Homemade Cherry Pie Recipe

There’s nothing better than a tasty homemade cherry pie, and this really is the best recipe! This easy sweet pie is packed full of cherries and is best served with a generous helping of ice cream. This recipe uses canned canned cherries, so you can skip the tedious pitting!

Cherry pie is one of my favorite pies, they are so full of flavor and are perfect to serve all year round. The best thing about this recipe, is that with a few shortcuts, it only takes 15 minutes to prep, so it’s easy to satisfy that sweet craving in a hurry! It’s one of the best summer dessert ideas because it’s fruity, simple, and delicious!

How to make The Best Homemade Cherry Pie

Is This Pie Served Hot or Cold?

I love serving this homemade cherry pie straight out of the oven with a scoop of ice cream that slowly melts around it – pure heaven on a plate! You can also serve this warm, at room temperature, or even cold. Hot cherry pie is perfect for the winter months, but maybe in summer it’s best to opt for a cold dessert.

Can you freeze Homemade Cherry Pie?

This pie freezes really well. To freeze a baked pie, simply let the baked pie cool to room temperature and wrap it with foil or plastic wrap and place in a large freezer bag. You can also freeze the unbaked pie, which can be a better option, you can then cook the pie from frozen.

This cherry pie will also keep covered in the fridge for about 4-5 days.

Shortcuts to making a cherry pie

This recipe is perfect if you don’t have a tonne of time to spend in the kitchen pitting cherries and waiting for pie dough to rise.  The result is still a tasty fruit pie, but in no time at all!

• Use canned cherries for the filling – Oregon Fruit canned Tart Red Cherries in water or Trader Joe’s Pitted Dark Morello Cherries in Light Syrup (stems removed) work well.
• Use a prepared pie crust – you can chose a gluten-free one if anyone is sensitive.
• A pre-made lattice crust delivers a pretty pie which make it look like you’ve spent hours slaving on it!

Top tips for making The Best Homemade Cherry Pies

• If you have time to make your own pie crust, give this recipe a go!
• When you cook the pie, make sure your oven is pre-heated.
• Keep any leftovers covered in the fridge for an easy to grab dessert later in the week.

Be sure to check out these other easy and tasty pie recipes!

• Easy Homemade Apple Pie Recipe
• Homemade Pumpkin Pie Recipe
• Cranberry Pie
• Blackberry Cobbler
• Chocolate Pecan Pie Recipe
• Easy Banana Cream Pie Recipe
• French Silk Pie
• 20 Best Pies for Thanksgiving

Recipe Card

Homemade Cherry Pie Recipe

4.75 from 16 votes

Prep: 15 minutes mins

Cook: 45 minutes mins

Total: 1 hour hr

Servings: 8 slices

Author: Becky Hardin

Print Rate Pin

There's nothing better than a tasty homemade cherry pie, and this really is the best recipe! This easy sweet pie is packed full of cherries and is best served with a generous helping of ice cream. This recipe uses canned canned cherries, so you can skip the tedious pitting!

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Equipment

• Kitchen Scale (optional)
• Pie Pan

Ingredients 

1x2x3x

• ▢ 15 ounces refrigerated pre-made pie crust 425 grams (1 package; 2 crusts)
• ▢ 43.5 ounces Red Tart Cherries packed in water 1,233 grams (3 cans - SEE NOTE)
• ▢ 1 cup granulated sugar 200 grams
• ▢ 3 tablespoons cornstarch 21 grams
• ▢ 1 cup cherry juice 227 grams, from the canned cherries
• ▢ ½ teaspoon kosher salt
• ▢ ⅛ teaspoon ground cinnamon
• ▢ 1 tablespoon unsalted butter 14 grams (⅛ stick)
• ▢ ¼ teaspoon almond extract 1 gram
• ▢ ½ lemon juiced and zested
• ▢ 1 tablespoon cold milk or cream 14 grams
• ▢ Demerara sugar coarse raw sugar or coarse white sugar, optional, for sprinkling on top

Cook ModePrevent your screen from going dark

Instructions 

• Preheat oven to 425°F and arrange the bottom pie dough into the pie pan. Use a small fork to prick holes in the dough; set aside until ready to fill.
  15 ounces refrigerated pre-made pie crust
• Drain the cherries, reserving 1 cup of cherry juice.
  43.5 ounces Red Tart Cherries packed in water
• In a medium saucepan set over medium heat, whisk the sugar and cornstarch together. Slowly, while still whisking, add reserved cherry juice. Stir until smooth. Add salt and cinnamon, stirring constantly, until the mixture comes to a low boil. Simmer the mixture, stirring often, for about 7-9 minutes or until it has thickened.
  1 cup granulated sugar, 3 tablespoons cornstarch, 1 cup cherry juice, ½ teaspoon kosher salt, ⅛ teaspoon ground cinnamon
• Remove the mixture from the heat and add the butter, almond extract, lemon zest, and lemon juice. Stir well. Pour the mixture into a medium bowl and allow the mixture to cool slightly.
  1 tablespoon unsalted butter, ¼ teaspoon almond extract, ½ lemon
• Pour the cooled pie filling into the prepared pie crust and cover the filling with a vented or lattice top crust. Use a pastry brush to brush the crust with milk. Sprinkle liberally with coarse sugar, if desired.
  1 tablespoon cold milk or cream, Demerara sugar
• Bake at 425°F for 20 minutes, then reduce the temperature to 375°F and bake another 35-45 minutes (covering the edges when needed with aluminum foil or a pie crust shield). The crust should be a beautiful caramel brown and the juices should bubble up through the lattice top.
• Serve with a scoop of vanilla ice cream, if desired.

Video

Becky's Tips

• NOTE: Oregon Fruit canned Tart Red Cherries in water or Trader Joe’s Pitted Dark Morello Cherries in Light Syrup (stems removed) work well.
• A pre-made lattice crust delivers a pretty pie which make it look like you've spent hours slaving on it!
• If you have time to make your own pie crust, give this recipe a go!
• When you cook the pie, make sure your oven is pre-heated.
• Keep any leftovers covered in the fridge for an easy to grab dessert later in the week.

Storage: Store cherry pie in an airtight container at room temperature for up to 2 days, in the refrigerator for up to 4 days, or in the freezer for up to 4 months.

Serving: 1sliceCalories: 484kcalCarbohydrates: 84gProtein: 5gFat: 16gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 4mgSodium: 367mgPotassium: 451mgFiber: 5gSugar: 49gVitamin A: 146IUVitamin C: 12mgCalcium: 36mgIron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this? Leave a comment!