Homemade Cherry Pie Recipe


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This Cherry Pie Recipe has all the summer vibes! Homemade buttery and flakey pie crust with a sweet cherry filling bursting with juiciness from baked cherries. Not only is the pie absolutely delicious, but it’s also so EASY to make!

Like Homemade Peach Crisp, this pie is best served warm with vanilla ice cream or whipped cream, and is the perfect summer treat.

Easy homemade cherry pie sliced into with spoons.

Homemade Cherry Pie

Nothing beats a homemade pie from scratch and this cherry pie is a keeper for sure! This butter pie crust is so easy to make and foolproof! The crust is so crispy and holds up well, yet is flakey and tender. When combined with the simple cherry filling, it’s a combination the whole family will love.

Cherry pies are the best when cherries are in season, just like a Peach Cobbler during peaches season.

A slice of cherry pie topped with vanilla ice cream.

Tips for How to Make Cherry Pie

  • Make sure that the butter is COLD! I like to cube the butter and put it back in the refrigerator until I am ready for it.
  • The water should be iced water, not room temperature water. To be sure your water is cold enough, add some ice cubes to the water and measure it from there.
  • Have the filling ready before you roll out the pie crust. You want to prepare the pie as quickly as possible.
  • While this is a fresh cherry pie recipe, you can easily substitute the fresh cherry filling for canned pie filling if desired.

overhead shot of pie crust with whole cherries and pie filling ingredients in the pie crust

How to Make Cherry Pie Filling

This homemade cherry pie filling recipe is so easy to make. To make prep even easier you can pit the cherries in advance or use a cherry pitter! If you don’t have a cherry pitter, use a straw or chopsticks to remove the pits.

To make the filling:

  1. Remove cherry pits and cut about 1/3 of the cherries in half.
  2. Combine cherries, lemon juice, sugar, cornstarch (acts as a thickener), and a little bit of vanilla.

When using sweet cherries, add a 1/2 cup of sugar. If using sour or tart cherries, or you prefer a sweet cherry pie, feel free to add more sugar accordingly. If you prefer a more sour cherry pie, cut back on the sugar.

Can I Freeze It?

Yes! The cherry pie may be frozen before or after baking. Wrap tightly with plastic wrap. The pie will keep up to 3 months.

I can’t wait for you to give the best cherry pie recipe a try!

Deliciously Fruity Desserts

Homemade Cherry Pie Recipe

Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 8 servings
Author Valentina Ablaev
Course Dessert
Cuisine American
This cherry pie is absolutely delicious and it’s so EASY to make! Get ready to impress!

Ingredients

Pie Crust
  • 2 1/3 cups all purpose flour sifted
  • 2 Tablespoons granulated sugar
  • 1 teaspoon salt
  • 2 sticks cold unsalted butter cubed (1 cup)
  • 1/3 cup ice water
Cherry Pie Filling
  • 5 cups cherries pitted
  • 1 Tablespoon lemon juice
  • 1/2 cup granulated sugar
  • 1/4 cup cornstarch
  • 1/2 teaspoon vanilla extract
Egg Wash
  • 1 large egg
  • 2 teaspoons milk
Garnish
  • 1 Tablespoon coarse sugar optional

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Instructions

Pie Crust
  1. In a large bowl, combine sifted flour, salt, and sugar.

  2. Using a pastry cutter, mix the cold cubed butter into flour mixture until crumbly.

  3. Slowly add in ice water and continue to mix with the pastry cutter. Don’t overmix, it should be crumbly.

  4. Transfer onto working surface and shape into 2 disks. Cover the disks with plastic wrap and refrigerate for at least an hour (or overnight).

Cherry Pie Filling
  1. Pit the cherries. Cut about 1/3 of cherries in half (if desired). Combine with lemon juice, vanilla, sugar, and cornstarch.

Assemble Cherry Pie
  1. Roll out the pie crust until about 12” circle and transfer into a 9” pie pan. Pat down the pie crust to lay evenly along the pie pan, with some crust hanging over the edges.
  2. Add the pie filling into the pie crust.

  3. Roll out the second pie crust. Create the desired design on the pie crust. Place on top of the pie filling.

  4. Pinch together the leftover edges along the sides of the pie. Seal and flute the pie edges.
  5. Brush the pie with egg wash and sprinkle with coarse sugar (if desired)

  6. Bake in a preheated oven at 400°F for 30 minutes. Turn down heat to 350°F and bake for an additional 30-35 minutes. If the top of pie begins to brown and the bottom isn’t done baking, cover pie loosely with foil until the bottom is done baking.

  7. Cool pie, slice and enjoy with vanilla ice cream or whipped cream.

Nutrition Information
Calories: 279, Fat: 1g, Saturated Fat: 1g, Cholesterol: 21mg, Sodium: 300mg, Potassium: 238mg, Carbohydrates: 62g, Fiber: 3g, Sugar: 28g, Protein: 5g, Vitamin A: 85%, Vitamin C: 7%, Calcium: 20%, Iron: 2%

(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)

Keyword cherry pie, cherry pie filling, cherry pie recipe
A slice of Cherry Pie on a white plate with a scoop of ice cream on top
A slice of Cherry Pie on a white plate with a scoop of ice cream on top
Top photo shows Cherry Pie with a piece taken out of it. Bottom photo shows the cherries in the pie filling waiting for the top pastry.

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About the author

Valentina

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Valentina is a busy wife and mom of five children. She immigrated from Ukraine to the US as a young girl. Growing up, she was accustomed to foods of the Russian (European) cuisine. When she got married and had her own kitchen, she really started to experiment with different foods and cuisines and fell in love with creating recipes combining unique flavors. She now runs a blog, Valentina’s Corner, where she shares her passion and love for from-scratch food, creating content and sharing it with others

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Comments

    1. Hi Jann, we haven’t tried this pie with frozen cherries but I think it should turn out fine! Let us know how it goes.