There’s something special about a homemade cherry pie. With the perfect balance of tart cherries and a gooey sweet filling, it’s the ideal dessert for every season. Especially when it’s served with a generous dollop of whipped cream or a scoop of vanilla ice cream! The next time you’re craving the taste of a cherry pie, try this simple recipe that uses frozen cherries and a flaky homemade pie crust to create a delicious dessert.
What’s the best recipe for cherry pie crust?
You can use any pie crust you want for this cherry pie recipe. My all-time favorite has got to be our perfect pie crust. It’s super buttery and gives your pie a flaky base with every bite. The best part is, it’s ridiculously simple to make, and it really elevates your homemade pies to a new level. If you’re looking to keep your pie gluten-free, try our gluten-free pie crust. It’s just as flaky and simple to make as the the perfect pie crust.
You can also use a store-bought crust for this recipe if you’d like!
What type of cherries are best for cherry pie?
If you’re freezing your own fresh cherries in the summer, you’ll have a choice as to which type of cherries you use. Typically, you use sour cherries—or tart cherries—such as Montmorency and Morello to make cherry pies. The tartness of the cherries balances out the sweetness of the pie and it really allows the flavor of the fruit to shine through.
If you prefer a sweeter pie, you can use sweet cherries. Just be mindful of the fact that if your cherries are sweet, you may want to reduce the amount of sugar in this cherry pie recipe so it isn’t too sweet. No matter which cherry you choose, you’ll want them to be thawed with the pit removed. You can check out our easy guide for a refresher on pitting cherries.
What ingredients do I need?
A simple ingredient list makes this tasty pie even better. To make this homemade cherry pie recipe you’ll need:
- Lime juice
- Granulated sugar
- Frozen cherries—thawed
- Almond extract
- Two pie crusts
- An egg and a tablespoon of cold water
If you’re surprised by the lime juice in this recipe, you’re probably not alone—you usually make cherry pies with lemon juice. Lime juice adds a tart twist on the traditional cherry pie flavor while still complimenting the cherries.
If you don’t have almond extract, you can use vanilla extract instead.
How do I make cherry pie?
The directions for making this pie are as simple as the ingredient list. Even if you’re a complete newbie to the world of pie making, you’re bound to find this recipe simple to follow, guaranteeing you a delicious pie every time.
- Prepare by preheating an oven to 425°F.
- Gently stir the cherries with the cornstarch, lime juice, sugar, cinnamon, and almond extract.
- Roll out one of the pie crusts and place in the bottom of a 9-inch pie plate. Pour the cherry pie filling into the crust.
- Roll out the second crust, cutting it into strips. Weave the strips together to create a lattice pattern. Crimp the edges of the pie together and brush the top with an egg wash. Sprinkle with granulated or coarse sugar.
- Bake at 425°F for 15 minutes. Reduce heat to 375°F and bake for an additional 50-55 minutes.
- Let cool for at least 4 hours before slicing.
If the edges on your pie begin to brown too quickly, cover them with crimped aluminum foil.
How do I know when my cherry pie is done?
Your cherry pie is done when the crust has turned a golden brown and the filling begins to bubble up through the holes in the vents. The filling should bubble for roughly five minutes before it’s removed from the oven.
Allow your pie to cool on a rack for at least four hours before you serve it. The best way to serve this cherry pie is with a few dollops of whipped cream or some vanilla bean ice cream! Yum!
Why is my cherry pie so runny?
There are a few things that can cause a runny cherry pie, and both of them come down to timing:
- The pie was underbaked. The pectin in the cherries needs a long bake time in order to set properly, so don’t pull it out of the oven until you’ve seen thick bubbles coming through the crust for several minutes.
- It didn’t cool all the way. Cutting into your pie too early will also lead a runny pie. In order to gel together, the filling needs to cool undisturbed for at least four hours. I know it’s tempting and smells amazing, but don’t cut into your pie before it’s fully cooled!
Can I make this pie in advance?
Yes! You can make this pie the day before you plan on serving. Allow it to cool completely, then wrap it tightly and store it on the counter overnight. The next day you’ll have a sweet treat with a nice thick cherry filling to serve to your family or guests.
If you’re whipping up several pies all at once, you can freeze your cherry pie for up to three months. Allow it to fully cool before covering in several layers of plastic wrap to protect against freezer burn. When you want to serve it, place the pie in the refrigerator to thaw overnight and let it come up to room temperature on the counter a few hours before dishing up.
How do I store leftover cherry pie?
If you’re lucky enough to have leftovers of this cherry pie, you can store them in the fridge for up to five days. Make sure you store the slices in an airtight container or wrap the whole pie dish in plastic wrap before placing in the fridge.
Want more great pie recipes like this one?
If you’ve tried this cherry pie recipe and you’re itching to make more, there are plenty of delicious pies out there that’ll satisfy your sweet tooth.
- Chocolate Peanut Butter Pie
- Chocolate Chess Pie
- Chocolate Bourbon Pecan Pie
- Sweet Potato Pie
- Perfect Thanksgiving Pies