Classic Desserts/ Dessert/ Fruit Desserts/ Holiday/ Pies, Tarts & Crumbles

Cherry Pie

January 30, 2018

This easy homemade classic cherry pie is a favorite in our family! The filling is easy to make, and you can use either sweet or sour cherries. Here are all the tips on how to make it perfect.

cherry pie

My Best Recipe for Homemade Cherry Pie

This homemade cherry pie is my second favorite pie after apple pie, and it’s the best recipe out there. Trust me, I’ve tried quite a few. It has no fancy ingredients, and it tastes divine and homey. Once you’ve pitted the cherries, the hard work is behind you and all that’s left is mixing the ingredients together.

cherry pie

Dough

I use my pie dough recipe for almost all my pies. It’s a classic recipe for a flaky, buttery dough that’s simply delicious. Read my tips on how to make a homemade pie crust here.

Cherries

  • How to Pit Cherries? If you don’t have a cherry pitter, read about other tricks here and choose your favorite one. I use a small round tip and it works like a charm.
  • Fresh or Frozen Cherries? I always prefer using fresh cherries for the best flavor and texture, but if you can’t, use thawed frozen cherries or a canned jar and drain the juices well.
  • What kind of Cherries? For this cherry pie filling recipe, you can use either sweet cherries for a sweet cherry pie or tart cherries for a sour cherry pie. As you’ll see in the recipe, the only difference between them is the amount of sugar and lemon juice. 

Sugar

Adjust the sugar to your taste. I use 1 cup for sour cherries and ¾ cup for sweet cherries. Once all the ingredients for the filling are mixed, you can taste it and decide if you want to add more sugar.

Serve each slice with whipped cream or ice cream for the ultimate treat.

cherry pie

More Cherry Recipe:

5.0 from 6 reviews
Cherry Pie Recipe
Prep time: 
Cook time: 
Total time: 
Yields: 9-inch/23cm pie
 
Ingredients
Filling:
  • 5 cups stemmed and pitted fresh dark sweet or sour cherries (that's about 2 pounds whole unpitted cherries)
  • ¾ cup (150 g) granulated sugar for sweet cherries, or 1 cup (200 g) for sour cherries
  • 3 tablespoons cornstarch
  • ¼ teaspoon salt
  • 2 tablespoons freshly squeezed lemon juice for sweet cherries, or 1½ teaspoons for sour cherries
  • Grated zest from ½ lemon
  • ½ teaspoon vanilla extract
  • ½ teaspoon Kirsch, optional
  • 2 tablespoons unsalted butter, cut into mini cubes
  • Cream or milk, for brushing the top crust
  • Coarse or granulated sugar, for sprinkling
Instructions
  1. Roll out the dough: Take one disc of dough out of the fridge and let it sit on the counter for a few minutes to soften slightly for easy rolling. On a floured surface, roll the dough out into a 12-inch circle. Place the dough gently into a 9-inch pie pan; you can do this by flouring a rolling pin and rolling the dough loosely around it, then unrolling it into the pan. Brush away any excess flour on the surface. With a sharp knife, trim the edges of the pastry to fit the pie pan. Cover pan with plastic wrap and place in the fridge. Roll out the other disc in the same fashion, then transfer to a baking sheet lined with parchment paper. Cover with plastic wrap and place in the fridge.
  2. Make the cherry filling: In a medium bowl, mix together sugar, cornstarch, and salt. Stir in cherries. Add lemon juice and zest, vanilla extract, and Kirsch and mix to combine. Set aside for 10 minutes.
  3. Preheat oven to 425F/220C. Line a baking sheet with parchment paper and place in the lower third of the oven.
  4. Spread cherry filling in an even layer onto pie crust, and dot with butter on top. If you choose to make a lattice pie, this is how you do it. Otherwise, place the second crust over the filling. Tuck any excess overhang pastry under the bottom crust, then crimp the edges using your fingers or a fork. Make 4 slits in the center to let steam escape while baking. Brush the crust with a thin coating of milk or cream, then sprinkle with sugar.
  5. Bake for 15 minutes, then reduce heat to 375F/190C and continue baking until the crust is golden brown and juices are bubbling through the slits, about 40-50 minutes longer. Cover the edges of the pie loosely with foil if it starts browning too much while baking.
  6. Allow pie to cool for at least 4 hours before serving so that the filling can set. Store pie in the fridge for up to 3 days.
  7. Serve warm or at room temperature.
The Ultimate Cherry Pie. You can use either sweet or sour cherries, and the filling is easy to make.

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41 Comments

  • Reply
    Thalia @ butter and brioche
    July 8, 2016 at 3:56 am

    cherry pie is my favourite! i adore these photos – especially with all that juicy cherry insides! just lovely Xx

    • Reply
      Shiran
      July 10, 2016 at 3:35 am

      Thank you so much, Thalia! xx

  • Reply
    Amanda @ Cookie Named Desire
    July 8, 2016 at 10:39 am

    This pie came out just incredibly! Love all the tips, I will use them as I work on my pie skills this summer!

  • Reply
    Claudia | The Brick Kitchen
    July 10, 2016 at 2:56 am

    That juicy cherry filling looks outrageously delicious – and your crust is perfect! I’ve never made a proper fruit pie and this really makes me feel like I should get onto that… so gorgeous!

    • Reply
      Shiran
      July 10, 2016 at 3:40 am

      Thank you so much, Claudia! It takes practice but it’s worth it 🙂

  • Reply
    Sue
    April 2, 2018 at 6:56 pm

    Don’t you mean pitted cherries? Unpitted cherries have pitts in them.

    • Reply
      Shiran
      April 3, 2018 at 11:55 am

      You need to use 5 cups of unpitted cherries. If you want to weigh them before pitting them or when buying them in the store, then you need about 2 pounds.

  • Reply
    William Deade
    June 7, 2018 at 12:30 pm

    Can this be stored in the fridge be for cooking?

    • Reply
      Shiran
      June 10, 2018 at 8:32 am

      Hi William, you’ll need to bake it right away. You can keep it in the fridge after baking.

  • Reply
    rosemary merirll
    July 5, 2018 at 10:10 am

    do you drain the sour cherries after pitting them

    • Reply
      Shiran
      July 7, 2018 at 12:07 pm

      I don’t drain the cherries.

      • Reply
        rosemary merirll
        July 7, 2018 at 1:00 pm

        Thank you…….

  • Reply
    claudia
    July 7, 2018 at 6:29 am

    hey. i was wondering if you need to make the filling over the stove or just combine all the ingredients in a mixing bowl?

    • Reply
      Shiran
      July 7, 2018 at 12:12 pm

      Hi Claudia, detailed info can be found in the recipe instructions. You just need to mix the ingredients without using the stove.

  • Reply
    Kelly
    July 7, 2018 at 10:15 am

    This looks stunning! So beautiful!

  • Reply
    Minerva
    July 23, 2018 at 2:39 am

    I made this pie recipe yesterday and it was amazing!!! I have never made a pie before so this was my first attempt. This recipe was really easy! No cooking the pie filling on the stove or anything like that. Just toss the pie filling in the pie crust and bake! Very easy!

  • Reply
    Scarey
    August 2, 2018 at 12:37 pm

    Should i cut the cherries in half if they are large??? they just seem big for the filling

    • Reply
      Shiran
      August 2, 2018 at 12:56 pm

      Usually there’s no need to cut them, but if you think they’re too big, you can cut them in half.

  • Reply
    Linda D
    August 7, 2018 at 8:26 am

    Can this pie be frozen first and then baked later?

    • Reply
      Shiran
      August 9, 2018 at 2:55 am

      Hi Linda, I recommend freezing the dough and filling separately. You can roll out the pie dough, place in the pan, wrap in plastic wrap and freeze. Then make the filling, place in an airtight container and freeze. Thaw overnight in the refrigerator before using.

  • Reply
    Magic
    October 27, 2018 at 7:43 pm

    The pie looks wonderful. How deep is your pie pan?

    • Reply
      Shiran
      October 28, 2018 at 10:05 am

      Mine is about 2-inch deep.

  • Reply
    Lauren
    October 29, 2018 at 11:55 am

    I made this for my boyfriend’s birthday “cake” and it came out amazing! I’m not a baker at all, but this recipe was easy to follow and came out perfectly. Now we’re thinking of all the other pies we want to make!

  • Reply
    Larissa S With
    November 3, 2018 at 7:18 pm

    If using frozen cherries, which do you prefer.. the sweet or the sour? It’s hard to find cherries this time of year that won’t cost an arm and a leg!

    • Reply
      Shiran
      November 4, 2018 at 8:20 am

      Both options are delicious, so just choose your favorite.

  • Reply
    Pam
    November 8, 2018 at 3:11 pm

    I’m the type of cook that try’s to follow a recipe to the letter. I am unable to find fresh cherries only frozen. So my first question is can I use frozen and I am assuming that I need to thaw them out completely and drain all the excess liquid? Next I found frozen mixed sweet and tart cherries….is this something that would work?

    • Reply
      Shiran
      November 9, 2018 at 6:03 am

      Hi Pam, fresh cherries are my favorite but if aren’t available, use thawed frozen cherries or a canned jar and drain the juices well. You can use a mix of sweet and sour cherries, and use 3/4 to 1 cup sugar depending on the sweetness you like. I prefer it sweet so I’d use 1 cup.

  • Reply
    Elaine
    November 16, 2018 at 5:21 am

    If you want the pie warm do you still let it cook for 4 hours and then reheat or can you just serve it from the oven? If reheat then what temperature etc? Thanks

    • Reply
      Shiran
      November 17, 2018 at 2:00 pm

      Hi Elaine, let the pie cool completely first so it will set, then reheat it right before serving. To reheat the entire pie, warm it in the oven at 350°F for several minutes until warm (the warm filling can be quite soft when you cut the pie into pieces). You can reheat individual slices in the microwave for several seconds.

  • Reply
    Sean Parliment
    November 18, 2018 at 10:42 pm

    Wow this pie looks amazing! I’m going to make this pie for this upcoming thanksgiving 2018 along with an apple and pumpkin pie. Yum I cannot wait! Thank you for sharing your awesome recipes. I’m leaving 5 stars now because I know this will come out great!!

  • Reply
    Brittani
    November 19, 2018 at 1:06 am

    Excited to try this recipe out! Cherry pie is my aunts absolute favorite and I only just found out! I’ve been in charge of the pies every Thanksgiving so I feel like I just HAVE to make this for her! My question is regarding the frozen cherries.m, as that’s all available to me right now..would you still say 5 cups of frozen cherries or does them being frozen change the amount at all?

    • Reply
      Shiran
      November 20, 2018 at 11:45 am

      Hi Brittani! Use an equal amount of frozen cherries, thawed until softened (if there’s a lot of cherry juice after thawing, you can add some of it to the filling, about 1/4 cup, and drain the rest). I hope you enjoy it!

      • Reply
        Brittani
        November 21, 2018 at 9:26 pm

        Thank you!

  • Reply
    Linda B
    November 20, 2018 at 4:26 pm

    I have this pie cooking as we speak. I made it for Easter and the family loved it, so adding it to my pie choices this Thanksgiving also.

  • Reply
    Roni zagoria
    November 20, 2018 at 9:51 pm

    Hello! I am in Denver and I will be making this with your homemade pie crust for Thanksgiving! Does any of the recipe change for high altitude? I got all-purpose flour…

    • Reply
      Shiran
      November 21, 2018 at 9:32 am

      Hi Roni, I’m sorry but I don’t have experience baking in high altitude.

    • Reply
      Heather Neill
      November 21, 2018 at 4:47 pm

      Roni I am in Denver too and made this recipe as is and it came out great! The high altitude baking (in my experience doesn’t really affect pies, just cakes and cookies. 🙂

  • Reply
    Daniel Yoakum
    November 23, 2018 at 10:02 am

    I made this for Thanksgiving yesterday. I used frozen cherries. Unfortunately, I failed to see the “thaw and drain” so I had a beautifully latticed cherry soup. I’ll have to withhold rating until I’ve tried again.

  • Reply
    Josh L.
    November 28, 2018 at 1:20 pm

    Can you explain why you don’t need to blind bake the bottom crust? I trust your judgment because the recipe & pics look spot-on, but I’ve learned to blind bake my bottom crusts for apple pie , otherwise it comes out underbaked. I want to try your cherry pie recipe as is, but I’m curious how you get it perfectly baked

    • Reply
      Shiran
      November 29, 2018 at 1:22 pm

      Hi Josh, I like to prebake the crust for single crust pies. I don’t do this for apple pies or other pies with crust on top.

  • Reply
    Nir
    December 8, 2018 at 2:54 pm

    Great recipe, turned out perfectly 🙂

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