Easy Homemade Cherry Pie Recipe

This easy Homemade Cherry Pie has a flaky crust filled with the most delicious cherry pie filling.  It’s perfect for the holidays! I love it as another celebration dessert idea for those who are fans of fruity sweets — this one takes the cake. I mean, pie!

Homemade Cherry Pie

Cherry pie is one of my all-time favorites, and it’s my dad’s favorite, too. For this recipe, you start with 2 cans of pitted sour cherries (look for ones canned in water). Sour cherries are so good in pie because a little bit of tartness in the land of sugar and flour is always a nice complement. When it’s baked, the filling is thick, gooey, and just sweet and sour enough to be heavenly. You’ll love it so much if you like pies or fruity desserts!

You add sugar and cornstarch to some of the reserved cherry water, and cook it on the stove until it thickens up, then stir in the cherries and butter. It’s a very simple process and it tastes so very good! If you can’t find canned tart cherries, then you can definitely use frozen sweet cherries or frozen tart cherries. Just be sure they’re pitted (that would be a lot more work if they’re not!), and see the notes section at the bottom of the recipe card below for how to adjust the filling in accordance with using frozen fruit.

I know you will fall head over heels for this delectable pie that’s simple to make and so satisfying to enjoy! Happy baking!

How to Make this Cherry Pie Recipe

1. Drain cherries, reserving 1 cup of the liquid.
2. Mix sugar and cornstarch in small heavy saucepan. Gradually whisk in reserved cherry liquid until smooth.
3. Cook and stir over medium heat until bubbly.
4. Cook an additional 3 to 5 minutes until thick and clear. Remove from heat. Stir in butter and cherries.
5. Roll out the pie crust, and place it in the bottom of a 9-inch pie plate. Pour the cherries into prepared crust. Cover with vented or lattice top.
6. Bake at 450 degrees F. for 10 minutes, and then reduce heat to 350 degrees F., and bake 25 to 30 minutes.

Cherry Pie Ingredients:

• Red tart pitted cherries: These are my favorite cherries to use in pie because they are so juicy, flavorful, and tart, but you can also use frozen tart or sweet cherries with great success. See the notes section below the recipe if you end up using frozen cherries.
• Granulated sugar: To cut the tartness of the cherries and give the filling the most heavenly sweet flavor.
• Cornstarch: This will thicken the cherry filling and make it a gooey, delicious pie.
• Butter: Adds just a touch of richness and complexity to the filling.
• Double pie crust: My favorite pie crust ever! It’s so easy, flaky, and tasty. Click the link to find the recipe. You may also use store-bought crust if you don’t want to make it yourself.

FAQs for Making a Homemade Cherry Pie:

What are the best cherries for pie?

My favorite type of cherry to use for pie is canned, pitted red tart cherries. You could also use frozen tart cherries or frozen sweet cherries, if you prefer. See the notes at the bottom of the recipe card below for how to adjust the baking ratios if you use either of those.

How do you thicken canned cherry pie filling?

By letting the filling cook and bubble with some cornstarch over the stove, it will thicken the mixture into a less runny consistency that’s perfect for pie. You could also use flour in a pinch.

Should I thaw frozen cherries before baking?

You do not need to let frozen cherries thaw if you choose to use them in your pie, but when you make the cherry pie filling, you’ll heat them with a cherry sauce on the stove, which will thaw and cook them anyway.

How do you freeze a cherry pie?

To freeze it, wrap it tightly with foil or plastic wrap, place it in a freezer-safe zipper bag, and freeze for up to 3 months.

Can you refrigerate cherry pie?

Fresh-baked cherry pie keeps well in the fridge for up to 4 to 5 days covered with plastic wrap or foil.

Common problems or concerns with making cherry pie:

How to avoid a soggy bottom: If you experience soggy bottom pie crust, you can try blind baking it (or baking the crust for about 10 minutes at 350 F. before adding the filling and top), brush the bottom with egg, make the crust thicker, or bake the pie in a tin placed on a cookie sheet.

How to thicken a cherry pie: Using cornstarch will thicken the pie filling; if you want it to be thicker, add an additional tablespoon of cornstarch.

How to reheat cherry pie: You can reheat pie in the oven. Place the pie tin on a cookie sheet, lightly cover it with foil, heat the oven to 350 F., and reheat for about 12 to 15 minutes.

How to tell if a pie is done: For cherry pie, you can tell it’s done when the top crust is golden-brown, and the filling is bubbling around the edges and through the vents. Let the filling bubble for minimum 5 minutes before taking it out of the oven.

How to keep a pie from getting watery: Using a lattice or vented top crust will help the filling to thicken, as well as letting the pie bake thoroughly and cool completely before serving.

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If You Love Cherry Pie, You Might Also Like These Recipes:

• 4 Recipes for a Perfect Pie Crust (my guide on all things pie crust!)
• Homemade Chocolate Cream Pie
• The Best Pecan Pie Recipe
• Easy Chicken Pumpkin Pot Pie (spoiler alert – it uses pre-made puff pastry instead of a pie crust!)
• The Best Easy Apple Cake
• No Bake Peanut Butter Pie Recipe
• Blueberry Pie Cookie Bars
• Dutch Apple Pie Recipe
• Homemade Coconut Cream Pie
• North Carolina Lemon Pie
• America’s Test Kitchen’s Fresh Strawberry Pie
• Soft Gingerbread Cookie Recipe