Few desserts are as timeless — or as beautiful — as a homemade Cherry Pie. With its ruby-red filling and golden lattice crust, this pie is as eye-catching as it is delicious. Tart cherries balanced with just the right amount of sugar create a sweet-tart filling that bubbles up under flaky pastry, making each slice irresistible.
Cherry pie has been a staple of American kitchens for generations, often baked in the height of summer cherry season but enjoyed year-round thanks to frozen or canned cherries. Serve it warm with a scoop of vanilla ice cream, or chilled with a dollop of whipped cream for a nostalgic treat straight from grandma’s kitchen.
About the Crust
The ruby-red cherry filling deserves a crust that’s just as memorable. While a store-bought crust works in a pinch, homemade makes this pie unforgettable.
For best results, I recommend my Buttery Flaky Pie Crust Recipe. It bakes up golden and crisp, balancing perfectly with juicy cherries.
Variations
- Sweet Cherry Pie: Use Bing cherries; reduce sugar slightly.
- Cherry Almond Pie: Add ½ tsp almond extract to filling for depth.
- Crumble-Topped Cherry Pie: Replace lattice with a buttery streusel topping.
Substitutions
- Cornstarch: Use flour or quick-cooking tapioca.
- Sugar: Adjust to taste based on cherries’ natural sweetness.
- Pie Crust: Store-bought works, but homemade is best for flavor.
Why You’ll Love This Recipe
It’s sweet, tart, buttery, and nostalgic — a pie that’s as pretty as it is delicious.
Cherry Pie Traditions
A symbol of summer in American kitchens, cherry pie has been baked for holidays, church suppers, and family gatherings for generations.
Best Ways to Serve
Serve warm with vanilla ice cream, or chilled with whipped cream for a lighter option.
FAQs
Q: Can I use frozen cherries?
A: Yes, thaw and drain them before mixing to avoid excess liquid.
Q: How do I keep cherry pie from being runny?
A: Use cornstarch (or flour) as a thickener and let the pie cool completely.
Q: Can I make cherry pie ahead?
A: Yes, bake the day before; cover loosely and store at room temp or in the fridge.
Q: Can I freeze cherry pie?
A: Yes, baked or unbaked cherry pies freeze well for up to 3 months.
Cherry Pie
Ingredients
Method
- Set oven to 400°F (200°C).
- Roll out one crust and fit it into a 9-inch pie plate.
- In a large bowl, toss cherries with sugar, cornstarch, lemon juice, and vanilla.
- Pour filling into crust and dot with butter.
- Roll out second crust, cut strips, and weave into a lattice top. Seal edges.
- Brush lattice with egg wash.
- Bake 20 minutes at 400°F. Reduce heat to 350°F (175°C) and bake another 30–35 minutes, until filling is bubbling and crust is golden.
- Cool at least 2 hours before slicing. Serve with ice cream or whipped cream.
Notes
Recipe Notes
- Tart cherries (like Montmorency) give the best flavor balance.
- Frozen or canned cherries work if fresh aren’t available.
- Be sure to let pie cool before slicing — the filling needs time to thicken.
