Classic Cherry Pie Recipe (VIDEO)
There’s nothing like a fresh Cherry Pie bubbling through a rich, flaky crust. Learn how to make the best cherry pie from scratch with our easy, go-to Pie Crust and fresh or frozen cherries.
Homemade pies are easy to make and so satisfying to eat. We change up the fruit with the seasons and make Apple Pie in the cooler months, then Blueberry Pie, juicy Peach Pie and of course this sweet cherry pie in Summer.
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Homemade Cherry Pie
Memories are made around homemade pies and there’s something so satisfying about creating a pie from scratch. The only downside to a homemade pie is in waiting for it to cool before enjoying it. For easier serving, let the pie cool almost to room temperature so the juices thicken. If you slice into a hot pie, the filling will slide out.
Don’t forget to top each slice with a generous scoop of vanilla ice cream. It will melt slightly into the slice, making it irresistibly good.
Watch How to Make Cherry Pie
If you enjoyed this Cherry Pie video tutorial, you can check out all of our video recipes on our Youtube Channel. I hope you’re pumped and inspired to bake your own cherry pie while cherries are in season, or you can use frozen when the craving strikes (see instructions below).
Ingredients for Cherry Pie
- Cherries – we love sweet red cherries here but you can use a variety of cherries and even a combination of different cherries.
- Lemon juice – balances the sweetness and adds some juiciness to the filling
- Sugar – amps up the natural sweetness of the cherries. You can adjust sugar to taste depending on the sweetness of your cherries.
- Corn Starch – helps to thicken the cherry pie filling
- Butter – we use unsalted butter to dot the cherry pie filling before applying the crust.
- Pie Crust – you will need two disks or 1 recipe for Pie Dough, to make the base and lattice top.
Variations
- Frozen Cherries – cherries from the freezer work great since they are already pitted. Make sure frozen cherries are well thawed. Lightly rinse them and let them sit in a colander to drain well. Use 2 1/2 lbs of frozen cherries for this recipe.
- For a Sour Cherry Pie – Since sour cherries are generally smaller, you will need about 2 1/2 to 3 lbs (or 6 cups, pitted) sour cherries. Since sour cherries are more tart, use 1 cup of sugar.
How to Transfer a Pie Crust to the Pan
Transferring pie crust to a pie pan is easy. Flour your work surface before rolling out the dough to prevent sticking.
- Roll the first pie crust to a 13″ diameter circle
- Roll the crust onto your rolling pin
- Unroll crust over your pie pan
The Best Cherry Pie Filling
A homemade cherry pie filling is easy to make and takes just a few ingredients. The cornstarch creates a thick bubbly cherry filling while the cinnamon and lemon juice amplifies the flavor of the cherries. The resulting filling is bubbly and saucy like our Cherry Sauce.
- Stir together cherries and lemon juice.
- Whisk together cornstarch, sugar, and cinnamon and combine with cherries.
How to Make a Lattice Crust
Here’s a quick visual reference for making a lattice pie crust for cherry pie. I still use this visual reference when making pie because I can move through the steps at my own pace.
- Place 5 strips of dough horizontally over the pie filling, with the longer strips in the center and shorter strips towards the edges.
- Fold back the 2nd and 4th strips halfway and place a long vertical strip of dough in the center.
- Fold the strips back over the new line then fold back the alternate strips (1st, 3rd, and 5th). Continue adding and alternating strips then switch to the other side of the pie, until the lattice is complete.
How to Crimp Pie Crust
Your fingers are all you need to make a beautiful crimped or scalloped pie crust.
- Tuck in excess dough behind the bottom pie crust.
- Crimp the crust edges by pushing the dough out with your index finger and at the same time pushing/pinching the dough around it with the thumb and forefinger of your other hand
- Repeat all the way around the edge.
Pro Tips for the Best Cherry Pie
- Freeze the unbaked pie 10-15 minutes while the oven preheats (keeps crust from browning too fast).
- Brush the pie crust with egg wash (1 egg beaten with 1 Tbsp milk or water) and sprinkle with coarse sugar just before baking.
- Arrange oven rack to the lower third of the oven.
- For easier cleanup: place a sheet of foil (or slide a sheet pan) under the pie once you turn the heat down to 350˚F.
I hope you take full advantage of cherry season with your own homemade cherry pie. Cherries have to be my favorite stone fruit and I’ve always loved them fresh and especially baked into desserts. From the flaky buttery crust to the juicy cherries that burst with every bite – this pie has your name written all over it!
More Cherry Recipes
We are wild about cherry recipes and take full advantage of those juicy sweet cherries in Summer. These are a must-try:
- Black Forest Cake
- Cherry Smoothies
- Chocolate Cherry Cake
- Cherry Upside-Down Cake
- Cherry Crumble
- Sparkling Cherry Lemonade
Classic Cherry Pie Recipe
Ingredients
Cherry Pie Ingredients:
- 6 cups sweet cherries, pitted (2 1/4 to 2 1/2 lbs)
- 1 Tbsp lemon juice
- 3/4 cups sugar, use 1 cup for sour cherries
- 5 Tbsp corn starch
- 1/2 tsp cinnamon
- 1 Tbsp unsalted butter, diced, to dot the top
- 1 Recipe for Double Pie Crust
Egg Wash:
- 1 egg
- 1 Tbsp milk, or water
- 1 Tbsp coarse sugar
Instructions
- Make pie crusts and refrigerate 1 hour before using. Arrange oven rack in the lower third of the oven.
- In a small bowl, whisk together 3/4 cup sugar, 5 Tbsp corn starch and 1/2 tsp cinnamon.
- Pit cherries and transfer to a large bowl. Stir in 1 Tbsp lemon juice. Sprinkle on sugar/cornstarch mixture and stir together until evenly moist.
- Roll the first pie crust disk into a 13" circle and transfer to a 9" wide pie pan. The edges should hang a little over the edge of the pan. Pour the cherry mixture over the bottom crust along with any accumulated juices. Dot with Butter.
- Roll the second crust into a 12" circle and use a pizza cutter to slice into ten 1-inch strips. Using the 10 strips of dough, create a lattice crust over the top (see photo tutorial on Natasha's Kitchen). Tuck in the excess dough at edges then pinch the edges to seal or crimp edges if desired. Refrigerate pie 30 minutes (or freeze 15 minutes) while preheating oven to 425˚F.
- Beat together 1 egg and 1 Tbsp milk or water and brush the egg wash over the lattice crust and edges. Sprinkle the top with 1 Tbsp coarse sugar. Bake in the lower third of the oven at 425 ˚F for 25 minutes.
- Place a sheet of foil or baking sheet beneath the pie, reduce oven temperature to 350˚F, and bake additional 30-35 minutes, or until crust is golden and cherry juice is bubbling through the lattice top.
Nutrition Per Serving
Natasha Kravchuk
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
Hi,I was wondering if this recipe is possible to make without egg and would it still taste the same since i dont eat egg. Thanks
Hi Viraaj. I have heard some people use just milk or butter to do the wash on top of the pie crust eggless.
I’m going to try to make this for thanksgiving! My grandmother is allergic to cinnamon, but cherry pie is her favorite, so I was planning on omitting the cinnamon. Do you think that will drastically change the flavor?
Thanks!
Hi Trista! That would be fine.
How long do I thaw the cherries before putting into the pie shell?
Hi Ann! That can depend on the temperature in the room too. I don’t have an exact time. You’ll want them well thawed. Lightly rinse them and let them sit in a colander to drain well.
I Loved your apple pie! 1st time my pies weren’t too juicie. Can I use the same cooked butter sugar flour water mix for frozen cherry pie?
I haven’t tested that yet to advise, Kathy.
Hi Natasha,
I watched your video making cherry pie and then printed your recipe but totally missed reading if using frozen cherries, thaw and drain!!! The crust is the best ever but the bottom was completely soggy. I have the remake baking so hopefully they were drained enough! Maybe think about adding that part to your video when you talk about using frozen cherries. You are entertaining to watch and your recipes are delicious.Thank you!
Hi Jaynie, Thank you so much for sharing that with me. since we used fresh cherries we left that note out of the video, but I always recommend watching the video for a quick visual instruction, but the following the written recipe to make your pie. I hope that helps.
I noticed some recipes use 1 teasspoon of vanilla extract and 1/4 teaspoon of almond extract. I may try to add this to your recipe. What are your thoughts?
Hi David. I haven’t tested it but I think it would be fine.
Hi Natasha, i have prepared bothe pies ( apple and bluberry) .But i have faced the same issue , my lower layer (bottom) is not firm, rather it is basicily soked with water from the fruits.please help
Thanx
Hi Elena, It’s hard to say what could be causing that without being there. I do not pre-bake it and don’t have a problem with a soggy bottom, but you could if you wanted to, to see if that helps it.
Hi, Natasha I wanna make this! Can I make it with frozen cherries?
your recipes are the best!
Could you please make a recipe for cudraviy pincher?!
p.s. what cake would you recommend I make?
Hi Yulia, yes, this will work with frozen cherries. Please see the “Variations – Frozen Cherries” for more instruction. Thank you so much for that recommendation
The first time I made Natasha’s cherry pie the filling was soupy and the cherries were not cooked. I followed the recipe to a tee but that was my result. This time I made the pie filling on the stove and I followed a recipe I found in the net for cherry pie filling. Then I baked per Natasha’s recipe instructions. The pie came out perfect! The first time I made it I did not use a lattice crust. Maybe that had something to do with it not baking properly. ???
Hi Rebecca. That could be a possibility if holes were not cut into the crust top. Also- be sure to allow the oven to fully preheat before you start baking. Depending on the oven, the filing needs to get bubbly in order for it to get thick.
Another of your super recipes that we enjoyed! Not only did it taste great but it looked picture perfect with the lattice piecrust. Thanks for a wonderful recipe!
PS…For Randy who was wondering about doing the cherries ahead….I did the day before and my pie turned out just fine.
Thanks for your great comments and review, Connie. We appreciate it!
Can you Pitt cherries day before and store in refrigerator overnight?
Hi Randy, I haven’t tried pitting them ahead of time to know if they will dry out of what the outcome would be. If you experiment, let me know how you liked the recipe.
Thank you so much for sharing this recipe. I’m a prolific pie baker but have never made a cherry pie. This was outstanding. I had doubts about not making the cherry pie filling separately but doubt no more. This is a keeper.
I’m so happy you enjoyed that. Thank you for sharing that with us, Ramona!
I made this pie and it looked so beautiful but it was soupy which made it difficult to make a perfect slice. What can I do to avoid this next time?
Hi Ami, it’s hard to say what caused it to be soupy without being there. You could try using some more cornstarch but it should set fine with the amount currently suggested in the recipe. Although it was bubbling when you removed it from oven, you could also bake it a little while longer to allow more time for the thickener to activate and set (covering the pie crust edges with foil to prevent burning if needed). I hope that helps.
I’m giving this 5 stars because I believe it is a good recipe. I have a problem with most fruit pies in that they never set up properly for me. This one wasn’t any different. I’m sure it is my fault. But I let it cool 4 hours and even overnight. I cooked it the length of time it says to. Does anyone know why my pies never set up?
Hi Patti, It’s hard to identify what the culprit is without being there, but I’m wondering if the cherries you’re using release more liquid? You could try using some more cornstarch but it should set fine with the amount currently suggested in the recipe. Although it was bubbling when you removed it from oven, you could also bake it a little while longer to allow more time for the thickener to activate and set (covering the pie crust edges with foil to prevent burning if needed). I hope that helps.
This pie looked beautiful when pulled out of the over but it turned out very soupy when I cut into it. I used 2lbs of fresh Ranier cherries-it was bubbling when it was pulled out and I let it cool to room temperature (I cut into it the next morning) Followed the recipe exactly. Looks beautiful from the top and tastes good, but disappointed with the soupiness. Any suggestions are appreciated.
Hi Molly. You could try using some more cornstarch but it should set fine with the amount currently suggested in the recipe. Although it was bubbling when you removed it from oven, you could also bake it a little while longer to allow more time for the thickener to activate and set (covering the pie crust edges with foil to prevent burning if needed). I hope that helps.
Excellent taste and texture. Thanks for the recipe, I will definitely be making this again!
Thank you so much for sharing that with me, Nick!
Love cherry pie warm with French Vanilla ice cream on top. Crumb topping was popular in my area(NJ).
Hands down the best cherry pie recipe I have ever made. Definitely will be using again. Thank you!
I’m so happy you enjoyed that. Thank you for sharing that with us, Jessica!
There is nothing better than a homemade pie baking in the oven. The cherry is delicious & makes the house smell so good!
I’m so glad you love this recipe, Kristyn!
This homemade cherry pie is amazing! Super easy to make and tasted so delicious. Thank you for the recipe!!
Thank you for sharing, Olivia! I’m glad you love this recipe.
Where’s the actual recipe? In the video? I can’t print a video.
Click on “jump to recipe” at the top of the page.
So delicious! I was a bit worried at first because it was very watery (I had used frozen cherries so there was extra juice), but after baking it thickened just fine. Thank you so much for all of your reliable recipes, Natasha!
That’s great to hear, Madge! Thank you for the review and wonderful feedback.
My first successful pie! I love all your recipes. Thank you for sharing and I’ll be making many more pies using your pie crust recipe. This was a very easy and simple cherry pie recipe to make. It’s a keeper:)
You’re welcome, Maria! Good to know that you are enjoying my recipes.
Can I use frozen cherries? If yes, do I need to do anything different with the recipe?
Hi Marion, see the section above titled “Can I use Frozen Cherries for Pie?”
Good recipe. My two critiques are that the crust was not very easy to work with (I used the measurements provided and it was very crumbly and hard to keep from breaking when rolled flat) and as other reviews stated, it was pretty runny after the allotted cook time. I followed the recipe to the T other than adding about 20 minutes more cook time at 350 checking it every 5 minutes to get it thicker. The crust edges got kind of dark because of this, so if I use this recipe again I would wrap the edges in aluminum foil when you change the temperature to avoid burning them. Overall taste was good though 👍🏼
I just made this pie and it looks delish! Can’t wait to try it!
I hope you love it, Jen!
Hi Natasha,
I want to make your cherry pie recipe for Thanksgiving. Do I par bake the bottom crust before adding in the cherry filling? I don’t want the bottom crust to be soggy.
Thanks
Hi Jeanie! I do not pre-bake it and don’t have a problem with a soggy bottom. But you could if you wanted to.
Hi Natasha,
Can I use pitted morello cherries from the jar as a substitute?
Thank you!
Hi Annie, I have not tested that to advise.
I just made this pie with two jars of morello cherries from Aldi. Worked great. I did. let the juice run off first, before making the filling.
Thank you for sharing, Susan!
Susan I used morello cherries from Aldi. In a saucepan I added 3 jars of Morello cherries, added the cornstartch and sugar. Cooked on medium heat until the sauce thickedned. Place the saucepan in a large container filled with ice water to let it all cool, then I made the dough. Used a large spoon with open bottom to take out the cherries in the saucepan without so much of the liquid. Baked perfect without soggy liquid in the pie. It was perfect 🙂 !
Hi,
Thank you so much for this recipe, I can’t wait to try it. Do you have a link for the cherry pitter that you used in the video?
Hi Megan! Yes, you can find our favorite kitchen tools in our Amazon Affiliate Shop HERE.
As other reviews stated, the pie didn’t thicken. Is there too much lemon juice? Or did it not get hot enough? I used fresh cherries.
Hi Kelly, I’m sorry to hear it didn’t thicken. Maybe check that the proportions were correct (not too many cherries). Also, sometimes cherries can be juicier. Lastly, let the pie rest before cutting into it so the filling can thicken up and set; otherwise, if you cut into it too soon, it will be soupy.
I’ve found that oven temps vary greatly from oven to oven. Make sure that the interior of the pie is bubbling before pulling it. The thickeners won’t work until they boil.
It didn’t thicken up when it cooked . It was to juicy. I added the suggested amount of corn starch.
Hi Laure! It could depend on the type of cherries but did you reduce the sugar or make any substitutions? We used fresh cherries. Sometimes when the pie isn’t baked long enough the filing will be thinner because it didn’t have time to set so be sure to let this bake completely. I would look over the process and instructions again to see if you missed anything. 5tbsp of cornstarch should be plenty but a general rule of thumb is about 1tbsp of cornstarch for every cup of fruit. You can try adding another 1/2-1tbsp if you’d like. I hope that helps.
Wondering if you have ever mixed up the filling and frozen it for use in pie later. Do you think it should be cooked before freezing and do you think it will freeze well? Lots of cherries now and looking to preserve some for future use. Love the recipe! Thanks.
Hi Terri, it’s best used after making it since it will get juicy from the sugar but will still work to make it ahead.
The Facebook page Fox 11 Living with Amy has your pie picture posted and a different pie recipe attached.
Are the cooking times and temps the same if I use a regular (not lattice) pie crust for the top and put the vent holes in it?
Hi Barbara, yes, the cooking time should be fairly close. I would watch it closely towards the end to ensure it’s not overdone.
Yuuuummmmy! Love this cherry pie recipe. Husband and kiddo approved! Made it with your butter pie crust recipe. Everything come out delicious! Thank you and God bless you!
So glad it was enjoyed! Thank you for sharing. Cass!
Pie turned out wonderful. Yum. Did you list a link for the cherry putter?
Hi Lynn! you can find it and our favorite kitchen tools in our Amazon Affiliate Shop HERE.
This cherry pie was amazing when I baked it for thanksgiving!! One question: what kind of cherries do you prefer in this pie? Thank you!!
Hi Rakhi, we use our favorite classic sweet red cherries (bing cherries). It’s fun to mix together Bing and Rainier when we have them both.
Can i make this a day in advance and reheat? Will it still be good?
Hi Mary, You could keep it overnight at room temp and just serve it at room temperature and if you want it warm, reheat just until warm. I would estimate 15 minutes at
May you please do a blackberry raspberry (mixed berry) pie?
Thanks for your suggestion, I’ll try to add that to the list.
Hi — I love your recipes and this pie looks great — can I make it up and then before baking it, freeze it for a few days (company coming in next week)? If so, do I need to thaw before baking or are there different instructions for baking from frozen?
Hi Angie, I haven’t tried freezing this before baking so I’m not sure if that would make the bottom crust soggy or not. You will also need to adjust the bake time if baking from freezing and would definitely want a pie shield to keep it from browning too much. You might google search some instructions for baking a frozen cherry pie for reference. I wish I could be more helpful with that question, I just haven’t tested it.
It took a little longer to bake, but turned out great – delicious cherry pie and yummy crust!
I’m so glad you enjoyed it, Angie!
Hey there, I’m about to make this recipe and wondered if I could add any almond and vanilla extract? If so would I mix it with the lemon and toss with the cherries?
Thanks for the recipe!
Hello Terrie, while that sounds like a good idea, I haven’t tested that to advise. If you do an experiment, we’d love to know how it goes.
Hi Angie. Did you bake it from frozen or did you thaw it first?
So, did a few cheats with the crust and it didn’t turn out great. Store bought crusts and didn’t use a lattice. I suspect that contributed to the soupy filling and soggy bottom. Next I cheat , I plan to prebake the bottom and pre cook the filling. Hopefully that fixes it. The flavor was great.
Thank you so much for sharing that with me, Jennifer. It’s a bummer it didn’t turn out great, that’s the risk with substitutions but I hope it turns out great next time for you!
My husband loves Graham cracker crusts. Can this filling be used successfully with a Graham cracker crust? Thanks!
Hi Betsey, I haven’t tested that. If you happen to, I’d love to know how it goes!
How much sugar do you add for sour cherry 🍒?
Hi, please see the section titled: “For a Sour Cherry Pie:”
Wow Natasha my friends visited from South America and the guy ate my whole pie in 2 days. I had 1 slice for myself. Cherries have been on sale here so you know what I’m doing again. Follow this recipe exactly and it will be amazing.
That’s so great! It sounds like you have a new favorite, Amy!
Hi Natasha ,
Can you substitute a can of cherries 425 grams for your cherry pie . How many tins would you use?your recipe used just over 1kg which is 21/2 pound . I’m thinking 2to three tins and thickened with cornflour you have used .
Hi Liz, we prefer this with fresh cherry and haven’t experimented with canned cherry to advise. If you experiment with canned, please let us know how you like it. For reference, we used 6 cups of fresh cherries pitted (2 1/4 to 2 1/2 lbs).
I made this with fresh cherries and the flavor was amazing. However, it was soupy for me as well. We let it set per the instructions. Any idea what I might have done wrong? Soupy or not, it has amazing flavor!
Hi Debbie, maybe check that the proportions were correct (not too many cherries). Also, sometimes cherries can be juicier. Lastly, make sure to let the pie rest before cutting into it so the filling can thicken up and set, otherwise if you cut into it too soon, it will be soupy.
I would LOVE to try this recipe as our fresh cherries are now in the stores/markets. Where is your cherry pitter gadget found? I want the exact one which you are using….. Thank you!
Hello Kim, you can try checking our Amazon Affiliate Shop for the kitchen tools that I use.
Hey Natasha!
I’m a VERY NEW pie baker. I’ll admit…. a very scared one too. I’ve made 3 pies, yet my last ended up with a bottom crust that disappeared!!!
I’m guna try your crust recipe next. I’m guns try this cherry pie recipe for my 1st cherry pie attempt. It looks like you always answer questions, so here’s one please. I plan on following this recipe EXACTLY. But when other recipes talk about canned cherries…. should I be buying canned cherries in WATER or LIGHT SYRUP????? Thanks. But I hope I’m mostly a fresh cherry baker. I only ask cuz I can’t find fresh Sour cherries ANYWHERE. So when I make a Sour cherry pie, I may have to use canned.
Also….. often people mention their fresh cherries come out too watery. Is this a problem with your recipe? How can I prevent that? ALSO (Sorry)….. I have a DEEP DISH cherry pie recipe that calls for 4 cups of fresh cherries. But yours calls for SIX in a standard pie pan!!! Is that correct? Won’t I not have enough space in a standard? THANKS! -A new fan!
We prefer this with fresh cherry and haven’t experimented with canned cherry to advise. If you experiment with canned, please let us know how you like it. For reference, we used 6 cups of fresh cherries pitted (2 1/4 to 2 1/2 lbs).
Does it alter the taste a lot if I was to omit the cinnamon? Highly allergic to it. But the pie looks so good.
Hi Connie, You could swap the cinnamon for almond extract, and that would be delicious. That is definitely a preference add-in. I hope you love the cherry pie recipe.
What happens if I didn’t rest the pie in the fridge before putting it in the oven? Lol
Hi, the dough is more likely to release butter when baked. It will still work and will be ok even if you skip that step, but it’s more likely to keep its form and bake up nicer if it’s chilled first.
Natasha, I’m making my pie crust tonight and it’s crumbly/falling apart. What to do?
Hi Arlene, that is usually due to not adding enough water or adding too much flour. I would add slightly more water until it holds together easier. Also, check out our post on how to measure ingredients accurately for baking.
Simple and delicious. I had never made a cherry pie and I am so happy with how it turned out. Yum!
That’s so great, Nancy! Thank you so much for sharing that with me!
I’m just learning to bake at age 56 and loving it. This cherry pie recipe came out perfect. Can’t wait to try more. Love your video’s, your humor and your testimony. Thanks
That’s so great, Ralph! I’m so glad you’re enjoying my recipes and my videos! Thank you for your lovely comment!
Hi! Any concern/issues with taking the pie dish from a refrigerator to a hot oven due to possibility of cracking due to sudden temperature change? Had this happen once and the entire thing exploded 🙂 thanks!
Hi Vicky, that can happen in glass pans which should not have drastic temperature changes.
Hi! I made this pie yesterday and it was the best cherry pie I have ever made! The only thing I did different was to add 1/2 tsp of almond extract. It was so good! Thank you for posting the best recipes! I am a big fan!
That’s just awesome! Thank you for sharing your wonderful review, Donna!
Hi! Is the butter on the cherries necessary? Or can it be left out?
I’m wondering if it does anything to thicken the cherry filling or just for flavor?
Thanks,
Hi Matt, it adds flavor, improves flavor and adds moisture to keep the filling from seeming dry.
My husband loves cherry pie! I made for his birthday and it was a hit!
Also, it was my first attempt at making pie ever! Nearly fail proof if you follow the recipe.
Thank you for sharing this wonderful recipe!
Fantastic! I’m happy to know that the recipe was a hit, thank you for your great review, Jaime.
Hi Natasha, i have questions:
(1)The instruction says refrigerate one hour before using in recipes that call for pie crust. Would it be a problem longer than 1 hour, as in, overnight?
(2)I don’t know what sour cherry is. I never seen fresh cherries labeled as sour cherries in my city. I have seen frozen “Tart Cherry”. Are they the same?
(3)Costco has “sweet organic cherries”. If I use sweet cherries, do I need more lemon juice if yes, by how much?
Thanks
Hi Austin, you could definitely refrigerate overnight but with longer refrigeration, it becomes firmer and you’ll want to leave it at room temperature for a little bit before rolling so it’s easier to roll out. Tart and sour cherries are the same. Using sweet organic cherries, I would make the recipe as written since it is written for using sweet cherries.
I love your recipes. You are always my go to for any recipe.
Great to hear that! Thank you for trusting my recipes, Lana.
Hi Natasha: I made a cherry pie the recipe was great, but I have one problem when I have the temp. for baking My crust doesn’t seem to get brown in 10 min. what could I be doing wrong. I also didn’t add the sugar for coating the top.
Hi Annette, double-check the baking instructions. You should be baking for much longer than 10 minutes.
Hi! i made your pie and it was delicious. However, it was very soupy. Tasted delicious, but never became thick. i don’t know what i did wrong. i followed it word for word…i know i put the right amount of corn starch so that cant be it. this was my first time making a pie (by myself). Do you have any idea what i did wrong?
Hi Tatiana, it could be the types of cherries used – frozen or canned can be juicier than fresh cherries. Also, make sure you allow it to cool which gives it a chance to thicken up before serving.
Hi, Do you know how many cans of cherries i would use?
Hi Renee, We prefer this with fresh cherry and haven’t experimented with canned cherry to advise. If you experiment with canned, please let us know how you like it. For reference, we used 6 cups of fresh cherries pitted (2 1/4 to 2 1/2 lbs).
That was THE most amazing pie I have ever made. The crust was easy and turned out perfect. Cherry pie filling was delicious (used a mix of 1 can and 1 frozen bag). This will be my forever crust recipe and my family is happy il make pie! Thank you Love your videos !!
Aww, that’s the best! Thank you so much for sharing that with me. I’m all smiles
I have made your apple pie a couple times and this is my first cherry pie. I’m sure it looks will be as wonderful as the apple. I and just having to practice with the crust, I’m not great at getting it to look pretty! Love your recipes!
I would love to know how it goes. I hope you like it too same as the apple pie!
Hello!
At my local store they only had frozen sweet cherries in the frozen section. Do you have any suggestions if the sour cherries and fresh cherries are not an option?
Also I made this pie previously with fresh cherries and it was amazing!
Hi Stephanie, frozen cherries work great since they are already pitted. Make sure frozen cherries are well thawed. Lightly rinse and let them sit in a colander to drain well. Use 2 1/2 lbs of frozen cherries for this recipe.
Hi Natasha, I have made your apple pie and that turned out fantastic!!
Now ill be trying your cherry pie but in a toaster oven, I was wondering if you have any tips or changes in regards of temper Or cook time?
Hi Simona, I haven’t tested this in a toaster oven to advise. I imagine. You may need to make changes to the temp and time. If you experiment, I would love to know how you like that.
Natashas kitchen,
I plan to make a cherry pie , but Iam going to use cherries in a can
Would u know if it will taste good?
Hi Fran, We prefer this with fresh cherry and haven’t experimented with canned cherry to advise. Frozen cherries will also work. If you experiment with canned please let us know how you like it.
Hi Natasha. I have used the frozen sour cherries and the pie was very runny. How to tell if the pie is cooked thru and not runny? runny. What did I do wrong?
Frozen cherries work great since they are already pitted. Make sure frozen cherries are well thawed. Lightly rinse and let them sit in a colander to drain well. Use 2 1/2 lbs of frozen cherries for this recipe.
Hi Natasha!
This looks amazing. If I make it the day before Christmas should I put it in the refrigerator until the next day? Thanks for all you le great/fun recipes.
Hi Victoria, a fruit pie (according to the USDA) can be stored at room temperature for up to 2 days. I would cover with plastic wrap and refrigerate if keeping longer than that or if your room temperature is warmer than 75˚F.
Made the cherry pie for a socially distant outdoor Thanksgiving gathering -was a huge hit. Lattice tutorial makes it so easy, but the result looks great!
One small note: in nutrition facts maybe indicate that it’s for a single crust version? I thought it looked too good to be true, glad I checked.
Hi Albina, yes, we list that per serving.
I recently baked an apple pie I saw on your vedio . It came out perfect ! My wife said , I can take over the baking from now on .
Thank You
That’s just awesome! Thank you for sharing your wonderful review!
any suggestions on to reheat or serve at room temperature the next day on pies made a day ahead? thanks !! Happy Thanksgivine to you and yours!
Thank you, Michelle. Happy Thanksgiving too! You could keep it overnight at room temp and just serve it at room temperature and if you want it warm, reheat just until warm. I would estimate 15 minutes at 350˚F.
Do you prefer to use salted or unsalted butter for this recipe?
Hi Abigail, we used unsalted butter.
Can you use a frozen pie crust and possibly use a crumb topping on top? Your recipes are great by the way!
Hi Michelle, I have not tested that to advise, but I imagine it may work. If you experiment, I would love to know how you like this recipe!
Many cherry pie recipes say to cook the cherries on the stove top before adding to the pie crust to get the cornstarch to thicken. I’m curious does the pie filling thicken or set like “normal”?
Hi Laura, this does have a thickened and saucy consistency without the extra steps.
Hey Natasha!
I recently found your sight, and oh my goodness I’ve fallen in love with it! Your videos are so funny and I love to watch them! I really would love to make a cherry pie! I’m 14 and baking pies is a much loved pastime for me! I cant wait to try your recipe! I love to bake, it is my passion, so finding all of your great informative recipes, and hilarious videos is a God send! Thanks again!
Hello Rosie, great to hear from you. Thank you so much for your kind words and good feedback, I hope you will be able to try this recipe soon. I’m sure you will nail it!
Hi Natasha, I’m excited to try this cherry pie recipe.., at the moment have only cherry pie filling in a can. Would you still add the rest of the ingredient in your recipe to the cherries?
Since I’ve printed this recipe off, I will be more ready to grab the sour cherries next summer.
Love all of your recipes!!!
Hi Susan, We prefer this with fresh cherry and haven’t experimented with canned cherry to advise. If you experiment with canned please let us know how you like it.
Hey Susan I just used a can of cherries plus a bag of frozen. I thickened the frozen as per Natashas’s recipe and added the canned. Cans work fine too
Hi Natasha,
I am going to make this pie for this Sunday’s dessert and I can’t wait to try it!
I’m always questioning whether to blind bake for fruit pies. Do you recommend to do this or is it not necessary for this recipe? How do you ensure the crust won’t be soggy on the bottom?
Thank you!
Hi Erin, we made the recipe as it is written many times and have not had an issue with soggy crust.
Such a good recipe with really good instructions! Thanks! What size pie pan did you use? I used a 10” deep dish but had at least 1/2 pound of cherries left over! The pie was filled to the brim and mounded in the middle so don’t know why? Thoughts?
Thank you, Pat! I’m glad the instructions are helpful. I have the pie pan we used linked in the recipe but you can also find it HERE. It’s a 9″ pie pan.
Hi Pat, a 10″ pie pan should hold about 6 1/2 cups so the 6 cups should have been ok. Mine is usually mounded a little in the center which is fine since it sinks down as it bakes. Make sure you measure the cherries to 6 cups for the recipe.
Hi Erin, I will always specify if the crust needs to be blind baked or not. In this case, it wasn’t necessary.
Hi Natasha! I just finished the cherry pie and I can’t wait to taste it. It looks divine.
Thank you for your wonderful recipes. Keep up the good works! Rosa
Yay, I’m sure you are very excited for the taste test! Enjoy and I hope you love it.
hi natashaskitchen i made this pie and it was really good thank you for sharing this recipe
You’re so welcome! I am so happy to know that you liked it.
Turned out perfectly! I used the old pie crust recipe from my Betty Crocker cookbook.
I’m glad you enjoyed that Charles, thank you for sharing that with me.
Very good recipe and your pie crust is superb I use it for all my pies!
Love it! Thank you for sharing that with us.
This was my first fresh cherry pie and I have no other reason to try another recipe – it was a HUGE hit with my family on the 4th of July! My father in law was especially nostalgic – he said he hasn’t tasted a cherry pie like this since he was a young man. So naturally I had to buy 8 more quarts of sour cherries before the season ends to make and freeze more pies for later! Have you ever frozen this pie before? If so, did you thaw it before baking or just bake from frozen?
Thank you so much for your great feedback, Emily. I love it! I don’t usually thaw it anymore you can bake it on a preheated oven directly from the freezer.
Hello Natasha,
I realize fresh cherries are best, but I’d like to know, if you’ve ever made cherry pie with frozen cherries?
Hello Diana, I haven’t personally tried that yet but I imagine that will also work well with this recipe. I also have a section in this recipe Can I use Frozen Cherries for Pie? Please make sure to check that out too.
Hi Natasha,
I love your blog and recipes! I made some of them and they really worked.
I’ll try to make this cherry pie. I’m sure it will be delicious!
Next time I will post a picture.
I hope you love this recipe, Evelyn! Thank you for that great review!
Hello! This is the best pie recipe and crust recipe. I made the cherry pie for the 4th of July and my family loved it! As someone who has a low success rate with homemade crust, this is huge! Thanks so much!
You’re welcome, Stephanie! I’m so happy you found & enjoyed this recipe!
I made 2 of these pies yesterday and they came out fantastic!!! The cinnamon was a nice addition to the flavor profile. I also used the recipe for Natasha’s pie crush, and that came out great as well. I will definitely make this again. Thanks for posting a quality recipe!
You’re welcome Nadia! I’m so glad you enjoyed this recipe!
This the best cherry pie. My family loves it. I don’t think that I like some other dessert as much as this pie.
What a great feedback! Thank you so much for sharing that with us.
Excellent pie. I used My own pie crust recipe and a regular top pie crust but next time will try lattice top crust. Will make again.
Sounds great Gail! I’m glad you enjoyed this recipe. Thanks for giving it a try!
One of the best cherry pies I have ever made. Thanks for the recipe!
You’re welcome! I’m so happy you enjoyed it!
Thanks you for the great recipe. My daughter and I made this tonight. Super fun and we can’t wait to dig in!
So excited for you to taste it! I hope you enjoy it, thanks for your good feedback.
This cherry pie really was the BEST! Thank you, it’s a keeper forever!
That’s so great! It sounds like you have a new favorite!
Hi Natasha, you’re so awesome! I just love watching you.
Would you recommend using your cherry pie filling with a crumb topping instead of the pie crust?
Thank you
Hi Dalia, I haven’t tested that but it sounds delicious! If you experiment please let me know how you like that.
Fabulous recipe! Was nervous as I made it with frozen cherries as they’re not in season here, but it is perfect!
Silly question, is it typical to eat this pie warm or cold? (I’m Australian and cherry pies aren’t huge here!)
I’m glad the end result was amazing! It depends on your preference but it’s fine to serve it warm or cold. But we love it warm!
I’m going to bake this tomorrow I already made the crust today but I want to ask is it okay to use canned cherry filling in this recipe?
We prefer this with fresh cherry, if you experiment with canned please let us know how you like it.
Hi! I have a bag of frozen dark sweet cherries, how would I prepare them for this wonderful recipe please??
Hi Geraldine, please see the section in the recipe above about using frozen cherries.
Best dough. Best pie I ever tried. Thank you for teaching me how arrange those dough strips.
Hi Liliya, thank you so much for sharing that with me. I’m so glad you enjoyed this recipe.
I don’t have a convection oven, but the outer part of the pie crust started to burn and the lattice didn’t even cook. I covered the pie for 20 minutes on the lower heat, but noticed the lattice had not cooked. I uncovered it for the last 10 minutes, but it never really cooked. I can’t figure out why part of the crust worked and the other part did not. Perhaps I put too much of the egg wash, or I used regular sugar rather than the other type of sugar to sprinkle on the lattice? Do you have any thoughts?
Hi Shirlee, it could be that it was set up too high in the oven. Also, when making a shield (since the border browns the quickest), I make my pie shield by cutting a 3″ hole in the center of a square sheet of foil and lay that over the top loosely – this gives the lattice a chance to brown and bake appropriately and prevents the border from burning.
Can I make the filling a day ahead and refrigerate?
Hi Ruth, it’s best used after making it since it will get juicy from the sugar but will still work to make it ahead.
Hi! I absolutely love your recipes ! I made the lemon chicken today and my family LOVED it!!! They kept going back for more! I tried making this cherry pie for dessert but the top of my pie burned after the 25 minutes at 425… I’m not cooking In a convention oven, am I doing something wrong? Since it burned for the first part, when I decreased the temp to 350, I put foil below and on top of the pie to stop the burning and left it in for about 20 minutes instead… It’s still in the oven so I’m not sure how that will make it turn out. Thanks in advanced!
That’s so great! It sounds like you have a new favorite! I haven’t had that happen, was the pie possible to high to the heat source? Also, it may be a good idea to get an oven thermometer to be sure your oven temp is calibrated.
I’m excited to try this recipe for tonight’s dessert. Quick question, can I place my pie dish on a baking sheet, so I don’t have to open the oven to place a sheet or foil underneath during baking?
Hi Sherilyn, you could have a baking sheet on a lower rack – that should work fine but foil is much easier to clean than cherry syrup which can get burnt and really hard to wash.
Thank you so much! I made the pie that day and it was a huge hit! I may or may not have eaten 1/2 the pie myself. Lol. It was the best with that touch of cinnamon.
haha! That’s so great! It sounds like you have a new favorite!
This is a keeper, good solid recipe! Made it for my family and everyone loved it!! I used regular cherries and 3/4 cup sugar and it was perfect! Will make again tomorrow for the freezer since I’ve got lots of cherries! 🙂
Natasha, I did find the crust a bit hard to work with initially when I took it out of the fridge but then I kneaded it and then it was ok. I read no kneading so I wasn’t sure if I was wrecking it but it turned out good, is that ok to knead it a bit to get it to a better consistancy or was I just supposed to add more water? It was fairly crumbly and wouldn’t roll out without cracking before I kneaded it
That’s just awesome!! Thank you so much for sharing that with me.
My wife and daughter made this cherry pie with regular cherries and cut back the sugar to 1/2 cup. It turned out amazing! For my last meal on earth, I want the dessert to be this cherry pie!
That’s just awesome!! Thank you for sharing your wonderful review, Paul!
I just made the pie and the crust burnt during the 425 baking. Is the time for baking the same for a convection oven?
We’re still going to eat the pie, just have to pick off the burnt crust bits and the ice cream will help too!!
Thanks!
Dan
Hi Dan, it is probably due to baking in a convection oven which bakes faster. For convection, I would reduce the temperature by 25˚F to 50˚F. I would start baking at 375 to 400˚F. Without testing in a convection oven, I won’t be able to give you exact timings and temp.
if i can’t get sour cherries can i use regular cherries
Hi Sheila that should work.
if i use regular cherries should i still use the same amount of sugar???
Hi Sheila, I haven’t tested that but I imagine it would be sweeter without the sour cherries. If you experiment, let me know how you liked the recipe.
For one growing up only making cherry pie with sour (morello) cherries using instant tapioca for a thickener and never without a teaspoon of almond extract, I’m curious whether there is a reason for using corn starch and cinnamon or does this just fall under “personal preference”
thx
Hi Bill, tapioca for a thickener is a great option. You could swap the cinnamon for almond extract as well and that would be delicious. That is definitely a preference add-in. I hope you love the cherry pie recipe.
This recipe is amazing. Thank you!
You’re welcome! I’m so happy you enjoyed it, Sarah!
How is the leftover cherry pie stored? Covered? Uncovered?; Room Temperature? Refrigerated?
Never thought of using frozen cherries.
Thank you, Orlando FL
l
Hi Darby, a fruit pie (according to the USDA) can be stored at room temperature for up to 2 days. I would cover with plastic wrap and refrigerate if keeping longer than that or if your room temperature is warmer than 75˚F.
If I make the pie the night before and serve it tomorrow should I reheat the pie. If so how long and what temperature?
Hi Jennifer, you could keep it overnight at room temp and just serve it at room temperature and if you want it warm, reheat just until warm. I would estimate 15 minutes at 350˚F.
I’m always nervous about making pie crust but the tips made this pie turn out perfectly! Loved it!
That’s just awesome!! Thank you for sharing your wonderful review, Ashley!
Mmmm!! Looks so pretty & so good! Who doesn’t love cherry pie?! This will be gone in minutes!
It is THAT good! Thank you for that awesome review, Kristyn! I hope you try this recipe soon!
The most delicious pie ever!
Thank you Lori!! I’m so glad you liked it.
yaassss! Homemade cherry pies are the BEST.
They really are! I love to make and bake them just as much as I enjoy eating them.