This Homemade Cherry Pie Recipe has an easy to make cherry pie filling inside a flaky, golden crust. Whether you are a novice baker or a pro, this pie comes together with ease. One bite and you will never buy a store bought cherry pie again.
Homemade Cherry Pie
Cherry season seems to come and go way too quickly each summer. One day bags of cherries are in the stores, and the next week they are gone. The best thing about this homemade cherry pie is that you can make it with fresh or frozen cherries, so you can enjoy a slice of cherry pie all year long.
Sure you could buy a pie from the store or use canned pie filling to make one for dessert, but let me tell you how easy and delicious it is make your own cherry pie using fresh cherries when they are in season. The taste is absolutely incredible!
Start by making a batch of this Homemade Cherry Pie Filling ahead of time with fresh cherries and a few other ingredients. Not only is this homemade cherry pie filling great on waffles and cheesecake, it also makes the best homemade cherry pie recipe.
Don’t forget to add a big scoop of vanilla ice cream or a swirl of this Homemade Whipped Cream before you dig in. There is something so delicious about how they melt into the crust and filling.
What You’ll Need
This homemade cherry pie with fresh cherries comes together so quickly and only requires a few ingredients.
- 2 Pie Crusts – homemade or store bought
- Egg White – to brush on the crust
- Cherry Pie Filling – homemade with fresh cherries ahead of time
- Coarse Sugar – adds a sparkle and sweetness to the top crust
How to make Homemade Cherry Pie
Making a cherry pie from scratch is actually quite easy if you make the pie filling ahead of time. All you need to do is roll out a pie crust, fill it, and wait for it to bake and cool. Seriously, it’s that easy to have a cherry pie recipe on your table for dessert tonight.
- Make and cool the homemade cherry pie filling.
- Place one crust in the bottom of a deep dish pie plate.
- Whisk together the egg white and a little bit of water until foamy.
- Brush the pie crust with beaten egg white and refrigerate at least 15 minutes before filling.
- Spoon the homemade cherry 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 and bake for another 40 minutes.
- Remove the cherry pie from the oven and let it rest on the counter for 3-4 hours before cutting into it.
- Serve slices plain or with vanilla ice cream.
- Make the cherry pie filling a day ahead of time, so you can put the pie together faster.
- Use a deep dish pie plate for this cherry pie recipe, so you do not have to worry about the filling bubbling out and over as it bakes.
- Add a pie crust shield when you lower the oven temperature to prevent the crust edges from browning too quickly.
- Let the homemade cherry pie cool to room temperature before cutting, so the filling can thicken. If you cut into a hot fruit pie, the filling will ooze out.
Frequently Asked Questions
What kind of cherries are best for pie?
Sweet Bing and Rainier cherries are the one you will most likely find in the grocery stores, and they are the ones we prefer. Tart cherries work well too, but they are harder to find in stores. A mix of cherries can also give you a good flavor in cherry pie filling or pie.
Cherries have a lot of juice in them, so it is best if you make a quick and easy stovetop cherry pie filling first. This will help draw out the extra juice and will thicken it into a jam like filling. Having a thicker filling to start with will keep your pie crust from getting soggy.
Can you use frozen cherries for pie?
Frozen cherries work well in pie filling and cherry pie, but make sure you thaw and drain them very well first.
How do you store a cherry pie?
Cover with plastic wrap and keep on the counter for 2-3 days. If you need to keep it for longer, place in a loosely sealed container and refrigerate 4-5 days.
Can you freeze a baked cherry pie?
Allow the pie to cool completely, then cover tightly with plastic wrap and foil. Place in a freezer safe bag or container and freezer for 2-3 months. To serve, thaw at room temperature. If desired, place in a preheated 425 degree oven for 15-20 minutes.
Prevent a Soggy Crust
No one likes to cut into a fruit pie and see a soggy bottom. Doing all or a few of these tips will ensure that your bottom pie crust bakes brown and flakey.
- If you are using a juicier fruit like cherries or blueberries, cook the filling ahead of time to thicken it first.
- Use a glass pie plate because they conduct heat better allowing the crust to bake flakier.
- Brush the bottom of the pie crust with an egg white to seal the crust before baking. Chill it at least 15 minutes before filling.
- Vent the top crust by cutting slits with a knife to allow steam to escape while it bakes. You can also cut out shapes with a small cookie cutter before putting the top pie crust on. Another option is to do a lattice weave.
- Bake the pie at a higher temperature for 20 minutes, then lower for the remaining time.
Make a Lattice Pie Crust
Give your homemade pie some character by adding a special pie crust topping. A lattice crust always impresses guests.
I used to think doing the crust weave was hard, but after trying it on a few pies, I realized it is actually quite simple. This type of pie crust is perfect for every fruit pie like apple or blueberry,
- 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.
More Cherry Recipes
- Cherry Oreo Icebox Cake
- Apple Cherry Cobbler
- Cherry Sweet Rolls
- Cherry Cheesecake Brownies
- Chocolate Cherry Dessert
Other Easy Pie Recipes
- Cheesecake Pecan Pie
- Cookies and Cream Pie
- Pumpkin Pie
- Fudge Pecan Pie
- Apple Crisp Pie
- Chocolate Peanut Butter 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 remaining 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 for 3-4 hours before serving.
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Nutrition Information:Yield: 8 Serving Size: 1
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.