If you’re looking for an impressive yet easy dessert to make this holiday season, look no further than my homemade cherry pie! Made with just 7 simple ingredients, this pie comes together in under an hour. I’ll even teach you how to make this delicious dessert with lattice crust on top for a real show-stopper. It’s much easier than it looks, and it makes this pie look like it came from a famous bakery!
Cherry Pie Recipe
Homemade cherry pie is perfect for every holiday– seriously! It’s patriotic for Fourth of July, and the coloring makes it perfect for Christmas or Thanksgiving. It’s a real American classic, so I’d say it’s just as appropriate on a Tuesday night, too! The lattice top really gives it that homemade feel, and it’s not difficult to do.
I made this pie with fresh cherries, but I will warn you that it does take some time to pit them. For a quicker filling, grab a bag of frozen pitted cherries or whole pitted canned/jarred cherries. I love dark sweet cherries, but tart cherries, like Morello, Montmorency, or Balaton, are also delicious!
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How to Store
Store leftover cherry pie in an airtight container at room temperature for up to 2 days, in the refrigerator for up to 4 days, or in the freezer for up to 4 months. Let thaw overnight in the refrigerator before enjoying chilled, at room temperature, or gently warmed in the microwave.
Tips for Success
- If you prefer, you can also make your own pie crust at home.
- There is no need to prebake the bottom crust of this pie before adding the filling.
- Don’t stress about weaving the pie crust. It’s easier than it looks and it doesn’t need to be perfect!
- Thickeners need time to set up, so if your filling isn’t thick yet, it probably needs to cook for a bit longer. Make sure to fully bake the pie, as the filling continues to thicken up in the oven.
Cherry Pie Recipe with Lattice Top
Ingredients
- 3 pounds cherries pitted
- ¾ cup granulated sugar
- ¼ cup cornstarch
- 2 tablespoons lemon juice (from 1 lemon)
- ¼ teaspoon kosher salt
- 2 (9-inch) refrigerated pie crusts (1 box)
- 2 tablespoons heavy cream
Equipment
- Kitchen Scale (optional)
- Pie Pan
Instructions
- Preheat the oven to 375°F.
- In a large saucepan set over medium heat, cook the cherries and sugar, stirring occasionally, for 5 minutes.3 pounds cherries, ¾ cup granulated sugar
- In a small bowl, stir together the cornstarch, lemon juice, and salt until smooth. Fold into warm cherries. Cook 2-3 minutes, stirring frequently, until mixture is very thick. Remove from heat.¼ cup cornstarch, 2 tablespoons lemon juice, ¼ teaspoon kosher salt
- Press 1 pie crust into the bottom and up the sides of a 9-inch pie pan. Pour the cherry mixture into the prepared crust.2 (9-inch) refrigerated pie crusts
- Unroll the remaining piecrust onto a lightly floured surface. Using a pastry wheel or knife, cut into 1-inch-wide strips. Weave strips in a lattice onto the cherry mixture. Trim the pastry strips even with the pie pan, and press the edges of the crusts together. Fold the edges under and crimp as desired. Brush the lattice with the heavy cream.2 tablespoons heavy cream
- Bake for 20-25 minutes, until the filling is hot and bubbly and the crust is browned. Let cool for at least 1 hour before serving.
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