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Homemade Cherry Pie

Homemade Cherry Pie – Deliciously sweet cherry pie made with a flaky, all-butter crust, and a homemade cherry filling!

A homemade cherry pie in a glass pie dish on parchment paper.

Wanna know what I made with that Perfect Pie Crust recipe I shared with you the other day? Yep – cherry pie! Totally from scratch, sweet Cherry Pie.

You need to try this.

Fresh cherries being weighed in a white bowl for homemade cherry pie.
Homemade pie crust in a glass pie dish ready for cherry filling.

How to make Homemade Cherry Pie

Ingredients you’ll need:

  • My homemade pie crust (or 2 store-bought pie crusts)
  • fresh cherries
  • caster/granulated sugar
  • cornflour/cornstarch
  • lemon juice
  • vanilla extract
  • almond extract
  • large egg

To make my Homemade Cherry Pie, you’ll need to go make my pie crust first, up to step three. OR, if you must, buy two crusts for top and bottom of the pie.

Next, the cherry filling. In a large saucepan over medium heat, combine the cherries, sugar, cornflour, lemon, vanilla, and almond extract.

Bring to the boil, stirring often, and cook until the cherries start breaking down and the mixture has thickened. Remove from the heat, and allow to cool completely.

Line an ungreased 9×2-inch pie dish with one crust, and pour in your cherry filling. ↓

Pie crust filled with homemade cherry filling in a glass pie dish before baking.
Homemade cherry filling sealed inside a pie crust with a lattice top in a glass pie dish.

Roll out the other half of the dough, and using a pastry wheel or sharp knife, cut into strips. Create a lattice top over the filling.

Brush on some egg wash, and sprinkle with sugar. Now it’s time to bake!

Overhead shot of lattice pie crust top on homemade cherry pie before baking.
Overhead shot of a baked homemade cherry pie in a glass pie dish on parchment paper.

Let the pie cool completely at room temperature before slicing and serving. Serve with a scoop of vanilla ice cream or a topping of your choice!

The printable recipe card with the FULL list of ingredients and instructions can be found at the bottom of this post.

NOTE: For best results, I highly recommend using the gram measurements (with a digital scale), rather than the cup measurements.

Cup measurements are simply not accurate enough, and I cannot guarantee the best results if you use them.

Overhead shot of homemade cherry pie with a slice removed in a glass pie dish.
Homemade cherry pie with a slice removed in a glass pie dish on parchment paper.

This Homemade Cherry Pie is:

  • quick and easy to throw together
  • made with an all-butter, flaky pie crust
  • filled with a deliciously thick homemade cherry filling
  • perfect for all special occasions!

How long will this cherry pie last? This pie can be covered tightly and stored in the fridge for up to 5 days.

Can I freeze this cherry pie? Yes, this pie also freezes well for up to 3 months. Thaw overnight in the fridge, and allow to come to room temperature before serving.

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag me on Instagram and hashtag it #marshasbakingaddiction. I’d love to see!

A slice of homemade cherry pie served on a small white plate with a scoop of ice cream and a fork.
Slice of homemade cherry pie on a small white plate with a scoop of ice cream and a fork.
Homemade Cherry Pie - Deliciously sweet cherry pie made with a flaky, all-butter crust, and a homemade cherry filling! #homemade #cherrypie #pierecipes

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Slice of homemade cherry pie on a small white plate with a scoop of ice cream and a fork.

Homemade Cherry Pie

Yield: 8 - 10 servings
Prep Time: 30 minutes
Cook Time: 35 minutes
Total Time: 1 hour 5 minutes

Deliciously sweet cherry pie made with a flaky, all-butter crust, and a homemade cherry filling!

Ingredients

  • Homemade Pie Crust
  • 4 cups (900g) fresh cherries, pitted
  • 1 cup (200g) caster/granulated sugar
  • 1/4 cup (30g) cornflour/cornstarch
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract, optional
  • 1 large egg, beaten with 1 tablespoon milk

Instructions

  1. Prepare my pie crust recipe through to step 3.
  2. Place the cherries, sugar, cornflour, lemon juice, vanilla, and almond extract into a large saucepan over medium heat. Stirring often, cook for about 10 - 15 minutes until the cherries start to break down, and the mixture has thickened.
  3. You want a fairly thick mixture so that it can hold its shape when cutting the pie later. Remove from the heat and allow to cool completely.
  4. On a floured surface, roll out one of the discs of dough to a 12-inch circle. Carefully press the dough into an ungreased 9x2-inch pie dish. Spoon the filling into the crust.
  5. Roll out the other disc of dough to a 12-inch circle. Using a pastry wheel, or sharp knife, cut out strips of dough. Carefully thread the strips over and under one another on top of the filling.
  6. Cut off any excess dough, and seal the strips into the bottom crust.
  7. Refrigerate for 30 minutes before baking, and preheat the oven to 200C/400F/Gas 6.
  8. Brush the pastry with the egg wash, and sprinkle with sugar. Place the pie onto a baking tray, and bake for 35 - 40 minutes until the crust is golden brown.
  9. Allow the pie to cool completely at room temperature before slicing and serving.

Notes

Leftovers can be covered tightly and stored in the fridge for up to 5 days.

This pie can be made 1 day in advance. After it cools, cover tightly and keep at room temperature. Baked pie also freezes well for up to 3 months. Thaw overnight in the fridge, and allow to come to room temperature before serving.

Nutrition Information:
Yield: 10 slices Serving Size: 1 slice
Amount Per Serving: Calories: 154Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 19mgSodium: 34mgCarbohydrates: 34gFiber: 1gSugar: 30gProtein: 2g

Nutrition information isn’t always accurate.

Did you make this recipe?

Tag @MarshasBakeBlog on Instagram and hashtag it #marshasbakingaddiction

Vanessa

Friday 27th of October 2017

Can this be refrigerated for a night then baked the next day?

Marsha

Friday 27th of October 2017

I wouldn't suggest refrigerating the pie dough with the filling as it may become soggy. You can keep the baked pie in the fridge overnight, or you can store the dough and filling separately in the fridge, ready to assemble and bake the next day. Enjoy!

Janet

Wednesday 23rd of August 2017

Oh my word! This pie was amazing!! I LOVE cherry pie and will never look at the Comstock pie filling can the same way again. This was definitely worth the time and effort. Thank you so much for posting!

Marsha

Wednesday 23rd of August 2017

I'm so glad you enjoyed it! :)

Rosa

Saturday 22nd of July 2017

This looks delicious. Can I substitute frozen dark cherries and do I have to change anything in the recipe?

Marsha

Saturday 22nd of July 2017

Thanks, Rosa! You can use frozen cherries, no need to change anything :)

Beverley Press

Friday 21st of July 2017

looks so moist and delicious , thank you xoxo

Ruth

Thursday 20th of July 2017

Oh my, that is to die for!!! It looks amazing! I just subscribed (I'm from Argentina) to get more delicious looking stuff (and eventually do some of it!)

Marsha

Thursday 20th of July 2017

Hi Ruth, thank you for the lovely comment! I hope you get to try out some recipes soon! :)

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