This isn't your grab-a-can-of-cherry-pie-filling-and-slop-it-in-a-pan cherry pie, this is the next level. The ingredients list is so simple, but it's so much better than your average cherry pie. Let us show you How To Make Cherry Pie! This Homemade Cherry Pie is perfect for your Thanksgiving feast.
Why This Recipe Works
Cherry pie is a pie baked with a cherry filling. Traditionally, cherry pie is made with tart cherries (which is what we are using here) rather than sweet cherries. Cherry pie is often eaten with whipped cream or ice cream. We have all of the tips and tricks to make a cherry pie that you won't forget! Pie is the crown jewel to a feast of brined turkey, bacon green beans, and au gratin potatoes.
You'll love this recipe because:
- It is made ahead of time, leaving you time for dinner preparations the day of serving.
- The filling comes together quickly with minimal ingredients.
- The crust is flakey, delicious, and so easy to make. This pie crust recipe has been in my family for generations and it's perfect!
- Everyone loves this cherry pie! Top it with ice cream or whipped cream for a creamy, tart, and sweet dessert.
- We love pie and are pros at making them!! We will be sharing you all our tips and tricks so your pie bakes up perfectly!
About The Ingredients
A few notes about the ingredients for tart cherry pie:
- 2 pie crusts - (Either store bought or make your own crust here) There is nothing easier than purchasing a pre-made crust in the refrigerator section, but there is also nothing more flakey than homemade. Both work great.
- Pantry Ingredients - you'll need a few pantry ingredients like granulated sugar, salt, flour, and butter.
- Tart cherries in juice (juice reserved) - This is the most important ingredient. Let me give you some more details. Tart cherries or sour cherries come canned or jarred. Here is a photo of each, for reference. I found both at my local Walmart. Don't be afraid of using canned cherries, they are the perfect texture for pie and are available year round.
How Do You Make Homemade Cherry Pie From Scratch?
This recipe comes together fast - let me show you just how to do it!
Prep: Preheat your oven to 452 degrees Fahrenheit
Step 1: Making the filling
- Start by separating your canned cherries and juice. Use a strainer and reserve the juice. You'll need ½ cup (divided) to prepare the glaze. Set the strained cherries aside.
- Add ¼ cup of reserved juice to a small saucepan.
- Add ½ cup sugar to saucepan. Whisk, and bring to a simmer over medium high heat.
- Meanwhile, prepare a slurry with remaining cherry juice by whisking together ¼ cup cherry juice and 3 tablespoon flour.
- While quickly whisking your simmering cherry juice and sugar mixture, add in slurry a little bit at a time.
- Whisk until well combined and thickened.
- Remove from heat, add in 2 tablespoon butter. Toss in ⅛ teaspoon salt, 2-3 drops of red food coloring (if desired) and stir until butter is melted and combined.
You should be left with a nice, thick, tart, cherry glaze. This stuff is amazing, I even turned some extra that I had one time into cute little Cherry Cheesecake Bites. Cutest party dessert ever.
Step 2: Prepare the Pie
- Prepare your pie plate by spraying with non-stick spray. Add one pie crust and fit it to the plate. Using a fork, poke some holes in the bottom of the crust.
- Add drained cherries to your pie crust.
- Pour prepared glaze on top of cherries. Smooth the glaze over the top.
- Add 2nd pie crust to the top. You can do this by simply adding the top pie crust and crimping the edges, or create a decorative pie top like I've done here.
- Prepare an egg wash by whisking one egg and 1 tablespoon water together. Brush over the top of crust. If desired, sprinkle the crust with course sugar. Bake pie at 450 degrees for 10 minutes. Turn temperature down to 350' and bake for 30 more minutes. As soon as the crust turns a golden color, place strips of foil or pie shield over edges to prevent browning too much before pie has baked. Remove from oven and let cool at least 5 hours to bring it to room temperature. Chill in the fridge overnight. Top with whipped cream or vanilla ice cream, if desired.
How To Serve
Whipping cream or vanilla ice cream is a must. My favorite is to add a couple drops of almond extract to the cream, especially with this pie. The cherry and almond combination is heaven-sent.
I love to serve this pie after a Thanksgiving feast of fried turkey, cranberry sauce, instant pot carrots, and mashed potatoes. It's good any time of year with a scoop of berry ice cream.
Homemade Cherry Pie FAQ
One way to prevent a soggy crust is to basically seal the surface of it to make a barrier between the crust and the filling. Brushing the surface of the unbaked crust with beaten egg or egg white mixed with water before adding the filling means that as it bakes, the proteins in the egg will form a moisture barrier over the crust and provide a layer of protection.
Tart cherries. This is a traditional cherry pie, meaning we are using tart cherries rather than sweet. Tart cherries are hard to find fresh, so most are available in a can or a jar, packing in juice.
You can substitute cornstarch for the flour as a thickener.
We have the best pie crust recipe! All the details are in our post for simple pie crust. It is the best pie dough you'll ever have!
Homemade cherry pie can be kept on the counter for up to 2 days. You can also refrigerate it if you want it to keep for up to 4 days.
While we recommend using canned, you can use frozen tart cherries. Let thaw in a bowl and use the juice just as we did with the canned juice.
Pro Kitchen Tips
- Use Tart Cherries - We recommend using tart cherries for this pie. If using sweet cherries, decrease the sugar in this recipe to ¼ cup.
- Make ahead - this pie should be made the day before serving, but you can also freeze it! Baked and cooled cherry pie wrapped in plastic wrap and frozen for 2-3 months. Thaw in the fridge overnight.
- Avoid bubbling over - to avoid a mess in your stove, bake your pie on a baking sheet. Any spills will end on on it, instead of in the bottom of the stove.
Can You Recommend Some Pie Making Tools?
- I like using a ceramic pie plate for this pie recipe. Glass has proved to be problematic for me.
- A pie server is a must for when it comes time for eating.
- Pie guards are nice to have, but not necessary. You can use foil, if needed.
- A good rolling pin is always a great tool to have for crust making.
- For this recipe I used an alphabet cookie cutter set for my decorative crust.
I love Pies! Do You Have More Recipes?
Boy, do we ever! Check our our:
If you're looking for a fun twist on a pie, check out this Thanksgiving Piecaken.
Homemade Cherry Pie
Equipment
- pie plate
Ingredients
- 2 pie crusts store bought or homemade
- 30 ounces canned tart cherries in juice juice reserved
- ½ cup cherry juice (from can of cherries) divided
- ½ cup sugar
- 3 tablespoon flour
- ⅛ teaspoon salt
- 2 tablespoon butter
Egg Wash
- 1 egg beaten
- 1 tablespoon water
Instructions
- Start by separating your cherries and juice. Use a strainer and reserve the juice. You'll need ½ cup (divided) to prepare the glaze.
- Add ¼ cup of reserved juice to a small saucepan.
- Add ½ cup sugar to saucepan. Bring to a simmer over medium high heat.
- Meanwhile, prepare a slurry with remaining cherry juice by whisking together ¼ cup cherry juice and 3 tablespoon flour.
- While quickly whisking your simmering cherry juice and sugar mixture, add in slurry a little bit at a time until well combined and thickened.
- Remove from heat, add in 2 tablespoon butter.
- Toss in ⅛ teaspoon salt, 2-3 drops of red food coloring (if desired) and stir until butter is melted and combined.
- You should be left with a nice, thick, tart, cherry glaze.
- Prepare your pie plate by spraying with non-stick spray. Add one pie crust and fit it to the plate. Using a fork, poke some holes in the bottom of the crust.
- Add drained cherries to your pie crust.
- Pour prepared glaze on top of cherries.
- Smooth the glaze over the top.
- Add 2nd pie crust to the top. You can do this by simply adding the pie crust and crimping the edges, or create a decorative pie top like I've done here.
- Prepare an egg wash by whisking one egg and 1 tablespoon water together. Brush over the top of crust.
- If desired, sprinkle the crust with sugar.
- Bake pie at 450 degrees for 10 minutes. Turn temperature down to 350' and bake for 30 more minutes. As soon as the crust turns a golden color, place strips of foil or pie shield over edges to prevent browning too much before pie has baked. Remove from oven and let cool at least 5 hours. Top with whipped cream or vanilla ice cream, if desired.
Video
Notes
- This recipe is for a standard pie plate. If you have a deep dish pie plate (pictured), 1 ½ the recipe filling.
- Let cool at least 5 hours before serving to set. Perfect to make the night before serving.
Natalie says
Ok, good to know. And yes, it tasted great. :)
Natalie G says
Hey, I remember making this with my dad too. (We didn't have too many Thanksgivings in TX) We used to make it with canned dark sweet cherries -Oregon brand and it was really good. What kind of cherries are you using? I just made this recipe over Thanksgiving but I used canned Red Tart cherries (Same Oregon brand) but it turned out very pink and not bright red like your picture. So, just wondering what brand of cherries are you using? Thanks!
Stephanie says
I usually use the red tart cherries too, whatever brand the store I'm at has (usually the Oregon brand as well! A couple times I've used Trader Joe's jarred ones). I'm thinking you're mostly looking at the picture with the open top and the blue pie plate?? I think the intense blue color made the red intense as well. It's usually more of the pink color you're describing, closer to the picture of the slice on the plate with the cream on top :) Anyway, I hope it tasted good!