Easy Old-Fashioned Homemade Cherry Pie Recipe

A traditional family dessert made with fresh or frozen cherries and a flaky golden crust.

There is something special about homemade cherry pie, especially when it brings back memories of fruit picked right from the backyard.

For a number of years, we had a cherry tree growing in our yard. It was a little unusual because the cherries weren't really tart, which was surprising for a tree growing as far north as we did. When the cherries were ripe, they gave us a wonderful way to enjoy homemade cherry pie.  

Unfortunately, one year, when the sewer line was being replaced, the workers accidentally cut into the tree's taproot. The tree eventually died, and we no longer had cherries growing in our yard.  Thankfully, a neighbor came to our rescue by sharing cherries from their more tart tree with my mom. She continued making her delicious homemade cherry pies, sometimes using fresh cherries from the neighbor and other times using cherries she had frozen for later.

Over the years, we also made cherry pie using canned cherries when fresh fruit wasn't available. However, fresh and frozen cherries were always preferred because they were less expensive and gave us that wonderful homemade flavor.

With its sweet cherry filling tucked inside a flaky golden crust, this is an old-fashioned dessert that brings back wonderful memories of family, neighbors, and homemade goodness.

Ingredients:

2 pie crusts, Homemade Pie Crust or store-bought
5 c. pitted cherries, fresh or frozen
3/4 to 1 cup granulated white sugar (adjust to taste)
1/4 c. cornstarch
1 Tbs. lemon juice
1/4 tsp. vanilla or almond extract 
1 Tbs. butter, cut into small pieces
1 Tbs. milk or beaten egg for brushing the top crust (optional)
1 Tbs. coarse sugar for sprinkling on top (optional)

Directions: 

Place one pie crust into a 9-inch pie plate.

If using frozen cherries, thaw them and drain off excess liquid, reserving the juice.

In a saucepan, combine the cherries, sugar, cornstarch, and lemon juice. Stir gently.

Cook over medium heat, stirring frequently, until the mixture thickens and begins to bubble. Remove from heat and stir in the vanilla or almond extract, if using. Set the cherry filling aside, to cool slightly.

Pour the cooled cherry pie filling into the prepared pie crust.

Dot the filling with small pieces of butter.

Place the second pie crust over the filling. Trim the excess dough, seal the edges, and flute or crimp as desired. Cut several slits in the top crust to allow steam to escape.

If desired, brush the top crust with milk or beaten egg and sprinkle with coarse sugar.

Bake at 400°F for 15 minutes. Reduce the oven temperature to 350°F and continue baking for another 35–45 minutes, until the crust is golden brown and the filling is bubbling.

Remove from the oven and cool completely on a wire rack before slicing.

Tips for Best Success:

• Choose good-quality cherries. Fresh, ripe cherries or properly frozen cherries both work well. Sweet cherries and tart cherries can both be used.
• Adjust the sugar. Taste your cherries before preparing the filling. Sweeter cherries need less sugar, while tart cherries may need the full amount.
• Pit fresh cherries thoroughly. Make sure all pits and stems are removed before cooking.
• Save the cherry juice. Frozen cherries often release juice as they thaw. Use some of that juice when mixing the cornstarch.
• Cook the filling until thickened. This is important for preventing a runny pie.
• Cool the filling before assembling. Warm filling can soften the pastry and make the bottom crust soggy.
• Use cold pie dough. Cold dough is easier to work with and helps create a tender, flaky crust.
• Protect the crust edges. If the edges brown too quickly, cover them loosely with aluminum foil or a pie shield.
• Allow enough cooling time. Cherry pie needs several hours to set. Cutting too soon can cause the filling to run.

Variations and Substitutions:

• Use sweet cherries. If you have sweet cherries from a backyard tree, use them! Simply adjust the sugar to taste.
• Use tart cherries. Tart cherries make a traditional sweet-and-tart pie. You may need closer to 1 cup of sugar.
• Use frozen cherries. Frozen cherries are convenient when fresh cherries are out of season. Thaw and reserve their juice before preparing the filling.
• Use canned cherries. If fresh or frozen cherries aren't available, canned pitted cherries packed in water or juice can be substituted. Drain them well and adjust the sugar according to taste. Avoid using prepared cherry pie filling as a direct substitute.
• Try a lattice crust. Instead of covering the filling with a solid crust, cut the dough into strips and weave them over the cherries.
• Add a little cinnamon. A small pinch of cinnamon can give the filling a slightly warmer flavor.

Serving Suggestions:

Homemade cherry pie is delicious on its own, but a few simple additions make it an extra-special dessert.

• Vanilla ice cream: A scoop of vanilla ice cream alongside a slice of cherry pie is a classic combination.
• Whipped cream: Add a generous dollop of homemade or store-bought whipped cream.
• Coffee or tea: Enjoy a slice with a warm cup of coffee or tea for an afternoon treat.
• Holiday dessert: Cherry pie makes a lovely addition to family gatherings, Sunday dinners, and holiday meals.
• Serve slightly warm: Gently warm a slice and add a scoop of ice cream for a comforting dessert.

How to Store Cherry Pie:

• Refrigerator: Cover leftover cherry pie with plastic wrap or aluminum foil and refrigerate for 3–4 days.
• Freezer: Wrap individual slices or the completely cooled pie tightly in plastic wrap and then aluminum foil. Freeze for up to 3 months for best quality.
• To reheat: Warm individual slices in a 300°F oven until heated through. This helps the crust regain some of its crispness.

Frequently Asked Questions:

Can I use frozen cherries instead of fresh cherries?

Absolutely! Frozen cherries work very well in homemade cherry pie. Thaw them first and reserve the juice to use when preparing the filling.

Can I use sweet cherries instead of tart cherries?

Yes! Sweet cherries are perfectly fine for cherry pie. You may want to reduce the sugar because sweet cherries naturally contain more sweetness than tart varieties.

Why is my cherry pie filling runny?

Cherry pie filling can become runny if there isn't enough thickener or if the filling hasn't been cooked long enough. Make sure the cornstarch mixture is smooth and cook the filling until it thickens and bubbles.

Do I need to cook the cherries before putting them in the pie?

For this recipe, yes. Cooking the cherries with the sugar and cornstarch before filling the crust helps thicken the juices and makes the finished pie easier to slice.

Can I make cherry pie ahead of time?

Yes! Cherry pie is a wonderful make-ahead dessert. Bake it a day before serving and refrigerate it once cooled. Allowing it to rest also gives the filling time to set.

Can I use canned cherries?

Yes. Use canned pitted cherries packed in water or juice, rather than prepared cherry pie filling. Drain them and adjust the sugar as needed.

How do I keep the bottom pie crust from getting soggy?

Cooling the filling before adding it to the crust helps. Also, make sure the filling is properly thickened before assembling the pie.

How long should cherry pie cool before slicing?

Allow the pie to cool completely, preferably at least 4 hours. This gives the filling time to firm up and makes serving much easier.