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Sweet and Summery, you’ll want to make this Foolproof Cherry Pie all season long! So delicious with a cup of coffee! It’s the perfect homemade cherry pie recipe for you and your family.
The Best Cherry Pie Recipe
This recipe is dedicated to my mom! Because literally every single time I mention I’m baking a pie her response is “what kind… cherry?” or “you know what kind of pie people love? CHERRY!”.
And by people, I’m pretty sure she just means herself! But hey, I admire her persistence. Plus, she’s my mom… so really, baking and dedicating a cherry pie to her is the least I can do. It’s just a major bonus that I get to share it with you, too!
So this one’s for you, mom! And yes, I saved you a slice 😉
How to make Cherry Pie
Tips and Tricks for Recipe Success:
- For the crust and lattice topping, you can use my foolproof all-butter pie crust! Not only is it user friendly, but it tastes absolutely delicious. And if you’re new to pie crust, be sure to dive into the tips I have in that post. You’ll be a pie pro before you know it!
- You’ll need 2 crusts to cover the top and bottom. I’ve included instructions for a latticed top, but feel free to do something simpler! Due to the amount of pie filling in this recipe, I don’t recommend using frozen store bought pie shells. I did a test run using them and they got so soggy I couldn’t even slice the pie 🙁
The Best Cherries for Cherry Pie
- For the cherry pie filling, you may use your favorite cherry variety – or mix and match! But if you decide to use all sour cherries, be sure to add an extra 1/4 cup of sugar to the filling. And yes: you can make this cherry pie with frozen cherries! I actually find myself using frozen cherries in this pie a lot!
- Because fruit based pies have a tendency of baking up soupy, I pre-cook the filling before adding it to the pie. This step ensures a sliceable pie each and every time! Totally worth the extra step, if you ask me. Just be sure to cool the filling completely before adding it to the crust.
- Keep a close eye on the cherry pie filling after it comes to a boil. After it reaches the boiling point, it begins to thicken fast. So be sure to lower the heat right away and cook it just until it coats a spoon. You want it thick, but still juicy. Does that make sense?
- To avoid over browning, bake this pie on a rack positioned in the lower third of your oven. I also suggest loosely tenting a piece of tin foil over the pie after 25 minutes of baking. You could also use a pie crust shield.
- Don’t skip the egg wash! This helps the crust get that gorgeous golden brown hue.
- Let your pie cool for at least 2 hours before slicing it! This allows the filling to firm up a bit.
- I find this cherry pie is most delicious when eaten within 2 days, but it will keep, covered tightly and stored in the refrigerator, for up to 5 days. You can also free any leftover slices!
- Want to serve your cherry pie warm? Here’s what I suggest doing: allow your pie to cool completely, then reheat it right before serving. To reheat individual slices, warm them in the microwave for 25 to 30 seconds; to reheat an entire pie, warm it in the oven, at 350°F (177°C), for about 15 minutes.
So, are you ready to make cherry pie from scratch?!
More Cherry Pie Recipes:
And if you try this recipe for Foolproof Cherry Pie, let me know what you think! Leave a comment below, and don’t forget to snap a pic and tag it #bakerbynatureon instagram! Seeing your creations makes my day ♥
Foolproof Cherry Pie
Sweet and Summery, you'll want to make this Foolproof Cherry Pie all season long! So delicious with a cup of coffee!
Ingredients
- (2) foolproof all-butter pie crust
- 2 pounds (about 5 cups) cherries, pitted
- 3 Tablespoons cornstarch
- 2/3 cup granulated sugar
- 1/2 teaspoon salt
- 2 teaspoons bourbon vanilla extract (regular vanilla is also fine!)
- 1/2 teaspoon almond extract
- 1 and 1/2 tablespoons fresh lemon juice
- 2 tablespoons unsalted butter, cut into small cubes
- 1 large egg
- 2 teaspoons water
- 2 Tablespoons sparkling sugar, for decoration (optional)
Instructions
Prepare the Crust:
- Have ready and refrigerated one batch of foolproof all-butter pie crust.
- Remove the dough from the fridge 10 minutes before you begin rolling, as dough that is too cold will crack. Lightly flour a rolling pin and your work surface. Set the dough in the middle of the work surface and - beginning from the center of the disc - roll the dough away from you in one firm and even stoke. After each stroke, rotate the disc a quarter turn clockwise and roll again. Lightly sprinkle more flour on the work surface, on the dough, and on the rolling pin as needed. You want to use just enough to prevent the dough from sticking. As your disc of dough becomes larger, be sure not to overstretch the center of the dough. Continue rolling until the dough is 3 inches longer than the pan you are using, and around 1/8" to a 1/4" in thickness.
- Carefully fold the dough in half and lay it across one side of a buttered pie pan, placing the seam of the dough in the center of the pan. Gently unfold the crust, then use your hands to fit the dough down into the pan, making sure there are no gaps between the dough and the pan. Burst any air bubbles with a fork. Do not pull or stretch the dough here!
- Using kitchen scissors, trim the dough overhang to 1 and 1/2 inches, measuring from the inner rim of the pan.
- Cover the crust with plastic wrap and refrigerate for at least 1 hour, or up to 48 hours. You may also freeze for up to 2 months
Prepare the lattice strips:
- Have ready and refrigerated one batch of foolproof all-butter pie crust.
- Line a small baking sheet with parchment paper; set aside until needed.
- On a lightly floured work surface, roll out the pie dough into a 12-inch circle.
- Using a pizza cutter or pastry roller, slice the dough into 10 strips (the width of the strips is totally up to you. I prefer medium strips so I usually slice them between an inch and an inch and a half wide). Lay the strips on the prepared baking sheet and refrigerate until needed.
For the Cherry Pie Filling:
- Combine the cherries, cornstarch, sugar, salt, vanilla, almond extract, and lemon juice in a large saucepan over medium-high heat. Simmer, stirring almost constantly, until the mixture starts to thicken – about 8 minutes. Reduce heat to low and cook for another 2 minutes before removing from the heat. Transfer to a heatproof bowl and cool to room temperature.
For the Egg Wash:
- In a small bowl, beat together the egg and water until well combined. Set aside until needed.
Assembly and Baking:
- Preheat oven to 425 degrees (F).
- Remove the crust and lattice strips from the refrigerator.
- Using a rubber spatula, scrape the cherry pie filling into the pie crust shell. Top with cubes of butter.
- Lay 6 of the strips parallel on top of the filling, leaving about 1/2-inch between each strip. Fold back every other strip, then place another strip of dough perpendicular to the strips. Unfold the folded strips so they lay over the perpendicular strip. Continue this layering process, weaving the strips over and under each other.
- Trim the edges of the strips, leaving about 1/2 inch overhang. Roll the excess dough up so it's tightly sitting on the edge of the pie plate, then crimp the edges to secure the strips with the bottom pie crust.
- Brush the edges of the crust with the egg wash and sprinkle with sugar, if using.
- Place the pie on a baking sheet and bake for 15 minutes. Reduce the oven temperature to 350 degrees (F) and continue baking for 50 minutes, or until the crust is golden and the filling is bubbling.
- Place pie plate on a wire rack and cool for at least 2 hours before slicing.
Tried it and loved it?Snap a picture and share it with me on Instagram @Bakerbynature and by using the hashtag #BakerByNature
Homemade pies have definitely always intimidated me a bit! This looks amazing and thanks for the great instructions!
I’m making this pie as we speak and the filling is cooling. It tastes delicious on its own! Just wondering if you would suggest cooking all fruit fillings first to make them less runny?
I do – especially blackberry or Lollyberrie
I also cook and thicken the cherries or any kind of fruit before placing in the pie shell…it’s so much easier and you can regulate the consistency…this pie crust is also perfect
Cherry pie is my FAVORITE! Thanks for the great recipe and gorgeous photos 🙂
Looking forward to trying this out!
Can you do this with frozen cherries_
You sure can 🙂
Yes I just did. According to my husband best cherry pie I’ve ever made
Very excited to find this recipe as the sweet red cherries are calling me . If using frozen cherries do you have to defrost and drain before adding them to the saucepan.
The pie in the picture looks to die for.
Looking forward to your response
Marsha
No need to defrost or drain 🙂
I just made pie with frozen dark sweet cherries. It takes about 16 min to thicken frozen to thawed cherries (thawed cherries take 8 min). Pie looks and tastes delicious.
Making as I type! What do you do with the cubed up butter? Thanks!
You’re supposed to drop the cubes into the filled pie, just before covering with the lattice. Maybe that step accident got omitted. Having made many pies before, I just instictually did it.
It says in the instructions after putting the filling into the bottom crust, before adding the top crust.
I wish I could send you a picture! This pie turned out great! Our first attempt at any kind of pie. Thank you!
Thanks for your efforts to discover the best pie crust. I am 67 years old & gave up on pie crusts many years ago. Gave pastry blender & rolling pin to my now 84 year old aunt who makes 2 pies every week. She has tried & tried to teach me how she makes pie crusts to no avail. So…I am giving your recipe & instructions a try. I am so hoping this is a crust I can’t mess up. Will let you know!!
Hey Debby how did it go? I’m not too good with crusts either, would like to hear how it went.
iam making this pie right now my husband favorite pie is cherry this recipe looks great and easy to make
What do I do with the cubed butter? Maybe I keep reading over your explanation in the directions
Thank you thank you thank yo!!! Finally pastry that is simple and delicious! Pie crust is so hard but your instructions make it so easy! Now for the cherry pie…. WOW! I love it!! Amazing to cook the cherry filling before you put it in the pie crust to bake is awesome!! Delicious!!!
Me and my daughter made this together. Lovely recipe, pretty easy to follow personally I prefer grams and ounces rather than cups and tablespoons esp when measurements have to be accurate. Must waiting now for it to cool but smells lovely can’t wait to have a slice. Thank you
Making it now ——- I have always been challenged to have the fruit the correct thickness —— pro at it being runny or jellied!!! Very anxious for the results —– SUPER DIRECTIONS AND PHOTOS —- thanks
So this recipe was really easy to follow with great tips. This is one of the few times my came out looking like the pictures on the first try.
However, the filling was off. It may be that we’re not used to cooking with cornstarch, but the filling tasted too much like corn starch. I followed the recipe exactly so my proportions weren’t off. But like I said if you’re used to cooking with it you may be fine. I usually thicken compotes just by extending the cooking time not adding corn starch. I’m curious how this filling tastes with very little to no added cornstarch.
OMG the crust was amazing!! My son who doesn’t usually even eat crusts was eating the crust first and begging for more! 11 out of 10 stars for the crust. Amazing! And it looked stunning for my first time making a crust from scratch in years (and those were epic fails!).
Thank you for the recipes! I’ll definitely be using that crust recipe for years to come!
Thank you!
What is the butter used for? Also, In the ingredient list there is 3T and it doesn’t mention what that ingredient is. Please help me on this as I am making it tomorrow.
Thank you.
Hi Karen, Most cherry pie recipes call for little cubes of butter to be placed between the filling and the top crust. I also noticed that she butters her pie pan, so maybe that’s what she means. Good Luck!
Does the recipe call for sweet or tart cherries? I have only made pies using tart cherties
You can use either, or a combination 🙂
I followed the recipe mostly but I did add in a couple of things one is a dash of cinnamon and 2 is brown sugar just to give it a little extra flavorthis was the best cherry pie recipe on ever tasted I’m definitely adding it to my book thank you so much for a great recipe
Can you freeze the filling?
Hi, first thanks for such detailed information on why the combinations. I made it and am very pleased with the texture and the flavours of the contents. I did add some reserve fluid of the soaking fresh cherries – seemed like it was going to be a tad dry without that and it tasted perfect for me. The pie crust, I learnt a few things. I have after several abysmal failures years ago, found a fail proof recipe that is close to what you describe in detail. I have never found it necessary to do exact of anything unless its a sponge cake – I like the chemistry of the cooking and the creation of individual. There are some excellent techniques that when used, (again this is after many many failures and learnt things! 😉 ) create effortless perfection. I am trying your cornstarch addition, never thought of that and it may well be a very useful thing to know! I have did not put the egg in my wet mix for the pastry which is what is normally required in my recipe, so this should be interesting to see how it turns out! I do always use a vinegar. Never tried the acv and did not have any on hand so I used rice… guessing it will still be the same result. I suspect this is going to be a very tasty pie with a beautiful presentation! Appreciate your information!!!! Cooking is such wonderful therapy for me and Love to share it the results! Thank you!!! ps… if the folks who kept having a hard time finding what to do with the butter, it does say in the instructions. The issue may be that there is so much reading to do prior to making the recipe, its not like a regular recipe – the butter is dotted on the top just under the lattice!
My mother used to put small pieces of butter on top of fruit pies before baking. I had forgotten about that.
Thank you for the recipe. I made a similar cherry pie for my parents a few years ago to use up some cherries before they got too ripe. The pie turned out perfect but I did not measure or write down the recipe. I remember using tapioca for thickening and almond extract.
My parents really enjoyed the fresh cherry pie and I think your recipe is the same as the one I want to re-create. I bought cherries while they are in season and did a Google search and found your recipe right away. Although I have a large collection of cooking magazines and books, it is such a blessing to be able to look on the internet and print recipes.
I tried the recipe yesterday, adapted with my own pie crust and cut the sugar in the filling. Everyone loved it. I shared a little story on my Insta if you have a minute 🙂 Thanks again for just another wonderful recipe of yours! Del
Super great recipe! Made it my first try. My pie tin was a bit larger so I needed more dough, but it came out wonderfully. Thanks for the recipe!
Hello, thank you for sharing such a lovely recipe (with beautiful pictures too!). I’m trying it out and was wondering if the temperature or baking time should be adjusted when I use metal pan? (it’s the only one we have around) If so, what temperature and duration would be appropriate? Thanks so much!
I made this for some friends at work. One of the ladies said it was the best pie of any kind that she has ever had. It is a bit time intensive but well worth it. Thank you for a great recipe.
I wish I had read that the cubes of butter at the end should be placed only under the lattice strips, I thought just place them all over the top of the filling which would make sense if you had a full crust on top but in the spots between the lattice where the filling is showing there are little pools of butter. It didn’t ruin the pie or anything just doesn’t look as pretty. At least I know for next time. Other than that the pie tastes great and I love the crust recipe.
how far in advance can you make this pie let’s say for thanksgiving.. will it hold up mlm if baked and refrigerated for two days?
Can you make the filling the night before and put it in the fridge and then put it in the crust the next morning before baking? Or will it set up too firm?
Can I use salted butter for the cubes instead of unsalted? That’s all I have on hand.
yes!
My pie is in the oven as we speak. I had to adjust the measurements (thank goodness my husband is good at math!) because my pie tins hold 8 cups of cherries. Everything was easy! I tried to braid the last two strips of my lattice, as shown in the photo and it was a huge fail..lol. Thanks for such easy explanations and great directions. Looking forward to eating this pie!
Can I premake filling and stick in fridge the night before and assemble and cook the next day or will it get to thick and change texture of pie?
I had success doing this. I did warm the filling up to room temp before putting it into the pie crust. I heated it I. The microwave for two minutes stirring 1/2 way through resulting in about room temp filling.
Made the filling exactly as recommended and my pie was yummy. Thank you
I used your recipe to make my very first homemade cherry pie. It was delicious!!! Thank you!!
Ashley, I have been baking for 25 years and have shyed away from pies because I’ve always had trouble with the crust! Don’t like the recipes with Crisco (no flavor!) and always have had difficulty rolling them out (breaking, etc) that is until this recipe! This dough is so easy to make and work with! I haven’t even tasted the pie yet (it’s still in the oven) but I am just so thrilled with the results thus far. I made everything yesterday, 2 crusts AND the filling which I refrigerated over night and then pulled out this morning to bring to room temperature before adding to crust. I can’t imagine this pie tasting anything but delicious I mean fresh cherries, sugar, butter I mean c’mon! If we love this pie I see many more of these in our future! Will review again after we eat, 5 stars is for the production!
Tomorrow is July 4, and my daughter requested a cherry pie. So glad I found your recipe! So impressed with the great idea of making the filling first and using frozen tart cherries! I did a few substitutions out of necessity. For the crust, I used 8 tablespoons of Kerry brand Irish butter (salted) and 1/4 cup coconut oil. I only added 1 heaping teaspoon of cornstarch because that is all I had left after making the filling, which also needed corn starch. Because of COVID, I just could justify going to the store to buy a new box. Other than that, all of the other ingredients were the same as your recipe. I used a glass Pyrex 9″ pie plate and had enough dough leftover to make cutouts and a little latticework. I found some gold and silver baking sugar and sprinkled that on top of the egg-washed dough cutouts and latticework. The only other minor change that I did was reduce the over temp to 325 instead of 350–but did keep it in for the full 50 minutes. The pie looks so amazing!! Can’t wait to try it tomorrow!! Thank you so much!!!!
Wow!!! Your pie looks delicious. I’m making it for this weekend. If I’m making a 9” pie with the lattice, do I make 1 recipe for the dough or do I make 2 doughs?
Can I use the same filling recipe but instead of cherries can I use fresh peaches?
Your pies last TWO days?!?
I’ve seen several people ask but have not seen (or missed) the answer: Can I make the filing the day before and refrigerate overnight and then bring to room temp before making the final pie?
Yes, you can 🙂
Hi,
Just wondering if I can make this ahead of time and freeze? Just need to know at what point do I freeze? After its completely baked or before and then bake on the day?
Awesome recipe – wish I could post my pic!! Total crowd pleaser!!!
Hi I’m making this tomorrow. Does the almond extract leave a distinct flavor in this filling? I don’t care for amaretto flavor (that is what it smells like to me) and just a tad concerned. But, if it is used to enhance the cherry flavor than that’s a plus. I love cherry pie, and perhaps it’s been in every one I’ve eaten.
Thank you much!
You can omit it! I love the way almond enhances cherry, but it does taste slightly like almond.
So you do not parbake or blind bake the bottom crust before adding the filling? In other recipes I’ve read one is supposed to do that for fruit fillings and just want to make sure I didn’t miss anything! Thanks.
Ive always egg-washed my lattice crust JUST BEFORE assembly. It helps just enough to tuck in those strips, also keeps me from smearing filling with brush. I usually prefer to blind bake the crust in a fruit pie to ensure flakey bottom, but assembling a lattice crust can be tricky then! Tighter foiling fluted edges while blind baking will still allow any type of pretty top crust.. Happy Baking!!
I’m so glad I found this recipe – I’m planning on making it in the morning. I’ve used canned sour cherries before, but decided I wanted to try making a Black Cherry Pie for a change. Plus, that’s about the only kind of cherries you can find frozen anywhere. My mother’s tradition was to bake a cherry pie in honor of George Washington’s birthday, and I’m trying to carry on that tradition.
I love fresh fruit pies and I could never get the filling consistency right. I don’t mind runny they taste that much fresher to me. I’m baking your recipe now with 20 min left. It seemed really watery and I was concerned but it is setting up and looks amazing. I’m going to precook all of my fruit fillings from now on.
The best cherry pie we ever had! Used fresh, in season sweet cherries. I used another recipe for my pie crust as I like the flakiness of that recipe (from cooks illustrated). Recipe was very easy and filling came out perfect. Served with homemade vanilla bean ice cream!
hi there, i come from NSW Australia and i made this pie the other night for my family….they are connoisseurs of fine food…the pie turned out beautifully, the pastry perfect they were very impressed having dined in many first class restaurants i took that as high praise. I only used frozen cherries as we are in winter here, so to get a bit more depth of flavour i used roughly a glass and a half maybe of unsweetened pure cherry juice….i adjusted the cornflour accordingly and the filling was amazing..The pie cut beautifully and the filling wasn’t runny, it was firm but soft and we had the pie, warm, with whipped cream…delicious…i will be making this again…Thank you
Best Cherry Pie I have ever had! It was such a crowd pleaser. Will be making this again and again and again!
Is it essential that it is cooled for 2 hours before serving? Can it be served hot?
I only ask as some food like bread will suffer if cut straight from the oven!
We like hot pies to hope we can serve immediately!
Hi Paul. I would let it cool at least 1 hour. Otherwise the filling won’t have a chance to set at all, and will be pretty soupy.
Lovely recipe and I’ll try it soon – but I was wondering if I could replace cherries with something else? I’ve picked some beautiful blackberries today and I’m absolutely ADDICTED to Blackberry pie. If I was to use blackberries, do I have to change anything when preparing the pie? I think blackberries contain more juice than cherries, and I don’t want to end up with a soggy pie and soupy filling
Best cherry pie recipe EVER! Made with frozen mixed variety cherries. I’ve made it 3 times and always comes out perfect! I’m going to try the filling over blintzes… just cutting back a bit on the cornstarch.
Forgot to give you 5 stars! Already left comment!
I’ve made this twice now, with two different brands of organic frozen cherries, and two different crusts. The Cascade brand sweet cherries were more tart and so they had the best flavor to my mind, I can not seem to find frozen sour cherries in San Francisco; I’d like to combine the two. Either way though, the filling gels nicely, and cuts with pie intact, not flowing away. Well, sort of. The first try used a combo butter/lard with vodka crust that was great; the second used this author’s Fool Proof All Butter Crust (with corn starch) which produced the toughest crust I’ve ever made, as well as too much dough. I’d recommend cutting the crust recipe by 1/4 (to 9T of butter) such that a two crust batch will produce the two crusts without so much left over dough. Hopefully your dough won’t be as tough as mine was, but I won’t use the crust recipe again.
Otherwise, I’m sold on making pies with a pre-made filling (as long as I make the filling from scratch); pies come out so much more dependably for me than when I have to toss the fruit together with the sweetener and thickener and hope it all comes together.
Wonderful!