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.
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. It’s a very simple process and it tastes so very good! This is the brand of cherries that I used and will probably be the kind that your grocery store has in stock, too.
How to Make this Cherry Pie Recipe
- Drain cherries, reserving 1 cup of the liquid.
- Mix sugar and cornstarch in small heavy saucepan. Gradually whisk in reserved cherry liquid until smooth.
- Cook and stir over medium heat until bubbly.
- Cook an additional 3 to 5 minutes until thick and clear. Remove from heat. Stir in butter and cherries.
- 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.
- Bake at 450 degrees F. for 10 minutes, and then reduce heat to 350 degrees F., and bake 25 to 30 minutes.
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?
Fresh-baked cherry pie keeps well in the fridge for up to 4 to 5 days covered with plastic wrap or foil. 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.
Homemade Cherry Pie Recipes
- Prep Time: 30 min
- Cook Time: 40 min
- Total Time: 1 hour 10 minutes
- Yield: 8-10 servings 1x
Description
Homemade cherry pie is a subtly sweet and luxurious pie with a flaky crust that is delicious, so simple, and perfect for holidays and other celebrations!
Ingredients
- 2 cans red tart pitted cherries
- 1 cup granulated sugar
- 3 tablespoons cornstarch
- 1 tablespoon butter
- Double pie crust
Instructions
- Drain cherries, reserving 1 cup of the liquid.
- Mix sugar and cornstarch in small heavy saucepan. Gradually whisk in reserved cherry liquid until smooth. Cook and stir over medium heat until bubbly.
- Cook an additional 3 to 5 minutes until thick and clear. Remove from heat. Stir in butter and cherries.
- Roll out the pie crust, and place it in the bottom of a 9-inch pie plate (it doesn’t have to be a deep one, but it won’t hurt if it is). Pour the cherries into prepared crust. Cover with vented or lattice top.
- Bake at 450 degrees F. for 10 minutes, and then reduce heat to 350 degrees F., and bake 25 to 30 minutes.
Notes
- You can add a drop or two of red food coloring if you’d like to make the cherries more red, but I think the natural cherry color is lovely on it’s own.
- I have also made this pie using frozen tart cherries and frozen sweet cherries. To make with frozen tart cherries, just use water instead of the reserved liquid from the can, and make according to the directions. To make with frozen sweet cherries, use water instead of the reserved liquid, 1/2 the sugar, and add 1 tablespoon lemon juice to the water when you add it. Easy!
- Category: Pie
- Method: Oven
- Cuisine: American
Keywords: cherry pie, homemade cherry pie, frozen cherry pie, canned cherry pie, easy cherry pie, sweet cherry pie, sour cherry pie
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