The Best Cherry Pie Recipe: Homemade, Easy & Packed with Fresh Cherry Flavor!

As a mom of three, I’ve learned that the key to a good dessert isn’t just the recipe—it’s the memories made while baking it. Whether we’re making a classic cherry pie recipe easy, a crunchy cherry pie crumble, or even a cherry crumble pie, my kitchen always turns into a bit of a disaster. Flour on the floor, sticky cherry-stained fingers, a little arguing over who gets to roll out the dough—but honestly, that’s what makes it fun.

If you’ve never made cherry pie homemade, don’t stress. I promise it’s easier than it looks! Whether you’re using cherry pie from fresh cherries, frozen ones, or even the old-school canned filling (no shame in that), you’re gonna end up with the best cherry pie recipe that tastes like pure nostalgia.

And let’s be real—store-bought pies just don’t hit the same. There’s something special about making homemade cherry pies from scratch, especially when you use fresh cherry recipes that bring out that bold, juicy flavor. The first time I made homemade cherry pie recipe with my kids, we ended up with cherries everywhere—on the counter, on the walls, even in my youngest’s hair (still not sure how that happened). But when we finally sat down to eat it, warm with a scoop of vanilla ice cream, it was so worth it.

So if you’re looking for the best cherry pie recipe, you’re in the right place. Whether you want a classic fresh cherry pie recipe, an old-fashioned cherries version, or just an easy way to impress your family with a sweet cherry pie recipe, I’ve got you covered. Let’s make some memories (and maybe a little mess) in the kitchen!

Ingredients

For the crust:

• 2 ½ cups all-purpose flour
• 1 cup unsalted butter, cold and cubed
• 1 tsp salt
• 1 tbsp sugar
• 6 tbsp ice water

For the filling:

• 4 cups fresh or frozen cherries (pitted)
• ¾ cup sugar
• 2 tbsp cornstarch
• 1 tbsp lemon juice
• 1 tsp vanilla extract
• ½ tsp almond extract (makes it taste extra amazing)
• 1 tbsp butter (for dotting on top)

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How to Make Cherry Pie

1. Make the Crust

Pie crust is one of those things that sounds harder than it actually is. You just mix the flour, sugar, and salt in a bowl (or a food processor if you wanna be fancy). Then you add in the cold butter—cold is key here. You want little chunks of butter throughout the dough to make it flaky.

Once the butter is mixed in and it looks like crumbs, add ice water, one tablespoon at a time, until the dough starts to come together. Don’t overwork it, or it’ll turn out tough. Split the dough in half, shape into two discs, wrap in plastic, and toss them in the fridge for at least an hour.

2. Prep the Filling

While the dough is chilling, let’s talk cherries. You can use fresh or frozen—it doesn’t matter as long as they’re pitted. (If you’ve ever pitted fresh cherries with three kids running around, you know it’s chaos).

Throw the cherries into a saucepan over medium heat with sugar, cornstarch, lemon juice, and those delicious vanilla and almond extracts. Stir it all up and let it cook for about five minutes, until the mixture thickens. Set it aside to cool.

3. Roll Out the Dough

Now for the fun part. Roll out one of the dough discs on a floured surface until it’s big enough to fit your pie pan. Gently lay it into the pan, pressing it down without stretching it (because nobody likes a shrunken crust).

Pour in your cherry filling and dot the top with little bits of butter—it adds richness and makes it all glossy and delicious when it bakes.

4. Make the Lattice (Or Just Keep It Simple)

If you wanna be fancy, roll out the second dough disc and cut it into strips to make a lattice. Weave the strips over the pie in a crisscross pattern, which sounds complicated but is actually just like making a basket. If that sounds like too much work (I get it, life is busy), just roll out the dough, place it right on top, and cut a few slits to let the steam escape.

Brush the top with an egg wash (just a beaten egg with a little water) and sprinkle some sugar on top if you want that extra crunch.

5. Bake to Golden Perfection

Pop the pie into a preheated 375°F oven and let it bake for 45-50 minutes. You’ll know it’s done when the crust is golden brown and the filling is bubbling up through the top.

6. Cool (If You Can Wait That Long)

Now, here’s the hard part—waiting. Let the pie sit for at least an hour so the filling can set. If you cut into it too soon, you’ll end up with a cherry soup situation (which, honestly, is still delicious but kinda messy).

Serve it warm, preferably with a scoop of vanilla ice cream, because why not?

FAQs About Cherry Pie

Homemade Cherry Pie Recipe Card

At the end of the day, there’s just nothing like a homemade cherry pie. It’s more than just a dessert—it’s a little piece of happiness wrapped in a buttery, flaky crust. Whether you’re making cherry pie from fresh cherries, going for a classic sweet cherry pie recipe, or switching things up with a cherry pie crumble, one thing’s for sure—this is comfort baking at its best.

Baking a pie from scratch might seem like a lot, but trust me, it’s so worth it. The smell of old-fashioned cherries bubbling in the oven, the messy hands from rolling out dough, and the first warm slice with a scoop of ice cream—it’s the kind of thing that makes all the chaos of mom life feel just a little bit sweeter.

So whether you’re trying the best cherry pie recipe for the first time or making homemade cherry pies a family tradition, I hope this one brings as much joy to your kitchen as it does to mine. Because when it comes to cherry desserts, nothing beats the best cherry pie—made with love, a little bit of flour on your shirt, and maybe a kid or two sneaking bites of dough when they think you’re not looking.