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
For the Cherry Pie Filling
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Heat 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.
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Drain the cherries reserving 1 cup of cherry juice.
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In a medium saucepan, set over medium heat, whisk together sugar and cornstarch. Slowly, while still whisking, add reserved cherry juice. Stir until smooth. Add salt and cinnamon, stirring constantly until mixture comes to a low boil. Simmer the mixture, stirring often, about 7-9 minutes or until it has thickened.
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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.
For The Homemade Cherry Pie
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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.
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Bake at 425°F for 20 minutes, 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).
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Bake until the crust is a beautiful caramel brown and the juices bubble up through the lattice top.
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Serve with a scoop of vanilla ice cream and…
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Enjoy!
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
- Chocolate Pecan Pie Recipe
- Easy Banana Cream Pie Recipe
- French Silk Pie
- 20 Best Pies for Thanksgiving
Homemade Cherry Pie Recipe
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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 - 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
Recommended Equipment
- Kitchen Scale (optional)
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.
Last step! Don’t forget to show me a pic of what you made! Upload an image or tag me @thecookierookie on Instagram!
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.
Nutrition Information
Quick question ! do you pour the cooked filling over the cherries,or do you cook them with the filling ?
OMG… what deliciousness! Loving cherries right now and this is just perfect!
Yay! You’re going to love it
Hi Becky,
Just curious.. If you had both cherry options in front of you, which one is your favorite? Thank you
Oh, my.. I am wishing I had a slice right now! The crust looks crisp & that filling is delicious! We love cherries around here!
Time for you to make it!
Everyone at my house was impressed with this pie! Such an amazing dessert!
Thanks, Toni!
oh how I love a good cherry pie! This is delicious :)
Thanks, Eden!
What a savory dessert! This looks hands-down delicious; can’t wait to give this a try tonight after dinner! My family loves a good pie!
It’s one of the best!
This is such a delicious recipe! Cherry pie is such a classic favorite! Thank you!