Name: Cherry Pie Recipe
Prep time: 30 min
Cook time: 1 h
Total time: 2 h 45 min
Cuisine: American
Ingredients: 6 cups sweet cherries, pitted (about 2 1/4 to 2 1/2 lbs); 1 Tbsp lemon juice; 3/4 cup sugar (increase to 1 cup for sour cherries); 5 Tbsp cornstarch; 1/2 tsp ground cinnamon; 1 Tbsp unsalted butter, diced (to dot the top); 1 Recipe for Double Pie Crust (enough for top and bottom crusts); 1 large egg; 1 Tbsp milk or water (for egg wash); 1 Tbsp coarse sugar (for sprinkling on top)

Jump to Recipe· 4.3 from 3 reviews

I have to tell you about one of my absolute favorite ways to celebrate the best of summer fruit: this Cherry Pie Recipe. It’s bursting with vibrant, juicy cherries wrapped in a tender, flaky double crust that’s pure comfort on a plate. Every bite feels like a warm hug with a touch of brightness from the lemon juice and just the right hint of cinnamon. Sharing this pie always feels special, and I love how it brings family and friends together around the table.

Why You’ll Love This Cherry Pie Recipe

What excites me most about this Cherry Pie Recipe is the perfect balance of flavors and textures. The cherries are sweet and slightly tart, their juices thickened beautifully with just the right amount of cornstarch, while the sprinkle of cinnamon adds a subtle warmth that makes each forkful unforgettable. The crust is my pride and joy—flaky, golden, and buttery, creating a gorgeous frame for the juicy filling. This pie feels like the perfect celebration of fresh summer cherries, and it always brings a smile to everyone’s face.

Another thing I love about this recipe is how approachable the process is. While it looks impressive, especially with the classic lattice crust, the steps are straightforward and satisfying, even for a novice baker. I appreciate how the chilling steps help set everything perfectly before baking, giving you that crisp crust and juicy filling without any fuss. Whether it’s a weekend gathering, holiday celebration, or just a treat to brighten a weeknight meal, this pie fits every occasion like a dream. It’s definitely one of those recipes I keep coming back to because it just stands out in any dessert lineup.

Ingredients You’ll Need

The image shows a white marbled surface with a clear glass bowl full of fresh, dark red cherries with green stems on the left side. To the right, there are several small white bowls holding baking ingredients: one blue-rimmed bowl contains white sugar, a small white bowl holds several small pieces of pale butter, and another turquoise bowl has white flour. A small turquoise bowl with a brown powder, likely cinnamon, is also present. Next to these bowls are two lumped dough pieces wrapped in plastic wrap. The setup looks ready for making a cherry dessert. Photo taken with an iphone --ar 4:5 --v 7

Gathering the ingredients for this pie is refreshingly simple. Each one plays a crucial role in building the perfect cherry filling and the flaky crust, delivering intense flavor, texture, and a pop of beautiful color to your dessert plate.

6 cups sweet cherries (pitted): The star of the show; fresh cherries bring natural sweetness and vibrant color.
1 Tbsp lemon juice: Adds brightness to balance the cherries’ sweetness.
3/4 cups sugar: Sweetens the filling perfectly; feel free to adjust for tart cherries.
5 Tbsp cornstarch: Thickens the cherry juices so the filling isn’t runny.
1/2 tsp cinnamon: Adds a subtle warming spice that complements the cherries beautifully.
1 Tbsp unsalted butter (diced): Dots on top add richness and help create a glossy finish.
1 Recipe for Double Pie Crust: Essential for that flaky, buttery foundation and lattice topping.
1 egg: Mixed with milk or water to brush the crust for a golden sheen.
1 Tbsp milk (or water): Lightens the egg wash so it spreads easily and achieves that perfect color.
1 Tbsp coarse sugar: Sprinkled on top for sparkle and a slight crunch.

Directions

Step 1: Begin by making your double pie crust recipe and refrigerating the dough for at least one hour. This chilling is key as it helps the dough relax and prevents shrinking during baking. Meanwhile, position your oven rack in the lower third to ensure even heat beneath the pie.

Step 2: In a small bowl, mix together the sugar, cornstarch, and cinnamon until evenly combined. This dry mixture will coat the cherries and thicken their juices as they cook.

Step 3: Pit the cherries thoroughly and transfer them to a large mixing bowl. Stir in the lemon juice to brighten the flavors. Sprinkle the sugar mixture over the cherries and stir gently but thoroughly to coat every piece evenly.

Step 4: Roll out the first disk of pie dough into about a 13-inch circle and carefully fit it into a 9-inch deep pie pan, letting the edges hang over slightly. Pour the cherry filling into the crust, including any juices that have collected at the bottom of the bowl, then dot the filling with small pieces of butter.

Step 5: Roll the second dough disk into a 12-inch circle and use a pizza cutter to slice it into ten 1-inch strips. Weave these strips into a classic lattice over the cherries. Trim and tuck the edges, then crimp or pinch as you like for a neat, rustic border. Chill the assembled pie in the refrigerator for 30 minutes or freeze for 15 to help the crust hold its shape during baking.

Step 6: Whisk together the egg and milk or water to create an egg wash. Brush this over the lattice and edges, then sprinkle the top with the coarse sugar for an irresistible shimmer. Pop the pie into the oven at 425°F and bake for 25 minutes.

Step 7: After 25 minutes, place a foil-lined baking sheet on the rack below your pie to catch any drips. Reduce the oven temperature to 350°F and continue baking for another 35 to 40 minutes. You’ll know the pie is done when the crust is a gorgeous golden brown and the cherry juices have bubbled vigorously through the lattice for at least five minutes.

Servings and Timing

This recipe yields 8 generous servings, perfect for a family dessert or a small gathering of friends. Preparation takes around 45 minutes to get the dough made and filling ready, including chilling time for the crust. Then the baking time is about 1 hour and 5 minutes in total—25 minutes at a higher temperature followed by 35-40 minutes lower and slower. Remember to allow some cooling time before slicing so the filling can set, which usually takes about 30 minutes. In total, you’re looking at roughly 2 hours and 45 minutes from start to finish, with plenty of good-smelling anticipation in between!

How to Serve This Cherry Pie Recipe

A slice of cherry pie is on a white plate set on a white marbled surface, showing two layers: a thick, golden-brown crust with a slightly shiny, sugar-coated texture on top, and a deep red, juicy cherry filling underneath with whole cherries visible. On top of the pie slice, there is one large, smooth scoop of white vanilla ice cream with tiny black specks. Photo taken with an iphone --ar 4:5 --v 7

I love serving this cherry pie warm or at room temperature because you can really experience the juicy filling and flaky crust at their best. For extra indulgence, a scoop of vanilla ice cream or a dollop of lightly sweetened whipped cream turns it into an irresistible dessert. The creamy contrast complements the tart cherries wonderfully and feels like a true celebration on the palate.

For presentation, I like to garnish the plate with a few fresh mint leaves or a dusting of powdered sugar around the edge of each slice. If you’re serving at a party or holiday dinner, slice the pie into perfect wedges and place them on pretty dessert plates to make every serving feel special. The lattice top also allows you to see those ruby-red cherries bubbling through, which always draws a crowd.

When it comes to drinks, this pie pairs beautifully with a glass of chilled rosé or sparkling wine, which balance the fruitiness and sweet crust nicely. For non-alcoholic options, try a refreshing iced tea with lemon or a sparkling water infused with berries for a bright, clean contrast. This pie shines at family dinners, festive holidays, or whenever you simply want to make dessert memorable.

Variations

One of the things I enjoy about this Cherry Pie Recipe is how adaptable it is. If you want to switch things up, try using sour cherries instead and increase the sugar to 1 cup to balance their tartness. You can also mix in a handful of blueberries or raspberries for a mixed berry twist that’s equally delicious and visually stunning.

If you’re looking for dietary modifications, I’ve made this pie gluten-free by using a store-bought or homemade gluten-free pie crust and substituting arrowroot powder for cornstarch to thicken the filling. For a vegan version, just swap butter for a plant-based margarine and use a flax egg or aquafaba wash instead of egg wash to achieve a nice crust color.

For a fun twist on the cooking method, I sometimes bake mini cherry pies in individual ramekins. They’re perfect for portion control and add a charming touch to any table. Just adjust baking times to about 25-30 minutes total, keeping an eye on the crust color and bubbling filling. It’s a wonderful way to personalize servings or make for a delightful picnic treat.

Storage and Reheating

Storing Leftovers

After enjoying your cherry pie, store any leftovers in an airtight container or cover the pie tightly with plastic wrap or foil to keep it fresh. I usually keep it in the refrigerator since the filling is made with fresh fruit and juices. Properly stored, it will keep well for about 3 to 4 days. When you pull it out to serve again, let it come to room temperature or warm it gently to bring back its luscious texture.

Freezing

You can absolutely freeze this cherry pie if you want to make it ahead or save a portion for later. I recommend freezing the pie whole before baking or freezing individual slices if you prefer. Wrap it tightly in plastic wrap, then in foil to prevent freezer burn. It will keep well for up to 2 months. When you’re ready to enjoy, thaw it overnight in the fridge and reheat gently in the oven to refresh the crust.

Reheating

To reheat, I find the best method is to warm the pie in a 350°F oven for about 15-20 minutes until the crust is crisp again and the filling is heated through. Avoid the microwave because it can make the crust soggy and chewy, which isn’t nearly as pleasing. If you’re in a hurry, a quick 5-minute warm-up in a toaster oven can work too. Just watch carefully so you don’t overcook it.

FAQs

Can I use frozen cherries for this cherry pie recipe?

Absolutely! If using frozen cherries, be sure to thaw them completely and drain any excess liquid before mixing with the sugar and cornstarch. This helps avoid a runny filling. You may also want to reduce the added liquid slightly depending on the cherries’ moisture.

Do I have to make the pie crust from scratch?

Not at all! While I love making my own pie crust for that flaky homemade touch, you can definitely use store-bought pie crusts if you’re short on time. Just make sure they’re thawed and handle them gently so the crust stays tender.

How do I prevent the lattice crust from burning?

Brushing the crust with an egg wash helps it brown evenly and the sprinkle of coarse sugar adds a protective layer. If you notice the edges browning too quickly during baking, cover them loosely with foil halfway through to prevent burning while the filling finishes cooking.

Can I make this pie ahead of time?

Yes! You can assemble the pie completely and keep it refrigerated for up to 24 hours before baking. Just bring it back to the fridge’s temperature before baking so the dough bakes evenly. This is great for planning ahead for gatherings.

What’s the best way to pit cherries quickly?

My favorite tip is to use a cherry pitter if you have one—so quick and easy. If not, you can push a chopstick or the end of a wooden spoon handle through the cherry to pop the pit out while holding the cherry over a bowl to catch the pits. It’s faster once you get into a rhythm!

Conclusion

There’s nothing quite like the joy of slicing into a beautifully baked cherry pie that’s full of juicy, sweet-tart cherries and wrapped in the flakiest, golden crust. This Cherry Pie Recipe has become a beloved tradition in my kitchen, and I can’t wait for you to try it too. Whether you’re baking for family, friends, or a special occasion, I promise this pie will bring warmth and happiness to your table. So preheat your oven, gather those cherries, and get ready for some unforgettable homemade goodness!