This cherry pie recipe is made with a homemade cherry pie filling baked in a flaky pie crust. Everyone loves the fruity flavors of this delicious dessert!
I love making homemade pie recipes! In the fall, it’s Dutch apple pie, in the spring and summer we make mixed berry crumble pie and during winter pumpkin pie!
Why I Love This Recipe
- Everyone loves pie: I have never met anyone who turns down a slice! Serve at picnics, potlucks, backyard cookouts and as a dessert for 4th of July!
- Flavorful: A simple cherry pie filling is made with sweet juicy cherries, inside a buttery flaky pie crust. It’s got the perfect balance of sweet and tart!
Substitutions and Variations
- Crust: I love to make a homemade easy homemade pie crust or all butter pie crust when I have the time.
- Pie filling: Add a bit of cinnamon for warmth, vanilla extract, or almond extract for a taste enhancement.
- Topping: Make a lattice pie crust or keep it simple with a crumble topping or streusel topping
- Bars: No time to make cherry pie from scratch? Make these cherry pie bars instead!
- Serving suggestions: For the best slice of cherry pie, serve with a scoop of homemade vanilla ice cream or homemade whipped cream!
How to Make Cherry Pie
Combine cherries, sugar, lemon juice, and cornstarch slurry in a saucepan over medium heat. Bring to a boil then simmer for 10 minutes until sauce thickens and cherries soften.
Use a pastry cutter to cut the cold butter cubes into the flour until coarse crumbs form. Add 1 Tablespoon of cold water at a time until it becomes a dough ball. Divide dough into two and place separately in plastic wrap to chill.
Roll out 1/2 the dough and lay into the pie crust. Repeat with other disk and set aside. Pour prepared cherry filling into the crust. Add top crust and fold any excess dough into the edges of the bottom crust. Place on a baking sheet in preheated 400°F oven for 20 minutes.
Reduce the heat to 375°F and bake for another 30-40 minutes. The top crust should be nice and golden brown and the juices from the filling should be bubbling up. Remove from the oven and cool 3 hours or until the filling is set.
Storing and Freezing
- Store: Keep leftover pie stored in an airtight container in the fridge for up to 5 days.
- Freeze: To freeze, cool completely. Wrap in plastic wrap and keep frozen in a freezer bag for up to 3 months. Thaw in the fridge overnight. Bring to room temperature before serving, or warm slightly in the microwave.
Craving more fruit pie recipes? You’re going to want to try my peach pie, strawberry pie and razzleberry pie.
More Pie Recipes
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Cherry Pie Recipe
Video
Equipment
Ingredients
Pie Crust
- 1 ¼ cups (163 grams) all-purpose flour
- ½ teaspoon fine sea salt
- ½ cup (113 grams) unsalted butter , chilled and cubed
- 4-5 Tablespoons ice cold water , add 1 Tablespoon at a time
Cherry Pie Filling
- ¼ cup cornstarch
- ½ cup water
- 5 cups cherries , pitted
- ¾ cup granulated sugar
- ¼ teaspoon freshly squeezed lemon juice
For serving: Ice cream
Instructions
Pie Crust
- In a large bowl, stir together the flour and salt. Using a pastry cutter, cut the butter into the flour until it forms pea-sized crumbles. You'll want to work fast so the butter doesn't have time to warm up. You may also use a food processor for this step, if preferred.
- Adding 1 Tablespoon water at a time, stir until the dough comes together to form a ball. Stop adding water when this happens or you will end up with sticky dough.
- Cut the dough in half and wrap each in plastic wrap. I like to press them into a 1-inch disk so it's easier to roll out. Chill at least 1 hour or overnight.
Cherry Pie Filling
- In a small bowl, stir together the cornstarch and water.
- In a saucepan over medium heat, combine cherries, sugar, lemon juice, and cornstarch slurry.
- Bring to a boil and reduce heat to low. Stirring frequently, simmer 10 minutes, or until the sauce thickens and cherries have softened.
- Cool to room temperature then chill until ready to use.
Assemble the Pie
- Preheat the oven to 400°F.
- Once the dough is chilled, let sit at room temperature for a few minutes. On a well-floured surface, roll out 1 disc of dough to about 1/4-inch thick (big enough to fit a 9-inch pie pan). I like to start rolling from the center and then roll out. Turn dough a 1/4 turn and continue rolling from the center out. Try to handle the dough as little as possible.
- Fold the dough in half and then carefully transfer to a pie pan. Roll out the second disc of dough about 1/4-inch thick (big enough to fit a 9-inch pie pan). Leave whole or cut into strips for a lattice topping (see notes).
- Pour the cherry pie filling into the pie crust. Cover with the second half of of dough or lattice strips. Fold any excess dough into the edges of the bottom crust and pinch to close the seam. With a sharp knife, cut several slits into the top crust. Place the pie crust on a baking sheet.
- Bake 20 minutes. Cover the edges with foil if browning too quickly. Leaving the pie in the oven, reduce heat to 375°F. Bake 30 to 40 minutes, or until the top crust is golden brown and the filling is bubbling.
- Remove from the oven. Let cool on a cooling rack at least 3 to 4 hours to let the filling set. Serve with ice cream.
Notes
Nutrition
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Did you make this recipe? Don’t forget to give it a star rating below!
Categorized as: 4th of July, American, Desserts, Fruit Desserts, Kid-Friendly, Pies + Tarts, Vegetarian
Jamielyn Nye is the founder and recipe creator at I Heart Naptime. She is the author of the I Heart Naptime Cookbook and shares easy family-friendly recipes and desserts for every occasion.
I love this time of year when I can use my cherry pitter and sweet juicy cherries to make this pie! So good!
This was truly the PERFECT cherry pie! Rave reviews all around. Can’t wait to make it again for the 4th of July!