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Cherry Pie

By Jennifer Adams | June 17, 2026
Cherry Pie
Pies & Tarts

Cherry Pie

By Wesley Ardenne · June 19, 2026 · Pies & Tarts

Prep30 min
Cook40 min
Total70 min
Serves8
Cherry Pie
Juicy Cherry Pie

There's something special about a homemade cherry pie, fresh from the oven, with its flaky crust and sweet cherry filling. It's a dessert that's sure to bring people together, whether it's for a family gathering or a special occasion. I still remember the first time I made a cherry pie from scratch - it was a revelation. The combination of the tender crust and the burst of juicy cherries was like nothing I'd ever tasted before.

As a h​ome cook, I've always been drawn to recipes that are both delicious and accessible. And cherry pie is one of those recipes that fits the bill. With just a few simple ingredients and some basic kitchen equipment, you can create a dessert that's sure to impress. In this recipe, I'll walk you through the steps to make a classic cherry pie, with a focus on technique and attention to detail.

One of the things I love about cherry pie is its versatility. You can serve it warm, topped with a scoop of vanilla ice cream, or at room temperature, with a dollop of whipped cream. It's also a great dessert to make ahead of time, as it can be stored in the fridge for up to 3 days or frozen for up to 2 months.

In this recipe, we'll use a combination of fresh and frozen cherries to create a filling that's both sweet and tangy. We'll also make a homemade pie crust from scratch, using a mixture of all-purpose flour, cold butter, and ice water. And to finish it off, we'll top the pie with a crumbly streusel topping, made with a mixture of flour, sugar, and cold butter.

So if you're looking for a delicious and impressive dessert to serve at your next gathering, look no further than this classic cherry pie recipe. With its flaky crust, sweet cherry filling, and crumbly streusel topping, it's sure to be a hit with your friends and family.

Why You’ll Love This Recipe

  • This cherry pie recipe is easy to make and requires minimal special equipment
  • The filling is made with a combination of fresh and frozen cherries, making it a great way to use up any leftover cherries you may have
  • The pie crust is made from scratch, using a simple mixture of flour, butter, and ice water
  • The streusel topping adds a nice crunch and texture to the pie, making it a great contrast to the soft and fluffy filling
  • This recipe is perfect for beginners, as it requires minimal special equipment and is relatively easy to make
  • The pie can be made ahead of time and stored in the fridge for up to 3 days or frozen for up to 2 months

Why This Recipe Works

The key to a great cherry pie is in the details. First, you need to use high-quality ingredients, including fresh and frozen cherries, cold butter, and all-purpose flour. You also need to pay attention to the texture of the filling, making sure it's not too runny or too thick. And finally, you need to use the right technique when making the pie crust, using a mixture of cold butter and ice water to create a flaky and tender crust.

Another important factor is the cooking time and temperature. The pie needs to be baked at a moderate temperature, around 375°F, for about 40-50 minutes, or until the crust is golden brown and the filling is bubbly. You also need to make sure the pie is cooled completely before serving, to allow the filling to set and the crust to firm up.

In terms of technique, one of the most important things is to keep the butter cold when making the pie crust. This will help to create a flaky and tender crust, rather than a tough and dense one. You should also use a light touch when rolling out the dough, to avoid developing the gluten in the flour. And finally, you should make sure to not overmix the filling, as this can cause it to become too thick and sticky.

Ingredients You’ll Need

To make this cherry pie, you'll need a few simple ingredients, including fresh and frozen cherries, all-purpose flour, cold butter, and ice water. You'll also need some basic kitchen equipment, such as a pastry blender, a rolling pin, and a 9-inch pie dish.

When shopping for ingredients, be sure to choose high-quality cherries that are sweet and tart. You can use either fresh or frozen cherries, or a combination of both. For the pie crust, you'll need cold butter and ice water, so be sure to keep these ingredients chilled until you're ready to use them.

  • 2 1/4 cups all-purpose flourThis will be used to make the pie crust, so be sure to choose a high-quality flour that is fresh and has not been sitting on the shelf for too long. You can also use a combination of all-purpose and pastry flour if you prefer.
  • 1 tsp saltThis will help to bring out the flavors of the other ingredients and add depth to the pie crust. Use a fine salt, such as kosher or sea salt, for the best flavor.
  • 1 cup cold unsalted butter, cut into small piecesThis will be used to make the pie crust, so be sure to keep it cold until you're ready to use it. You can also use a combination of butter and shortening if you prefer.
  • 1/2 cup ice waterThis will be used to make the pie crust, so be sure to keep it cold until you're ready to use it. You can also use a combination of ice water and vinegar if you prefer.
  • 2 cups fresh or frozen cherries, pittedThese will be used to make the filling, so be sure to choose high-quality cherries that are sweet and tart. You can use either fresh or frozen cherries, or a combination of both.
  • 1/3 cup granulated sugarThis will be used to sweeten the filling, so be sure to choose a high-quality sugar that is fresh and has not been sitting on the shelf for too long.
  • 2 tbsp cornstarchThis will be used to thicken the filling, so be sure to choose a high-quality cornstarch that is fresh and has not been sitting on the shelf for too long.
  • 1 tsp almond extractThis will be used to add flavor to the filling, so be sure to choose a high-quality extract that is fresh and has not been sitting on the shelf for too long.
  • 1/4 cup all-purpose flourThis will be used to make the streusel topping, so be sure to choose a high-quality flour that is fresh and has not been sitting on the shelf for too long.
  • 1/2 cup granulated sugarThis will be used to sweeten the streusel topping, so be sure to choose a high-quality sugar that is fresh and has not been sitting on the shelf for too long.
  • 1/2 cup cold unsalted butter, cut into small piecesThis will be used to make the streusel topping, so be sure to keep it cold until you're ready to use it. You can also use a combination of butter and shortening if you prefer.
Ingredients for Cherry Pie

Equipment You’ll Need

Large mixing bowlPastry blenderRolling pin9-inch pie dishInstant-read thermometerWhiskMeasuring cups and spoons

How to Make Cherry Pie

  1. 1
    In a large mixing bowl, combine the flour and salt. Whisk to combine.
  2. 2
    Add the cold butter to the flour mixture and use a pastry blender to work it into the flour until the mixture resembles coarse crumbs.
  3. 3
    Gradually add the ice water to the flour mixture, stirring with a fork until the dough comes together in a ball.
  4. 4
    Turn the dough out onto a lightly floured surface and knead it a few times until it becomes smooth and pliable.
  5. 5
    Divide the dough in half and shape each half into a disk. Wrap each disk in plastic wrap and refrigerate for at least 1 hour.
  6. 6
    In a separate bowl, combine the cherries, granulated sugar, cornstarch, and almond extract. Let it sit for about 15 minutes, until the cherries start to release their juice and the mixture becomes syrupy.
  7. 7
    Roll out one of the chilled dough disks to a thickness of about 1/8 inch. Place it into a 9-inch pie dish and trim the edges to fit.
  8. 8
    Fill the pie crust with the cherry mixture and spread it out evenly.
  9. 9
    Roll out the second dough disk to a thickness of about 1/8 inch. Use this dough to cover the pie and crimp the edges to seal.
  10. 10
    Cut a few slits in the top crust to allow steam to escape during baking.
  11. 11
    Bake the pie in a preheated oven at 375°F for 40-50 minutes, or until the crust is golden brown and the filling is bubbly.
  12. 12
    While the pie is baking, prepare the streusel topping by combining the flour, granulated sugar, and cold butter in a bowl. Use your fingers or a pastry blender to work the butter into the flour mixture until it resembles coarse crumbs.
  13. 13
    After the pie has baked for 30 minutes, remove it from the oven and top it with the streusel topping. Return the pie to the oven and continue baking for an additional 10-15 minutes, or until the streusel topping is golden brown.
  14. 14
    Remove the pie from the oven and let it cool on a wire rack for at least 30 minutes before serving.

Expert Tips

  • Make sure to keep the butter cold when making the pie crust, as this will help to create a flaky and tender crust.
  • Use a light touch when rolling out the dough, as this will help to prevent the gluten in the flour from developing and making the crust tough.
  • Don't overmix the filling, as this can cause it to become too thick and sticky.
  • Use a variety of cherry that is sweet and tart, such as Bing or Rainier, for the best flavor.
  • Don't overbake the pie, as this can cause the crust to become too brown and the filling to become too dry.
  • Let the pie cool completely before serving, as this will help the filling to set and the crust to firm up.
  • Consider using a pastry brush to brush the crust with a little bit of milk or beaten egg before baking, as this will help to create a golden brown crust.
  • If you're not using the pie immediately, you can store it in the fridge for up to 3 days or freeze it for up to 2 months.

Common Mistakes to Avoid

  • Not keeping the butter cold when making the pie crust, which can cause the crust to become tough and dense.
  • Overmixing the filling, which can cause it to become too thick and sticky.
  • Not using a variety of cherry that is sweet and tart, which can cause the filling to lack flavor.
  • Overbaking the pie, which can cause the crust to become too brown and the filling to become too dry.
  • Not letting the pie cool completely before serving, which can cause the filling to be runny and the crust to be soft.
  • Not using a light touch when rolling out the dough, which can cause the gluten in the flour to develop and make the crust tough.

Variations and Substitutions

  • Using a combination of cherry and other fruits, such as blueberries or raspberries, to create a unique and delicious filling.
  • Adding a splash of liqueur, such as Kirsch or Grand Marnier, to the filling for added flavor.
  • Using a different type of sugar, such as brown sugar or turbinado sugar, to create a unique flavor profile.
  • Adding a sprinkle of cinnamon or nutmeg to the streusel topping for added spice.
  • Using a different type of flour, such as whole wheat or pastry flour, to create a unique and delicious crust.
  • Making individual mini pies instead of one large pie, which can be a fun and easy way to serve the dessert.
  • Using a food processor to make the pie crust, which can be a quick and easy way to make the crust.

What to Serve With Cherry Pie

This cherry pie is perfect for serving at any time of day, whether it's for breakfast, lunch, or dinner. You can serve it warm, topped with a scoop of vanilla ice cream, or at room temperature, with a dollop of whipped cream.

Consider serving the pie with a side of coffee or tea, as the bitterness of the coffee or tea can help to balance out the sweetness of the pie. You can also serve the pie with a side of fruit, such as a fruit salad or a simple green salad, for a light and refreshing dessert.

Serve the pie with a scoop of vanilla ice creamServe the pie with a dollop of whipped creamServe the pie with a side of coffee or teaServe the pie with a side of fruit, such as a fruit salad or a simple green salad

Make-Ahead, Storage, Freezing and Reheating

This cherry pie can be stored in the fridge for up to 3 days or frozen for up to 2 months. To store the pie in the fridge, simply wrap it tightly in plastic wrap or aluminum foil and place it in the refrigerator.

To freeze the pie, wrap it tightly in plastic wrap or aluminum foil and place it in a freezer-safe bag. When you're ready to serve the pie, simply thaw it overnight in the fridge or at room temperature for a few hours.

When reheating the pie, you can use the oven or the microwave. To reheat the pie in the oven, simply place it in a preheated oven at 350°F for 10-15 minutes, or until the crust is warm and the filling is bubbly. To reheat the pie in the microwave, simply place it in the microwave for 30-60 seconds, or until the crust is warm and the filling is bubbly.

Consider making the pie ahead of time and storing it in the fridge or freezer until you're ready to serve it. This can be a great way to save time and make the dessert more convenient.

Frequently Asked Questions

What type of cherries should I use for this recipe?

You can use either fresh or frozen cherries, or a combination of both. Look for a variety of cherry that is sweet and tart, such as Bing or Rainier, for the best flavor.

How do I make the pie crust from scratch?

To make the pie crust from scratch, simply combine the flour and salt in a bowl, then add the cold butter and use a pastry blender to work it into the flour until the mixture resembles coarse crumbs. Gradually add the ice water, stirring with a fork until the dough comes together in a ball.

Can I use a store-bought pie crust instead of making my own?

Yes, you can use a store-bought pie crust instead of making your own. Simply follow the package instructions for thawing and baking the crust.

How do I know when the pie is done baking?

The pie is done baking when the crust is golden brown and the filling is bubbly. You can also check the internal temperature of the pie, which should be around 200°F.

Can I make the pie ahead of time and store it in the fridge or freezer?

Yes, you can make the pie ahead of time and store it in the fridge or freezer. Simply wrap the pie tightly in plastic wrap or aluminum foil and place it in the refrigerator or freezer until you're ready to serve it.

How do I reheat the pie after it's been stored in the fridge or freezer?

You can reheat the pie in the oven or the microwave. To reheat the pie in the oven, simply place it in a preheated oven at 350°F for 10-15 minutes, or until the crust is warm and the filling is bubbly. To reheat the pie in the microwave, simply place it in the microwave for 30-60 seconds, or until the crust is warm and the filling is bubbly.

Can I make individual mini pies instead of one large pie?

Yes, you can make individual mini pies instead of one large pie. Simply divide the dough and filling into smaller portions and bake the pies in a preheated oven at 375°F for 15-20 minutes, or until the crust is golden brown and the filling is bubbly.

What type of sugar can I use for the filling?

You can use granulated sugar, brown sugar, or turbinado sugar for the filling. Each type of sugar will give the pie a slightly different flavor profile, so feel free to experiment and find the one you like best.

The Full Recipe
Recipe Card
Cherry Pie

Cherry Pie

Make a delicious homemade cherry pie with a flaky crust and sweet cherry filling, perfect for any occasion

Prep30 min
Cook40 min
Total70 min
Serves8
Pin Recipe

Ingredients

  • 2 1/4 cups all-purpose flour
  • 1 tsp salt
  • 1 cup cold unsalted butter, cut into small pieces
  • 1/2 cup ice water
  • 2 cups fresh or frozen cherries, pitted
  • 1/3 cup granulated sugar
  • 2 tbsp cornstarch
  • 1 tsp almond extract
  • 1/4 cup all-purpose flour
  • 1/2 cup granulated sugar
  • 1/2 cup cold unsalted butter, cut into small pieces

Instructions

  1. In a large mixing bowl, combine the flour and salt. Whisk to combine.
  2. Add the cold butter to the flour mixture and use a pastry blender to work it into the flour until the mixture resembles coarse crumbs.
  3. Gradually add the ice water to the flour mixture, stirring with a fork until the dough comes together in a ball.
  4. Turn the dough out onto a lightly floured surface and knead it a few times until it becomes smooth and pliable.
  5. Divide the dough in half and shape each half into a disk. Wrap each disk in plastic wrap and refrigerate for at least 1 hour.
  6. In a separate bowl, combine the cherries, granulated sugar, cornstarch, and almond extract. Let it sit for about 15 minutes, until the cherries start to release their juice and the mixture becomes syrupy.
  7. Roll out one of the chilled dough disks to a thickness of about 1/8 inch. Place it into a 9-inch pie dish and trim the edges to fit.
  8. Fill the pie crust with the cherry mixture and spread it out evenly.
  9. Roll out the second dough disk to a thickness of about 1/8 inch. Use this dough to cover the pie and crimp the edges to seal.
  10. Cut a few slits in the top crust to allow steam to escape during baking.
  11. Bake the pie in a preheated oven at 375°F for 40-50 minutes, or until the crust is golden brown and the filling is bubbly.
  12. While the pie is baking, prepare the streusel topping by combining the flour, granulated sugar, and cold butter in a bowl. Use your fingers or a pastry blender to work the butter into the flour mixture until it resembles coarse crumbs.
  13. After the pie has baked for 30 minutes, remove it from the oven and top it with the streusel topping. Return the pie to the oven and continue baking for an additional 10-15 minutes, or until the streusel topping is golden brown.
  14. Remove the pie from the oven and let it cool on a wire rack for at least 30 minutes before serving.

Nutrition (per serving, approximate)

350Calories
4gProtein
45gCarbs
18gFat