This beautiful homemade Cherry Pie recipe will impress everyone, and it’s surprisingly easy to make from scratch! There’s nothing quite like a classic cherry pie for holidays or summer days.
What’s in this Cherry Pie Recipe?
Use fresh cherries to make this easy cherry pie at home. And make it even more beautiful by using this lattice pie crust technique. It’s much easier and quicker than you think to make this homemade pie!
- Cherries: Fresh pitted cherries work best, but frozen will do in a pinch.
- Granulated Sugar: Sweetens the filling.
- Cornstarch: Thickens the filling.
- Lemon Juice: Adds a touch of acidity to balance the flavor of the filling.
- Kosher Salt: Enhances the flavor of the filling.
- Pie Crusts: You’ll need two 9-inch pie crusts for this recipe.
- Heavy Cream: Helps the crust brown in the oven.
Pro Tip: Frozen cherries are already pitted!
Variations on Cherry Pie Filling
I usually like to use dark sweet cherries for my pie filling, but you can change up the flavor by using tart or sour varieties, like Morello, Montmorency, or Balaton. For a chocolate cherry pie filling, stir some chocolate chips into the filling before adding it to the crust.
Using fresh cherries makes this classic cherry pie extra flavorful and delicious. However, if you want to make this outside of the summer season or you don’t have access to fresh, you can substitute frozen cherries. Let them thaw in the fridge briefly before cooking them on the stove. If you want to use canned/jarred cherries, be sure to grab whole cherries rather than a pre-made filling.
Fresh cherries are a good source of fiber, potassium, vitamin C, and iron. However, this pie is also high in sugar and fat, so it should be enjoyed in moderation.
A lattice crust is that classic woven design you’ve probably seen on pies before. Instead of having a solid top crust covering the whole pie, strips of dough are layered on top so some of the filling peeks through.
No, there is no need to prebake the bottom crust of this pie before adding the filling.
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.
This pie can actually be stored at room temperature up to 2 days. Just cover or wrap it in aluminum foil/plastic wrap. After 2 days, it will need to go in the fridge to preserve freshness.
How to Store
Store leftover cherry pie in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 4 days. Enjoy chilled, at room temperature, or gently warmed in the microwave.
How to Freeze
Freeze cherry pie whole or cut into individual slices tightly wrapped in 2 layers of plastic wrap and 1 layer of aluminum foil for up to 4 months. Let thaw overnight in the refrigerator before enjoying.
More Fruit Pie Recipes We Love
- Strawberry Jello Pie
- Apple Blueberry Pie
- Homemade Apple Pie
- Dutch Apple Pie
- Key Lime Pie
- Banana Cream Pie
- Lemon Meringue Pie
Cherry Pie Recipe with Lattice Top
- 3 pounds cherries 1361 grams, pitted
- ¾ cup granulated sugar 150 grams
- ¼ cup cornstarch 30 grams
- 2 tablespoons lemon juice 28 grams (from 1 lemon)
- ¼ teaspoon kosher salt
- 2 refrigerated 9-inch pie crusts 425 grams (1 box)
- 2 tablespoons heavy cream 28 grams
- Kitchen Scale (optional)
- Pie Pan
- 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 refrigerated 9-inch 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.
- Use a standard 9-inch pie plate for this cherry pie recipe.
- Pick up some pre-made, refrigerated pie crusts at the store to make this recipe super easy.
- If you prefer, you can also make your own pie crust at home.
- Don’t stress about weaving the pie crust. It’s easier than it looks and it doesn’t need to be perfect!