Cherry Pie | Cookies & Cups

By: Shelly
Posted: Apr 27, 2025

This straightforward cherry pie recipe is thick and sliceable, with juicy cherry filling baked inside a golden, flaky pastry crust. Make it with contemporary cherry pie filling and selfmade pie crust for an extra-special summer time dessert.

Like my blueberry cobbler, I like serving pie à la mode with a giant scoop of homemade ice cream in the summertime months!

Side view of a slice of cherry pie on a white plate with the rest of the pie in the background.

Cherry pie is one in every of my go-to desserts on the peak of cherry season right here within the US. This pie is a basic recipe, full of juicy sweet-tart selfmade cherry filling and set in my favourite flaky pie crust. With Easter across the nook, I’m already picturing this pie on the dessert desk subsequent to the sponge cake and lemon cream cheese braid. I can’t consider a greater strategy to finish off brunch, and I’ll undoubtedly be baking it once more over the remainder of the summer time.

What Makes This the Finest Cherry Pie Recipe

Straightforward to make. I make this pie from scratch with my straightforward 10-minute cherry pie filling and a buttery selfmade crust. Each are easy recipes, however you’ll be able to at all times substitute your favourite store-bought variations in the event you’re pressed for time.
Thick and sliceable. After many rounds of testing, I’ve lastly cracked the key to thick slices of pie that maintain within the filling. No runny cherry pie right here! It comes right down to simmering the cherries lengthy sufficient and giving the pie loads of time to set.
Good for any season. Cherry pie is the right strategy to profit from in-season fruit. The filling seems greatest after I make it with ripe, candy darkish cherries. That being stated, you may make this pie year-round with frozen cherries, too.

Ingredients for cherry pie with text labels overlaying each ingredient.

Elements You’ll Want

You actually solely want a handful of elements to make an ideal cherry pie. Even my crust recipe makes use of pantry staples that you simply probably have readily available. See my notes under. I’ve linked to the crust and filling recipes within the recipe card, the place you’ll additionally discover the elements listing for this pie with particular quantities.

Cherry Pie Filling – Do-it-yourself cherry pie filling is easy to make and so a lot better than store-bought (see under). After all, in the event you’re not feeling as much as making your personal, or in the event you’re in a rush, canned cherry pie filling works in a pinch.
Pie Dough – Once more, I favor to make use of my homemade pie crust recipe. And once more, in the event you’d favor to make use of a store-bought refrigerated pie crust, that’s greater than high-quality!
Butter – Lower butter into cubes whereas it’s chilly from the fridge.
Egg – You’ll whisk an egg with water and salt to make an egg wash for the crust. It’s the important thing to a golden, shiny end.
Coarse Sugar – For sprinkling over the crust earlier than baking. Make sure that it’s coarse sugar and never granulated sugar, which dissolves within the warmth.

Straightforward Do-it-yourself Cherry Pie Filling

Whereas canned filling will produce a superbly acceptable cherry pie, in the event you ask me, nothing compares to the style and thickness of homemade cherry pie filling. It’s as straightforward as tossing contemporary or frozen cherries with water, sugar, lemon juice, and cornstarch after which simmering all the pieces on the stovetop for 10 minutes. It shops within the fridge for days, and you need to use the leftovers as a topping for cheesecake!

Homemade cherry pie filling in a saucepan.

Make Cherry Pie

The pie crust and cherry pie filling every take about 10 minutes to make (I’ll often get the filling simmering on the range whereas I make the pie dough). As soon as your pie filling and dough are prepared, comply with the steps under. You’ll discover the printable directions within the recipe card.

Rolled out pie dough next to a rolling pin on a floured surface. — Roll out the pie dough.

Put together the pie crust. Begin by flouring your work floor and rolling out one half of the pie dough right into a 12-inch circle. Afterward, gently press the crust right into a 9-inch pie plate.

Butter cubes scattered over top of cherry pie filling inside the crust. — Fill the crust and prime with butter.

Add the filling. Subsequent, unfold the cherry pie filling into the crust. Dot the highest of the filling with cubes of butter.
Add a prime crust. Now, place the highest crust over the pie and fold and crimp the sides. You are able to do a lattice crust just like the one pictured (I embrace an in-depth tutorial on how you can make a lattice pie crust in my apple pie recipe, for these ). In any other case, in the event you preserve it easy with a strong crust, bear in mind to chop 4-6 vent holes within the prime to permit the steam to flee.

A red rubber spatula is used to brush egg wash over a lattice pie crust. — Brush with an egg wash.

Add an egg wash. Whichever prime crust type you select, end it with an egg wash. Beat an egg with water and a pinch of salt, and brush the combination all around the crust. Afterward, add a sprinkle of coarse sugar.
Bake. Lastly, place the cherry pie on a baking sheet, and pop that right into a preheated oven to bake at 375ºF for 50-55 minutes. The filling ought to bubble for at the very least a couple of minutes earlier than the pie comes out of the oven, and the crust needs to be golden brown.
Cool. The important thing to a superbly sliceable cherry pie is ample cooling time, so be sure that to finances at the very least 4 hours for this pie to chill. I even prefer to bake the pie as much as at some point forward of serving and let it set in a single day.

Overhead view of baked cherry pie with a lattice crust.

Make It Forward

I’ll typically bake two cherry pies, one to take pleasure in now and one to freeze for later. This pie freezes effectively earlier than or after baking (see the storage ideas under on how you can freeze the baked model). To freeze the unbaked cherry pie, put together the pie as directed and wrap it tightly in plastic wrap, then in foil. Maintain it frozen for as much as 1 month. When it’s time to bake, unwrap the pie and bake it straight from frozen with 10-Quarter-hour added to the baking time.

A slice of cherry pie on a white plate with the rest of the pie in the background.

Recipe Suggestions

Cook dinner the filling. It’s vital to simmer contemporary cherries for the filling to keep away from a soggy cherry pie. Pre-cooking the filling additionally prevents a cavity from forming beneath the highest crust, which occurs when contemporary, raw cherries shrink as they bake. This doesn’t apply in the event you’re utilizing a ready-to-use cherry pie filling from the shop.
Keep away from burnt edges. I recommend checking the pie after 25 minutes. In the event you discover the crust is browning shortly, cowl the sides with a pie defend or aluminum foil to forestall them from burning whereas the pie finishes baking.
Cool the pie fully. In the event you slice into selfmade cherry pie whereas it’s nonetheless heat (as tempting because it could be), you’ll find yourself with soupy slices which will disintegrate. Because of this, I like to recommend giving this pie 4 hours or extra to chill and set earlier than slicing. It’s the key to thick, picture-perfect slices.

Overhead view of a slice of cherry pie on a white plate next to a second slice and the rest of the pie.

Retailer

At room temperature. Retailer the cherry pie for as much as 2 days at room temperature. Maintain it frivolously coated in order that the crust doesn’t develop into soggy.
Refrigerate. For longer storage, you’ll be able to preserve the coated pie within the fridge for as much as 5 days.
Freeze. As soon as the baked pie has cooled fully, wrap it tightly in plastic wrap and a second layer of foil, and freeze it for as much as 1 month. Thaw the pie, unwrapped, at room temperature.

Description

This straightforward cherry pie recipe is thick and sliceable, with selfmade cherry pie filling baked inside a golden, flaky pastry crust.

1 batch Cherry Pie Filling
1 batch Homemade Pie Dough
1 1/2 Tablespoons Butter, lower into small cubes
1 Egg
1 Tablespoon Water
1/8 teaspoon Kosher Salt
1–2 Tablespoons Coarse Sugar

Preheat the oven to 375ºF.
Roll out one half of the pie dough on a floured work floor till it’s a 12-inch diameter circle.
Switch the dough sheet to a 9-inch pie plate. Work the dough gently into the form of the pan.
Add the cherry pie filling in a good layer.
Dot the highest of the pie filling with the items of butter.
Add the highest pie crust, both as a lattice or a strong prime. In the event you use a strong prime, lower 4-6 vent holes.
Fold the sides beneath and crimp in your required type.
Mix the egg, water, and salt in a small bowl and beat effectively.
Brush the egg combination excessive crust.
Sprinkle it with coarse sugar.
Place the pie pan on a baking sheet. Bake within the preheated oven for 50-55 minutes or till the filling is effervescent for at the very least 5 minutes and the crust is golden brown. Verify the pie after 25 minutes, as you could must cowl the sides to forestall burning.
Take away from the oven and let cool for 4 hours as much as in a single day earlier than slicing.