Cherry Pie Recipe

cherry pie with cherry pie filling in the crust.

4.50 from 2 votes

This is the BEST cherry pie recipe that you can easily customize to your tastes with different variations. Use a homemade pie crust or store-bought to make it even easier!

Prep Time30

Cook Time1 5

Total Time1 35

Course: Dessert

Cuisine: American

Servings: servings

Calories: 727kcal

Author: Dorothy Kern

Cost: $10

Ingredients

2 recipes all butter pie crust see note
4 ½ cups cherries (up to 5 cups) see note
⅔ cup (167g) granulated sugar
4 tablespoons (32g) cornstarch
1 tablespoon (15ml) lemon juice
1 recipe egg wash

Instructions

Preheat oven to 425°F.
Place bottom crust in a 9-inch pie plate. Roll out top crust. Refrigerate both while preparing filling.
Place cherries in a large bowl. Toss with sugar and cornstarch and lemon, if using. Immediately transfer to the crust.
Place top crust over the top, cut off the excess and crimp the edges. Cut a small hole in the center of the pie and a few slits around the top crust to allow for steam to release.
Place pie on a cookie sheet for baking to catch any liquid that bubbles over.
Place egg in a small bowl with a bit of water and whisk. Brush over the top of the pie. Sprinkle with extra sugar, if desired.
Bake for 15 minutes at 425°F then lower the oven temperature to 350°F and bake for about 40-55 minutes (see note). I recommend using a pie crust shield during baking to protect the edges of the pie. You may notice some liquid spilling out of the pie, and when it’s done the crust will be lightly golden. The center may still be liquidy, but will firm up as it cools.
Cool COMPLETELY before slicing. It’s even better to chill the pie before slicing.

Video

Notes

Pie Crust:

You can use a store bought pie crust (refrigerated) but the pie will cook closer to 40 minutes. My all butter pie crust takes longer to cook.
You can also make this into a lattice pie or omit the top crust and use a crumble topping.

Cherries:

I recommend using a combination of sweet and tart cherries for this recipe, but you can use all of either.
You can use fresh or frozen fruit. IMPORTANT: if you are using frozen (as I did) be sure to thaw the fruit completely AND drain it very well. Extra liquid will keep the pie from setting.
If you’re using all tart cherries increase the sugar to 3/4 cup and/or use less or omit the lemon juice. The lemon juice cuts the sweetness, so it depends on how sweet you like your pie.

Nutrition