There’s nothing like a fresh Cherry Pie bubbling through a rich, flaky crust. Learn how to make the best cherry pie from scratch with our easy, go-to Pie Crust and fresh or frozen cherries.
Homemade pies are easy to make and so satisfying to eat. We change up the fruit with the seasons and make apple pies in the cooler months, then blueberry pie, juicy peach pie and of course this sweet cherry pie in Summer.
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Homemade Cherry Pie Recipe:
Memories are made around homemade pies and there’s something so satisfying about creating a pie from scratch.
The only downside to a homemade pie is the sweet torture of waiting for it to cool. For easier serving, let the pie cool almost to room temperature so the juices thicken. If you slice into a hot pie, the filling will slide out.
Don’t forget to top each slice with a generous scoop of vanilla ice cream. It will melt slightly into the slice, making it irresistibly good.
Can I use Frozen Cherries for Pie?
Frozen cherries work great since they are already pitted. Make sure frozen cherries are well thawed. Lightly rinse and let them sit in a colander to drain well. Use 2 1/2 lbs of frozen cherries for this recipe.
For a Sour Cherry Pie:
Since sour cherries are generally smaller, you will need about 2 1/2 to 3 lbs (or 6 cups, pitted) sour cherries. Since sour cherries are more tart, use 1 cup of sugar.
How to Transfer a Pie Crust to the Pan:
Transferring pie crust to a pie pan is easy. Flour your work surface before rolling out the dough to prevent sticking.
- Roll the first pie crust to a 13″ diameter circle
- Roll the crust onto your rolling pin
- Unroll crust over your pie pan
Our Favorite Pie Making Tools:
The Best Cherry Pie Filling:
A homemade cherry pie filling is easy to make and takes just a few ingredients. The corn starch creates a thick bubbly cherry filling while the cinnamon and lemon juice amplifies the flavor of the cherries.
- Stir together cherries and lemon juice.
- Whisk together corn starch, sugar and cinnamon and combine with cherries.
Lattice Pie Crust Tutorial:
- Place 5 strips of dough horizontally over the pie filling, with the longer strips in the center and shorter strips towards edges.
- Fold back the 2nd and 4th strips halfway and place a long vertical strip of dough in the center.
- Fold the strips back over the new line then fold back the alternate strips (1st, 3rd, and 5th). Continue adding and alternating strips then switch to the other side of the pie, until lattice is complete.
Our All-butter Pie Crust is perfect for making a lattice pie crust.
How to Crimp Pie Crust:
All you need to make a beautiful crimped or scalloped pie crust is your fingers. Once you have tucked in the excess pie dough, crimp the crust edges by pushing the dough out with your index finger and at the same time pushing/pinching the dough around it with the thumb and forefinger of your other hand, repeating all the way around the edge.
Pro Tips for the Best Cherry Pie:
- Freeze the unbaked pie 10-15 minutes while the oven preheats (keeps crust from browning too fast).
- Brush the pie crust with egg wash (1 egg beaten with 1 Tbsp milk or water) and sprinkle with coarse sugar just before baking.
- Arrange oven rack to the lower third of the oven.
- For easier cleanup: place a sheet of foil (or slide a sheet pan) under the pie once you turn the heat down to 350˚F.
More Cherry Recipes:
We are wild about cherry recipes and take full advantage of those juicy sweet cherries in Summer. These are a must try:
Watch Natasha Make Classic Cherry Pie:
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Classic Cherry Pie Recipe
Prep Time: 30 minutes
Cook Time: 1 hour
Dough Cooling Time: 1 hour 15 minutes
There's nothing like a homemade Cherry Pie bubbling through a rich, flaky crust. Learn how to make the best cherry pie from scratch with our easy, go-to Pie Crust and fresh or frozen cherries.
Skill Level:
Easy/Medium
Cost to Make:
$12-$15 (varies by season)
Keyword:
cherry pie
Calories: 317 kcal
Servings: 8 people
Make pie crusts and refrigerate 1 hour before using. Arrange oven rack in the lower third of the oven.
In a small bowl, whisk together 3/4 cup sugar, 5 Tbsp corn starch and 1/2 tsp cinnamon.
Pit cherries and transfer to a large bowl. Stir in 1 Tbsp lemon juice. Sprinkle on sugar/cornstarch mixture and stir together until evenly moist.
Roll the first pie crust disk into a 13" circle and transfer to a 9" wide pie pan. The edges should hang a little over the edge of the pan. Pour the cherry mixture over the bottom crust along with any accumulated juices. Dot with Butter.
Roll the second crust into a 12" circle and use a pizza cutter to slice into ten 1-inch strips. Using the 10 strips of dough, create a lattice crust over the top (see photo tutorial on Natasha's Kitchen). Tuck in the excess dough at edges then pinch the edges to seal or crimp edges if desired. Refrigerate pie 30 minutes (or freeze 15 minutes) while preheating oven to 425˚F.
Beat together 1 egg and 1 Tbsp milk or water and brush the egg wash over the lattice crust and edges. Sprinkle the top with 1 Tbsp coarse sugar. Bake in the lower third of the oven at 425 ˚F for 25 minutes.
Place a sheet of foil or baking sheet beneath the pie, reduce oven temperature to 350˚F, and bake additional 30-35 minutes, or until crust is golden and cherry juice is bubbling through the lattice top.
Nutrition Facts
Classic Cherry Pie Recipe
Amount Per Serving
Calories 317
Calories from Fat 90
% Daily Value*
Total Fat 10g
15%
Saturated Fat 3g
15%
Cholesterol 24mg
8%
Sodium 122mg
5%
Potassium 263mg
8%
Total Carbohydrates 55g
18%
Dietary Fiber 3g
12%
Sugars 34g
Protein 3g
6%
Vitamin A
2.8%
Vitamin C
9.7%
Calcium
2.6%
Iron
6.3%
* Percent Daily Values are based on a 2000 calorie diet.
If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen
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