This cherry pie has been saving our summers for years now. Started making it when Max was about four and we went cherry picking at a farm outside town. Came home with more cherries than any family should reasonably have, so I figured I'd try making a pie. That first attempt was terrible - bottom crust turned to mush, filling ran all over the place. But Max ate three pieces anyway and asked when I'd make another one.Now this pie shows up at every cookout, picnic, and family dinner from June through August. The filling hits that perfect spot between sweet and tart, and I finally figured out how to keep the bottom crust from getting soggy.
Why You'll Love This Cherry Pie
I've made this pie for enough summer parties to know exactly why people keep asking for the recipe. It's way easier than you think it's going to be. Everyone gets nervous about making pie crust, but if you can mix up cookie dough, you can handle pie crust. Just takes some practice to get the hang of how it should feel.
The thing about this cherry pie is it works with whatever cherries you can find. Fresh ones from the market are nice, but I've made plenty of good pies with frozen cherries when fresh ones cost a fortune. Even the canned ones work fine if you drain them good and doctor them up with the right stuff.
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Ingredients for Cherry Pie
For the Filling:
- Fresh or frozen cherries
- Sugar
- Cornstarch or flour for thickening
- Lemon juice
- Vanilla extract
- Salt
- Butter
For the Crust:
- All-purpose flour
- Cold butter
- Salt
- Sugar
- Ice water
Basic Tools:
- 9-inch pie pan
- Large mixing bowl
- Rolling pin
- Sharp knife
See recipe card for quantities.
How To Make Cherry Pie Step By Step
Make the Crust:
- Mix flour, salt, and sugar in a big bowl
- Cut cold butter into small pieces and work it into the flour until it looks like coarse crumbs
- Add ice water one tablespoon at a time until the dough just comes together
- Divide into two pieces, wrap in plastic, and chill for at least an hour
Prep the Cherries:
- Pit all your cherries (this takes forever, but Max likes helping)
- Toss them with sugar, cornstarch, lemon juice, and a pinch of salt
- Let them sit while you roll out the bottom crust
Put It Together:
- Roll out bottom crust and put it in your pie pan
- Pour in the cherry mixture and dot with small pieces of butter
- Roll out the top crust - you can do a full top or make a lattice if you're feeling fancy
- Seal the edges and cut some vents for steam
Bake It:
- Start at 425°F for about 15 minutes, then turn it down to 375°F
- Bake until the crust is golden and the filling is bubbling
- Let it cool for at least an hour before cutting
Smart Swaps for Cherry Pie
Cherry Options:
- Fresh cherries → Frozen (thaw and drain them first)
- Sweet cherries → Tart cherries (use more sugar)
- Fresh/frozen → Canned (drain really well and rinse off the syrup)
Crust Changes:
- Butter → Shortening (different flavor but works fine)
- All-purpose flour → Pastry flour (makes it more tender)
- Regular crust → Graham cracker crust (totally different but good)
Thickening Swaps:
- Cornstarch → All-purpose flour (use about twice as much)
- Either one → Tapioca starch (if you have it)
Make It Work for Special Diets:
- Regular sugar → Sugar substitute (but check how much to use)
- Butter → Vegan butter substitute
- Regular flour → Gluten-free flour blend
Tasty Twists on Cherry Pie
Flavor Boosters:
- Add almond extract to the filling (just a little bit)
- Mix in some orange zest with the cherries
- Throw in a handful of chopped walnuts or pecans
- Use brown sugar instead of white for deeper flavor
Different Fruit Combos:
- Half cherries, half blueberries
- Cherries with sliced peaches
- Add some cranberries if you want it more tart
- Mix in a few blackberries
Crust Variations:
- Make a crumb topping instead of a top crust
- Do a lattice top so you can see the pretty red filling
- Brush the top with cream and sprinkle with sugar before baking
- Add a little cinnamon to your crust dough
Special Occasion Versions:
- Individual mini pies in muffin tins
- Make it in a rectangular pan and cut into bars
- Add a scoop of vanilla ice cream on top
Equipment for Cherry Pie
- 9-inch pie pan (glass or metal both work fine)
- Large mixing bowl
- Rolling pin
- Sharp knife for cutting vents
- Measuring cups and spoons
Storing Your Cherry Pie
Counter Storage (2-3 days):
- Let it cool completely first
- Cover loosely with foil or plastic wrap
- Don't put it in the fridge unless it's really hot outside
- The crust stays crispier at room temperature
Fridge Storage (up to a week):
- Cover it well so it doesn't pick up weird fridge smells
- Bring it back to room temperature before serving
- You can warm individual slices in the microwave for a few seconds
Freezing (not recommended):
- The texture gets weird when you thaw it
- Crust gets soggy and the filling separates
- Better to just make a fresh one
Make-Ahead Tips:
- You can make the crust dough a day ahead and keep it in the fridge
- Don't assemble the whole pie until you're ready to bake it
- Fresh cherry filling gets watery if it sits too long
Top Tip
- Every summer when the cherries are ripe, Max and I have this tradition where we go to the same farm about an hour outside town. The first time we went, I made the mistake of letting him eat cherries straight off the tree while we picked. By the time we got home, he had a stomachache and we barely had enough cherries for one pie.
- Now we have a rule - for every cherry that goes in his mouth, two have to go in the bucket. He's gotten pretty good at following this rule, though I still catch him sneaking extra ones when he thinks I'm not looking.
- But here's the thing we figured out by accident: the cherries that are just a tiny bit overripe make the best pie filling. They're sweeter and break down just enough during baking to create this amazing thick sauce that holds everything together. Most people only pick the perfect-looking ones, but we always grab some of the softer ones too.
Why This Recipe Works
This cherry pie succeeds because it tackles the two biggest problems that wreck most homemade pies: soggy bottoms and runny filling. The blind baking step gives your bottom crust a head start so it doesn't turn into paste when the juicy cherries hit it. Most people skip this because it seems like extra work, but it's the difference between a pie that holds together and one that falls apart on your plate.
The thickener ratio matters more than people think. Too little and your pie turns into cherry soup. Too much and you get this weird, gluey mess. Cornstarch works better than flour here because it thickens at a lower temperature and stays clear, so your filling looks bright red instead of muddy. The lemon juice isn't just for flavor - the acid helps the cornstarch do its job better.
FAQ
how do you keep the bottom crust of a cherry pie from getting soggy?
The trick is to blind bake your bottom crust for about 10 minutes before adding the filling. Just prick it with a fork and bake it until it's set but not brown. Also, don't skip the thickener in your filling - watery fruit makes soggy crusts.
What kind of cherries go in cherry pie?
Tart cherries like Montmorency work best because they hold their shape and don't get too sweet. Sweet cherries work too but use less sugar. If you're using canned or frozen, make sure to drain them well first or your pie will be watery.
What is the best thickener for cherry pie?
Cornstarch gives you a clear, bright filling and works great with cherries. Use about 3-4 tablespoons for a 9-inch pie. All-purpose flour works too but makes the filling a bit cloudier. Tapioca starch is good if you have it around.
How old was Bobbi Brown in cherry pie?
That's about the song "Cherry Pie" by Warrant, not actual pie baking. The model in the video was in her early twenties, but that doesn't help you make better cherry pie. For baking questions, stick to asking about fruit and crust instead.
Time to Bake Summer's Best!
Now you've got everything you need to make a cherry pie that actually works from picking the right cherries to keeping the bottom crust from turning into mush. This pie proves that some of the best desserts are the ones that don't try to be too fancy, just good ingredients done right.
Want more summer treats? Try our Best Creamy Mushroom Soup that's even easier than pie but just as good. Need something for a crowd? Our Easy Garlic Steak Bites And Potatoes
looks fancy but comes together fast. For chocolate lovers, our Healthy Sopapilla Cheesecake never disappoints when you want something rich and sweet.
Share your pie success! We love seeing your baking wins and hearing about your own cherry picking adventures!
Rate this recipe and join our baking family!
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Cherry Pie
Ingredients
Equipment
Method
- Mix flour, salt, sugar, and butter, add ice water, chill the dough.
- Pit cherries, toss with sugar, cornstarch, lemon juice, and vanilla.
- Roll dough, add filling, top with crust, seal and vent.
- Bake at 425°F then reduce to 375°F until golden and bubbly.
- Cool for 1 hour before slicing and serving.
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