This easy homemade cherry pie recipe bakes juicy sweet-tart cherries inside a golden, flaky pastry crust. The filling is thick, glossy, and sliceable, so every piece holds together beautifully. Make it with fresh cherry pie filling and homemade pie dough for a classic summer dessert that feels special without being complicated.
Cherry pie is especially wonderful during cherry season, but it is not limited to warm weather. Fresh ripe cherries give the filling a bright, full flavor, while frozen cherries can also be used when fresh fruit is not available. Serve each slice on its own or add a scoop of vanilla ice cream for a simple, crowd-pleasing dessert.
This cherry pie is a timeless dessert made with a buttery crust and a rich cherry filling that sets up properly after cooling. The secret is cooking the filling long enough before baking and allowing the finished pie plenty of time to rest. That way, the filling thickens instead of running all over the plate. It is a beautiful choice for holidays, brunches, summer gatherings, or any time you want a classic fruit pie.
What Makes This the Best Cherry Pie Recipe
- Easy to make. This cherry pie is made from scratch with a simple cherry filling and a buttery pie crust. Both parts are approachable, and you can use store-bought versions if you are short on time.
- Thick and sliceable. The filling is cooked until it becomes glossy and thick, then the baked pie is cooled completely before slicing. This helps create clean slices instead of a runny filling.
- Great in any season. Fresh sweet dark cherries are ideal when they are in season, but frozen cherries can also be used so you can enjoy homemade cherry pie throughout the year.
Ingredients You’ll Need
You only need a few basic ingredients to make a classic cherry pie. The recipe uses cherry pie filling, pie dough, butter, an egg wash, and coarse sugar. Homemade filling and crust give the pie the best flavor and texture, but prepared options can work when convenience matters.
- Cherry Pie Filling – Homemade cherry pie filling gives the pie a fresher flavor and a thicker texture than canned filling. If needed, canned cherry pie filling can be used as a quick substitute.
- Pie Dough – A homemade pie crust creates a flaky, buttery base and top crust. Refrigerated store-bought pie dough is also fine if you want to save time.
- Butter – Cold butter is cut into small cubes and dotted over the filling before the top crust is added.
- Egg – The egg is mixed with water and salt to create an egg wash, which helps the crust bake up shiny and golden.
- Coarse Sugar – Coarse sugar is sprinkled over the crust before baking. It adds sparkle and a light sweet crunch without dissolving like regular granulated sugar.
Easy Homemade Cherry Pie Filling
Homemade cherry pie filling makes a noticeable difference in both flavor and texture. It is made by simmering fresh or frozen cherries with water, sugar, lemon juice, and cornstarch until thickened. The process takes about 10 minutes on the stovetop and helps prevent a watery pie. Extra filling can be stored in the refrigerator for several days and used as a topping for other desserts.
How to Make Cherry Pie
Once the pie dough and cherry filling are ready, assembling the pie is simple. Roll out the bottom crust, add the thick cherry filling, dot it with butter, and finish with a top crust. A lattice crust gives the pie a traditional bakery-style look, while a solid top crust is easier and still delicious.
- Prepare the pie crust. Lightly flour your work surface and roll out one half of the pie dough into a 12-inch circle. Carefully transfer it to a 9-inch pie plate and press it gently into the bottom and sides.
- Add the filling. Spread the cherry pie filling evenly into the prepared crust. Scatter the small cubes of cold butter over the filling.
- Add a top crust. Place the second crust over the pie. You can create a lattice design or use one solid sheet of dough. If using a solid top crust, cut 4 to 6 vent holes so steam can escape during baking. Fold and crimp the edges to seal.
- Add an egg wash. Whisk together the egg, water, and salt. Brush the mixture over the top crust, then sprinkle with coarse sugar.
- Bake. Place the pie on a baking sheet and bake in a preheated 375ºF oven for 50 to 55 minutes. The crust should be golden brown, and the filling should bubble for at least a few minutes before the pie is removed from the oven.
- Cool. Let the pie cool for at least 4 hours before slicing. This resting time allows the cherry filling to thicken fully and gives you neat, sliceable pieces.
Make It Ahead
Cherry pie can be prepared ahead of time, which makes it useful for holidays and gatherings. You can bake the pie up to one day before serving and let it cool completely. The pie also freezes well before or after baking. To freeze an unbaked cherry pie, assemble it as directed, wrap it tightly in plastic wrap, then wrap it again in foil. Freeze for up to 1 month. When ready to bake, unwrap the pie and bake it directly from frozen, adding 10 to 15 minutes to the baking time.
Recipe Tips
- Cook the filling. Simmering the cherry filling before baking helps prevent a soggy pie. It also reduces the chance of a gap forming under the top crust, which can happen when uncooked cherries shrink as they bake.
- Avoid burnt edges. Check the pie after about 25 minutes. If the edges are browning too quickly, cover them with a pie shield or strips of aluminum foil while the pie finishes baking.
- Cool the pie completely. Slicing the pie while it is still warm can cause the filling to spill out. For the best texture, allow the pie to cool for at least 4 hours before cutting.
How to Store
- At room temperature. Store cherry pie at room temperature for up to 2 days. Keep it lightly covered so the crust stays as crisp as possible.
- Refrigerate. For longer storage, cover the pie and refrigerate it for up to 5 days.
- Freeze. Once the baked pie has cooled completely, wrap it tightly in plastic wrap and then in foil. Freeze for up to 1 month. Thaw the pie, unwrapped, at room temperature.
More Cherry Desserts
- Cherry Pretzel Dessert
- Cobblestone Cherry Cake
- Cherry Limeade Cookies
- Cherry Coconut Bars
- Chocolate Covered Cherries
Cherry Pie
- Author: Shelly
- Prep Time: 30 minutes
- Cook Time: 50 to 55 minutes
- Total Time: 1 hour 20 minutes, plus cooling
- Yield: 8 servings
- Category: Pies
- Method: Oven
- Cuisine: American
Description
This easy homemade cherry pie is made with thick cherry pie filling and a golden, flaky pastry crust. Cool it completely before slicing for the best texture.
Ingredients
- 1 batch cherry pie filling
- 1 batch homemade pie dough
- 1 1/2 tablespoons butter, cut into small cubes
- 1 egg
- 1 tablespoon water
- 1/8 teaspoon kosher salt
- 1 to 2 tablespoons coarse sugar
Instructions
- Preheat the oven to 375ºF.
- Roll out one half of the pie dough on a floured work surface into a 12-inch circle.
- Transfer the dough to a 9-inch pie plate and gently press it into the pan.
- Spread the cherry pie filling evenly into the crust.
- Dot the filling with the small cubes of butter.
- Add the top crust as a lattice or a solid sheet. If using a solid top, cut 4 to 6 vent holes.
- Fold the edges under and crimp as desired.
- Beat the egg, water, and salt together in a small bowl.
- Brush the egg wash over the top crust.
- Sprinkle the crust with coarse sugar.
- Place the pie plate on a baking sheet. Bake for 50 to 55 minutes, or until the filling bubbles for at least 5 minutes and the crust is golden brown. Check after 25 minutes and cover the edges if they are browning too quickly.
- Remove the pie from the oven and let it cool for at least 4 hours, or overnight, before slicing.