There’s just something magical about a slice of homemade cherry pie. The way the sweet-tart cherry filling bubbles up through a golden, flaky crust… it’s the kind of dessert that says, “Pull up a chair, stay awhile.” Whether it’s a summer picnic, holiday dinner, or a random Wednesday night craving, cherry pie always finds a way to steal the show.
Now here’s the deal: you can use either fresh sweet cherries, tart cherries, or even frozen ones. They all work beautifully in this recipe, and I’ll walk you through how to use each kind without fuss. So don’t stress if it’s not cherry season—frozen cherries have your back.
Looking for more fruity dessert inspiration? Check out our Strawberry Rhubarb Pie recipe and the easy Strawberry Rhubarb Crumble. Or if you want a shortcut, these puff pastry dessert recipes are a blast to make and eat.
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Tips for the Best Cherry Pie
Let’s talk juicy filling. We want that classic thick cherry filling, the kind that holds up when you slice into it but still drips just a little onto the plate. The secret? Bake until the filling bubbles and let it cool for at least 3 hours. Yes, patience is a pie virtue.
Flavor-wise, don’t skip the lemon juice—it balances the sweetness and gives the cherries a little zing. Add vanilla extract for depth, and if you’re feeling fancy, toss in a drop of almond extract. It’s optional, but it really enhances the cherry flavor.
Adjust the sugar depending on your cherries. If you’re using tart cherries, bump the sugar up to about 1 cup. For sweet cherries, 2/3 cup does the trick.
As for the crust, a homemade all-butter pie crust is unbeatable. Ours is simple: no chilling needed, rolls out like a dream, and bakes into the flakiest, golden-brown goodness you can imagine.
Serving Suggestion
Warm cherry pie and vanilla ice cream? It’s a no-brainer. The ice cream melts into the warm filling and turns each bite into a moment of pure joy. For a hot day, try it cold with whipped cream instead.
Make your pie night extra special with Mini Crème Brûlée Cheesecakes on the side.
How to Pit Cherries (Without Losing Your Mind)
If you’re going the fresh cherry route, you’re gonna need to pit about 6 cups of them. That’s roughly 2 pounds. Here’s how:
- Cherry Pitter: Fastest and easiest. Worth the investment if you bake often.
- Chopstick Method: Push the pit out through the stem side.
- Knife Trick: Slice around the cherry and pop the pit out.
Yes, your hands might look like a crime scene. Wash up right away unless you want to look like you wrestled a beet.
How to Make Cherry Pie (Step-by-Step)
This is where the magic happens. Let’s break it down:
1. Prepare the Filling
In a large bowl, mix together:
- 6 cups pitted, halved sweet or frozen cherries
- 2/3 cup granulated sugar (use 1 cup for tart cherries)
- 1/3 cup cornstarch (our thickener of choice)
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/4 teaspoon almond extract (optional)
Let it sit for 10-15 minutes to release those beautiful juices.
2. Make the Pie Crust
Combine:
- 2 1/4 cups all-purpose flour
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 1 cup cold unsalted butter, cubed
- 7 tablespoons ice water
Use a food processor or pastry cutter until dough just comes together. Divide into two balls. Roll out the bottom crust and place in a 9-inch pie dish.
3. Assemble the Pie
Pour the cherry filling (including juices) into the crust. Dot with 1 tablespoon of unsalted butter cut into small pieces.
Top with either:
- Lattice Crust: Weave strips across.
- Full Crust: Place whole circle of dough, cut steam vents.
Brush with egg wash (1 egg + 1 tbsp milk). Sprinkle with coarse sugar if you like.
4. Bake the Pie
- Preheat oven to 400°F.
- Bake at 400°F for 20 minutes.
- Reduce to 350°F and bake another 40-50 minutes.
- The filling should bubble visibly to activate the cornstarch.
- Cover edges with foil if they brown too quickly.
5. Cool the Pie
This part is hard but necessary: cool for at least 3 hours before slicing. This allows the filling to set.
If you love baking with fruit, don’t miss this easy Strawberry Rhubarb Crumble or get festive with Valentine’s Day Cookies.
Using Frozen Cherries Like a Pro
No fresh cherries? No problem.
- Thaw completely and drain excess liquid.
- Follow the recipe as-is.
- Expect a slightly juicier filling, but it’ll still slice beautifully.
In love with red velvet? Try this version next! Red Velvet Brownies
Make-Ahead and Freezer Tips
Pie Crust Dough
- Fridge: 4 days
- Freezer: 3 months
Cherry Filling
- Freezer: Up to 3 months in airtight containers
Fully Baked Pie
- Cool completely, wrap tightly, and freeze for up to 3 months.
- To serve, thaw in fridge 24 hours before.
Storage
- Room temp: Up to 8 hours
- Fridge: Up to 3 days
Add variety to your dessert table with these Churro Cheesecake Bars
Full Recipe Card
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Cherry Pie
- Total Time: 1 hour 40 minutes
- Yield: 8 slices 1x
Description
Golden, flaky crust meets a sweet-tart cherry filling in this classic cherry pie that works year-round with fresh or frozen fruit.
Ingredients
- For the Filling:
- 6 cups sweet or frozen cherries, halved and pitted
- 2/3 to 1 cup granulated sugar
- 1/3 cup cornstarch
- 1 tbsp lemon juice
- 1 tsp vanilla extract
- 1/4 tsp salt
- 1/4 tsp almond extract (optional)
- 1 tbsp unsalted butter
- For the Crust:
- 2 1/4 cups all-purpose flour
- 1 tbsp sugar
- 1/2 tsp salt
- 1 cup unsalted butter, cold and cubed
- 7 tbsp ice water
- Topping:
- 1 egg + 1 tbsp milk (egg wash)
- Coarse sugar for sprinkling (optional)
Instructions
- Preheat oven to 400°F.
- Mix all filling ingredients and let sit 10–15 mins.
- Make crust dough; divide and roll out bottom.
- Fill pie dish, add butter dots, and apply top crust.
- Brush with egg wash, sprinkle coarse sugar.
- Bake 20 mins at 400°F, then reduce to 350°F and bake 40–50 mins more.
- Cool at least 3 hours before slicing to allow filling to set.
Notes
Use more sugar for tart cherries. Almond extract adds a flavor boost but is optional. Use thawed frozen cherries if fresh are unavailable. Cool fully before slicing for best results.
- Prep Time: 30 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 502
- Sugar: 32g
- Sodium: 180mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 67g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 70mg
Notes
- Use more sugar for tart cherries.
- Almond extract is optional.
- Let pie cool fully before slicing.
- No need to chill pie dough before rolling.
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Nutrition (Per 1/8 Slice)
- Calories: 502
- Carbs: 67g
- Fat: 25g
- Protein: 5g
- Sugar: 32g
Enjoy every bite, and don’t forget to share your cherry pie masterpieces with us at Virile Recipes!
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