Classic Cherry Pie Recipe (VIDEO)

There’s nothing like a fresh Cherry Pie bubbling through a rich, flaky crust. Learn how to make the best cherry pie from scratch with our easy, go-to Pie Crust and fresh or frozen cherries.

Homemade pies are easy to make and so satisfying to eat. We change up the fruit with the seasons and make Apple Pie in the cooler months, then Blueberry Pie, juicy Peach Pie and of course this sweet cherry pie in Summer.

Baked Homemade Cherry Pie with Lattice crust

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Homemade Cherry Pie

Memories are made around homemade pies and there’s something so satisfying about creating a pie from scratch. The only downside to a homemade pie is in waiting for it to cool before enjoying it. For easier serving, let the pie cool almost to room temperature so the juices thicken. If you slice into a hot pie, the filling will slide out.

Don’t forget to top each slice with a generous scoop of vanilla ice cream. It will melt slightly into the slice, making it irresistibly good.

Watch How to Make Cherry Pie

If you enjoyed this Cherry Pie video tutorial, you can check out all of our video recipes on our Youtube Channel. I hope you’re pumped and inspired to bake your own cherry pie while cherries are in season, or you can use frozen when the craving strikes (see instructions below).

Homemade Cherry Pie Slice on a plate topped with vanilla ice cream

Ingredients for Cherry Pie

  • Cherries – we love sweet red cherries here but you can use a variety of cherries and even a combination of different cherries.
  • Lemon juice – balances the sweetness and adds some juiciness to the filling
  • Sugar – amps up the natural sweetness of the cherries. You can adjust sugar to taste depending on the sweetness of your cherries.
  • Corn Starch – helps to thicken the cherry pie filling
  • Butter – we use unsalted butter to dot the cherry pie filling before applying the crust.
  • Pie Crust – you will need two disks or 1 recipe for Pie Dough, to make the base and lattice top.
Ingredients for sweet cherry pie, sour cherry pie or frozen cherry pie

Variations

  • Frozen Cherries – cherries from the freezer work great since they are already pitted. Make sure frozen cherries are well thawed. Lightly rinse them and let them sit in a colander to drain well. Use 2 1/2 lbs of frozen cherries for this recipe.
  • For a Sour Cherry Pie – Since sour cherries are generally smaller, you will need about 2 1/2 to 3 lbs (or 6 cups, pitted) sour cherries. Since sour cherries are more tart, use 1 cup of sugar.

How to Transfer a Pie Crust to the Pan

Transferring pie crust to a pie pan is easy. Flour your work surface before rolling out the dough to prevent sticking.

  1. Roll the first pie crust to a 13″ diameter circle
  2. Roll the crust onto your rolling pin
  3. Unroll crust over your pie pan
Step by step how to transfer a pie crust to the pan

The Best Cherry Pie Filling

A homemade cherry pie filling is easy to make and takes just a few ingredients. The cornstarch creates a thick bubbly cherry filling while the cinnamon and lemon juice amplifies the flavor of the cherries. The resulting filling is bubbly and saucy like our Cherry Sauce.

  1. Stir together cherries and lemon juice.
  2. Whisk together cornstarch, sugar, and cinnamon and combine with cherries.
Making cherry pie filling by whisking dry ingredients then stirring into pitted cherries

How to Make a Lattice Crust

Here’s a quick visual reference for making a lattice pie crust for cherry pie. I still use this visual reference when making pie because I can move through the steps at my own pace.

  1. Place 5 strips of dough horizontally over the pie filling, with the longer strips in the center and shorter strips towards the edges.
  2. Fold back the 2nd and 4th strips halfway and place a long vertical strip of dough in the center.
  3. Fold the strips back over the new line then fold back the alternate strips (1st, 3rd, and 5th). Continue adding and alternating strips then switch to the other side of the pie, until the lattice is complete.
Step by step photos of how to make a lattice pie crust

How to Crimp Pie Crust

Your fingers are all you need to make a beautiful crimped or scalloped pie crust.

  1. Tuck in excess dough behind the bottom pie crust.
  2. Crimp the crust edges by pushing the dough out with your index finger and at the same time pushing/pinching the dough around it with the thumb and forefinger of your other hand
  3. Repeat all the way around the edge.
How to crimp a pie crust for cherry pie

Pro Tips for the Best Cherry Pie

  • Freeze the unbaked pie 10-15 minutes while the oven preheats (keeps crust from browning too fast).
  • Brush the pie crust with egg wash (1 egg beaten with 1 Tbsp milk or water) and sprinkle with coarse sugar just before baking.
  • Arrange oven rack to the lower third of the oven.
  • For easier cleanup: place a sheet of foil (or slide a sheet pan) under the pie once you turn the heat down to 350˚F.
Pie ready for the oven and where to bake a cherry pie in the oven on lower third rack

I hope you take full advantage of cherry season with your own homemade cherry pie. Cherries have to be my favorite stone fruit and I’ve always loved them fresh and especially baked into desserts. From the flaky buttery crust to the juicy cherries that burst with every bite – this pie has your name written all over it!

Classic Cherry Pie recipe baked with a lattice top

More Cherry Recipes

We are wild about cherry recipes and take full advantage of those juicy sweet cherries in Summer. These are a must-try:

Classic Cherry Pie Recipe

Prep Time: 30 minutes

Cook Time: 1 hour

Dough Cooling Time: 1 hour 15 minutes

Total Time: 2 hours 45 minutes

Homemade cherry pie baked with lattice crust

There’s nothing like a homemade Cherry Pie bubbling through a rich, flaky crust. Learn how to make the best cherry pie from scratch with our easy, go-to Pie Crust and fresh or frozen cherries.

Author: Natasha Kravchuk

Course:

Dessert

Cuisine:

American

Keyword:

cherry pie

Skill Level:

Easy/Medium

Cost to Make:

$12-$15 (varies by season)

Calories: 317

Servings: 8 people

  1. Make pie crusts and refrigerate 1 hour before using. Arrange oven rack in the lower third of the oven.

  2. In a small bowl, whisk together 3/4 cup sugar, 5 Tbsp corn starch and 1/2 tsp cinnamon.

  3. Pit cherries and transfer to a large bowl. Stir in 1 Tbsp lemon juice. Sprinkle on sugar/cornstarch mixture and stir together until evenly moist.

  4. Roll the first pie crust disk into a 13″ circle and transfer to a 9″ wide pie pan. The edges should hang a little over the edge of the pan. Pour the cherry mixture over the bottom crust along with any accumulated juices. Dot with Butter.

  5. Roll the second crust into a 12″ circle and use a pizza cutter to slice into ten 1-inch strips. Using the 10 strips of dough, create a lattice crust over the top (see photo tutorial on Natasha’s Kitchen). Tuck in the excess dough at edges then pinch the edges to seal or crimp edges if desired. Refrigerate pie 30 minutes (or freeze 15 minutes) while preheating oven to 425˚F.

  6. Beat together 1 egg and 1 Tbsp milk or water and brush the egg wash over the lattice crust and edges. Sprinkle the top with 1 Tbsp coarse sugar. Bake in the lower third of the oven at 425 ˚F for 25 minutes.

  7. Place a sheet of foil or baking sheet beneath the pie, reduce oven temperature to 350˚F, and bake additional 30-35 minutes, or until crust is golden and cherry juice is bubbling through the lattice top.

Nutrition Facts

Classic Cherry Pie Recipe

Amount Per Serving

Calories 317
Calories from Fat 90

% Daily Value*

Fat 10g15%

Saturated Fat 3g19%

Cholesterol 24mg8%

Sodium 122mg5%

Potassium 263mg8%

Carbohydrates 55g18%

Fiber 3g13%

Sugar 34g38%

Protein 3g6%

Vitamin A 140IU3%

Vitamin C 8mg10%

Calcium 26mg3%

Iron 1.1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

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