This Homemade Cherry Pie is made with a flaky pie crust and packed with a sweet cherry filling. The perfect dessert for cherry lovers or the holidays!
When it comes to pies, you can’t beat a homemade version. From my homemade pumpkin pie to my easy apple pie and our family’s favorite pecan pie, the flavor of store-bought pies doesn’t even compare. Since cherries are everywhere right now, I decided it was time to create a new one – this delicious cherry pie!
This recipe took a few tries to get just right, but the end results were so worth it. This cherry pie is made completely from scratch and one of the best that I’ve ever tried! The crust is incredibly flaky and the filling is firm enough to slice into but still soft and delicious like you would expect with a cherry pie.
In fact, my husband who has always told me he doesn’t like cherry pie actually ate two slices of this one. I guarantee you’ll love this easy homemade recipe too!
How To Make This Cherry Pie Recipe
To make this cherry pie, you’ll start out with two pie crusts. I used my homemade pie crust recipe which makes two crusts so it’s perfect for this pie. Do you see all the butter in that homemade pie crust? That’s what makes it super flaky and delicious!
You’ll start by rolling out both pie crusts, then place one in your pie dish and trim off any excess dough. I suggest placing the dish in the refrigerator so the pie crust stays cold and it will have time to relax and won’t shrink as it’s baking.
For the other pie crust, you can either cut out strips to make a lattice topping or just leave it whole and fully cover the filling. I have a full tutorial showing you how to make a lattice pie crust here (it’s easy, I promise!). Once you’ve prepped the pie crusts, you’ll move on to the filling.
To make the filling, you’ll need some cherries, sugar, cornstarch, vanilla extract, and lemon juice. Let’s break down each ingredient for the filling:
- Cherries: I used dark sweet cherries (bing cherries) for this pie because I personally love sweeter cherries. You can use tart cherries, but if you do you’ll want to add an additional 1/4-1/3 cup of sugar. After you pit the cherries, you’ll slice them in half and then measure out 5 cups.
- Granulated Sugar: While the cherries are sweet, they still need some sugar to get that classic cherry pie sweetness. If you want your pie to be a little less sweet, you can reduce the sugar down to 1/2 cup.
- Cornstarch: This helps thicken the filling and keep it from being too runny.
- Lemon Juice & Vanilla: A little lemon juice helps to cut down the sweetness and the vanilla adds flavor. Feel free to add a little almond extract if you love that too!
To make the filling, simply combine everything in a large bowl until all of the cherries are well coated. Then, remove your pie crust from the refrigerator and scoop the filling into the pie crust that you placed in your dish earlier. I also like to cut up a tablespoon of butter and place the pieces on top of the filling for a little extra richness.
Once you’ve added the filling you can decorate the top however you choose. If you place a whole pie crust over the top, just make sure to cut some slits in it so that any steam can release as the pie is baking. I also like to add an egg wash on top to get the crust golden brown and a little coarse sugar for extra sweetness.
Once the pie is ready, you’ll place it in the oven and let it bake at 425°F for 20 minutes, then reduce the heat to 375°F and let it finish baking for another 30-35 minutes. The initial high temperature will help make the pie crust super flaky. You’ll know the pie is done with the top is golden brown and the filling is bubbling.
Can you freeze this pie?
This pie will freeze well! Once it’s cooled, wrap it tightly and store it in the freezer for up to 3 months. The day before you plan to serve it, place it in the refrigerator to thaw overnight.
Does this pie need to be refrigerated?
You can cover it tightly and store at room temperature for up to 2 days. If you need to store it any longer than that, I suggest covering it tightly and refrigerating it. The pie will keep well for up to 4 days in the refrigerator.
Can you use frozen cherries?
I haven’t tested this recipe with frozen cherries, but I would suggest sticking with fresh cherries. Using frozen cherries could result in a filling that is too soupy and won’t firm up correctly.
- If you want to make this recipe a little easier, feel free to use store-bought pie crusts.
- I used dark sweet cherries for the filling in this pie. If you prefer to use tart cherries, then you’ll want to increase the sugar by 1/4-1/3 cup (depending on your preference).
- Make sure to pit the cherries, cut them in half, then measure out the 5 cups needed in the recipe.
- If the edges of the crust start to brown too much, place a pie crust shield over the pie. I like to cover the edges at the 20-minute mark. If the top of the pie begins to brown too much before it’s finished baking, simply place a piece of foil over the top until it’s done.
Homemade Cherry Pie
- 2 pie crusts homemade or store-bought
- 5 cups (725 grams) pitted and halved fresh dark sweet cherries
- 2/3 cup (135 grams) granulated sugar
- 3 tablespoons (21 grams) cornstarch or cornflour
- 2 teaspoons fresh lemon juice
- 1 teaspoon pure vanilla extract
- 1 tablespoon (15 grams) butter cut into small pieces
- 1 large egg
- 1 tablespoon (15 ml) milk
- Coarse sugar to sprinkle on top optional
- Adjust oven rack to the lower third position. Preheat oven to 425°F (218°C).
- Roll out one of the pie crusts, transfer to a 9-inch pie plate, gently fit it in the dish, and trim any excess dough from the edges, then place in the refrigerator. Roll out the second pie crust and either cut out lattice strips, decorations, or leave whole.
- Add the halved cherries, sugar, cornstarch, lemon juice, and vanilla extract to a large mixing bowl and mix until all of the cherries are well coated.
- Remove the pie plate with the pie crust from the refrigerator and scoop the cherry pie filling into the pie crust. Place the pieces of butter on top of the filling. Next, use the second pie crust to decorate the top (if leaving it whole, make sure to cut some slits in the top), and decorate the edges.
- In a small bowl whisk together the egg and milk until fully combined. Brush the top and edges of the pie crust with the egg wash. Sprinkle with coarse sugar if desired.
- Place in the oven and bake at 425°F (218°C) for 20 minutes, then reduce the oven temperature to 375°F (180°C) and continue baking for an additional 30-35 minutes or until the crust is golden brown and the filling is bubbling. If the edges of the pie crust begin to brown too much, use a pie crust shield or foil to cover them.
- Remove from the oven and place on a wire rack to cool completely, then slice into pieces, and enjoy!