This Classic Cherry Pie has a sweet homemade cherry pie filling inside a flaky, golden crust. It’s an easy and delicious pie recipe that you will want to make over and over again.
There is something so delicious and satisfying about a slice of baked fruit pie topped with vanilla ice cream. Am I right?
Last month I kept buying a bag of fresh cherries every time we went to the grocery store. Yes, we ate some of the bags. But the main reason I kept buying more cherries was because I fell in love with this Homemade Cherry Pie Filling. It’s seriously so good.
The homemade pie filling is great for waffles and cheesecake, but it also makes the best cherry pie. It is so easy to make and only uses a few ingredients.
Do yourself a favor and make a few batches of the pie filling ahead of time so you can make this sweet cherry pie or this Chocolate Cherry Cobbler for dessert.
We love using fresh cherries when making this pie, but you can also use frozen cherries that have been thawed and drained well if the cherries are not in season.
Another thing you need to remember when making a homemade cherry pie is that it needs time to cool to room temperature, so the filling can thicken. If you cut into a hot fruit pie, the filling will ooze out.
Yes, it will still taste delicious, but it will not be as pretty to serve.
And don’t forget to add a big scoop of vanilla ice cream or Homemade Whipped Cream before you dig in. There is something so delicious about how they melt into the crust and filling.
Give your pie some character with a special pie crust topping. Whenever I’m in a bakery and see pies with a lattice crust, I am always so impressed.
I used to think doing the crust weave was hard, but then I did a few and realized it is actually quite simple. This type of pie crust is perfect for every fruit pie like apple or blueberry,
How to make a Lattice Pie Crust:
- Spoon filling into prepared crust and place three dough strips across the pie plate horizontally.
- Place one strip of dough down the center vertically then two strips (2 & 4) over the new line of dough.
- Fold back the first three strips (1, 3, 5) and add another vertical strip.
- Continue to fold back the alternating strips until lattice is finished.
- Repeat the over/under with the dough strips on the other side of the pie.
- Trim the edges and crimp as desired.
Pro Tip: Use a deep dish pie plate for this recipe, so you do not have to worry about the filling bubbling out and over as it bakes.
Tips to make a Classic Cherry Pie:
- Brush the pie crust with a beaten egg white and refrigerate at least 15 minutes before filling. This helps seal the crust, so it bakes better.
- Spoon the homemade pie filling into the crust and add the lattice pie crust. Refrigerate another 15 minutes before baking.
- Brush the top of the crust with an egg wash and sprinkle with coarse sugar.
- Bake at 425 degrees for 20 minutes, then lower the temp to 375 degrees for another 40 minutes.
- Add a pie crust shield when you lower the oven temperature to prevent the edges from browning too quickly.
Let the cherry pie rest on the counter for a few hours before cutting into it. Serve slices of your pie plain or with ice cream.
More cherry recipes:
Other pie recipes you may enjoy:
- Pecan Cheesecake Pie
- Cookies and Cream Chocolate Pie
- Traditional Pumpkin Pie
- Chocolate Fudge Pecan Pie
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- 1 box refrigerated pie crusts (2 crusts)
- 1 large egg, separated
- 1 Tablespoon water
- 2 Tablespoons coarse sugar
- 1 batch Homemade Cherry Pie Filling
- Preheat oven to 425 degrees.
- Place one pie crust in bottom of 9 1/2 inch deep dish pie plate.
- Separate the yolk and egg white. Whisk the egg white until foamy. Brush on the bottom of the pie crust. Refrigerate for 15 minutes.
- Spoon the cherry pie filling into the prepared crust.
- Roll out remaining pie crust, cut into strips, and do a lattice top crust. Trim edges and crimp as desired. Refrigerate pie another 15 minutes.
- Add the egg yolk and water to the egg white and stir together. Brush on the top of the pie crust and sprinkle with coarse sugar.
- Bake for 20 minutes, then lower oven temperature to 375 degrees and bake an additional 35-40 minutes. Place pie crust shields on the edges of the crust when you lower the temperature, so the edges do not brown too quickly.
- Remove from the oven and let cool to room temperature on the counter before serving.
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Amount Per Serving: Calories: 180Total Fat: 9gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 23mgSodium: 142mgCarbohydrates: 23gFiber: 1gSugar: 4gProtein: 3g
Nutrition facts are an estimate and are not guaranteed to be accurate. If you need special diet advice, please see a registered dietician.