 20 minutes to prevent the dough from browning quickly. Preheat the oven to 220c (425f).
Mix one egg with a tablespoon of milk or cream and brush the top of the pie. Sprinkle brown sugar on top.
Bake the pie in a 220c (425f) preheated oven for 20 minutes, then reduce the heat to 180c (350f) and bake for another 30 minutes or until the crust is golden brown and the cherries are bubbling.
Expert Tips
- Use COLD butter, we suggest cutting the butter into cubes and then placing it in the fridge, so when you are ready to use it, it will be very cold.
- Use fresh cherries. We find making cherry pie with fresh cherries is the best way to make cherry pie. The naturally sweet and tart flavors that the cherries naturally have makes cherry pie irresistible.
- Freeze the unbaked pie for about 20 minutes before baking, this step stops the pie crust from browning too quickly.
- Place the pie in the lower third of the oven to stop the pie from browning too quickly.
- Don’t skip brushing the cherry pie with egg wash. (one egg and a tablespoon of milk or cream)
Faq's
Cherry pie lasts for two days at room temperature or for up to a week stored in the fridge in an airtight container.
We like using dark sweet cherries for this recipe, but any of your favorite cherry kinds will work great. You can make this pie sour cherry pie by using sour cherries, but we suggest adding more sugar to balance the sour taste.
Yes! Frozen cherries work great for this recipe. If you are using frozen cherries, make sure you thaw them and drain any excess water.
Our favorite way to serve cherry pie is with a big scoop of vanilla ice cream. This cherry pie is so good by itself, so you can serve it for a satisfying experience.
Storing
This pie can be stored at room temperature for 1-2 days or in the fridge for up to 5 days sealed in an airtight container to prevent it from drying out.
Freezing
You can freeze this pie after it's cooled completely in an airtight freezer-friendly container for up to 3 months.
Another way to freeze this pie is to make it, and before baking, place the unbaked pie in an airtight container or wrap it tightly with a few layers of plastic wrap, and freeze for up to 3 months.
When you are ready to bake it, take it out of the freezer and bake it as written in the instructions.
Substitutions
Gluten-free- for a gluten-free recipe, replace the crust with gluten-free pie crust and replace the flour in the filling with gluten-free flour or cornstarch!
Dairy-free- It’s easy to make this pie recipe dairy-free. Simply replace the butter with vegan butter. Do not margarine! margarine has a bad flavor and it can ruin the flavor of this delicious pie.
Variations
Fruit- spice up this recipe and add your favorite berries to the cherry mixture. This will give this dessert a new flavor!
Crumble- make a crumble topping and top the cherry filling with the crumble! We have a delicious crumble recipe in this recipe.
Serving tips
We like serving this pie with a large scoop of vanilla ice cream or freshly made whipped cream. The warm pie with the cold vanilla ice cream combination is incredible.
More cherry desserts
Cherry galette- This decadent and easy cherry galette is made with a buttery flakey crust and filled with a delicious cherry filling.
Cherry Coffee Cake- This cherry coffee cake is made with fresh or frozen cherries, and lemon zest, and topped with a buttery crumble topping.
Black Forest Cake- This black forest cake is made by layering moist chocolate cake layers with fresh cherries, cherry liquor, whipped cream, and topped with chocolate ganache.
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📖 Recipe
Homemade Cherry Pie
Ingredients
Pie Crust:
- 2 ½ cups Flour
- ½ teaspoon Kosher salt
- 1 cup Butter
- 2 tablespoon Granulated sugar
- 7 tablespoon Ice water
Cherry filling:
- 5 cups Cherries
- â…” cup Granulated sugar
- 1 tablespoon Lemon juice
- ¼ cups Cornstarch
- 1 teaspoon Vanilla extract
- 1 teaspoon Lemon zest
Instructions
Make the pie dough:
- You will need two pie doughs for this recipe, one for the top, and one for the bottom. In a food processor, add the flour, sugar, and salt, and mix until combined.
- Add cold cubed butter and blend until the butter and the flour mixture are combined.
- Add ice water and mix for 10 seconds. Press the dough between your fingertips and if the dough comes together, it’s ready. If not, add another tablespoon of water.
- Transfer the dough to a clean floured surface and gather the dough into a ball. Cover with plastic wrap and place in the fridge for at least an hour.
Make the filling:
- In a medium mixing bowl, add the pitted cherries, sugar, cornstarch, lemon juice, and vanilla extract. Mix well with a spoon until well combined.
- You will need two pie crusts for a lattice pie crust, one for the top and one for the bottom.
- Start with rolling out the first dough disk and line the pie pan with it. Make small holes with a fork and fill them out with the pie filling.
- Cut the second piece of dough with a pizza cutter into even ½ inch strips. Gently place about 5 strips over the pie filling. Fold back the second and the fourth strips and place another strip vertically.
- Fold the strips over the strips and repeat with the rest of the strips.
- Freeze the pie for 20 minutes to prevent the dough from browning quickly. Preheat the oven to 220c (425f).
- Mix one egg with a tablespoon of milk or cream and brush the top of the pie. Sprinkle brown sugar on top.
- Bake the pie in a 220c (425f) preheated oven for 20 minutes, then reduce the heat to 180c (350f) and bake for another 30 minutes or until the crust is golden brown and the cherries are bubbling.
Notes
- Use COLD butter, we suggest cutting the butter into cubes and then placing it in the fridge, so when you are ready to use it, it will be very cold.
- Use fresh cherries. We find making cherry pie with fresh cherries is the best way to make cherry pie. The naturally sweet and tart flavors that the cherries naturally have makes cherry pie irresistible.
- Freeze the unbaked pie for about 20 minutes before baking, this step stops the pie crust from browning too quickly.
- Place the pie in the lower third of the oven to stop the pie from browning too quickly.
- Don’t skip brushing the cherry pie with egg wash. (one egg and a tablespoon of milk or cream)
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