The Ultimate Cherry Pie Recipe: A Slice of Sweet Nostalgia

There’s something magical about pulling a perfectly baked Cherry Pie from the oven. That moment when the kitchen fills with the sweet-tart aroma of bubbling cherries and golden, flaky crust? Pure bliss! As a busy mom or working professional, you might think homemade pie is too time-consuming, but I promise this Cherry Pie recipe is totally doable – even on a weeknight.

Hi there! Alexandre here from foodytasty.com, and I’m about to share my absolute favorite Cherry Pie recipe that’s been bringing smiles to my family’s faces for years. This isn’t just any pie – it’s the kind that makes everyone at the table go quiet for a moment because they’re too busy savoring every bite.

Why You’ll Love This Cherry Pie

This Cherry Pie is the perfect balance of sweet and tart, wrapped in a buttery, flaky crust that practically melts in your mouth. What makes it special? It’s adaptable to your schedule and preferences! Use fresh cherries when they’re in season or frozen when they’re not. The filling strikes that perfect balance between juicy and set (nobody wants a soggy pie, right?).

Plus, this recipe is designed with you in mind – straightforward steps, ingredients you can actually pronounce, and techniques that don’t require a culinary degree. Whether you’re baking for a special occasion or just because it’s Tuesday, this Cherry Pie delivers big on flavor without demanding hours of your precious time.

Ingredients You’ll Need

For the Cherry Filling:

2 cups fresh or frozen cherries (a mix of sweet and tart varieties works best)
1 cup granulated sugar (adjust based on how sweet your cherries are)
2 tablespoons cornstarch (our secret weapon for perfect thickness!)
1 tablespoon fresh lemon juice (adds that brightness we love)
1 teaspoon pure vanilla extract (for warmth and depth)
¼ teaspoon almond extract (optional, but adds amazing dimension)
¼ teaspoon fine sea salt (enhances all those cherry flavors)
1 tablespoon plant-based butter or regular butter

For the Crust:

2 prepared pie crusts (store-bought saves time, homemade adds love – your call!)
1 tablespoon plant-based milk or regular milk (for brushing)
1 tablespoon granulated sugar (for that sparkly finish)

Optional Toppings:

Vanilla ice cream (non-negotiable in my house!)
Whipped cream (for those who prefer a lighter touch)

Let’s Make Cherry Pie!

Step 1: Preheat That Oven

Start by setting your oven to 400°F (200°C). Position the rack in the center – this ensures even baking and that perfect golden color we’re after.

Step 2: Prepare Your Cherry Filling

In a medium mixing bowl, combine your cherries, sugar, cornstarch, lemon juice, vanilla extract, almond extract (if using), and salt. Gently stir until everything’s well-coated and the dry ingredients have dissolved.

Let this mixture sit for about 10-15 minutes. This is magic time – the cherries release their juices and the cornstarch starts to work its thickening powers. I usually use this time to tidy up my workspace or, let’s be honest, sneak a few cherries for “quality control.”

Step 3: Roll Out the Crust

If you’re using homemade dough, lightly flour your surface and roll one portion into a circle large enough to fit your 9-inch pie dish. For store-bought crusts, simply unroll one onto your pie dish. Either way, gently press the dough into the dish, making sure it reaches all the corners.

Trim any excess dough, leaving about a 1-inch overhang. This extra will be used for that pretty crimped edge that makes homemade pies look so special.

Step 4: Fill ‘Er Up!

Give your cherry mixture a final stir and pour it into the prepared crust. Use a spatula to spread it evenly. Next, dot the filling with small pieces of butter – these melt during baking, creating pockets of richness throughout your filling.

Step 5: Top Crust Magic

Now for the fun part! You’ve got options here:

Classic whole top: Roll out your second crust and place it over the filling. Cut a few slits for steam to escape.
Lattice design: Cut the second crust into strips and weave them over the filling for that picture-perfect look.
Cookie cutter shapes: Use small cookie cutters to create shapes from the second crust and arrange them artistically on top.

Whatever style you choose, seal the edges by crimping the top and bottom crusts together using your fingers or a fork. This prevents the filling from bubbling out during baking (though a little escape is part of the charm!).

Step 6: Final Touches

Brush the top crust with milk using a pastry brush. This creates that gorgeous golden finish we all love. Sprinkle with sugar for a sweet, sparkly crunch that’ll make your pie truly irresistible.

Step 7: Bake to Perfection

Place your pie on the center rack and bake for 45-50 minutes. Keep an eye on it after about 30 minutes – if the edges are browning too quickly, cover them with foil to prevent burning.

You’ll know your Cherry Pie is done when the crust is deeply golden and you can see the filling bubbling through the vents or lattice. That bubbling is crucial – it means the cornstarch has activated and your filling will set properly.

Step 8: The Hardest Part – Waiting

This is where patience comes in (not my strongest virtue, especially with pie involved!). Let your masterpiece cool on a wire rack for at least 2 hours before slicing. I know, I know – the temptation to dive in is real, but this cooling time allows the filling to set properly. Cut too soon, and you’ll have cherry soup instead of pie slices!

Once cooled, serve your Cherry Pie at room temperature or slightly warmed. Add a scoop of vanilla ice cream if you’re feeling indulgent (and when it comes to Cherry Pie, I’m always feeling indulgent).

Baking Tips from My Kitchen to Yours

Let me share some hard-earned Cherry Pie wisdom that has saved my desserts (and sanity) over the years:

Cherry Picking 101

Can’t find fresh cherries? No problem! Frozen cherries work beautifully in this recipe – just thaw and drain them first. The secret is to mix sweet and tart varieties for that perfect flavor balance. And yes, if you’re in a real pinch, high-quality canned cherries can work – just drain well and reduce the sugar in the recipe.

Crust Control

Is your dough getting too warm and sticky? Pop it in the fridge for 15 minutes. Cold dough = flaky crust. And don’t overwork it – those little bits of butter that remain visible? They’re future flaky pockets of deliciousness!

Thickening Thoughts

If your filling looks a bit runny, don’t panic! Add an extra teaspoon of cornstarch to your cherry mixture. Conversely, if you prefer a juicier filling, reduce the cornstarch slightly. It’s all about finding your perfect pie personality.

Preventing the Dreaded Soggy Bottom

Nobody wants a soggy-bottomed pie! Try brushing the bottom crust with a thin layer of beaten egg white before adding the filling. This creates a barrier that helps keep the crust crisp even as the juicy filling bakes.

Crimping With Confidence

Don’t stress about creating a perfectly crimped edge – those homemade, slightly imperfect edges are what make your pie look authentically handcrafted. As I always say, “If it looks too perfect, people might think it came from a store!”

The Foil Trick

Keep a roll of foil handy when baking your Cherry Pie. If the edges start getting too brown before the center is done, simply tear strips of foil and gently place them around the rim of the pie. No need for fancy pie shields!

A Cherry Pie Story

The first time I made this Cherry Pie recipe, I was trying to impress my in-laws during their first visit to our home. Everything was going perfectly until I realized I’d forgotten to cut vents in the top crust. About 20 minutes into baking, I heard a concerning bubbling sound, followed by what can only be described as a cherry volcano eruption in my oven!

My mother-in-law rushed into the kitchen to find me standing there, mouth open, watching cherry filling bubble over the sides of the pie and onto the oven floor. Instead of judgment, she burst out laughing, grabbed a spoon, and said, “Well, now we get to taste-test it early!”

We spent the next hour cleaning the oven together, sharing family recipes, and bonding over our kitchen disasters. That pie – which we eventually salvaged – became known as the “Eruption Pie” and is now requested every year at family gatherings. So remember: even your kitchen mistakes can become beloved family traditions!

Your Cherry Pie Questions Answered

How do I pit cherries without a cherry pitter?

No special equipment? No problem! Place the cherry on the mouth of an empty bottle (like a beer bottle), then use a chopstick to push the pit through into the bottle. It’s a bit slower but works perfectly. Another hack: use a pastry tip with the wide end up – position the cherry on top and push the pit through with a chopstick.

Can I make Cherry Pie ahead of time?

Absolutely! You have two great options: either prepare the filling and crust separately up to 2 days ahead and assemble just before baking, or bake the entire pie a day in advance and store it at room temperature, covered loosely with foil. You can also freeze the unbaked pie for up to 3 months – just add about 15-20 minutes to the baking time when cooking from frozen.

My filling turned out too runny. What happened?

The most common culprit is not letting the pie cool completely. Remember, the filling continues to thicken as it cools, so those full 2 hours of cooling time are non-negotiable! If you’ve waited and it’s still runny, you might need to increase your cornstarch slightly next time or make sure your filling was bubbling properly before removing from the oven.

Serving Suggestions That Elevate Your Cherry Pie

A slice of this Cherry Pie is delicious on its own, but let’s take it to the next level:

For summer gatherings, try serving it with homemade no-churn vanilla ice cream. The contrast between warm pie and cold, creamy ice cream is what dessert dreams are made of.

During fall and winter, add a sprinkle of cinnamon to your whipped cream for a warm, spiced note that complements the cherries beautifully.

For brunch (yes, pie for brunch is totally acceptable!), pair it with a dollop of Greek yogurt and a drizzle of honey for a slightly tangier, breakfast-appropriate treat.

And don’t forget beverages! Cherry Pie pairs wonderfully with coffee, tea, or for the adults in the room, a small glass of amaretto or cherry liqueur.

Why This Cherry Pie Will Become Your Go-To Recipe

I’ve been baking pies for over a decade, and this Cherry Pie recipe has earned its status as my signature dessert. It strikes that perfect balance between impressive and achievable – the kind of recipe that makes people think you spent all day in the kitchen (when really, most of the time was hands-off baking and cooling).

What makes this Cherry Pie special is its adaptability. You can dress it up for holidays with decorative crust designs or keep it simple for casual family dinners. The filling can be adjusted to your taste preferences – a bit more sugar if you like it sweeter, a touch more lemon juice if you prefer more tang.

Most importantly, this pie creates moments. There’s something about a homemade Cherry Pie that pauses conversation, brings smiles, and creates a brief moment of pure joy around your table. In our busy lives, these moments matter more than ever.

Related Recipes You Might Enjoy

If you enjoyed this Cherry Pie recipe, you might also love our Mixed Berry Crumble that uses a similar filling technique but with a crumbly, buttery topping instead of a traditional crust.

For another classic American dessert, try our Apple Cinnamon Dutch Baby – it’s like a giant popover meets apple pie and comes together in half the time.

And if you’re looking for more ways to use seasonal cherries, our Cherry Almond Clafoutis is a French-inspired dessert that’s surprisingly simple to make and absolutely delicious.

Learn More About Cherries

For more information about different cherry varieties and their best culinary uses, check out this helpful guide from The Spruce Eats.

If you’re interested in the health benefits of cherries (yes, your Cherry Pie has some nutritional merit!), the Cleveland Clinic offers excellent information about their antioxidant properties.

The Perfect Ending

As the aroma of Cherry Pie fills your kitchen and the anticipation of that first bite builds, remember that you’re not just making dessert – you’re creating memories. This Cherry Pie recipe has traveled from my kitchen to yours, and I hope it brings as much joy to your table as it has to mine.

Whether you’re serving it at a holiday gathering, a summer barbecue, or simply because it’s been one of those days that calls for pie, this recipe delivers that perfect balance of sweet-tart filling and flaky, buttery crust that makes Cherry Pie an enduring classic.

So go ahead – roll up your sleeves, pit those cherries (or open that bag of frozen ones – I won’t tell!), and create a dessert that’s as delightful to make as it is to eat. Your friends and family will be asking for seconds, and you’ll have the satisfaction of saying, “Yes, I made it from scratch.”

Happy baking, friends!