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


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.


  • 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. 


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:

4.78 from 18 votes
Cherry Pie Recipe
Prep Time: 30 mins
Cook Time: 1 hr
Total Time: 1 hr 30 mins
YIELD: 9 -inch/23cm pie

  • 5 cups stemmed and pitted fresh dark sweet or sour cherries (that's about 2 pounds whole unpitted cherries)
  • 3/4 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 1/2 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
  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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  • 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
      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
      July 10, 2016 at 3:40 am

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

  • Reply
    April 2, 2018 at 6:56 pm

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

    • Reply
      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
      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
      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
        February 15, 2019 at 3:09 pm

        ? If you are using canned cherries you say to drain them. Why wouldn’t you drain them if using fresh also?

  • Reply
    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
      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
    July 7, 2018 at 10:15 am

    This looks stunning! So beautiful!

  • Reply
    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
    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
      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
      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
    October 27, 2018 at 7:43 pm

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

    • Reply
      October 28, 2018 at 10:05 am

      Mine is about 2-inch deep.

  • Reply
    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
      November 4, 2018 at 8:20 am

      Both options are delicious, so just choose your favorite.

  • Reply
    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
      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
    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
      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
    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
      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
        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
      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
      Monica Davidson
      November 28, 2019 at 3:14 pm

      Same. I didn’t thaw and drain. And my husband thinks it’s undercooked, and he bakes more than I do so he’s probably right lol.

  • 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
      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
    December 8, 2018 at 2:54 pm

    Great recipe, turned out perfectly 🙂

  • Reply
    Jon Bridges
    December 28, 2018 at 3:54 am

    Thank you Shiran! I’m not a baker, but had the mad idea that I wanted to make a cherry pie for the family and found this recipe which worked perfectly. We’re in NZ so cherries are in season (still expensive at $30 for the kg needed). There were no surprises, and even this novice turned out a perfect pie which looked like the pictures here and tasted amazing. We are all sitting here chocka-block with cherry pie.

  • Reply
    December 29, 2018 at 7:54 pm

    this is the first time I ever made a pie and it turned out perfectly, your instructions are very clear, thank you

  • Reply
    February 4, 2019 at 7:26 pm

    Made this pie yesterday, but the inside was very liquid after it was cooked, even after letting it set for several hours. I used fresh cherries. Were they just too juicy? I cooked it according to the recipe.

    • Reply
      February 6, 2019 at 4:56 am

      Hi Theqom, even if the cherries were juicy, the cornstarch should thicken it, so make sure to measure it correctly or add another tablespoon next time, and chill it overnight in the fridge.

  • Reply
    February 9, 2019 at 2:11 pm

    Where can I purchase cherries? Everyone wants to sell me pie filling!


  • Reply
    Danielle Richards
    March 21, 2019 at 11:55 pm

    Would it be possible to assemble the pie and freeze it to bake at a later date? I’m doing a pie bar st my wedding instead of a cake and I love to make pies so I really wanted to make most of them my self it just takes so much time.

    • Reply
      March 25, 2019 at 9:58 am

      Fresh pie is the best, but here are my freezing instructions: The pie dough can be prepared ahead of time and stored in the freezer.You can also make the filling and freeze it, then thaw overnight in the refrigerator before using. Or, you can freeze the baked pie and thaw overnight in the refrigerator.

  • Reply
    Joe Bt
    June 22, 2019 at 8:49 pm

    I’m in the process of making this pie which sounds most appetizing. You didn’t include in your instructions what/how to do with the corn starch (thickener). I’m using Arrowroot instead as my preference. I’m thinking you need to add some water to the thickener and slowly add to the entire cherry mixture. Should this be done over heat to make a reduction or just mix it in until the mixture thickens?

    • Reply
      July 1, 2019 at 4:17 am

      Hi Joe. I don’t have any experience baking with arrowroot, sorry. When to add the cornstarch is included in the instructions.

  • Reply
    July 6, 2019 at 12:27 pm

    I made this pie last night. After making pies for over 40 years, my husband said this is the best pie I have ever made. The flavour was awesome. I don’t know if it was the lemon rind or the kirsch but it is definitely fabulous.

  • Reply
    Cindy Walker-Watson
    July 14, 2019 at 11:42 am

    I normally follow a recipe the first time, and then in 99.9% of recipes, I tweak this or that. THIS pie was utterly brilliant, as is. It’s the only cherry pie I’ve ever made that is going to move me to buy a cherry pitter. WOW – well done!!!

  • Reply
    July 15, 2019 at 5:49 pm

    Wow I just made the pie, it tastes ABSOLUTELY DELICIOUS! Such an easy recipe as well. Highly recommend!!

  • Reply
    August 4, 2019 at 6:38 pm

    This was my first ever cherry pie, and it was lovely. The crust was amazing, the pie was delicious. I added a pinch of cinnamon, but otherwise followed the recipe. I was thrilled when I cut into it and it was firm. Thank you for your easy to follow instructions!

  • Reply
    November 23, 2019 at 7:45 pm

    Worked so well!! Used store bought pie crust with lattice! Family loved it

    • Reply
      December 19, 2019 at 4:20 am

      It was yummy🤤🤤🤤 But it was still too sour so i put in some cream.

  • Reply
    Monica Davidson
    November 28, 2019 at 2:53 pm

    I made this, and it ended up with way too much juice. Did I maybe add too many cherries? I used frozen?

  • Reply
    Gene Engelhard
    January 7, 2020 at 11:16 am

    Shiran, Really like the pictures of your cherry pie — anxious to try this recipe. I’m not into baking, but have my taster set to try your cherry pie.
    Your recipe describes “steamed cherries” . What is the purpose of steaming, and how is this done??
    Sorry for my lack of baking knowledge, but my wife did all the baking in the past, and now with her dementia I’ve taken over the task.

    • Reply
      January 29, 2020 at 2:41 am

      Thank you, Gene 🙂 All you need to do is removing the stem from the cherry, and not steaming.

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