Homemade Cherry Pie Recipe

Name: Homemade Cherry Pie Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Ingredients: 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)); 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)

Posted by Becky Hardin

on Jul 10, 2019, updated Feb 20, 2025

4.75 from 16 votes

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There’s nothing better than a tasty homemade cherry pie, and today I’m sharing a recipe that takes only 15 minutes to prep! I make my own cherry pie filling at home with a few shortcuts to keep it simple. This easy, sweet pie is packed full of cherries and is best served with a generous helping of ice cream!

A homemade cherry pie with two scoops of ice cream

5-Star Review

“Everyone at my house was impressed with this pie! Such an amazing dessert!” -Toni

Cherry Pie Recipe

This cherry pie recipe has all the summery flavors—with a delicious almond flavored cherry pie filling and buttery flaky crust. I use a premade pie crust and canned cherries (skip the tedious pitting) to make this pie recipe so easy! It’s one of the best summer desserts because it’s fruity, simple, and delicious!

How to make The Best Homemade Cherry Pie Step by Step

Preheat oven to 425°F and arrange the 15 ounces refrigerated pre-made pie crust into the pie pan. Use a small fork to prick holes in the dough. Set aside until ready to fill.

poking holes in the premade pie crust with the fork

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Prepare the cherry pie filling: Drain the 43.5 ounces Red Tart Cherries (packed in water), reserving 1 cup of cherry juice.

In a medium saucepan set over medium heat, whisk 1 cup granulated sugar and 3 tablespoons cornstarch together. Slowly, while still whisking, add reserved 1 cup of cherry juice. Stir until smooth.

whisk the sugar and cornstarch together and mixing the drained cherry juice.

Add ½ teaspoon kosher salt and ⅛ teaspoon ground 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.

added salt and cinnamon and cook until thick.

Remove the mixture from the heat and add 1 tablespoon unsalted butter, ¼ teaspoon almond extract, ½ lemon and lemon zest. Stir well.

add the lemon juice, butter, almond extract and zest.

Pour the mixture into a medium bowl and allow the mixture to cool slightly.

pour the mixture over cherry bowl and let it cool down

Combine cherry pie filling and pie crust: Pour the cooled pie filling into the prepared pie crust and cover the filling with a vented or lattice top crust.

To make your own lattice crust, see my step-by-step instructions in my blueberry pie recipe.

pour the cherry pie filling into the premade crust

Use a pastry brush to brush the crust with 1 tablespoon cold milk or cream. Sprinkle liberally with Demerara sugar (coarse sugar).

brush the milk and sprinkle the sugar generously.

Bake and let it rest: Bake at 425°F for 20 minutes, reduce the temperature to 375°F and bake for another 35-45 minutes (covering the edges when needed with aluminum foil or a pie crust shield).

Bake until the crust is a beautiful caramel brown and the juices bubble up through the lattice top.

Serve with a scoop of vanilla ice cream and enjoy!

A slice of homemade cherry pie with ice cream on top

How to Store

This homemade pie stays at room temperature for 2-3 days. You can also keep it covered in the fridge for 4-5 days.

This pie also 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, then cook from frozen.

Serving Suggestions

I love serving this homemade cherry pie straight out of the oven with a scoop of ice cream that slowly melts! Or add a dollop of fresh whipped cream.

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Filed under: Baking, Christmas, Dessert Recipes, Easter, Fruit, Holiday Recipes, Pies + Tarts, Thanksgiving

Meet Becky Hardin

Becky Hardin is a wife and mother living in Saint Louis Missouri. She founded The Cookie Rookie in 2012 as a creative way to share recipes. Now, she is a trusted resource for easy cooking around the world, being featured in Taste of Home, The Kitchn, ABC’s Home and Family, and more. Here at The Cookie Rookie she is the editor in chief of all recipes and continues to enjoy sharing her passion for cooking for busy families. She has since founded two additional food blogs, Easy Chicken Recipes and Easy Dessert Recipes.

Read More About Becky Hardin