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This is the homemade cherry pie recipe that will have your friends asking for the name of the bakery. It’s our little secret! A thick cherry pie filling made with fresh cherries inside two layers of flaky all butter pie crust, straight from a Southern summer dessert dream. Serve a slice of jammy sweet or tart cherries packed into a golden crust with a scoop of salted honey ice cream.
I’ve make this cherry pie recipe several times every year. As soon as fresh cherries hit the farmer’s market I load up several bags just for baking pies. It’s one of the easiest pies to make and in my opinion the best of the fruit pies. I have so many fond memories of pitting cherries and making a lattice pie crust using this exact recipe with my mom in her North Carolina kitchen.
Key Ingredients & Test Notes
- All Butter Pie Crust: Homemade pie crust is the secret to a delicious summer fruit pie. Flaky buttery layers hold in the cherry filling, with a beautiful lattice top crust.
- Cherries: I prefer to use fresh cherries, but you can also use frozen cherries if fresh aren’t available.
- Test Note: Frozen cherries can have a lot of moisture, making the filling too soggy. Set them on paper towels to dethaw before using, so some of the moisture can be absorbed.
- Cornstarch: Fruit pies can be tricky to get the filling from being too runny. Cherries, like all fruit release lots of juice when they bake mixed with sugar. Cornstarch works to absorbs this excess liquid and thicken the filling.
- Vanilla and Almond Extract : Once you try almond extract with cherries, you’ll never bake without it. Just a little is all you need to compliment the natural flavor of the cherries like in my cherry scones recipe.
- Citrus: Acidic lemon juice reacts with the cornstarch and sugar to help thicken the filling. A bit of zest brightens the cherry flavor. Swap for orange or maybe lime zest for a taste of cherry limeade.
NOT Runny, A Thick Juicy Cherry Pie Filling
I don’t want to slice into a cherry pie and all the filling ooze out. The secret to a sliceable, thick cherry pie filling is just a few minutes on the stovetop to pre-cook the cherries with sugar and cornstarch.
- Pre-Cook the Cherry Filling: Start by adding the fruit and filling ingredients to a medium pot, fold with a silicone spatula to evenly coat the cherries. Cook on medium heat, continuously folding the cherries over themselves as the sugar melts and the cherries release their juices to prevent fruit from sticking to the bottom.
- The liquid will change from a cloudy pink to glossy burgundy in color as it thickens. This will take about 6-8 minutes. Remove from the heat and immediately transfer the cherry filling to a heat safe bowl to cool completely before adding to the bottom crust.
How to Make a Lattice Pie Crust
- To make cherry pie, start by layer your pie pan with the bottom crust, trim away excess dough, leave 1/2-inch overhang. No need to blind bake the crust, just add in the cherry pie filling.
- Place 5-6 strips of the top dough across the pie horizontally, leaving a little bit of space between each. Fold back every other one and place a strip of dough vertically over the middle.
- Fold over the opposite horizontal strips and add another vertical trip of dough to create a weave pattern.
- Repeat with the remaining half of the pie. Trim away any overhang. Seal the top and bottom dough pieces together with a light brushing of cold water.
Add a Golden Sparkly Finish
- Egg Wash: The beaten egg and water is gently brushed across the dough to create a lovely shiny golden top crust. Without an egg wash the crust will still darken, but it won’t be quite as golden.
- Coarse Sugar: Because that little bit of sparkly sugar adds not only visual appeal but a nice sweet crunch to the pie crust.
Jenn’s Pie Tips!
- Get a Cherry Pitter!! If you take away only one tip, let it be to invest in a cherry pitter. Save yourself the frustration and red stained hands, trust me. They even make this one for multiple cherries.
- Pie Crust: Make two double Homemade Pie Crusts. One for the base and one for top crust.
- Make your pie crusts up to 3 days in advance, wrap in plastic and store them in the fridge for up to 2 days. When you’re ready to bake the pie, set the crusts on the counter to warm slightly so they’re easier to roll out.
- Pie Pan: Bake your pie in a metal pie pan, then place it on a cookie sheet. Set the cookie sheet on the next to lowest rack in the oven to ensure the bottom crust is baked through. Baking times using a ceramic pie dish may be longer.
- Chill Before Baking: Chill or freeze the pie for 30 minutes before baking, for a firm pie dough that holds its shape in the oven.
- Bake Hot then Reduce the Temp: Baking the pie at 400℉ (200℃) for an initial 20 minutes helps to set the crust and further activate the cornstarch in the filling.
- Cool Completely: Let the pie cool completely before slicing, so the filling has time to set. Cutting a warm pie will result in a soft filling that oozes from the crust.
★★★★★ Please leave a star rating and review below if you make this recipe! THANK YOU!!
Homemade Fresh Cherry Pie
Fresh Cherry Pie recipe using fresh cherries for a gorgeous jammy thick filling inside a beautiful golden homemade pie crust.
Click Here for Help with Ingredients in this Recipe
Equipment
- large saucepan or pot
Ingredients
Pie Crust
- 2 double Homemade All Butter Pie Dough
Cherry Pie Filling
- 950 grams (2 pounds) fresh sweet cherries, stems removed, pitted
- 32 grams (¼ cup) cornstarch
- 150 grams (¾ cup) granulated sugar
- 1/8 teaspoon fine sea salt
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon almond extract
- 1 tablespoon fresh lemon or orange Juice
- 1 tablespoon lemon or orange zest
Topping
- 3 tablespoons coarse sugar, for sprinkling
Egg Wash
- 1 large egg, stirred with fork
- 1 teaspoon cool water
Instructions
Top and Bottom Pie Dough
- Make a double Homemade Pie Crust Recipe and divide into two crusts. One half for the base and one half for the lattice. If you prefer to have a thicker crust, use a double crust to make the lattice and a single crust for the bottom of the pie.
Cherry Pie Filling
- Don't Pre-Cook: If you'd rather skip pre-cooking the filling, just toss all the ingredients in a large bowl and stir to evenly coat the cherries. The filling will bake nicely, it just won't be as thick and jammy as the pre-cooked version.
- Pre-Cook: In a large saucepan or pot, fold together the cherries, cornstarch, sugar, salt, vanilla extract, almond extract, lemon juice, and zest using a silicone spatula.
- Cook on medium heat, carefully and continuously folding the cherries over themselves as the sugar melts and the cherries release their juices to prevent fruit from sticking to the bottom. The liquid will change from a cloudy pink to glossy burgundy in color as it thickens. This will take about 6-8 minutes.
- Remove the pot from the heat and immediately transfer the filling to a heat safe bowl to cool completely before adding to the bottom crust.
Make the Cherry Pie
- Place one Pie Crust on a floured surface and roll out to 1/4 inch thickness.
- Use a 9 inch pie dish. Gently lift and place dough into dish. Gently press into bottom and corners, then cut off excess overhang.
- Coat the bottom layer of crust (not the sides) with a thin layer of Almond Flour to absorb juices while baking. (optional)
- Spoon cherry pie filling into the dough lined baking dish.
- Set the pie dish in the fridge while you roll out second pie crust dough. Either roll into one large circle of equal thickness and leave whole or cut into strips for a lattice. Dough should be 1/8-1/4 inch thickness.
- Remove pie pan from fridge and apply top layer of crust. Using cold water, dab in between the with your fingertips to seal the two crusts together. Crimp edges where the two crusts meet with your fingers to seal the pie around the edges. Cut slits in center of top pie crust with sharp knife to release steam. I cut three little tear drop shapes. ( If you decide to make a lattice top, leave room between lattice strips for air to escape.)
- Gently brush the lattice with egg wash and sprinkle with sparkling sugar. (Stir the egg and water together in a cup with a fork to make egg wash.)
- Place entire pie in the fridge to chill for 30-45 minutes. Preheat Oven to 400℉ (200℃).
- Place pie dish on a metal baking sheet and bake on the middle oven rack for 20 minutes. Reduce the heat to 350℉(180℃) and continue baking for an additional 40-45 minutes until the crust is golden brown and cherry juices are bubbling.
- Place the pie dish on a wire rack and let cool for 2-3 hrs to let juices set before slicing and serving.
Notes
Storage & Make-Ahead
- Refrigerate: Cover entire cooled pie or leftover slices in an airtight container or wrap in aluminum foil. Store in the refrigerator for up to 5 days.
- Freeze: Baked pie will stay fresh frozen for up to 3 months. To store, place cooled pie in an airtight container or cover pie dish completely with two layers of aluminum foil and seal the edges. Thaw overnight in the refrigerator and allow to come to room temperature before serving.
- Make Ahead: Let the pre-cooked cherry filling cool to room temperature. Place in an airtight container and pop it in the fridge until you’re ready to assemble the pie. If it becomes slightly runny in the fridge, drain the juices, reheat on the stove top just until thickened and stir it back into the cherries.
- Reheat: To reheat, bake at 325°F (160℃) for 5 to 10 minutes or in the microwave.
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Do you roll the bottom crust the same thickness as the top crust? And can I use frozen cherries?
Hi Lynn, Yes, to both. Details on using frozen cherries in the post and both crusts can be rolled to 1/8 to 1/4-inch thickness, depending on how thick you want your pie dough. Hope you enjoy the pie!
This is the best cherry pie ever!! So delicious!! Loved making it with you!!❤️
Same!! I was very apprehensive as I am not the most adept cook but this was beautiful.