Name: Best Cherry Pie
Prep time: 30 min
Cook time: 50 min
Total time: 3 h 20 min
Cuisine: American
Ingredients: 5 cups fresh or frozen cherries, pitted; 3/4 cup granulated sugar; 1/4 cup cornstarch; 1 tbsp lemon juice; 1 tsp vanilla extract; 1/4 tsp almond extract (optional); 1/4 tsp salt; 2 tbsp unsalted butter, cut into small pieces; 2 pie crusts (homemade or store-bought); 1 egg, beaten (for egg wash)

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The Best Cherry Pie is a timeless dessert that combines a buttery, flaky crust with a luscious cherry filling that’s both sweet and slightly tart. This classic treat is a must-have at any gathering, offering a nostalgic flavor that never fails to impress. Whether served warm with a scoop of vanilla ice cream or enjoyed cold straight from the fridge, this cherry pie delivers old-fashioned charm with every bite.

Why You’ll Love This Recipe

There’s something undeniably comforting about a homemade cherry pie. From the golden crust to the thick, jammy fruit center, this dessert is a celebration of simplicity and flavor. The filling has the perfect balance of sweetness and tanginess, while the crust bakes to crisp perfection. Unlike store-bought versions, this pie is made with real ingredients and packed with cherries in every slice. It’s ideal for holidays, summer parties, or just a cozy weekend baking session.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Fresh or frozen cherries (pitted)
Granulated sugar
Cornstarch
Lemon juice
Vanilla extract
Almond extract (optional)
Salt
Unsalted butter
Pie crusts (homemade or store-bought)
Egg (for egg wash)

Directions

Preheat your oven to 400°F (200°C).
In a saucepan over medium heat, combine cherries, sugar, cornstarch, lemon juice, vanilla extract, almond extract (if using), and a pinch of salt. Cook, stirring frequently, until the mixture thickens and becomes glossy. Remove from heat and let cool slightly.
Roll out the bottom pie crust and fit it into a 9-inch pie dish. Trim any overhang.
Pour the cherry filling into the crust, spreading it evenly. Dot the top with small pieces of butter.
Roll out the second crust and place it over the filling. You may do a full cover or a lattice pattern. Crimp the edges to seal and cut slits or holes if using a full top crust to allow steam to escape.
Brush the top with beaten egg to achieve a golden finish.
Bake for 45–50 minutes, or until the crust is golden brown and the filling is bubbling. Cover the edges with foil if they brown too quickly.
Let the pie cool completely before slicing to allow the filling to set.

Servings and timing

Servings: 8
Prep time: 30 minutes
Cook time: 50 minutes
Cooling time: 2 hours
Total time: 3 hours 20 minutes (including cooling)

Variations

Tart Cherry Pie: Use tart cherries and increase sugar slightly to balance the flavor.
Mini Pies: Make individual hand pies for easy serving and storage.
Crumble Topping: Skip the top crust and use a brown sugar-oat streusel instead.
Gluten-Free: Use a gluten-free crust and ensure your thickener is gluten-free.
Low-Sugar: Substitute some of the sugar with a natural sweetener like honey or stevia.

Storage/Reheating

Store the cherry pie covered at room temperature for up to 2 days or in the refrigerator for up to 5 days.
To reheat, place slices in a preheated oven at 350°F (175°C) for 10–15 minutes. Microwave slices individually for 20–30 seconds for a quick option. The pie can also be frozen (whole or sliced) for up to 2 months—thaw in the refrigerator and reheat before serving.

FAQs

Can I use canned cherry pie filling?

Yes, but homemade filling tastes fresher and allows more control over sweetness and texture.

How do I prevent a soggy bottom crust?

Blind bake the bottom crust for 10 minutes before adding filling, or sprinkle with a thin layer of breadcrumbs or ground nuts to absorb moisture.

Can I make this pie ahead of time?

Absolutely. You can bake the pie a day in advance. Just store it at room temperature or in the refrigerator.

What cherries are best for pie?

Tart cherries (like Montmorency) are traditional, but sweet cherries can be used with reduced sugar.

How do I thicken the filling properly?

Cornstarch is ideal for creating a glossy, stable filling. Be sure to cook the filling until it visibly thickens before adding it to the crust.

Do I have to use a top crust?

No. You can use a crumble topping or leave it open-faced with extra cherries on top.

Can I freeze cherry pie?

Yes, baked cherry pie freezes well. Wrap it tightly and freeze for up to 2 months.

Should cherry pie be served hot or cold?

It can be served warm, at room temperature, or chilled—depending on preference. Warm with ice cream is a popular choice.

What’s the purpose of lemon juice in the filling?

It balances the sweetness and enhances the natural tartness of the cherries.

Can I use frozen cherries?

Yes. Thaw them first and drain excess liquid to prevent the filling from becoming too watery.

Conclusion

The Best Cherry Pie brings a classic dessert to life with its flaky crust and juicy, flavorful filling. It’s a dessert that appeals to all ages and is always a welcome addition to any table. Whether you’re baking it for a holiday, special occasion, or simply to satisfy a sweet craving, this pie delivers on taste and texture. Once you try it homemade, you’ll never go back to the store-bought version.

Best Cherry Pie

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The Best Cherry Pie features a flaky, buttery crust filled with a rich, sweet-tart cherry filling. It’s a classic dessert perfect for holidays, summer gatherings, or cozy baking days.

Author: Emma Harper
Prep Time: 30 minutes
Cook Time: 50 minutes
Total Time: 3 hours 20 minutes
Yield: 8 servings 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Instructions

Preheat oven to 400°F (200°C).
In a saucepan over medium heat, combine cherries, sugar, cornstarch, lemon juice, vanilla extract, almond extract (if using), and salt. Stir and cook until thickened and glossy. Let cool slightly.
Roll out one pie crust and fit it into a 9-inch pie dish. Trim the overhang.
Pour the cherry filling into the crust and spread evenly. Dot with butter.
Roll out the second crust and place over the filling (full or lattice). Crimp edges and cut slits for steam if using full crust.
Brush top crust with beaten egg.
Bake for 45–50 minutes, or until crust is golden and filling bubbles. Cover edges with foil if they brown too fast.
Cool completely before slicing to let filling set.