Author: Few desserts fill the soul like a homemade cherry pie fresh from the oven! Whether you’re using fresh, frozen, or home-canned cherries in syrup cherries, this timeless dessert is a showstopper for any occasion. The sweet-tart flavor of cherries paired with a flaky, golden crust creates a dessert that is as beautiful as it is delicious!
This is my favorite dessert of all time. I love it during any season, but especially in the fall. Topped with ice cream, or on its own, I could eat this cherry pie every day! In fact, the only reason I can cherries in syrup is so that I can whip this recipe up any time a craving hits!
How to Make the Best Homemade Cherry Pie
I’ve been making this cherry pie for almost 20 years, and these tips will help you create a cherry pie that’s flavorful, beautifully textured, and perfect for any occasion!
- Choose the Right Cherries – Use tart cherries for a classic sweet-tart flavor or sweet cherries if you prefer a less tangy pie. Home-canned cherries are also a great option for convenience and year-round baking.
- Thicken Properly – Don’t skip this step! Use cornstarch or arrowroot powder to thicken the filling. This ensures the filling sets well and doesn’t run when slicing the pie.
- Cool Completely – Let the pie cool for at least two hours after baking to allow the filling to set. Cutting too soon can result in a runny filling.
- Make Ahead – This is optional, but I love prepping this cherry pie in advance for the holidays! Prepare the pie ahead of time and freeze it unbaked. When ready to bake, pop it directly in the oven, adding a few extra minutes to the baking time.
Ingredients
Though the full printable recipe with measurements is available at the end of this post, I wanted to take a quick look at the ingredients with their possible variations here.
- Pie Crust – This pie calls for two crusts – a top and a bottom – and this recipe for homemade pie crust makes two!
- Cherries – Use either fresh cherries (pitted), frozen and thawed cherries, or home-canned cherries in syrup for the filling.
- Sugar – Sweetens the filling; adjust the amount based on the sweetness of your cherries.
- Cornstarch – Thickens the filling, ensuring it holds together when sliced. You can also use arrowroot powder or just flour if cornstarch doesn’t work for you.
- Lemon Juice – Adds brightness and balances the sweetness of the filling.
- Vanilla Extract – Enhances the depth of flavor in the filling. We like to use our homemade vanilla extract!
- Butter – For dotting over the filling to add richness. We use salted butter for all of our recipes, but use what you have on hand!
- Egg Wash – Made from a beaten egg and water, it gives the crust a golden, glossy finish. This is optional, so you can omit it completely if needed.
- Granulated Sugar – Sprinkled on the crust for a touch of sparkle and sweetness. This is optional, but really goes a long way to make a beautiful pie!
Instructions
Don’t let the number of steps fool you! This is such a simple recipe and my favorite way to enjoy cherries out of season!
- Prepare – Follow the recipe for the pie crust you are using. Line a 9-inch pie dish with the crust, leaving a slight overhang, and place it in the freezer while preparing the filling.
- Clean – Wash and clean fresh cherries, removing pits as needed. If using canned cherries, drain the syrup into a bowl and set the cherries aside.
- Combine – Mix cherries (fresh or canned), sugar, cornstarch, lemon juice, and vanilla extract in a mixing bowl. If using canned cherries, add about 1/4 cup of the reserved syrup. Stir until fully combined. Cover and let rest in the fridge for 30 minutes.
- Reduce – Remove the cherry mixture from the fridge and drain as much of the juices from the bowl as possible and pour them into a saucepan. Heat juices over medium heat, stirring constantly until they reduce and thicken.
- Mix – Add reduced juices back into the bowl with the cherries and toss well. The juices may solidify when they hit the cold cherries, that’s ok! They will melt again in the oven.
- Roll – Roll out the remaining pie dough and decide on a top crust style—solid or lattice.
- Fill – Pour the prepared filling into the crust-lined pie dish and dot with small pieces of butter. Cover with the top crust, trim the edges, and crimp or seal.
- Brush – Brush the top crust with egg wash and sprinkle with granulated sugar for a golden finish.
- Bake – Preheat the oven to 375°F (190°C). Bake the pie on a baking sheet for 50-60 minutes or until the crust is golden and the filling is bubbling. If the crust browns too quickly, cover the edges with aluminum foil halfway through baking.
- Cool – Let the pie cool for at least 2 hours to allow the filling to set before serving.
Enjoying this Cherry Pie
Over the years I’ve experimented a lot with this recipe and here are some of the things I’ve discovered!
How to Store Leftovers
You can store leftover pie at room temperature, covered, for up to 2 days. For longer storage, refrigerate it for up to a week.
How to Freeze Homemade Cherry Pie
Yes, you can freeze the unbaked assembled pie! Isn’t that amazing? Wrap it tightly in plastic wrap and aluminum foil, then freeze for up to 3 months. Bake from frozen, adding 10-15 minutes to the baking time.
The Best Way to Reheat Cherry Pie
To reheat, place slices in a 350°F (175°C) oven for about 10 minutes, or until warmed through. Avoid microwaving as it can make the crust soggy.
Even More Desserts to Try Next
Homemade Cherry Pie
Ingredients
- 2 pie crusts (my homemade pie crust recipe makes 2 crusts!)
- 4 1/2 cups cherries pitted
- 3/4 to 1 cup granulated sugar adjust based on cherry sweetness
- 3 tablespoons cornstarch
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 2 tablespoons butter cut into small pieces (optional)
- 1 large egg beaten (for egg wash)
- 1 tablespoon granulated sugar for sprinkling on crust
Instructions
- Follow the recipe for the pie crust you are using. Line a 9-inch pie dish with the crust, leaving a slight overhang, and place it in the freezer while preparing the filling.
- Wash and clean fresh cherries, removing pits as needed. If using canned cherries, drain the syrup into a bowl and set the cherries aside.
- Mix cherries (fresh or canned), sugar, cornstarch, lemon juice, and vanilla extract in a mixing bowl. If using canned cherries, add about 1/4 cup of the reserved syrup. Stir until fully combined. Cover and let rest in the fridge for 30 minutes.
- Remove the cherry mixture from the fridge and drain as much of the juices from the bowl as possible and pour them into a saucepan. Heat juices over medium heat, stirring constantly until they reduce and thicken.
- Add reduced juices back into the bowl with the cherries and toss well. The juices may solidify when they hit the cold cherries, that’s ok! They will melt again in the oven.
- Roll out the remaining pie dough and decide on a top crust style—solid or lattice.
- Pour the prepared filling into the crust-lined pie dish and dot with small pieces of butter. Cover with the top crust, trim the edges, and crimp or seal.
- Brush the top crust with egg wash and sprinkle with granulated sugar for a golden finish.
- Preheat the oven to 375°F (190°C). Bake the pie on a baking sheet for 50-60 minutes or until the crust is golden and the filling is bubbling. If the crust browns too quickly, cover the edges with aluminum foil halfway through baking.
- Let the pie cool for at least 2 hours to allow the filling to set before serving.
Nutrition
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I was just thinking about making a cherry pie. Baking is not my greatest skill but this recipe looks simple & easy to follow directions. Definitely will be making this for Christmas using this recipe.
Thanks Cherise! I hope you enjoy it!