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cherry pie topped with ice cream
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4.75 from 16 votes

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.
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Dessert
Cuisine: American
Servings: 8 slices
Author: Becky Hardin

Equipment

  • Kitchen Scale (optional)
  • Pie Pan

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

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
    poking holes in the premade pie crust with the fork
  • 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.
    1 cup granulated sugar, 3 tablespoons cornstarch, 1 cup cherry juice
    whisk the sugar and cornstarch together and mixing the drained cherry juice.
  • 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.
    ½ teaspoon kosher salt, ⅛ teaspoon ground cinnamon
    added salt and cinnamon and cook until thick.
  • 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
    add the lemon juice, butter, almond extract and zest.
  • Pour the cooled pie filling into the prepared pie crust and cover the filling with a vented or lattice top crust.
    pour the cherry pie filling into the premade crust
  • To make your own lattice crust, see my step-by-step instructions in my blueberry pie recipe.
  • 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
    brush the milk and sprinkle the sugar generously.
  • 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.
    bake the cherry pie.
  • Serve with a scoop of vanilla ice cream, if desired.

Video

Notes

  • I use Oregon Fruit canned Tart Red Cherries in water or Trader Joe’s Pitted Dark Morello Cherries in Light Syrup (stems removed).
  • If you have time to make your own pie crust, give this recipe a go!
  • Regular sweet cherries will also work if tart cherries are not available.
  • I highly recommend using fresh lemon juice.

Nutrition

Serving: 1slice | Calories: 484kcal | Carbohydrates: 84g | Protein: 5g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 4mg | Sodium: 367mg | Potassium: 451mg | Fiber: 5g | Sugar: 49g | Vitamin A: 146IU | Vitamin C: 12mg | Calcium: 36mg | Iron: 2mg