★★★★★

Cherry Pie

A good old-fashioned Cherry Pie is hard to beat. Full of real cherries and just a touch of cinnamon spice, this is the BEST Cherry Pie recipe you will ever make!

Slice of cherry pie with lattice crust on a white plate.

When God made cherries, I’m pretty sure he had pie in mind.

The velvety texture of softened sugary cherries pairs beautifully with flaky pie crust.

I’ve tried plenty of cherry pie recipes over the years and, when it comes to a straight up delicious pie, the recipe I’m sharing with you today is the hands down winner.

What makes this recipe the BEST

Calling this “the best ever cherry pie” might seem like a bold statement. That is, until you try a slice.

I love this recipe so much for a few reasons:

  1. It uses real cherries. You have your pick of using fresh, frozen or canned, but there’s no cloying artificial “cherry” flavor in this pie. Just juicy cherries mixed with a bit of sugar, lemon juice and cinnamon.
  2. No soggy crust. I’ve written before about my struggles making pie crust from scratch so I’m all about the convenience of refrigerated prepared ones. You add your own touch to the pie crust by brushing with egg white. This extra step prevents sogginess so every bite of crust is flaky and buttery.
  3. Lattice topping. Speaking of homemade touches, nothing makes a pie charming like a lattice topping. In this recipe, I’ll walk you through how to form that gorgeous pattern step by step.

On top of all of that, this pie is easy to make and has a short ingredients list.

Cherry pie ingredients including pie crust, fresh cherries, and sugar.

Ingredients Notes

Cherries: You have your choice of cherries for this recipe. I used fresh sweet cherries this time around because they were in season and on sale.

Frozen cherries will work in this pie recipe too. Just thaw them completely and drain out any excess liquid before using.

Likewise, canned cherries are also a fine choice if you drain the juices first (not to be confused with cherry pie filling, canned cherries are usually found near the canned fruit).

Note that, if using canned cherries, you’ll need about 3 cans to make this pie.

Almond extract: my secret ingredient. It pairs so nicely with the fresh cherries (I love it in my cherry hand pies too)!

Crust: Feel free to substitute your favorite homemade pie crust recipe (or give my pie crust recipe a try). Make enough to form 2 full sized crusts.

Step by Step Instructions

Step by step photos showing how to make cherry pie filling.

STEP 1. Prepare the filling

In a large saucepan combine cherries, granulated sugar, lemon juice, cinnamon and almond extract.

Heat over medium heat and bring to a boil, stirring frequently. Reduce heat and cook on low for 8-10 minutes or until mixture has thickened and is a gel-like consistency.

Remove from heat and allow to cool slightly.

STEP 2. Roll out the crust

On a lightly floured surface, roll out one of the pie crusts and lay it in a 9-inch pie plate. The crust should drape over each edge by about one inch.

Brush the bottom of the crust with the egg white then pour the cooled cherry filling over it.

STEP 3. Lattice crust

Step by step photos showing how to make a lattice pie crust.

Use the second pie crust to form the lattice. Roll it out on a floured surface until it is about ⅛” thick. Cut the crust into 12 strips of equal width.

Lay 6 strips across the top of the pie, all going in the same direction and evenly spaced.

Fold every other strip back half way. Lay one of the remaining 6 strips of pie crust perpendicular across the middle of the pie and unfold the other strips of crust so they lay across the perpendicular strip that was just placed on the pie.

Now, fold the other 3 strips back and lay the next perpendicular strip across the pie. 

Repeat the process until the entire top of the pie is covered with the lattice weave.

How to fold the edge of a lattice pie crust to make it even.

Roll the excess pie crust around the edge toward the middle of the pie to form a nice neat edge.

Brush the whole top of the lattice with an egg wash and sprinkle with coarse sugar.

STEP 4. Bake

Bake the pie at 425 F for 10 minutes and then reduce the oven temperature to 375 and bake for an additional 45-50 minutes.

Remove and let cool for at least 3 hours before serving.

Whole cherry pie in a white pie plate with one slice removed.

Recipe FAQs

What is the difference between cherry pie filling and canned cherries?

Cherry pie filling is already thickened and ready to use. Canned cherries usually come in a syrup, that I rinse off before using in my recipe.

How do you remove cherry pits?

If you don’t have a fancy cherry pitter, then you can remove the pits by hand by poking/twisting them out with a chopstick, toothpick, or paper clip. Or slice the cherry in half and remove the pit easily.

What cherries are best for pie?

Personally I love the dark sweet cherries, but a combination of Ranier and dark cherries is also delicious and lovely!

Tips and Tricks

  • Check the pie frequently while baking to make sure the crust isn’t getting too brown. If it’s browning quickly, you can cover the edges with foil or pie shields.
  • How can you tell when fruit pie is done baking? The top crust will be golden brown and the filling will be bubbling through the lattice. Let the filling bubble at least 5 minutes before removing the pie.
  • Storing: Cover with plastic wrap and store cherry pie in the refrigerator for up to 5 days.
  • Freezing: Follow the recipe as usual, bake as directed then freeze the pie in an airtight container.

Whether you’re new to making homemade fruit pies or an old pro, you need to try this recipe. You’ll love everything about this Cherry Pie, from the bright red cherries bubbling through the pretty lattice topping to the delicious taste.

Slice of cherry pie with a scoop of vanilla ice cream melting on top.

More Easy Pie Recipes

PS. If you try this recipe, please leave a STAR rating in the recipe card below. I love your feedback! Connect with me on social media by following me on Instagram, Facebook, or Pinterest.

Yield: 8 servings

Cherry Pie

Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes

A good old-fashioned Cherry Pie is hard to beat. Full of real cherries and just a touch of cinnamon spice, this is the BEST Cherry Pie recipe you will ever make!

Ingredients

For the filling:

  • 4 cups sweet cherries (pitted)
  • 1 cup granulated sugar
  • 2 Tablespoons lemon juice
  • 1/4 cup cornstarch
  • ½ teaspoon cinnamon
  • ½ teaspoon almond extract

For the crust:

  • prepared refrigerated pie crust (package of 2), or homemade pie crust (for two crusts)
  • 1 egg white, beaten
  • 1 egg yolk
  • 1 Tbsp water
  • coarse sanding sugar, optional

Instructions

    1. In a large saucepan combine cherries, granulated sugar, lemon juice, cornstarch, cinnamon and almond extract.  Mixture will be very thick, especially if using fresh cherries.  Heat over medium heat and bring to a boil, stirring frequently.  Reduce heat and cook on low for 8-10 minutes or until mixture has thickened and is a gel-like consistency  Remove from heat and allow to cool slightly completely before pouring into the prepared pie crust. 
    2. On a lightly floured surface, roll out bottom pie crust and lay it in a 9-inch pie plate. The crust should drape over each edge by about one inch. Brush the bottom of the crust with the egg white. Pour the cooled filling into the crust.   
    3. To make the lattice top crust, roll out the second pie crust until it is about ⅛” thickness.  Cut the crust into 12 strips of equal width. Lay 6 strips across the top of the pie, all going in the same direction and evenly spaced. 
    4. Fold every other strip back half way.  Lay one of the remaining 6 strips of pie crust perpendicular across the middle of the pie and unfold the other strips of crust so they lay across the perpendicular strip that was just placed on the pie.  Now fold the other 3 strips back and lay the next perpendicular strip across the pie. 
    5. Repeat the process until the entire top of the pie is covered with the lattice weave.  Roll the excess pie crust on the edges toward the middle to form a nice neat edge.  Combine an egg and a Tablespoon of water to make an egg wash and brush it over the crust.  Sprinkle with coarse sugar, if desired.
    6. Bake at 425 for 10 minutes and then reduce the oven temperature to 375 and bake for 45-50 minutes.  Check the pie frequently to make sure the crust isn’t getting too brown.  If the crust begins to brown too quickly, cover with foil or use a pie shield.
    7. Remove and cool for 3-4 hours before serving.

Notes

  • If using frozen cherries, thaw first, then drain excess liquid.
  • Can use canned cherries, but drain juice first. Will need about 3 (14.5 oz cans) of cherries
  • Swap out the prepared pie crust for my delicious homemade pie crust instead!
  • Brush bottom crust with egg white wash before filling to prevent soggy crust.
  • How do you know a fruit pie is done?  The top crust will be golden brown and the filling will be bubbling through the lattice or cuts in the top crust.  Let the filling bubble at least 5 minutes before removing the pie.
  • Cover with plastic wrap and store in the refrigerator for up to 5 days.
  • Freezing - bake as directed and freeze in an airtight container.

Nutrition Information:

Yield:

8

Serving Size:

1 slice

Amount Per Serving: Calories: 351Total Fat: 12gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 23mgSodium: 189mgCarbohydrates: 59gFiber: 3gSugar: 37gProtein: 4g

*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

Classic cherry pie recipe using fresh cherries and topped with a buttery lattice pie crust!

Aimee

About Aimee

Aimee is a dessert lover (specifically rice krispie treats), workout enthusiast, self-taught foodie, and recipe creator.

Learn more about Aimee.

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Posted on September 12, 2020

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