This is the best cherry pie recipe you will ever make. My homemade cherry filling made with fresh or frozen cherries takes just 5 minutes to make is baked in between buttery flaky homemade double pie crusts.
Table of Content
The one thing about the cherry season is that you can never get enough cherries. Some recipes just work better with fresh cherries, right? Like my cherry filling, jam, ice cream, crumble, even cake.
Why make this pie?
- This pie has a beautiful buttery homemade crust filled with sweet cherry filling.
- The recipe uses cherries and other simple ingredients you probably already have on hand.
- It is a very forgiving recipe. You can use homemade or store-bought pie crust. And, you can also use homemade or canned cherry pie filling.
- The best part is you can bake it ahead of time which means it is the perfect dessert to entertain when you have guests.
The process and timeline
- Double pie crust dough - 10 minutes prep + 20 mins chill
- Cherry Pie filling - 10 mins + 20 mins to cool
- Top crust - 10 min prep + 10 mins chill
- Roll and partially bake bottom crust - 25 mins
- Assemble pie - 10 mins
- Bake the cherry pie - 45 minutes
- Active time - 60 mins + Inactive time 2 hours
Ingredients and substitutes
- Cherries - I've used the sweet red cherries. You can also use the Rainier cherries or sour cherries. Whichever cherries you use remember to taste them. See how sweet or sour they are and adjust the sweetness accordingly. For sour cherries, you may need 2 tablespoon up to ¼ cup more sugar.
- Sugar - though the cherries are sweet we still need a little more sugar. After all, it's a pie. Also, take note there is no sugar in our crust.
- Lemon juice - The lemon helps bring out the sweetness of the cherries and does a great job, or marrying all the flavors so don't omit it.
- Cornstarch - This helps thicken our cherry pie filling without this the cherry juices will soak into the pastry. If you don't have cornstarch you can also use rice flour, tapioca flour, or arrowroot.
Easy cherry pie recipe
Pie crust
- In a food processor add the flour, salt, and chilled cubed butter Pulse for 30 seconds until it resembles coarse bread crumb consistency.
Pro tip - You can also do this in a bowl using a pastry blender or fork. - Combine the egg with cold water and add it to the mixture. Pulse or combine for 30 seconds more.
Pro tip - the mixture will still be crumbly but when squished with your fingers it will shape into a dough. So, don't over-mix or pulse too much. - Pour the mixture onto a work surface. Bring all the crumbs together and shape them into a ball. Divide the ball into two discs. One is larger for the bottom and the second is a little smaller for the top. Wrap in plastic wrap and chill for 20 to 30 minutes or until firm enough to roll.
Pro tip - If you flatten the dough into a larger disc it will chill faster and you will have to wait for much less time.
Bottom crust
- Roll the larger dough onto a lightly floured surface. Start with a tapping motion, then roll from the center out.
Pro tip - if the dough cracks too much, means it's too cold. Let it be at room temperature for 5 to 7 minutes. - Use your 9-inch tart pan as a guide to know how big you need to roll it. When you reach the desired size, transfer the dough without cracking. Gently fit it to the pan, especially on the bottom edges.
Pro tip - To transfer the dough without cracking too much, I like to roll the dough onto my rolling pin and then unroll it over the pan. - Remove the excess dough and neaten the edges of the tart pan
Pro tip - I like to roll my rolling pin over the tart to cut off the excess around the edges. Then neaten the edges by running your thumb along the edges. - Chill the pie crust in the fridge for 15 minutes up to 48 hours.
Pro tip - if leaving for a long time make sure to wrap in plastic so it does not dry out. - Preheat the oven to 400°F / 200°C/ Gas Mark 6
Pro tip- it is very essential that the oven is heated to the optimal temperature otherwise the crust can shrink when baking. - Dock the chilled pastry all over with a fork to prevent the pastry from puffing up. Line the pie with parchment paper. Then, fill the center with pie weights or baking beans (dry beans).
- Bake for 15 minutes. Remove the pie weights and parchment paper. Cool for 5 minutes before adding the filling.
Pro tip - this is called blind baking the crust. We do this so that the pastry will be partially cooked before we add the filling.
Prepare top crust
- Roll the second disc of the pie crust a little larger than the size of the pie bottom. Place the crust on parchment paper so it’s easier to transfer.
- Using the pie bottom as a guide cut the crust into a disc (see video). Now use a star cookie cutter and cut out the star shapes all over the crust – starting from the center out or center out.
Pro tip - a chilled dough will make clean cuts, if necessary place the base in the fridge for 10 minutes. - Save the star cutouts to use as decorations for the cherry pie. Place the crust in the fridge to chill for 15 minutes or until ready to use.
Cherry filling
- Wash and deseed/pit the cherries (remove seeds from the cherries).
- In a saucepan, over medium heat, add the cherries, sugar, lemon juice, and ¼ cup of water. Cook on low to medium heat until all the sugar has dissolved. Use a vegetable masher to mash some of the fruit.
Pro tip - Mashing will add a nice thicker consistency to the topping but make sure to leave some cherries whole. - Combine the remaining water with cornstarch. Add it to the saucepan. Continue to cook on low heat until the filling is thick and glossy. When thick enough to coat the back of a wooden spoon or spatula it's ready.
Pro tip - Cornstarch can settle to the bottom of the water. So, you must stir it just before adding it to the saucepan. - Remove and pour into a mason jar. Let cool completely or use as directed in your recipe.
Pro tip - The filling will thicken as it cools so keep that in mind when you take it off the heat.
Baking the cherry pie
- Reduce oven temperature to 350°F/ 177°C/ Gas mark 4
- Pour the cherry pie filling into the partially baked pie crust. Place the top crust on the top. Then place the star cuts outs all over the top as decorations
Pro tip - I like to use a cake lifter to transfer the disc from the baking tray to pie to prevent breakage. - Combine the egg yolk and cream for egg wash. Brush the top crust generously with egg wash. Sprinkle white coarse sugar over the top crust.
- Bake on the center rack for a further 35 to 45 minutes or until the top crust is lightly golden.
Pro tip - Place the pie on a baking tray for each cleanup in case of spillage. If the pie edges brown to quickly cover the edges with aluminum foil or a pie shield
Serving the cherry pie
- Chill the pie for at least 3 hours, preferably overnight. The cherry filling is very hot and bubbling so never touch it and never serve it hot.
Pro tip - Cooling the pie also helps thicken the pie filling giving you pretty pie slices otherwise the pie filling will be messy if cut warm.
Tips for success
- While cherry pie is very popularly made with fresh cherries you can certainly make it with frozen cherries too.
- You can make this pie up to 4 days ahead of time. Or you can make the different elements ahead of time and then assemble the tart a day before.
- The cherry filling and the pie crust dough can both be made in advance. They will stay in the fridge for up to 5 days or can be frozen for up to a month.
- Taste cherries to see how sweet or sour they are and if necessary increase or reduce the sugar accordingly.
- Do not make haste with the pie crust. And do not skip the chilling time. It is best to work with chilled pie dough for the best results. This way it rolls easily and does not shrink in the oven when baking.
- When cooking the cherry filling keep the heat on low otherwise all the water will evaporate quickly without cooking the starch. This can result in a starchy pie. Instead, cook on low until the filling turns into an opaque to wonderfully shiny glossy filling.
- When baking the cherry pie, keep a close eye for the last 20 minutes. If the top crust is becoming too dark, tent it with aluminum foil or cover the edges with a
- Chill the pie for at least 3 hours, preferably overnight. Cooling the pie will thicken the pie filling giving you pretty pie slices otherwise the warm pie filling will spill out of the slices
More cherry recipes
How long with this cherry pie keep?
This cherry pie will keep in the fridge for 4 to 5 days. You can even freeze it for up to a month
Can I use canned pie filling?
You can. But making homemade fruit filling takes only 5 minutes from scratch and is so much tastier. Try my homemade cherry filling and you will never use canned ever again.
Can I use ready-to-roll, store-bought pie crust?
Yes. I am using homemade double pie crust for the top and bottom.
But, you can use a store-bought ready-to-roll pie crust that is easily available in any supermarket these days.
Follow my method below – roll and line the pastry tart. Bake it with pie weight for 10 to 15 minutes then continue with the recipe as below.
Can I make mini cherry pies with this recipe?
Absolutely, you can make about 8 x 5-inch mini cherry pies or 10 x 3-inch cherry pies with this recipe.
Printable Recipe
Best EVER Cherry Pie
Print Pin Rate Share by Email Share on FB Save Grow Coooking Temperature: 350°F/ 177°C/ Gas mark 4
Difficulty: Medium
Calories: 432kcal
Adjust Servings Here: 9 servings
Description
This is the best cherry pie recipe you will ever make. My homemade cherry filling made with fresh or frozen cherries takes just 5 minutes to make is baked in between buttery flaky homemade double pie crusts.
Video
Conversions Used
1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,
Ingredients
Makes one 9-inch Pie
Pie crust
- 2 ¾ cup (340 g) All-purpose flour
- 1 cup (227 g) Butter ((2 sticks) chilled, cubed)
- ½ teaspoon Salt
- ¼ cup (60 ml) Water (chilled)
Cherry pie filling
- 1 lb (500 g) Cherries
- ¼ cup (50 g) Sugar
- 2 tablespoon Cornstarch ((cornflour))
- 2 tablespoon Lemon juice
- ½ cup (120 ml) Water
- 1 teaspoon Vanilla extract
- ½ teaspoon Almond extract (optional)
Egg wash
- 1 Egg yolk
- 2 tablespoon Whipping cream
- 2 tablespoon Coarse sugar
Instructions
Pie crust
- Dry ingredients - In a food processor add the flour, salt, and chilled cubed butter Pulse for 30 seconds until it resembles coarse bread crumb consistency. Pro tip - You can also do this in a bowl using a pastry blender or fork.
- Wet ingredients - Combine the egg with cold water and add it to the mixture. Pulse or combine for 30 seconds more. Pro tip - the mixture will still be crumbly but when squished with your fingers it will shape into a dough. So, don't overmix or pulse too much.
- Chill - Pour the mixture onto a work surface. Bring all the crumbs together and shape them into a ball. Divide the ball into two discs. One is larger for the bottom and the second a little smaller for the top. Wrap in plastic wrap and chill for 20 to 30 minutes or until firm enough to roll. Pro tip - If you flatten the dough into a larger disc it will chill faster and you will have to wait for much less time.
Bottom crust
- Roll the larger dough onto a lightly floured surface. Start with a tapping motion, then roll from the center out. Pro tip - if the dough cracks too much, means it's too cold. Let it be at room temperature for 5 to 7 minutes.
- Use your 9-inch tart pan as a guide to know how big you need to roll it. When you reach the desired size, transfer the dough without cracking. Gently fit it to the pan, especially on the bottom edges. Pro tip - To transfer the dough without cracking too much, I like to roll the dough onto my rolling pin and then unroll it over the pan.
- Remove the excess dough and neaten the edges of the tart pan,Pro tip - I like to roll my rolling pin over the tart to cut off the excess around the edges. Then neaten the edges by running your thumb along the edges.
- Chill the pie crust in the fridge for 15 minutes up to 48 hours. Pro tip - if leaving for a long time make sure to wrap it in plastic so it does not dry out.
- Preheat the oven to 400°F / 200°C/ Gas Mark 6Pro tip- it is very essential that the oven is heated to the optimal temperature otherwise the crust can shrink when baking.
- Dock the chilled pastry all over with a fork to prevent the pastry from puffing up. Line the pie with parchment paper. Then, fill the center with pie weights or baking beans (dry beans).
- Bake for 15 minutes. Remove the pie weights and parchment paper. Cool for 5 minutes before adding the filling. Pro tip - this is called blind baking the crust. We do this so that the pastry will be partially cooked before we add the filling.
Prepare top crust
- Roll the second disc of the pie crust a little larger than the size of the pie bottom. Place the crust on parchment paper so it’s easier to transfer.
- Using the pie bottom as a guide cut the crust into a disc (see video). Now use a star cookie cutter and cut out the star shapes all over the crust – starting from the center out or center out.Pro tip - a chilled dough will make clean cuts, if necessary place the base in the refrigerator for 10 minutes.
- Save the star cutouts to use as decorations for the cherry pie. Place the crust in the fridge to chill for 15 minutes or until ready to use.
Cherry filling
- Wash and deseed/pit the cherries (remove seeds from the cherries).
- In a saucepan, over medium heat, add the cherries, sugar, lemon juice, and ¼ cup of water. Cook on low to medium heat until all the sugar has dissolved. Use a vegetable masher to mash some of the fruit. Pro tip - Mashing will add a nice thicker consistency to the topping but make sure to leave some cherries whole.
- Combine the remaining water with cornstarch. Add it to the saucepan. Continue to cook on low heat until the filling is thick and glossy. When thick enough to coat the back of a wooden spoon or spatula it's ready.Pro tip - Cornstarch can settle to the bottom of the water. So, you must stir it just before adding it to the saucepan.
- Remove and pour into a mason jar. Let cool completely or use as directed in your recipe. Pro tip - The filling will thicken as it cools so keep that in mind when you take it off the heat.
Baking the cherry pie
- Reduce oven temperature to 350°F/ 177°C/ Gas mark 4
- Pour the cherry pie filling into the partially baked pie crust. Place the top crust on the top. Then place the star cuts outs all over the top as decorationsPro tip - I like to use a cake lifter to transfer the disc from baking tray to pie to preven breakage.
- Combine the egg yolk and cream for egg wash. Brush the top crust generously with egg wash. Sprinkle white coarse sugar over the top crust.
- Bake on the center rack for further 35 to 45 minutes or until the top crust is lightly golden.Pro tip - Place the pie on a baking tray for each cleanup in case of spillage. If the pie edges brown to quickly cover the edges with aluminum foil or a pie shield
Serving the cherry pie
- Chill the pie for at least 3 hours, preferably overnight. The cherry filling is very hot and bubbling so never touch it and never serve it hot.Pro tip - Cooling the pie also helps thicken the pie filling giving you pretty pie slices otherwise the pie filling will be messy if cut warm.
Recipe Notes & Tips
- While cherry pie is very popularly made with fresh cherries you can certainly make it with frozen cherries too.
- You can make this pie up to 4 days ahead of time. Or you can make the different elements ahead of time and then assemble the tart a day before.
- The cherry filling and the pie crust dough can both be made in advance. They will stay in the fridge for up to 5 days or can be frozen for up to a month.
- Taste cherries to see how sweet or sour they are and if necessary increase or reduce the sugar accordingly.
- Do not make haste with the pie crust. And do not skip the chilling time. It is best to work with chilled pie dough for the best results. This way it rolls easily and does not shrink in the oven when baking.
- When cooking the cherry filling keep the heat on low otherwise all the water will evaporate quickly without cooking the starch. This can result in a starchy pie. Instead, cook on low until the filling turns for an opaque to wonderfully shiny glossy filling.
- When baking the cherry pie, keep a close eye for the last 20 minutes. If the top crust is becoming too dark, tent it with aluminum foil or cover the edges with a
- Chill the pie for at least 3 hours, preferably overnight. Cooling the pie will thicken the pie filling giving you pretty pie slices otherwise the warm pie filling will spill out of the slices
- Freezing baked cherry pie - I like to use an aluminum pie baking tray for my frozen pies. Once baked cool then place in the freezer. Once frozen wrap well in plastic and into a freezer storage bag. Leaving the baking tray will ensure the crust does not break when thawing. For best results thaw in the fridge overnight.
- The one thing that puts me off about pies or tarts is when the crust is soaked with juices. I want a nice juicy filling with a crisp and flaky crust. How do you do that? Two things -
- First, you cook the cherries so all the moisture is evaporated. This prevents the juices from soaking into the crust.
- Second, you prebake the pie crust so when you add the filling it won't absorb the thick juices.
Nutrition Information
Calories: 432- kcalCarbohydrates: 53- gProtein: 5- gFat: 23- gSaturated Fat: 14- gCholesterol: 81- mgSodium: 314- mgPotassium: 146- mgFiber: 2- gSugar: 20- gVitamin A: 740- IUVitamin C: 4.4- mgCalcium: 22- mgIron: 2- mg
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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Jacquelyn
My family and I love cherry pies! This sounds amazing and I love what you did with the crust, so festive!
Veena Azmanov
Thanks, Jacquelyn
Jenni
I've never made a cherry pie before, which is such a crazy thing because it's such a great classic staple dessert. This recipe looks straightforward and beautiful! Perfect for a cherry lover!
Veena Azmanov
Yes, very straight forward Jenni.
Anne
I am enjoying all of the fresh cherries that are in season right now, and I will be making this pie soon.
Veena Azmanov
Me too, Anne. Enjoying all the fresh cherries in season