Why You’ll Love This Recipe

This cherry pie is incredibly easy to make and offers the perfect balance of tart and sweet. The homemade cherry filling, made from either fresh or canned cherries, is simple yet so delicious. When paired with a buttery, flaky pie crust, this cherry pie will quickly become a family favorite. Plus, it’s a versatile recipe that can be enjoyed all year round!

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1.5 lbs fresh, sour cherries or three (14.5 oz) cans of sour cherries
3/4 cup granulated sugar
2 tablespoons lemon juice
1/3 cup cornstarch
2 tablespoons butter
1/2 teaspoon ground cinnamon
1 homemade pie crust (this recipe makes two crusts: one for the bottom and one for the top)
1 large egg white, beaten with a fork
Granulated sugar for sprinkling on top

Directions

If using fresh cherries, pit and halve them. Combine the cherries with sugar and lemon juice in a saucepan. Cook over medium heat until juices are released. Remove the cherries with a slotted spoon.
For fresh cherries: Mix cornstarch with some of the cherry juice in a cup, then add it back to the saucepan with the remaining juice. Cook until the mixture thickens, then pour over the cherries. Let it cool.
If using canned cherries, drain the juice into a saucepan, reserving 1/3 cup. Heat the juice and sugar, bring to a boil, then stir in the cornstarch mixture. Add butter and lemon juice, then fold in the cherries. Cool the mixture to room temperature.
Preheat the oven to 400°F.
Line your pie dish with one crust, then pour the cherry filling inside. If you want a lattice crust, cut the top crust into strips and weave them. Alternatively, cover the pie with a whole crust, poking a hole in the center for steam to escape.
Pinch and crimp the edges of the crust, brush with beaten egg white, and sprinkle with sugar.
Bake for 40-45 minutes or until golden brown.

Servings and Timing

Servings: 12 slices
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes

Variations

Sweet Cherries: If using sweet cherries, reduce the sugar by about 1/3 cup.
Frozen Cherries: Frozen cherries work well as a substitute for fresh ones. Just make sure to drain any excess liquid before cooking.
Lattice Crust: For a classic touch, opt for a lattice crust instead of a full top crust. It adds an elegant look and allows the pie to breathe while baking.

Storage/Reheating

Store leftover pie in the refrigerator for up to 3-4 days.
To reheat, place in a preheated oven at 350°F for 10-15 minutes to crisp up the crust.

FAQs

1. Can I use sweet cherries instead of sour cherries?

Yes, but you will need to reduce the sugar by about 1/3 cup since sweet cherries are much sweeter.

2. Can I make this pie ahead of time?

Yes, you can prepare the filling and crust a day or two in advance and store them in the refrigerator until ready to assemble.

3. Can I freeze cherry pie?

Yes, you can freeze baked cherry pie for up to 3 months. Let it cool completely before wrapping it tightly in plastic wrap and foil.

4. Should I use fresh or canned cherries for the filling?

Both options work well. Fresh cherries provide a slightly fresher flavor, while canned cherries are convenient and still delicious.

5. How do I avoid a soggy bottom crust?

To prevent a soggy crust, bake the pie on the lowest rack of your oven and use a thick homemade crust that can stand up to the juices.

6. How do I make a lattice crust?

Roll out the top dough and cut it into wide strips. Lay half of the strips across the pie, then weave the remaining strips over and under the first half, creating a lattice pattern.

7. Can I use a store-bought pie crust?

Yes, store-bought pie crust can work, but homemade pie crust yields a much flakier and sturdier result.

8. Can I add spices to the filling?

Yes, ground cinnamon is a great addition. You can also experiment with nutmeg or a splash of vanilla extract.

9. How do I know when the pie is done?

The pie is done when the crust is golden and the filling is bubbling around the edges. You may also want to check that the juices inside have thickened.

10. Can I add food coloring to the pie?

Yes, a few drops of red food coloring can make the pie filling look more vibrant, though it’s not necessary.

Conclusion

This homemade cherry pie is perfect for any occasion, offering a combination of sweet and tart flavors, and a wonderfully flaky crust. Whether you use fresh or canned cherries, the result will be a pie that’s sure to impress. Enjoy it with a scoop of vanilla ice cream or a dollop of whipped cream for the perfect dessert experience!

Cherry Pie

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Author: Julia
Total Time: 1 hour 5 minutes
Yield: 12 servings
Diet: Vegetarian

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Description

This Homemade Cherry Pie is the perfect blend of sweet and tart cherries in a flaky, buttery crust. Whether you use fresh or canned cherries, this pie is a crowd-pleasing dessert that’s easy to make and perfect for any occasion. Top it off with a scoop of vanilla ice cream or whipped cream for the ultimate indulgence.

Instructions

Prepare the Cherry Filling:
- If using fresh cherries, pit and halve them. Combine the cherries with sugar and lemon juice in a saucepan. Cook over medium heat until juices are released. Remove cherries with a slotted spoon.
- For fresh cherries: Mix cornstarch with some cherry juice in a cup, then add it back to the saucepan with the remaining juice. Cook until the mixture thickens, then pour over cherries and let it cool.
- For canned cherries: Drain juice into a saucepan, reserving 1/3 cup. Heat juice and sugar, bring to a boil, stir in cornstarch mixture, then add butter and lemon juice. Fold in cherries and cool to room temperature.
Preheat the Oven: Preheat oven to 400°F (200°C).
Assemble the Pie:
- Line your pie dish with one pie crust. Pour the cherry filling inside.
- For a lattice crust: Cut the top crust into strips and weave them across the pie. Alternatively, cover the pie with the full crust and poke a hole in the center for steam to escape.
Bake the Pie:
- Pinch and crimp the edges of the crust, brush with beaten egg white, and sprinkle with sugar.
- Bake for 40–45 minutes, or until the crust is golden brown and juices are bubbling.
Cool and Serve: Let the pie cool for at least 30 minutes before slicing.

Notes

Sweet Cherries: If using sweet cherries, reduce the sugar by about 1/3 cup.
Frozen Cherries: Frozen cherries work as a substitute for fresh ones—just ensure to drain any excess liquid before cooking.
Lattice Crust: For an elegant touch, opt for a lattice crust, which also helps with even baking.

Prep Time: 20 minutes
Cook Time: 45 minutes
Category: Dessert
Method: Baking
Cuisine: American