Cherry Pie

Despite being a staple of American culture, cherry pie is not the most popular dessert. It’s made with cherries and lots of sugar, which means it can be quite heavy if eaten in large amounts. This recipe uses light cherries to create a more refreshing taste that you’ll love every time!

Cherry pie is a dessert that is made with cherries and pie crust. The recipe for the cherry pie is simple, and it takes about 30 minutes to make. Read more in detail here: cherry pie recipe easy.

Is there anything more traditional than a cherry pie baked from scratch? I don’t believe so. This quick cherry pie is created with fresh cherries, a flaky pie crust, and a dash of cinnamon, and it’s delicious!

Cherry Pie from Scratch

Today we’re going to talk about one of the most traditional desserts. While adding a new spin is always enjoyable, classics are timeless, and cherry pie is no exception. It’s nostalgic, delightfully sweet, seasonal, and a huge hit with the audience. Now, I realize there are many cherry pie recipes out there, but I believe this is the finest cherry pie I’ve ever had. I’ve also consumed a significant amount of pie. The pie crust is buttery and flaky, the cherries are sweet and juicy, and a bit of cinnamon balances out the taste to create this the ideal homemade cherry pie.

It’ll also be a show-stopper for the Fourth of July.


Cherry Pie Recipe Ingredients

Cherry pie, like other traditional recipes, asks for simple, healthful ingredients that you presumably already have on hand. And you’ll be shocked to learn that this cherry pie recipe just asks for 8 ingredients for something so insanely delicious!

  • Cherries: Duh, duh, duh, duh, duh, dammit, duh You do, however, have some alternatives. We used a mix of fresh dark sweet cherries and rainier cherries, but the beauty of pie is that it can be customized to your liking!
  • Sugar: Cherries are inherently sweet, so just a little amount is required. Adjust to your preference and the sweetness of your fruit!
  • Corn Starch: The secret to preventing a soupy pie is corn starch! Only two Tablespoons are required!
  • Cinnamon: While many cherry pies call for almond extract (which you may add if you wish), we found that a dash of cinnamon warmed up the whole taste profile and really brought out the cherries!
  • “Baked products NEED salt,” repeat after me. We adore sweets, but they’re even better with a touch of salt to add depth to the flavor profile.
  • If you’re using vanilla extract, make sure it’s pure vanilla extract.
  • Pie Crust: You may use a store-bought pie crust, but we suggest making your own–well it’s worth the effort!
  • Egg: You’ll need an egg to brush the crust with an egg wash before putting it in the oven to give it that wonderful golden gloss. If desired, turbinado sugar may be sprinkled on top of the crust for added crunch!


What type of cherries are these? What’s the judgment on cooked vs. uncooked cherry filling, fresh vs. frozen?

Filling: Cooked vs. Uncooked

It’s our job to test everything and come up with the best version of a recipe for you to try. So you can bet we tried every single cherry pie recipe out there. We did it everything, from frozen dark sweet cherries to a blend of sour and sweet cherries, half frozen, half fresh. Everyone enjoys a pie with a hint of sticky, jammy goodness, but there’s also something lovely about fresh fruit. So we thought, why not…both?!

We cooked half of the cherries and left the other half raw! Simply combine the cooked and uncooked cherries and pour into your pie crust. You get the best of both worlds with this!


Frozen vs. Fresh

The second common issue concerning homemade cherry pie filling is whether fresh or frozen cherries should be used. We believe in utilizing fruits when they are in season, thus we would always recommend fresh. Plus, nothing beats the taste of fresh cherries, in our view. However, we did test it using frozen cherries and it turned out to be a lovely pie.

What is our recommendation? Use fresh cherries if possible (for example, if it’s cherry season), but frozen cherries will do if that’s all you have. If you use fresh cherries, you’ll have to pit them, which makes the process a bit more time consuming.


What’s the best way to pit cherries for cherry pie?

Now, if you do opt to use fresh cherries, I’ve got you covered. All you’ll need is a straw to get started. We like to use a metal straw since it is both environmentally friendly and more lasting, but you may still use a conventional plastic straw. Simply insert the straw through the cherry until it reaches the pit, then continue pushing until the pit is pushed out the other side. Congratulations on your pitted cherries!

You may even use a cherry pitter if you want to be really fancy!


Now, I understand that pie may be time consuming and frightening, but trust me when I say that using a handmade pie crust with fresh cherry filling instead of a can is well worth it.

p.s. A scoop (or two) of vanilla ice cream is a must when serving this.

Happy almost-weekend, lovebugs, and happy cherry pie making!


Is there anything more traditional than a cherry pie baked from scratch? I don’t believe so. This quick cherry pie is created with fresh cherries and a dash of cinnamon, and it’s delicious!

  • Sofi is the author of this piece.
  • Time to Prepare: 20 minutes
  • 1 hour to prepare
  • 1 hour and 20 minutes total
  • 16 servings 1 time
  • Dessert is a category of food.
  • Oven method
  • American cuisine
  • Sofi is the author of this piece.
  • Time to Prepare: 20 minutes
  • 1 hour to prepare
  • 1 hour and 20 minutes total
  • 16 servings 1 time
  • Dessert is a category of food.
  • Oven method
  • American cuisine



  • Sofi is the author of this piece.
  • Time to Prepare: 20 minutes
  • 1 hour to prepare
  • 1 hour and 20 minutes total
  • 16 servings 1 time
  • Dessert is a category of food.
  • Oven method
  • American cuisine


  • 1 flaky pie crust recipe*
  • 2 pound (about 5 cup) pitted fresh cherries
  • 1/3 cup sugar, granulated
  • corn starch, 2 tblsp
  • salt (1/4 teaspoon)
  • Optional: 1/2 teaspoon cinnamon
  • vanilla extract (two tablespoons)
  • a single egg (for egg wash)



  1. Make two pie crusts according to the package instructions. Make sure you have two handmade pie crusts–one for the bottom and one for the top lattice!
  2. Preheat the oven to 400° F when you’re ready to bake the pie.
  3. Combine half of the pitted cherries, sugar, salt, and 1 tablespoon cornstarch in a medium saucepan over medium heat. Cook the cherries for approximately 8 minutes, stirring regularly, until they have broken down and are a jam consistency. Remove from the heat and, if using, add the vanilla and cinnamon.
  4. Combine the cooked cherries, the remaining 1 tablespoon of cornstarch, and the uncooked cherries in a mixing bowl. Remove from the equation.
  5. On a floured work surface, roll out the bottom pie crust to a thickness of 1/4 inch. The circle should be bigger than the circular in your pie plate (ie: if your pie pan is 9 inches, make the circle 11 inches). Carefully press the dough into the pie pan, allowing an overhang around the borders. Fill the pie crust with the filling.
  6. Roll out the second pie disk into a circle large enough to reach the pie pan’s edges. Make strips out of the dough. We sliced our dough into pieces of identical width, but feel free to experiment! Weave the threads in and out of each other, draping the edges over the pie crust’s bottom. Enjoy yourself–it doesn’t have to be perfect! When you’ve finished weaving the lattice, squeeze the bottom and top crusts together and roll the sides inward to seal the pie. Fluff up the edges of the pie and smooth out any flaws.
  7. To produce an egg wash, whisk together the egg and 1 tablespoon of water in a small dish. Brush the pie evenly with a pastry brush. Preheat oven to 400°F and bake for 15 minutes. Bake for another 30 to 45 minutes, or until the cherry filling is bubbling and the crust is golden brown, after turning the oven down to 375°F after 15 minutes. Before serving with ice cream or whipped cream, let it cool fully.

Cherry pie, handmade cherry pie, and the greatest cherry pie are all terms that come to mind while thinking about cherry pie.


  1. Alternatively, you may use whatever double pie crust you like! You may use a prepared crust if you have two of them on hand.
  2. You may use any cherries you have on hand; we used half rainier and half dark sweet cherries. Just bear in mind that the rich crimson pie you see here is made with rainier cherries.

The “best cherry pie recipe” is a dessert that has been around for ages. The dessert consists of cherries and pie crust, usually with a sugar or cream topping.

Frequently Asked Questions

How do you make canned cherry pie filling taste better?

A: You can add extra water to the canned cherry pie filling, or a bit of sugar.

How do you thicken a cherry pie?

A: You can use a cake mix, or you could make the filling with flour, powdered sugar, cream and milk.

What type of cherries are used in cherry pies?

A: Cherries are a type of fruit commonly used in cherry pies, but more specifically the fruit is used as a topping for many types of desserts.

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