Why You’ll Love Cherry PieRecipe

This cherry pie stands out because it’s easy to prepare, reliably thick (no runny slices), and delicious whether you use fresh or frozen cherries. The homemade filling reduces on the stovetop for perfect texture, and the buttery crust bakes up beautifully golden and flaky.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Cherry pie filling (homemade or canned)
Pie dough (homemade or store‑bought)
Butter, cut into small cubes
Egg
Water
Kosher salt
Coarse sugar for sprinkling on the crust

Directions

Preheat your oven to 375ºF.
On a lightly floured surface, roll out half of the pie dough into a 12‑inch circle.
Transfer the dough to a 9‑inch pie plate and gently shape it into the pan.
Spread the cherry pie filling evenly in the crust.
Dot the filling with small cubes of butter.
Place the top crust over the filling. You can make a lattice design or use a solid top with 4–6 steam vent holes.
Trim and crimp the edges as desired.
Beat together the egg, water, and salt, then brush the mixture over the top crust.
Sprinkle coarse sugar on top.
Bake the pie for about 50–55 minutes until the filling bubbles and the crust is golden.
Remove from the oven and let it cool completely (about 4 hours or overnight) before slicing.

Servings and timing

Yield: 8 servings
Prep time: ~30 minutes
Cook time: ~45 minutes
Total time: ~1 hour 15 minutes (not including cooling time)

Variations

Use frozen cherries: Swap fresh cherries for thawed frozen ones when fresh fruit isn’t available.
Canned filling shortcut: Choose good‑quality canned cherry pie filling to save time.
Flavor boost: Add a splash of vanilla or a pinch of almond extract to the filling for deeper flavor.
Crumb topping: Substitute a streusel crumb topping for the traditional crust top for a different texture.

Storage/Reheating

At room temperature: Keep the pie covered lightly for up to 2 days.
Refrigerator: Store in the fridge for up to 5 days.
Freezing: Wrap the cooled pie tightly in plastic wrap and foil and freeze for up to 1 month. Thaw at room temperature before serving.
Reheat: Warm slices in a low oven (about 300ºF) for 10–15 minutes if desired.

FAQs

What type of cherries should I use for cherry pie?

You can use sweet or tart cherries, fresh or frozen. Tart cherries give a more classic pie flavor, while sweet cherries are milder. Adjust sugar to taste.

Can I use store‑bought pie crust?

Yes, store‑bought pie dough works fine and saves prep time.

How do I prevent a soggy bottom crust?

Precook the filling slightly on the stove to reduce excess liquid before adding to the pie crust.

Do I need to cook the cherry filling before baking?

Pre‑simmering the filling helps thicken it and prevents a runny pie.

Why should I let the pie cool before slicing?

Cooling allows the filling to set, making it easier to cut neat slices.

Can I make this pie ahead of time?

Yes — you can bake it a day early and let it chill before serving.

How do I keep the crust from burning?

Cover the edges with foil partway through baking if they brown too quickly.

Can I add other fruits?

Yes — cherries pair nicely with berries or even a bit of peach.

Is lattice crust difficult to make?

Lattice can be decorative but isn’t necessary; a solid top crust with vent holes works just as well.

How do I store leftover pie?

Cover it loosely at room temperature or refrigerate in an airtight container.

Conclusion

This cherry pie offers a classic dessert experience with a rich, juicy homemade filling and a tender, flaky crust. Whether you’re celebrating a holiday, enjoying a summer treat, or simply craving a comforting pie, this recipe delivers timeless flavor and satisfying texture every time.