This recipe is better than ever. My homemade cherry pie is perfectly sliceable with a thick almond-hinted cherry pie filling and a golden brown buttery flaky pie crust. As always, wait for the pie to cool completely before slicing, which is a non-negotiable that helps avoid a soupy pie filling.
I originally published this recipe in 2017 and have since added new photos, a video tutorial, and more success tips, like quartering *some* of the cherries instead of halving and reducing some juices on the stovetop to guarantee the pie filling will set up perfectly.
No store-bought pie filling or pie crust because today we’re making cherry pie completely from scratch. Does making homemade pie intimidate you? I promise this dessert specialty is nothing to fear and that’s exactly why I’m sharing my recipe with you. Out of all pie flavors, cherry pie is where most bakers depend on canned filling, but I’m going to teach you how to make the most of fresh cherries and a delicious crust.
One reader, Shirlee, commented: “I’ve never tasted a cherry pie as delicious as this one. The crust is flaky, not soggy, and so delectable. The dough is easy to work with. The filling was incredible. It’s just the right consistency—not runny. The almond extract adds amazing flavor. Pitting the cherries takes a little bit of time, but once that’s done the recipe moves along quickly. Thanks, Sally, for providing such wonderful baking tips and instructions. ★★★★★“
Cherry Pie Details
- Flavor: While the cherry flavor is front and center in this pie, you’ll enjoy the notes of vanilla and almond as well. Vanilla and almond extracts add richness and depth and a touch of lemon juice keeps the overall flavor fresh and bright. (Without it, the filling can taste a little flat.) A scoop of vanilla ice cream and a dollop of homemade whipped cream pair perfectly on top of a slice.
- Texture: If you follow the recipe closely, this cherry pie filling is buttery, jammy, sturdy, and sliceable. You can use your favorite pie crust recipe, but I encourage you to try mine linked below. We use a mix of shortening and butter because they work together to make the BEST crust. Butter adds flavor and flakiness, while shortening’s high melting point keeps the crust tender and workable. It’s my go-to crust for apple pie and pumpkin pie, too. If you don’t want to use shortening, try this all butter pie crust recipe instead.
- Ease: It goes without saying that homemade pie is a labor of love, especially if you’re a beginner. Consider this recipe an activity—hopefully fun and definitely satisfying—and set aside several hours from start to finish. My time-saving tip is to prep the pie dough ahead of time because it needs to chill for at least 2 hours before you can roll it out. Plan accordingly if you want to include this cherry beauty in your lineup of Memorial Day recipes.
Best Cherries to Use for Cherry Pie
If you’re making cherry pie from scratch, it’s helpful to know which cherry variety works best. I usually choose a mix of rainier cherries and dark sweet cherries, but opted for all dark sweet cherries in the pictured pie. You can use all Rainier or all dark sweet. If using sour cherries, add a little more sugar as referenced in the recipe note below.
You can also use frozen halved or quartered cherries. Follow the recipe as written below and don’t skip the reducing step on the stove.
Pitting Cherries
Pitting fresh cherries is always a tedious and messy task, so if you want to save time and prep work, pick up a cherry pitter. If you’re anything like me, you don’t like stuffing your kitchen drawers with endless gizmos and gadgets, but a cherry pitter is most definitely an exception. I don’t bake with cherries often, but when I do, I’m VERY thankful for this tool.
- It’s also a timesaver if you’re baking bourbon cherry crisp, cherry cobbler, and/or cherry buckle!
Reducing the Cherry Juices on the Stove Takes Less Than 10 Minutes
After you combine the filling ingredients together, set it aside and roll out the pie dough for your pie dish. During this time, your filling is already working as the sugar pulls juices from the cherries. Normally I discard all this juice, but it’s where a lot of the cornstarch ends up and that’s what helps thicken the filling in the oven. I use this same method in my blueberry peach pie, and it helps the filling set nicely.
Instead, use a slotted spoon to transfer the fruit into your crust, then pour the leftover juice into a small saucepan. You’ll only have a few Tablespoons, but this juice is pure GOLD as it holds our thickening agent and a lot of flavor. Reduce on the stove over low heat for about 3-4 minutes. Cool for 5 minutes, then pour over the cherries and toss gently (in your pie dough!) to combine.
Here’s the filling in the mixing bowl. You can see all the juices at the bottom. Spoon cherries into the pie dough:
Reduce the excess juice on the stove until it has thickened:
Let it cool for a few minutes, then toss into the cherries. The sugars in the reduced juice will harden and you’ll notice this “juice” become almost caramelized and stringy once it hits those cold cherries. This is NORMAL and totally fine! The “juice” will melt down in the oven, but keep the filling thick.
Don’t Forget the Extras
- Butter: Dot the pie filling with small cubes of butter before applying the top crust. Why? It adds buttery richness and actually helps prevent the formation of bubbles on the filling’s surface. We do the same thing when we make peach pie.
- Egg wash: An egg wash is egg mixed with milk (or water) and you use it pretty much whenever you’re baking pie dough or baking other shaped dough such as stromboli, vanilla biscotti, homemade bagels, choux pastry, croissants, etc. Egg wash promises a crispier crust and helps develop that signature golden sheen. Without it, dough is dull and lackluster.
- Coarse sugar: This is optional, but I love finishing sweet pies with coarse sugar because it adds a little crunch and sparkle. I usually use Sugar in the Raw or these coarse sugar sprinkles, both of which can be found in the baking aisle of major grocery stores.
Lattice Pie Crust
Note that our pie crust recipe yields enough dough for a double crust pie—one for the bottom and one for the top. If you’re new to working with pie dough or need a little troubleshooting, our pie crust tutorial walks you through each step in thorough detail and includes a video, step-by-step photos, and all my tips and tricks for pie crust perfection.
I made a simple lattice pie crust design with thick and thin strips, but decorate the pie however you’d like. Once your lattice is assembled, you’ll want to crimp or flute the pie crust to finish it off. I fluted the pie crust in these photos.
You could even skip the top crust and use the crumble topping from our blueberry crumble pie. Or if you wish to skip the pie dough completely, try these cherry pie bars instead.
Start the Pie at a High Oven Temperature
Why do some pie recipes call for an initially hot oven temperature that you eventually lower? Baking this pie at 400°F (204°C) for 20 minutes helps the pie dough set and activates the cornstarch in the filling (as does heating it on the stove). After that, reduce oven temperature down to 375°F (190°C) to continue baking the pie. We use this same trick when we make blueberry pie and triple berry pie.
Do I Need to Par-Bake The Crust for This Cherry Pie?
Before you begin, let me answer a FAQ we receive on this recipe. You do not need to par-bake or blind bake this bottom pie crust. Reducing the filling’s juice on the stove keeps excess liquid off the bottom pie dough, plus we bake the pie for long enough that the bottom crust sufficiently cooks through. It’s helpful to use a glass pie dish so you can see when the sides/bottom of the pie crust has browned.
See Your Homemade Cherry Pies!
Many readers tried this recipe as part of a baking challenge! Feel free to email or share your recipe photos with us on social media. 🙂 For more pie inspiration, check out our collection of delicious summer pie recipes!
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Homemade Cherry Pie Recipe
- Prep Time: 3 hours
- Cook Time: 55 minutes
- Total Time: 7 hours (includes cooling)
- Yield: 8-10 servings
- Category: Pie
- Method: Baking
- Cuisine: American
Description
This homemade cherry pie is perfectly sliceable with a thick almond-hinted cherry pie filling and a golden brown buttery flaky pie crust. The ingredients are exactly the same as when I originally published the recipe in 2017, but quartering *some* of the cherries instead of just halving and reducing some juices on the stovetop both guarantee that the pie filling will set up perfectly.
Ingredients
- Homemade Pie Crust or All Butter Pie Crust (both recipes make 2 crusts, 1 for bottom and 1 for top)
- 4 and 1/2 cups halved & quartered pitted fresh cherries (see note)
- 2/3 cup (135g) granulated sugar
- 1/4 cup (28g) cornstarch
- 1 Tablespoon (15ml) lemon juice
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon almond extract
- 1 Tablespoon (14g) cold unsalted butter, cut into small cubes
- egg wash: 1 large egg beaten with 1 Tablespoon (15ml) milk
- optional: coarse sugar for sprinkling on crust
Instructions
- The crust: Prepare either pie crust recipe through step 5. The pie dough needs to chill in the refrigerator for at least 2 hours before using.
- Make the filling: In a large bowl, stir the cherries, sugar, cornstarch, lemon juice, vanilla, and almond extract together until thoroughly combined. Cover the filling and place in the refrigerator as you roll out the pie dough (or for up to 24 hours).
- Roll out the chilled pie dough: On a floured work surface, roll out one of the discs of chilled dough (keep the other one in the refrigerator). Turn the dough about a quarter turn after every few rolls until you have a circle 12 inches in diameter. Carefully place the dough into a 9-inch pie dish. Tuck it in with your fingers, making sure it is smooth. Use a slotted spoon to transfer the cherries into the crust. Reserve the juice in the bowl for the next step. Refrigerate pie, uncovered, as you reduce the juice in the next step.
- Pour the leftover juice into a small saucepan. Cook over low heat, stirring, until juice has slightly reduced and thickened, about 3–4 minutes. Cool for 5 minutes, then pour over cherries in filling. Do your best to gently toss together—doesn’t have to be perfect. The reduction will harden and thicken as a result of mixing with the cold cherries—this is normal. Dot the pieces of cold butter on top of the filling. Place the pie in the refrigerator while you roll out the top crust.
- Arrange the lattice: Remove the other disc of pie dough from the refrigerator. Roll the dough into a circle 12 inches in diameter. Using a pastry wheel, sharp knife, or pizza cutter, cut the dough into strips—for the pictured pie, I cut four strips 2 inches wide and four strips 1 inch wide. Carefully thread the strips over and under one another, pulling back strips as necessary to weave. See this post on How to Lattice Pie Crust for help with this step. Press the edges of the strips into the bottom pie crust edges to seal. Use kitchen shears or a small paring knife to trim off excess dough. Flute or crimp the pie crust edges.
- Using a pastry brush, lightly brush the top and edges of the pie crust with egg wash. Sprinkle the top with coarse sugar, if using. Place the pie in the refrigerator for 20–30 minutes while your oven preheats.
- Preheat oven to 400°F (204°C).
- Place the pie onto a large baking sheet and bake for 20 minutes. Keeping the pie in the oven, reduce the temperature to 375°F (190°C) and bake for an additional 30–40 minutes or until the top crust is golden brown and the filling juices have been bubbling up around the edges or through the lattice/vents for at least 5 minutes. *After the first 20 minutes of bake time, I recommend placing a pie crust shield on the crust’s edges to prevent it from over-browning too quickly.*
- Remove pie from the oven, place on a cooling rack, and cool for at least 3–4 hours before slicing and serving. Filling will be too juicy if the pie is still warm when you slice it.
- Cover leftovers tightly and store in the refrigerator for up to 5 days.
Notes
- Make Ahead / Freezing Instructions: There are a couple ways to make this pie ahead of time. Prepare the pie in full 1 day in advance—after pie cools, cover tightly and keep at room temperature. The pie crust dough can also be prepared ahead of time and stored in the refrigerator for up to 5 days or in the freezer for up to 3 months. Baked pie also freezes well for up to 3 months. Thaw overnight in the refrigerator and allow to come to room temperature before serving. Prepared filling (with juices) can also be frozen up to 3 months, thaw overnight in the refrigerator before spooning into dough and reducing the juice.
- Special Tools (affiliate links): Cherry Pitter | Glass Mixing Bowl | Rolling Pin | 9-inch Pie Dish | Pastry Wheel or Pizza Cutter | Pastry Brush | Pie Crust Shield | Cooling Rack
- Cherries: You need about 1.5 lbs of cherries for this recipe. Cut half of the cherries into halves and the remaining half of cherries into quarters. Using a mix of halved and quartered cherries helps keep the baked filling in tact. You can use any variety of cherries. I use all dark sweet cherries in the pictured pie, but also enjoy using a 50/50 combination of dark sweet and Rainier cherries. Feel free to use all Rainier cherries if desired. If using sour cherries, increase sugar to 3/4 or 1 cup depending how sweet you like your pie. You can also use frozen cherries. Halve/quarter them while they’re frozen, then toss with other filling ingredients as instructed. Reduce the juices as instructed as well. Bake time may be a few minutes longer.
Reader Comments and Reviews
Delicious flavor but very “soupy”.
Thank you for sharingcan i replace cornstarch with flour?
You can try all-purpose flour or tapioca starch in place of the cornstarch. We would increase amount to 1/3 cup.
This is genuinely the best thing I’ve ever baked (my brother ate half of it in one sitting), this recipe is amazing
My leftover juices is much more than “a few tablespoons”, I am reducing it but wondering if I should not put it all on top of the cherries. It is a lot of liquid.
I wouldn’t add more than 2 to 3 Tablespoons of the reduced liquid.
Sally, your recipes never fail me. I followed the recipe exactly the the pie came out amazing! It was the best I ever baked. The crust was buttery and so flaky and the cherries and filling were just the right consistency and sweet but not too sweet. I am making another to keep in the freezer for the 4th. Thank you so much for all the details and hard work you put in all your recipes. I’ve tried other sites and they are all good but not like yours!
Thank you for the tips! The recipie turned out great. I made it too late in the evening for it to have time to cool so first slice was a breakfast dessert (after quiche). Heated it in the oven a bit and the inside consistency was perfect. I used a mix of frozen sweet cherries (75%) and the rest the remains of a jar of fabbri armarena cherries. It loos beautiful too! Wish I could share some pictures.
This is the first time I’ve made a cherry pie and although it’s not my favorite dessert it is so much simpler than an apple pie which I LOVE.
By far one of the most watery/runny pie fillings ive ever made
EXCELLENT pie!!!! Followed your recipe exactly, and it turned out perfectly!!!!
Sally,
Could I use this recipe for a raspberry pie? I keep getting requests for a raspberry pie, but I continue to procrastinate because you don’t have a recipe for one. Ha.
Hi Larissa! Raspberry pie is tricky, since raspberries become very wet and mushy – they aren’t the best pie filling. We would try a mix of raspberries and blueberries in our blueberry pie, instead.
As a former professional pie baker my advice to Larissa would be to make a gel with water sugar, red coloring and a little salt then immediately after removing heat source stir in well frozen berries gently and allow to cool. I hope this helps.
Our new favorite cherry pie recipe!
I’ve never tasted a cherry pie as delicious as this one. The crust is flaky, not soggy, and so delectable. The dough is easy to work with. The filling was incredible. It’s just the right consistency, not runny. The almond extract adds amazing flavor. Pitting the cherries takes a little bit of time but once that’s done the recipe moves along quickly. Thanks, Sally, for providing such wonderful baking tips and instructions.
This exactly! The most delicious pie ever!
I had lots of cherries, wanted to try making a pie. Thanks so much.
Happy baking, Dora!
This was the best pie ever! I woke up remembering a pie shop I tried and thought maybe I can make a fresh one just like it and it’s better. Thank you for taking your time in perfecting the recipe and sharing for everyone to try! I will be doing this again. 🙂
I recently made this pie. I used leaf lard and butter using Sally’s recipe. It was excellent-tasty and very flaky. I used frozen mixed cherries (sweet and sour) which were the only ones available. Again, the recipe for as excellent. Next time, I will add a little more almond extract, because I like it. Straining the cherries and heating the juice was a very clever idea and worked well. When using this crust recipe I have had to use 1-2 this more of ice water. I think it’s because it’s the type of flour I am using. The crust is not dense or heavy.
This is the best cherry pie recipe along with Sally’s pie crust recipe. My 13 year old grandson made his first cherry pie, start to finish. It turned out perfectly, even his first lattice crust. I love all Sally’s recipes. Great directions make it hard to fail!
I don’t know what is going on with either my browser settings or your site, but I can read everything on here except for the recipe. I have my browser in dark mode, but all the text is in white on black background except for your recipe. I was able to copy/paste the recipe into Office, so I can read it that way, but others might not be able to figure that out. This has been a public service announcement.
Hi Joseph, my tech team and I cannot seem to recreate the issue you are experiencing, but we will continue to try. Thanks for letting us know and hopefully this can be resolved ASAP.
I love your recipes and have tried a lot of them all with great success but I’m really struggling with this recipe. I followed this one to a t but when I pulled the pie out the lattice crust was raw in the center (edges were perfect brown) and then I ended up pouring about 3/4 cup of liquid out of the pie. I am praying it is still salvageable. Should I try to rebake it for a while more? It’s been in the fridge overnight now.
Hi Christin, the edges will cook faster than the middle, it is likely the pie needed longer to bake. An easy fix for next time! Use a pie crust shield to prevent the edges from burning while the pie cooks through (see step 8). You can try baking your pie for longer now, but we’re unsure of the results.
I did us the shield and baked for an hour total. I’m going to just try baking it again and see what happens. Fingers crissed
I have jarred pitted cherries. Can I use them?
We haven’t tried it but other readers have reported success using them. Just be sure to drain them first. Enjoy!
May I ask how many grams of pitted cherries are equivalent to 4.5 cups? Thank you
Hi John, You need about 1.5 lbs of cherries for this recipe.
Everything I have ever made from Sally’s Baking Addiction has turned out beautifully…always delicious & visually appealing. Her instructions are very clear & easy to follow.
Any thoughts on making this pie, but using the topping from the bourbon cherry crisp?
Hi Steven! We would use the crumble topping from our blueberry crumble pie.
I made this Cherry Pie recipe, with your Pie crust recipe. I enjoyed this so much. Your instructions were very good and made me think why you were doing it this way. As an older baker it is nice to see it differently. The pie was delicious my husband agrees. You actually are able to taste and feel texture of the berries. The butter/Shortening combination in the crust makes for a pretty browning over all in the crust. I made a solid top cover over my pie with slits in top. I used Frozen Dark Cherries halved/quartered. Thanks so much for sharing your expertise with us.
Could you make this with almond paste like you do with your cranberry apple almond pie?
Hi Brittany, I haven’t tested it, but I can’t see why not.
This recipe is fantastic. I have it saved and I use it for all different types of berry pies and it works perfectly for any kind. The almond extract is a lovely addition. Thank you!
Is there still access to the 2017 recipe you posted? The one with the raspberries added to the filling?
Hi Melissa, we recently removed that older recipe from our site, but we’d be happy to share a copy with you. Just send us an email with the request at sally@sallysbakingaddiction.com. Thank you!
Do you think this is still good to make for Christmas when it is off season for cherry harvest?
Hi Annie, you can also use frozen cherries here, which are typically frozen at peak freshness. See recipe Notes for more details on using frozen cherries.
Also, i’m using only canned sour and sweet cherries. Are there any changes in the cherry juice amount?
Hi Stephanie, for best results, we recommend using fresh or frozen cherries if possible. If using the canned, be sure to drain off as much excess liquid as possible. You’ll still want to reduce a few Tablespoons of juice in Step 4. The pie may take a few more minutes to bake, too.
I’m planning on using 1/2 sour cherries and 1/2 sweet cherries. How much sugar should I use?
Hi Stephanie, we use 1/2 sweet cherries and 1/2 sour cherries often in this pie with the amount of sugar as written. We recommend increasing it only if using all sour cherries. See recipe Note for details.
This was the best cherry pie I’ve ever had and it was my first attempt at a homemade cherry pie with filling made from scratch. Everyone absolutely loved it so much, I think I’ll
Make it again for Christmas. The consistency of the filling was fantastic. The sweetness was perfect.
This is the most delicious cherry pie recipe!!! And so easy to make! It’s a hard decision to know whether to make this or your cherry pie squares! Both soooo good!!
Dude. DUDE! Can I just say how amazing this recipe is? I’ll be honest and divulge that I skipped the whole crust part and used a boxed Pillsbury crust that you just add water to. But the FILLING. This is the best pie I’ve ever had in my life. I’m keeping this to make over and over again. The filling is so THICK and RICH and tastes so perfect. You got all those ingredients (and measurements) SPOT ON Girlfriend. The almond is quite imperative which gives it a more balanced, complex flavor as does the lemon which gives a ever so tart of freshness. I used Dark Frozen Cherries and cut them up frozen and this worked like a charm. Much unlike the reviewer before me, apparently. I did the reducing of the juices on the stove and reduced them until thick and syrupy like. Thank you for this recipe which is now a part of my regular rotation. I’ll never buy another store bought.
We’re so glad you enjoyed this cherry pie recipe, Chrissy!