Hands down, this is the best Cherry Pie recipe ever!
Nothing is more American than apple pie, except cherry pie! This easy, homemade cherry pie recipe will make a novice baker look like a pro in no time at all. Fresh or frozen sweet cherries are mixed in a simple filling and then baked in a pre-made crust. It’s so simple to make, and the best part is that it’s ready to serve in less than an hour. Make it for Thanksgiving or any occasion, and enjoy it with family or friends.
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Favorite Pie Recipe
- Who can resist a big slice of cherry pie? It’s one of America’s favorite desserts and now, this homemade classic is easier than ever to make with just a few steps.
- Fresh or frozen cherries can be used interchangeably, simply add extra minutes to the bake time.
- Use a premade pie crust to save time, without sacrificing homemade flavor.
- Serve homemade cherry pie with a pitcher of refreshing and lemonade.
Ingredients & Variations
FRUIT: Fresh cherries are preferred, but frozen can be used. Sweet cherries have that deep reddish-purple color and are more firm and larger than sour cherries. Sour cherries, on the other hand, tend to be a bit smaller, sometimes yellowish red in color, and have red flesh. Sour cherries may need a little more sugar if you choose them for your pie. Why not try a combination of the two if they are available? Other berries that are delicious to use in this recipe are strawberries, blackberries, blueberries, or any combination of all of them. Create a signature dessert!
CRUST: Pre-made double pie crusts are time and labor savers! Choose between regular-sized or deep dish and have leftover crust to make simple leaf decorations for the top. For an open-faced pie, use a graham cracker crust and garnish with whipped cream once the pie is cooled.
How to Make Cherry Pie
Homemade cherry pie doesn’t have to be difficult to make, just follow a few easy steps:
- Make the cherry filling mixture.
- Place crust in the bottom of a pie pan. Stir the cherry mixture and add to the pie crust.
- Put the pie crusts together and decorate (as per recipe below).
- Whisk egg with milk and gently brush over the top of the crust and edges.
- Bake according to the recipe and serve.
How to Make Lattice for Cherry Pie
Weaving a lattice topping for a pie is easier than it looks!
- Simply lay the pie crust down on a piece of parchment paper and flatten it out. Cut crust into strips about ½” wide. Lay half the strips across the top of the pie horizontally, overlapping the sides. Fold back every other strip.
- Place one strip of pie dough perpendicular to the others and fold the other strips over it. Lay down a second strip perpendicular to the first one and unfold the parallel strips over the second strip.
- Continue weaving until the pie has a lattice appearance. Cut off excess strips and crimp the edges with the tines of a fork. Brush with egg wash and bake as directed.
- The edges of the pie crust will cook faster than the rest of the pie. So it is best to protect these edges while the pie is baking. Use strips of aluminum foil or rounded pie crust shields to protect the crust.
- If using fresh cherries, it’s worth the expense to purchase a cherry pitting tool to safely and easily remove the stones (pits) from the cherries.
Fruit Dessert Recipes!
- Banana Cream Pie – a classic pie.
- Blueberry Crisp – so easy to make!
- Ginger Rhubarb Pie – unique flavors.
- Homemade Peach Cobbler – a family favorite.
- 1 recipe double pie crust homemade or store bought
- ⅔ cup sugar
- ½ cup cornstarch or 2 Tablespoons quick cooking tapioca
- 5 cups cherries *, ¼ pitted, fresh or frozen
- ¼ teaspoon almond extract or 1 teaspoon vanilla extract
- 1 egg
- 2 teaspoons milk
- 2 Tablespoons coarse sugar optional garnish
- Preheat oven to 375°F.
- In a large bowl, mix together sugar and tapioca (or cornstarch). Add cherries and almond extract and mix to combine. Set aside for 15 minutes (or 60 minutes for frozen cherries).
- Add bottom crust to pie tin. Stir cherry mixture and add to pie crust.
- Cut slits or design in second pie crust (which allows steam to escape), or if preferred, create a lattice top. Place on top of the pie. Roll and crimp edges of pie crusts to seal, creating a pattern if desired (trim edges if needed).
- In a small bowl, beat egg and milk together. Carefully brush the entire pie crust top with the egg wash mixture. Sprinkle with coarse sugar if desired.
- Cover pie edge with foil (or a pie crust shield). Bake pie for 25 minutes (or 50 minutes for frozen cherries). Remove foil and bake for 25-35 minutes, or until top is browned.
- Cool on a cooling rack. Slice and serve with ice cream or whipped cream!
Nutrition information does not include optional ingredients or garnish and is an estimate. It may change based on actual ingredients and cooking methods used.