This easy homemade cherry pie has a flaky crust filled with the most delicious cherry pie filling. It’s perfect for the holidays or a summertime dessert!
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!
What Makes this Cherry Pie the Best?
My easy, flaky, golden pie crust is SO good, plus the use of red tart pitted cherries adds a bright burst of tartness amid all the sweetness and pastry bites. The filling is thick and juicy, while the crust is tender yet rich!
Cherry Pie Recipe Ingredients:
You just need a few simple ingredients to make cherry pie:
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.
How to Make Cherry Pie
Cherry pie is a simple summer dessert! Here’s how to make it:
- 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.
Serving Ideas:
You can serve this pie warm out of the oven or at room temperature, depending on your preference. Serve alone, or with whipped cream or vanilla ice cream!
How to Store Cherry Pie:
Store cherry pie by letting it cool and covering it tightly with plastic wrap before refrigerating for up to 5 days. To freeze, wrap the plastic-wrapped pie tightly in foil, place in a large zipper-topped bag, and freeze for up to 3 months.
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 some 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 and/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.
Homemade Cherry Pie Recipes
- Prep Time: 30 min
- Cook Time: 40 min
- Total Time: 1 hour 10 minutes
- Yield: 8-10 servings 1x
Print Recipe
Pin RecipeDescription
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, about 15 ounces each
- 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 its 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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Homemade cherry pie is a juicy, sweet, fruity pie with a delicious and golden flaky crust that is ideal for any summer or holiday celebrations!
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