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    Home » Homemade Cherry Pie

    Homemade Cherry Pie

    Published: May 4, 2022 by Laura · This post may contain affiliate links.

    Jump to Recipe

    This easy cherry pie recipe is made from scratch with 8 ingredients! A fresh cherry pie filling is baked between two layers of homemade pie crust for a delicious dessert, best served, a la mode of course.

    a slice of Cherry Pie on a plate

    My favorite time of year is farmer's market season - during which we always buy cherries from local farmers to both eat fresh and use to bake this cherry pie recipe.

    This cherry pie is homemade from scratch with 8 simple ingredients. You can use fresh or frozen sweet cherries to make the cherry pie filling, and follow our flaky butter pie crust recipe to make the best homemade crust, or use store bought.

    This cherry pie is best served a la mode (of course), and we suggest making this homemade vanilla ice cream! Or, serve it with a dollop of homemade whipped cream. A delicious Thanksgiving or Christmas pie, too.

    Cherry Pie in a pie dish with slices cut out

    Cherry Pie Recipe: Ingredients & Substitutions

    ingredients in this Cherry Pie recipe
    • Pie crust. I give instructions on how to make a double all butter pie crust in this post as well as in the recipe card. You can use store bought, if preferred.
    • Sweet Cherries:  I recommend using fresh, sweet cherries in this recipe. Use this cherry pitter to make using fresh cherries easier (my kids love helping with this). If you only have frozen cherries, make sure to thaw them first. 
    • All-purpose flour: you can use an all-purpose gluten-free flour in the filling, as well as cornstarch or tapioca flour.
    • Granulated sugar: I prefer organic cane sugar, but regular white sugar or any other granulated sugar works well.
    • Lemon Juice. The acidity of the lemon juice really makes this cherry pie pop. I don't recommend omitting it.
    • Vanilla extract. use pure vanilla extract for best results.
    • Egg wash. This is optional, but recommended for a golden-brown crust. You can simply brush heavy cream on the crust instead to help the sugar stick.
    overhead view of a baked Cherry Pie with two slices cut out

    How to make Cherry Pie

    Make the Pie crust from scratch

    When I make pie filled with fresh fruit (like peach pie, strawberry pie, blueberry pie, apple pie, etc.), I always opt for an all-butter pie crust. The rich, slightly sweet, salty, buttery flavor of the crust compliments the fruit so well.

     Whether you use a food processor or a pastry cutter, making this all-butter pie crust literally takes 5 minutes. It is easy and tastes so much better than the store-bought crusts.

    I wrote a post and made a video on making the best all butter pie crust! Check it out for all the tips and tricks. Just remember it needs an hour (at least) to chill in the refrigerator before using, so plan accordingly. 

    photo showing How to Make Cherry Pie - two discs of pie dough wrapped in plastic wrap to be chilled

    Make the cherry pie filling:

    In a small bowl mix together granulated sugar, flour, cinnamon, and sea salt set aside.

    photo showing How to Make Cherry Pie filling - mixing the dry ingredients

    In a large bowl mix together cherries, lemon juice and vanilla.  Add the dry mixture to the cherries and gently stir to combine. 

    two photos showing How to Make Cherry Pie filling, combining dry ingredients with cherries

    Assemble the Cherry Pie

    Pour the cherry mixture into the prepared pie crust. Then place the prepared top crust and on the top of the cherry filling. 

    two photos showing How to Make Cherry Pie - adding the filling to the pie crust and forming a lattice top

     In a small bowl, whisk together the egg yolk and cream.

    How to Make Cherry Pie - egg wash

    Then, lightly brush the entire pie crust with the egg wash.

    Place a pie crust shield or aluminum foil over the outer crust of your pie to protect it from burning.

    Bake the cherry pie in the preheated oven for 45-50 minutes, or until the filling begins to bubble and the crust/top is lightly browned. Remove shield in the last 10 minutes of baking if it doesn’t begin to brown under the shield)

    Place the baked pie on a wire rack to cool for at least 3 hours. 

    two photos showing How to Make Cherry Pie - the pie before and after baking

    Serve

    Serve this fresh cherry pie room temperature with a scoop of homemade vanilla ice cream or a dollop of homemade whipped cream.

    overhead view of a piece of Cherry Pie being lifted out of a pie dish

    Store

    Store any leftover cherry pie in an airtight container in the refrigerator for 5-7 days. 

    To Freeze

    This cherry pie freezes very well. There are 2 ways to freeze this recipe: 

    1. Freeze the entire pie. Simply bake and chill the pie, then wrap it tightly with plastic wrap and foil and freeze for up to 2 months. Thaw in the refrigerator overnight before cutting and serving. 
    2. Freeze individual slices. If you have a few leftover slices you want to freeze, place them on a baking sheet and put them in the freezer to flash-freeze them. Then, once they're frozen, wrap them in plastic wrap and store in an airtight container for up to 2 months. Thaw in the refrigerator for about 6 hours. 
    front view of a piece of cherry pie being lifted out of a pie dish

    Recipe FAQs

    What kind of cherries do you use for pie?

    This recipe calls for sweet cherries, such as bing Rainier, lambert, Chelan and Tulane.

    How do you thicken a cherry pie?

    Flour is the thickener in this pie. You can use corn starch if preferred. Make sure to bake it until the filling is bubbling to ensure it thickens well. The cherry pie filling also thickens as the pie cools.

    What is cherry pie filling made of?

    Homemade cherry pie filling is so much better than store bought varieties, which contain preservatives, food dyes, etc. In this recipe the filling is made of cherries, sugar, flour, cinnamon, lemon juice, sea salt and vanilla.

    How do you pit cherries for pie?

    I use this cherry pitter to make pitting cherries so much easier. My kids actually love to use the pitter to help with this task!

    a piece of cherry pie on a plate with a scoop of vanilla ice cream on top

    If you make and love our recipes, it would mean so much to me if you would leave a comment and rating! And don't forget to follow along with us on Instagram, Pinterest, Facebook, and Youtube - be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so we can your creations!

    Cherry Pie Recipe

    Laura
    This easy cherry pie recipe is made from scratch with 8 ingredients! A fresh cherry pie filling is baked between two layers of homemade pie crust for a delicious dessert, best served, a la mode of course.
    5 from 2 votes
    Print Recipe Pin Recipe Save Recipe Saved!
    Prep Time 20 mins
    Cook Time 50 mins
    Pie Crust Chilling 1 hr
    Total Time 2 hrs 10 mins
    Course Dessert, pie
    Cuisine American
    Servings 14 servings
    Calories 282 kcal

    Equipment

    • glass batter bowl
    • cherry pitter
    • measuring spoons
    • measuring cups
    • spatula
    • pie dish
    • pie crust shield

    Ingredients
     
     

    Double Pie Crust

    • 2 ½ cups all-purpose flour
    • 1 tsp fine sea salt
    • 2 TBS granulated sugar
    • 1 cup salted butter chilled, and cut into 1” pieces
    • ½ cup ice water

    Cherry Pie Filling:

    • 6 cups fresh sweet cherries* coarsely chopped and pitted
    • ½ cup granulated sugar
    • ¼ cup all-purpose flour
    • ¼ tsp cinnamon
    • Pinch sea salt
    • ½ TBS lemon juice
    • 1 tsp vanilla

    Egg Wash:

    • 1 large egg yolk
    • 1 TBS cream or milk

    Instructions
     

    Make the pie crust:

    • Put the dry crust ingredients in the container of a food processor fitted with the “S” blade and pulse to combine.
    • Add butter and ice-cold water and pulse until the dough just holds together when pinched.
    • Turn the dough onto a lightly floured work surface and gather into a ball. Divide the dough in half, flattening each half into a disk, cover with plastic wrap, and refrigerate for at least one hour, and up to one day, before using.
    • Place ½ of the dough on floured surface and roll into a 12” circle (you may need to let it rest for a few minutes to soften enough to roll it).
    • Transfer to 9” round pie plate and store covered in fridge until ready to use. Repeat with the rest of the dough and form into your desired top shape (lattice, cookie cutter shapes, etc.). Put all of the dough in the refrigerator as you move on to making the filling.

    Make the cherry pie filling:

    • In a small bowl mix together granulated sugar, flour, cinnamon, and sea salt set aside.
    • In a large bowl mix together cherries, lemon juice and vanilla. Add the dry mixture to the cherries and gently stir to combine.

    Assemble & Bake the Cherry Pie

    • Preheat oven to 350 degrees F.
    • Pour the cherry mixture into the prepared pie crust. Then place your prepared top crust and on the top of the cherry filling.
    • In a small bowl, whisk together the egg yolk and cream and lightly brush the entire pie crust with the egg wash.
    • Place a pie crust shield or aluminum foil over the outer crust of your pie to protect it from burning.
    • Bake the cherry pie in the preheated oven for 45-50minutes, or until the filling begins to bubble and the crust/top is lightly browned. Remove shield in the last 10 minutes of baking if it doesn’t begin to brown under the shield)
    • Place the baked pie on a wire rack to cool for at least 3 hours. Serve at room temperature.

    Video

    Notes

    Ingredient Substitutions
    • Pie crust. I give instructions on how to make a double all butter pie crust in this post as well as in the recipe card. You can use store bought, if preferred.
    • Sweet Cherries:  I recommend using fresh, sweet cherries in this recipe. Use this cherry pitter to make using fresh cherries easier (my kids love helping with this). 
    • All-purpose flour: you can use an all-purpose gluten-free flour in the filling, as well as cornstarch or tapioca flour.
    • Granulated sugar: I prefer organic cane sugar, but regular white sugar or any other granulated sugar works well.
    • Lemon Juice. The acidity of the lemon juice really makes this cherry pie pop. I don't recommend omitting it.
    • Vanilla extract. use pure vanilla extract for best results.
    • Egg wash. This is optional, but recommended for a golden-brown crust. You can simply brush heavy cream on the crust instead to help the sugar stick.

    *To use frozen cherries:

    If you are using frozen cherries, put them in a colander in the sink (or over a smaller bowl) and let them thaw until cool (no longer frozen). Excess liquid will drain off as they thaw. Then use them in the recipe. 

    Store

    Store any leftover cherry pie in an airtight container in the refrigerator for 5-7 days. 

    To Freeze

    This cherry pie freezes very well. There are 2 ways to freeze this recipe: 
    1. Freeze the entire pie. Simply bake and chill the pie, then wrap it tightly with plastic wrap and foil and freeze for up to 2 months. Thaw in the refrigerator overnight before cutting and serving. 
    2. Freeze individual slices. If you have a few leftover slices you want to freeze, place them on a baking sheet and put them in the freezer to flash-freeze them. Then, once they're frozen, wrap them in plastic wrap and store in an airtight container for up to 2 months. Thaw in the refrigerator for about 6 hours. 

    Nutrition

    Serving: 1sliceCalories: 282kcalCarbohydrates: 37gProtein: 4gFat: 14gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 49mgSodium: 284mgPotassium: 164mgFiber: 2gSugar: 17gVitamin A: 462IUVitamin C: 4mgCalcium: 18mgIron: 1mg
    Tried this recipe?Let us know how it was!

    This post contains affiliate links, which means that if you purchase a product through a link you clicked on here, I receive a portion of the sale. Thank you for supporting JoyFoodSunshine! 

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    About Laura

    I’m Laura, a former chemistry teacher turned homeschooling mom of six beautiful babies! I create simple and delicious recipes that are tested and perfected to make cooking and baking joyful and fun!

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