This cherry pie has been the star of our family gatherings for over 20 years. What started as my attempt to recreate my grandmother's recipe has become the dessert everyone requests for holidays, birthdays, and summer picnics. I've made this pie with fresh cherries from our local orchard, canned cherries when fresh weren't available, and even frozen cherries in a pinch - and it's been delicious every single time. The secret isn't just in the filling, it's in understanding how to balance sweet and tart flavors while getting that crust just right.
Why You'll Love This Recipe
This cherry pie recipe has never let me down, and I've made it for some pretty tough crowds. From church bake sales where the competition is fierce to Lina's birthday parties where kids have no patience for "weird" flavors. What I love most is how forgiving it is - you can use whatever cherries you have on hand, adjust the sweetness to your family's taste, and even if your crust isn't picture-perfect, it still tastes great.
It actually gets better as it sits. That first day it's bubbly and warm, great with vanilla ice cream. But day two? That's when the flavors really come together and the filling sets up just right. I've learned to make it a day ahead for special occasions because it's just that much better. Even Lina, who usually wants everything "right now," admits the waiting is worth it.
Jump to:
- Why You'll Love This Recipe
- Ingredients for Cherry Pie
- How To Make Cherry Pie Step By Step
- Smart Swaps for Your Cherry Pie
- Cherry Pie Recipe Variations
- Equipment For Cherry Pie Recipe
- Storing Your Cherry Pie
- My Cousin's Hidden Gem: A Recipe for Success
- Top Tip
- Why This Cherry Pie Recipe Works
- FAQ
- Time for Some Pie Magic!
- Related
- Pairing
- Cherry Pie
Ingredients for Cherry Pie
The Filling:
- Fresh or canned cherries
- Granulated sugar
- Cornstarch
- Fresh lemon juice
- Pure vanilla extract
- Ground cinnamon
- Pinch of salt
The Crust:
- All-purpose flour
- Cold unsalted butter
- Ice water
- Salt
- Sugar
For Assembly:
- Extra sugar for sprinkling
- Egg for wash
See recipe card for quantities.
How To Make Cherry Pie Step By Step
Make the Crust:
- Cut cold butter into flour and salt
- Add ice water gradually until dough comes together
- Divide in half and chill for 30 minutes
- Roll out bottom crust and place in pie pan
Prepare the Filling:
- Drain cherries and save the juice
- Mix cherries with sugar, cornstarch, and spices
- Let sit for 15 minutes to draw out juices
- Add lemon juice and vanilla
Assemble the Pie:
- Pour filling into bottom crust
- Dot with small pieces of butter
- Add top crust or create lattice pattern
- Seal and crimp edges
Bake:
- Cool completely before cutting
- Brush with egg wash and sprinkle with sugar
- Bake at 425°F for 15 minutes
- Reduce to 375°F and bake 35-45 minutes more
Smart Swaps for Your Cherry Pie
Cherry Options:
- Fresh → Frozen (thaw and drain first)
- Sweet → Tart cherries (adjust sugar)
- Canned → Fresh (reduce liquid)
- Regular → Sugar-free cherries
Crust Alternatives:
- All-butter → Half butter, half shortening
- Regular flour → Gluten-free flour blend
- Traditional → Graham cracker crust
- Homemade → Store-bought (no shame!)
Thickener Choices:
- Cornstarch → Tapioca starch
- Regular → Instant tapioca
- Cornstarch → All-purpose flour (use more)
Sweetener Swaps:
- Standard → Sugar substitute (follow package directions)
- White sugar → Brown sugar (deeper flavor)
- Regular → Honey or maple syrup (reduce liquid)
Cherry Pie Recipe Variations
Chocolate Cherry:
- Add mini chocolate chips to filling
- Drizzle melted chocolate on cooled pie
- Use chocolate graham cracker crust
- Cocoa powder in the crust
Almond Cherry:
- Add almond extract to filling
- Sliced almonds on top
- Almond paste in the crust
- Amaretto splash
Spiced Cherry:
- Extra cinnamon and nutmeg
- Pinch of cardamom
- Orange zest
- Ginger touch
Streusel Top:
- Skip top crust
- Butter, flour, and brown sugar crumble
- Oats for texture
- Nuts for crunch
Equipment For Cherry Pie Recipe
- 9-inch pie pan
- Large mixing bowl
- Rolling pin
- Sharp knife
- Measuring cups and spoons
Storing Your Cherry Pie
Counter Storage (2-3 days):
- Cool completely first
- Cover loosely with foil
- Room temperature is fine
- Don't refrigerate right away
Refrigerator (up to 5 days):
- Wrap well in plastic wrap
- Bring to room temperature before serving
- Or warm gently in oven
- Tastes better not cold
Freezer (2-3 months):
- Wrap tightly in plastic, then foil
- Label with date
- Thaw overnight in fridge
- Reheat in 350°F oven for 15 minutes
Make-Ahead Tips:
- Add 10 extra minutes if baking from frozen
- Bake completely, then freeze
- Or freeze unbaked for fresh-baked taste
My Cousin's Hidden Gem: A Recipe for Success
My cousin discovered something great about cherry pie completely by accident. She was making this recipe for her husband's work picnic and realized halfway through that she'd forgotten to buy cornstarch. In a panic, she grabbed a box of instant pudding mix - vanilla flavor - and used that to thicken the filling instead. She was sure she'd ruined everything.
But when that pie came out of the oven, it was the creamiest, most velvety cherry pie any of us had ever tasted. The vanilla pudding didn't just thicken the filling - it added this subtle richness that made the cherry flavor pop even more. Now she swears by her "accident," and honestly, I've started doing it too. Just substitute about half the cornstarch with a small box of instant vanilla pudding mix, and watch people wonder what makes your pie so special.
Top Tip
- The one thing that will make or break your cherry pie is how you handle the juices. Here's what I learned the hard way: when you mix your cherries with sugar and let them sit, they'll release a lot of liquid. Don't throw that juice away! Instead, pour it into a small saucepan and boil it down until it's thick and syrupy, then mix it back into your filling. This concentrates all that cherry flavor instead of losing it.
- I used to just drain the juice and wonder why my pies never tasted as cherry-forward as I wanted. Now I reduce that liquid every single time, and people always comment on how intense the cherry flavor is. It takes an extra 10 minutes, but it's the difference between a good cherry pie and one that actually tastes like you picked the cherries yourself. Even Lina knows to remind me "don't forget to cook the juice, Mom" when we're making pie together.
Why This Cherry Pie Recipe Works
Making this cherry pie recipe for 20 years has taught me exactly why it beats every other version I've tried. The key is in the balance - not too sweet that it hurts your teeth, not so tart that you pucker up. I've learned that letting the cherry mixture sit for those 15 minutes before baking makes all the difference. The sugar draws out the natural juices, which then mix with the cornstarch to create that thick filling that doesn't run all over your plate.
The crust technique matters too. Keeping everything cold - the butter, the water, even chilling the dough - that's what creates those flaky layers that everyone raves about. I've made this pie when I was rushing and skipped the chilling step, and you can definitely tell the difference. The filling stays put when you cut it, the crust holds up without getting soggy, and it tastes like summer in every bite. Even people who claim they don't like fruit pies end up asking for seconds.
FAQ
How do you keep the bottom crust of a cherry pie from getting soggy?
The key to preventing a soggy bottom crust is pre-baking it for 10-15 minutes before adding the filling. You can also brush the bottom crust with beaten egg white, which creates a barrier. Make sure your oven is fully preheated and place the pie on the lowest rack so the bottom gets direct heat.
What kind of cherries go in cherry pie?
Tart cherries like Montmorency are traditional for cherry pie because they hold their shape well and balance the sweetness. Sweet cherries like Bing work too but you'll need to reduce the sugar. Canned cherries are convenient - just drain them well and use the juice in your filling.
What is the best thickener for cherry pie?
Cornstarch is my go-to thickener because it creates a clear, glossy filling that sets up nicely. Use about 3-4 tablespoons for a 9-inch pie. Tapioca starch works well too, and instant tapioca gives a slightly different texture that some people prefer.
How old was Bobbi Brown in cherry pie?
This question refers to the 1990 Warrant music video. Bobbi Brown was around 23 years old when she appeared in the "Cherry Pie" video. The song became a huge hit and she became famous for that appearance, though this has nothing to do with baking cherry pies!
Time for Some Pie Magic!
Now you've got all the secrets to making cherry pie that'll have people begging for the recipe - from my cousin's pudding trick to that juice-reducing technique that makes all the difference. This classic dessert has been bringing families together around dinner tables for generations, and there's something special about cutting into a homemade pie that just can't be bought.
Ready for more dessert favorites? Try our Classic Apple Pie Recipe that's just as crowd-pleasing. Need something chocolate? Our Chocolate Cream Pie Recipe is pure indulgence. Or go for our Easy Peach Cobbler Recipe when stone fruits are in season!
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Related
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Pairing
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Cherry Pie
Ingredients
Equipment
Method
- Cut cold butter into flour, salt, and sugar, then add water until dough forms.
- Divide dough into disks, wrap, and refrigerate until firm.
- Toss cherries with sugar, cornstarch, spices; let juices draw out.
- Line pan with dough, pour in filling, dot butter, top and crimp edges.
- Bake at 425°F → 375°F until golden, then let pie cool completely.
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