A golden cherry pie with a flaky lattice crust and thick, glossy cherry filling, with a slice removed to show bright cherries.
Cherry pie is a classic for a reason: it’s sweet, a little tart, and so cozy when it comes out of the oven. This cherry pie is all about a thick filling that sets nicely and a flaky crust that bakes golden and crisp. It’s the kind of dessert that makes people hover near the kitchen, “just checking” when it’s ready.
The standout trick is baking until the filling is clearly bubbling. That bubbling is what activates the thickener so your pie isn’t runny. Then you cool it (yes, really) so it slices cleanly.
Introduction
If cherry pie feels intimidating, I promise it’s not. Once your cherries are pitted, the rest is simple mixing and assembling. The oven does the rest.
This cherry pie works with fresh or frozen cherries, which is great because you can bake it year-round. And that sweet-tart flavor is unbeatable—especially with a scoop of vanilla ice cream on top.
The biggest “pro move” is patience. Let the pie bubble in the oven, then let it cool long enough to set. It’s worth it.
Why You’ll Love This Cherry Pie
- Classic comfort dessert: Sweet-tart cherries and a flaky crust.
- No runny filling: Thickener + bubbling bake time helps it set.
- Holiday-ready: Perfect for gatherings and special dinners.
- Make-ahead friendly: Bake ahead and serve later.
- Beginner-friendly: Clear visual cues for success.
Ingredients for the Best Cherry Pie
Crust
- Pie dough (2 crusts for a 9-inch pie) – homemade or store-bought.
- Egg (1) + water (1 tablespoon) – egg wash for shine.
- Coarse sugar (optional) – crunchy sparkle on top.
Cherry Filling
- Pitted cherries (6 cups) – fresh or frozen; if frozen, don’t thaw.
- Granulated sugar (3/4 cup) – sweetness; adjust based on cherries.
- Cornstarch (1/4 cup) – thickens filling for clean slices.
- Lemon juice (1 tablespoon) – brightens flavor.
- Almond extract (1/4 teaspoon) – classic cherry-pie flavor; optional but lovely.
- Salt (1/8 teaspoon) – balances sweetness.
- Unsalted butter (2 tablespoons) – dotted on top for richness.
Cherry Pie Recipe Step-by-Step
- 1. Preheat: Heat oven to 425°F. Place a baking sheet on the middle rack to preheat.
- 2. Roll: Roll one crust into a 12-inch circle and fit it into a 9-inch pie dish.
- 3. Mix: Toss cherries with sugar, cornstarch, lemon juice, almond extract, and salt until coated.
- 4. Fill: Spoon the filling into the crust and dot with butter.
- 5. Top: Add top crust or lattice. Trim and crimp edges. Brush with egg wash and sprinkle coarse sugar if you like.
- 6. Bake: Bake 15 minutes at 425°F, then reduce to 375°F and bake 45–55 minutes more until crust is deep golden and filling is bubbling.
- 7. Cool: Cool 3–4 hours before slicing so the filling sets.
Tips for Perfect Cherry Pie
- Don’t thaw frozen cherries (less watery filling).
- Bake until you see bubbling filling—this is how it sets.
- Use foil on edges if browning too fast.
- Cool completely for clean slices.
- For neat slices, warm the knife and wipe between cuts.
Variations & Substitutions
- Tart cherry version: Use tart cherries and increase sugar to 1 cup.
- Citrus twist: Add orange zest for a brighter flavor.
- Crumble top: Skip top crust and add a streusel topping.
- Mini pies: Bake in a muffin pan for individual servings.
Make-Ahead & Freezing
Fridge: Keep covered for 3–4 days.
Freezer: Freeze baked pie up to 2 months. Wrap tightly. Thaw overnight and warm at 300°F.
Make-ahead: Bake 1 day ahead for easier serving.
Serving Suggestions & Pairings
- Vanilla ice cream
- Whipped topping
- Hot coffee or tea
Recipe Card
Prep Time: 30 minutes
Cook Time: 1 hour 10 minutes
Total Time: 4 hours 40 minutes
Yield: 8 slices
Category: Dessert
Method: Bake
Cuisine: American
Diet: Vegetarian
Reader Review: Perfect sweet-tart flavor and it held together when sliced. The almond extract is the little magic touch.
If you make this cherry pie, leave a rating and comment. Do you serve it warm or fully chilled?