This homemade cherry pie recipe is made with an easy to make homemade pie crust, and easy to make homemade cherry pie filling that combined makes the best homemade cherry pie ever. This easy cherry pie recipe is perfect for a sweet treat or the holiday dessert table!
Homemade Cherry Pie Recipe
For me I love an amazing pie and over the years I have learned that anything I make at home is always better than any grocery store item. I have found a love of making homemade pies and now I make a homemade pie any chance I get. The most recent addition to our homemade pie recipes is this delicious cherry pie recipe.
This amazing homemade cherry pie is made with my homemade cherry pie filling recipe and my favorite homemade pie crust for a cherry pie that is so much better than anything you will get in the store. It seriously is the best cherry pie recipe ever!
If you love bakery cherry pies then you will love this homemade cherry pie recipe. A sweet yet not every sweet cherry pie filling made with frozen cherries, in a buttery, flaky crust baked to perfection. The perfect cherry pie to add to your dessert table.
What is the best crust to use when making cherry pie?
I will say I highly suggest making a homemade pie crust to go along with this easy homemade cherry pie filling when you are making a classic cherry pie. You can use a store bought crust, however a homemade pie crust makes it taste soo much better! You can use my favorite homemade pie crust, or my food processor pie crust recipe and you will end up with the perfect flaky crust for your pie.
I find that making a homemade crust holds up better, if you are using store bought crust then I suggest using 2 pie crusts if they are really thin.
What are the best cherries for Cherry Pie?
The best cherries to get for a pie depends on the time of year that you are making this filling recipe. For this recipe, you can use frozen cherries or fresh cherries depending on what you have on hand.
If you are making a pie during cherry season, go with fresh cherries. You can even go to a pick your own place and spend the day picking cherries and then come home and make all of the tasty desserts
During the rest of the year, frozen cherries will work also. Trying to find cherries in stock during the offseason can be a bit of a challenge, so to make things easy I just grab the bags of frozen cherries. Just thaw the cherries before making the stove top pie filling.
I prefer to get a mix of sweet cherries and red tart cherries or sweet cherries and sour cherries like Wymans. You can use all sweet or all tart if you want to, but I find that a 50/50 split of the two types makes for the best flavor results.
Tips for baking a sweet cherry pie
If you have never made cherry pie filling, be sure to check out how to make homemade cherry pie filling for all the in-depth information on making the best cherry pie filling.
Use a 9 inch pie plate. This pie bakes best in a 9 inch pie pan. For a deep dish pie dish, use 1.5 times the cherry pie filling.
Cover the pie crust. After 20 minutes of baking, check the crust and cover with aluminum foil or pie saver if the crust gets too brown.
Use cold water. It is important to use cold water when you are making the cherry pie filling and when you are making the butter pie crust.
Use a sharp knife. When you are cutting the pie crust from the edge of the pie dish or cutting the dough strips to make a lattice top it is much easier to do when you are using a sharp knife.
Use a cherry pitter. If you are using fresh red cherries in your pie then you will find it much easier to remove the cherry pits if you are using a cherry pitter.
Allow the pie to cool. It is important that you allow the pie to cool completely before storing or serving.
Use small pieces of butter. When you are making a flaky pie crust it is important to use smaller pieces of butter. It is easier to make the pie crust this way.
Tips for making homemade pie crust
If you have never made a homemade pie crust it is really easy to do, check out how to make a pie crust for all the tips and tricks for making the best flaky pie crust.
Do not overwork the dough. This will add extra warmth to the butter that is in it and will make for a runny dough.
Make sure the ingredients are very cold. Using warm ingredients will give you a very unstable crust that will also not bake properly in the oven.
Always roll out the chilled dough on a floured surface. If you do not use a floured surface then you will end up with a doughy mess when it sticks to the surface you are rolling it out on.
Use a pastry cutter. If you don’t own a pastry cutter you can use your hands however I suggest spending the money on one. It makes life so much easier.
Clean work surface. It is important to have a clean work surface when you are making the pie crust, you do not want to get anything stuck to the bottom of the crust or into the dough when you are making it.
How to thicken Cherry Pie filling
If the filling is too thin, add a bit more cornstarch, 1/2 teaspoon at a time.
How do I thin my cherry pie filling?
If the filling is too thick, add more water a teaspoon at a time.
Do I need to make a cornstarch slurry?
Yes, you need some kind of thickener for your easy cherry pie filling. Cornstarch will give you a nice smooth thickener. By mixing it ahead of time, you can ensure that there are no lumps in the slurry and therefore in your filling. I find it best to make the slurry and set it aside and then give it a quick whisk to make sure all the lumps are blended in it before I pour it into the pot with the rest of the filling ingredients.
Can I bake the pie ahead of time?
You can bake your pie ahead and store it for later. You can store the pie on the counter, in the fridge, or in the freezer.
How to store Cherry Pie
Cherry pie Cherry Pie will keep on the counter for up to 3 days at room temperature. It can be stored in the refrigerator for up to 5 days, cover with foil to ensure freshness. I do find that this pie is best eaten within the first 2 days.
How to reheat Cherry Pie
If you want to serve your pie warm, thaw at room temperature, and bake in a preheated oven at 425 degrees for 15 minutes or until completely warmed through.
Can I freeze Cherry Pie?
Cherry Pie can be frozen for up to 3 months. To freeze cherry pie allow the pie to cool completely and then wrap in foil and stick in a zip close freezer bag and store in the freezer.
How do you thaw a frozen cherry pie?
To thaw a frozen cherry pie, remove the pie from the freezer and put it in the fridge to thaw. You can then reheat it in the oven once it is thawed.
How to Serve Cherry Pie
Cherry pie can be served at room temperature or warmed up. I like to serve it alone, with a scoop of vanilla ice cream or a dollop of whipped cream.
Cherry Pie Ingredients
- Cherry Pie Filling
- homemade pie crust (this recipe makes 2 crusts) or store bought pie crust
- lemon worth lemon zest
How to Make Homemade Cherry Pie
Make the homemade pie crust, wrap in plastic wrap, and put it in the fridge for the one hour chill time.
While the homemade pie crust is chilling in the fridge make the homemade cherry pie filling.
Once the pie crust and the pie filling are cooled assemble the pie.
How to Assemble Cherry Pie
Roll out one of the pie crust balls and place it in the bottom of the pie pan.
Pour the cherry filling into the pie crust and smooth to an even layer with a silicone spatula.
Roll out the second piece of pie crust for the top pie crust. You can either place the top crust on as a single piece with slits in the top or you can make the lattice crust top.
How to do a Lattice Pie Crust on a Cherry pie
When you put the top pie crust layer on the pie you can leave it whole and put slice marks in the top of it or you can make a lattice pie crust. I personally prefer the lattice look so we can see the beautiful pie filling.
Roll out the pie crust and cut into 1 inch wide strips of pie dough.
Place 5 pie crust strips evenly across your pie overlapping an inch.
Fold back the odd numbered strips and place another strip of pie across perpendicular. Fold down the odd numbered strips and fold back the even numbered strips, adding another strip perpendicular. Continue till you are across the pie. Cut the strips to the same size as the bottom crust (1 inch overhang).
Beat egg with a fork till well combined and brush between the two pie crusts.
Roll the pie crust together and seal to form a nice edge. Crimp edge using your knuckle and finger tips or use a fork to create a pattern around.
How to Bake Cherry Pie
Lightly brush top of pie crust with egg wash
Place in preheated oven at 375 Fahrenheit and bake for 50 minutes. After 20 minutes, check crust and cover with aluminum foil or pie saver if the crust gets too brown.
Dessert Pie Recipes
- Lemon Meringue Pie
- Low Carb Crustless pumpkin pie
- The best homemade pumpkin pie recipe
- Sweet potato pie with marshmallow meringue topping
- Boston Cream Pie
- Easy Cherry Pie
- Blueberry Pie
- maple pumpkin pie
Cherry Pie Ingredients
- Cherry pie Filling
- Pie crust recipe
- 1 egg
- 1 lemon worth lemon zest
Pie crust Ingredients
Pie Crust Instructions
- In a large bowl whisk together the flour, sugar and salt.
- With the pastry cutter work the butter and flour mixture together until it looks like small pebbles.
- Add the water little by little and mix with your hands until the dough comes together.
- Divide the dough into two equal balls and press flat onto plastic wrap.
- Chill the dough for at lease an hour.
- Lightly flour your working surface and roll out your dough, turn it a few inches after a few rolls to achieve a round shape.
- If it starts to stick add a little extra flour. It should be a little larger than your pie plate.
- Roll the dough around your rolling pin to easily place the dough into the pan.
- Using a pairing knife or kitchen shears to trim the dough to a one inch over hang.
- Fold the dough under and seal to for an edge.
- Using your finger tips and knuckles crimp the edges.
How to Make cherry pie filling
- If you are using fresh cherries, wash the cherries and remove the pits with a cherry pitter.
- Add cherries and 1/4 cup water to a medium sized sauce pan on medium heat. Bring to a boil and let simmer for 5 -10 minutes, reduce heat if necessary.
- Make a cornstarch slurry by mixing the cornstarch and 1/4 cup cold water. Using a fork, mix well.
- Add sugar and spices to cherry mixture, and stir mixture.
- Next add cornstarch slurry mixing constantly.
- Bring it back to a simmer; filling should thicken within a few minutes.
- Add lemon juice and stir.
- Continue to simmer till cherry filling has thickened. If the filling is too thick, add more water a teaspoon at a time. If the filling is too thin, add a bit more cornstarch, 1/2 teaspoon at a time.
- Remove the hot pie filling mixture from heat and let cool before stirring.
- If you are making a homemade cherry pie filling, allow the cherry filling to cool completely before putting it into an unbaked pie crust.
How to Assemble the Cherry Pie
- The rolled out pie dough should be about an inch to 2 larger than your pie plate (if you like a thick crust, definitely make it 2 inches).
- To transfer your dough to the pie pan easily, roll the dough around your rolling pin and lift into the pie plate.
- Trim your dough to about an inch overhang.
- Roll out 2nd pie crust, and cut into 1 inch sized strips.
- Fill your pie crust with the prepared Cherry Pie Filling and spread out evenly.
- Zest lemon and sprinkle across the top of filling
- Dot the small cubes of butter across the top.
- Place 5 pie crust strips evenly across your pie overlapping an inch.
- Fold back the odd numbered strips and place another strip of pie across perpendicular. Fold down the odd numbered strips and fold back the even numbered strips, adding another strip perpendicular. Continue till you are across the pie. Cut the strips to the same size as the bottom crust (1 inch overhang).
- Beat egg with a fork till well combined and brush between the two pie crusts.
- Roll the pie crust together and seal to form a nice edge. Crimp edge using your knuckle and finger tips or use a fork to create a pattern around.
- Lightly brush top of pie crust with egg wash
- Place in preheated oven at 375 Fahrenheit and bake for 50 minutes. After 20 minutes, check crust and cover with aluminum foil or pie saver if the crust gets too brown.