Easy Homemade Cherry Pie

Why You’ll Love This Recipe

This cherry pie is as simple as it is satisfying. The filling is made from scratch but requires only basic steps, and the result is a perfectly balanced sweet and tart center with a hint of vanilla and almond. Whether you use a store-bought or homemade crust, this pie comes together easily and always feels special. It’s a dessert that looks impressive but is totally doable, even for beginners.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Fresh or frozen cherries, pitted
• Granulated sugar
• Cornstarch
• Lemon juice
• Vanilla extract
• Almond extract (optional)
• Salt
• Pie crust (store-bought or homemade, for top and bottom)
• Egg (for egg wash, optional)
• Coarse sugar (optional, for sprinkling)

Directions

1. Preheat your oven to 400°F (200°C).
2. In a large saucepan, combine cherries, sugar, cornstarch, lemon juice, vanilla extract, almond extract (if using), and salt.
3. Cook over medium heat, stirring frequently, until the mixture thickens and begins to bubble—about 8–10 minutes. Let it cool slightly.
4. Roll out one pie crust and fit it into a 9-inch pie pan. Trim any overhang.
5. Pour the slightly cooled cherry filling into the crust.
6. Roll out the second crust and place over the filling. Cut slits for steam or create a lattice top.
7. Crimp the edges and brush the top crust with beaten egg. Sprinkle with coarse sugar if desired.
8. Bake for 40–45 minutes, or until the crust is golden and the filling is bubbly.
9. Let the pie cool for at least 2–3 hours to allow the filling to set before slicing.

Servings and timing

This recipe makes one 9-inch pie, serving 8 people. Prep time is about 25 minutes, cook time is 40–45 minutes, and cooling time is at least 2 hours. Total time: approximately 3 hours and 15 minutes, including cooling.

Variations

• Sour Cherry Version: Use sour cherries and increase the sugar slightly to balance the tartness.
• Crumble Topping: Replace the top crust with a cinnamon-oat streusel for a crisp texture.
• Mini Pies: Use muffin tins to make individual cherry pies.
• Spiced Cherry Pie: Add a pinch of cinnamon or nutmeg for a warm flavor twist.
• Gluten-Free: Use a gluten-free pie crust and ensure the cornstarch is certified gluten-free.

Storage/Reheating

Store the pie at room temperature (covered) for up to 2 days or refrigerate for up to 5 days. To reheat, warm slices in the oven at 300°F for about 10 minutes or microwave individual portions for 20–30 seconds. The pie can also be frozen for up to 3 months. Wrap tightly and thaw in the refrigerator before serving.

FAQs

Can I use frozen cherries for this recipe?

Yes, frozen cherries work great. Thaw and drain excess liquid before cooking the filling.

Do I need to blind bake the crust?

No, the pie bakes fully once assembled. Blind baking isn’t necessary for this recipe.

Can I use canned cherry pie filling?

Yes, but homemade filling has a fresher, more natural flavor and texture.

How do I keep the bottom crust from getting soggy?

Ensure your filling is thickened before adding it to the crust, and bake the pie on the lower rack.

What’s the best type of cherry to use?

Sweet cherries like Bing or Rainier work well, but tart cherries can be used with additional sugar.

Can I make this pie ahead of time?

Yes, you can prepare and bake it a day in advance. Let it cool completely, then store covered.

Why is my filling runny?

The filling likely wasn’t cooked long enough or didn’t cool completely before slicing.

Do I have to use almond extract?

No, but it adds a nice depth of flavor that pairs beautifully with cherries.

Can I make this pie vegan?

Yes—use a vegan pie crust and skip the egg wash or use plant-based milk for brushing the crust.

How do I reheat the whole pie?

Cover with foil and warm in a 325°F oven for 15–20 minutes until heated through.

Conclusion

Easy Homemade Cherry Pie is a classic dessert that never goes out of style. With its juicy cherry filling and flaky crust, it’s a treat that’s both nostalgic and satisfying. Whether you’re baking for a celebration or simply enjoying a slice with coffee, this pie is sure to impress with minimal fuss and maximum flavor.

Easy Homemade Cherry Pie

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Easy Homemade Cherry Pie is a classic dessert featuring a sweet-tart cherry filling wrapped in a golden, flaky crust. Made with fresh or frozen cherries and simple pantry staples, it’s perfect for any occasion.

• Author: Laura
• Prep Time: 25 minutes
• Cook Time: 45 minutes
• Total Time: 3 hours 15 minutes
• Yield: 8 servings
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

• 4 cups fresh or frozen cherries, pitted
• 3/4 cup granulated sugar
• 1/4 cup cornstarch
• 1 tbsp lemon juice
• 1 tsp vanilla extract
• 1/4 tsp almond extract (optional)
• 1/8 tsp salt
• 2 pie crusts (store-bought or homemade)
• 1 egg, beaten (for egg wash, optional)
• 1 tbsp coarse sugar (optional, for sprinkling)

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Instructions

1. Preheat oven to 400°F (200°C).
2. In a large saucepan, combine cherries, sugar, cornstarch, lemon juice, vanilla extract, almond extract (if using), and salt.
3. Cook over medium heat, stirring often, until the mixture thickens and bubbles, about 8–10 minutes. Let cool slightly.
4. Roll out one pie crust and fit into a 9-inch pie pan. Trim edges.
5. Pour cooled cherry filling into the crust.
6. Roll out second crust and place over the filling. Cut slits or create a lattice top.
7. Crimp the edges and brush top crust with egg wash. Sprinkle with coarse sugar if desired.
8. Bake for 40–45 minutes or until crust is golden and filling is bubbling.
9. Let cool for at least 2–3 hours before slicing to allow the filling to set.

Notes

• Cool the filling before adding to the crust to prevent sogginess.
• Place the pie on a baking sheet to catch any drips.
• For best results, bake on the lower oven rack for a crisp bottom crust.
• To make vegan, use a vegan crust and skip the egg wash or brush with plant milk.

Nutrition

• Serving Size: 1 slice
• Calories: 350
• Sugar: 22g
• Sodium: 220mg
• Fat: 17g
• Saturated Fat: 8g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 46g
• Fiber: 2g
• Protein: 3g
• Cholesterol: 35mg