This cherry pie recipe will yield the PERFECT cherry pie every time. And yes, I am taking the shortcut of buying ready-made pie crust, but this pie has a homemade cherry pie filling that you will fall in love with. Plus, I’m sharing how to make this pie with fresh OR frozen cherries!
What are the best cherries to use for a cherry pie?
My favorite cherry to use for cherry pie is sour cherries. But sour cherries are not as available and can be expensive, so I recipe tested until I had the perfect cherry pie filling that uses sweet fresh cherries.
This pie is delicious with fresh or frozen cherries, whichever you prefer or have ready to use. They have exactly the same texture after baking. Note that frozen cherries do require different preparation – make sure they are completely thawed before using, and add an extra two teaspoons of arrowroot powder with the thawed cherries.
To prep your cherries for the pie, remove the pits and the stems before quartering them roughly. In a large bowl, add the quartered cherries, sugar, arrowroot powder, lemon zest, and lemon juice to a large bowl. Mix well, and your filling is ready!
How to thicken cherry pie filling
This cherry pie filling is thickened with the addition of arrowroot powder. You can also use cornstarch at a 1:1 substitution.
Can I make pie filling in advance?
Yes, you can keep the pie filling in a sealed or covered container in the refrigerator for up to 1 week.
Tips and tricks to make the best cherry pie
Make some space and roll out your pie crust until it is about 1/8 of an thick. Press the dough into your chosen pie dish and chill in the refrigerator.
When the dough is chilled, pour the cherry filling mixture into the dish.
Next, roll out your second circle of pie dough so it is the same thickness (1/8 of an inch thick). Cut the pie dough into thick 1.5 inch strips – you want to have 7 strips total.
Now it’s time to create your lattice crust topping. If it’s easier, create it on your countertop before placing on top of your pie. Start your lattice from the center, with one vertical strip across the center of your pie. Place one vertical strip on each side so they are evenly spaced.
Fold the center vertical strip in half so you can place your first horizontal strip in the opposite direction over the other two vertical strips. Unfold the center strip over the horizontal placed strip. Repeat and alternate the strips you fold until the pie is covered. It may take a few tries to get it right, but stick with it!
When complete, place your lattice on top of the pie. Fold the excess bottom crust over the lattice and pinching them together. Crimp them as fancy as you’d like, you can use your fingers or a fork. Then place a small piece of butter between the lattice, in the gaps.
Brush the top of the lattice with egg wash. Sprinkle with the 1 tbsp of turbinado sugar. Then, you’re ready to pop in the oven and bake for 20 minutes. After 20 minutes, drop the oven temperature to 400F, and bake for about 40 minutes until the crust is golden and the filling is bubbling. If the crust browns too quickly, you can cover tent the pie with foil.
Once your pie is baked, set aside and allow some time to cool, only serving once the pie is at room temperature. You do not want to serve this one piping hot…it will burn and won’t slice well!
Serve as desired with some cream, ice cream or all by it’s delicious self. Everyone will want a piece of this pie!
How to store homemade cherry pie
Want to make more pie? Try this delicious pumpkin pie!
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Cherry Pie Recipe
- 1 package frozen pie crust 2 crusts
- 6 cups fresh bing cherries pitted, stemmed, and quartered
- 1 cup turbinado sugar
- 1/4 cup arrowroot powder
- 1/2 tsp lemon zest
- 1 tbsp lemon juice
- 3 tbsp unsalted butter cut into small pieces
- 1 egg whisked with 1 tbsp water
- 1 tbsp turbinado sugar to sprinkle on top of the lattice
- Preheat to 425F.
- Thaw your crust overnight in the refrigerator.
- Roll out your first pie crust so it is ~1/8″ thick. Chill in the refrigerator while you prepare the filling.
- Add the cherries, sugar, arrowroot powder, lemon zest, and lemon juice to a large bowl. Mix well.
- Roll out your second pie crust so it is ~1/8″ thick. Cut 1.5″ strips (You want 7 strips.)
- Add your cherry mixture to the chilled pie shell.
- You will start your lattice from the center. Place one strip across the center of your pie. Place one piece on each side so they are evenly spaced. Fold the center strip in half so you can place your first strip in the opposite direction over the other two strips. Unfold the center strip over the orthogonally placed strip. Repeat and alternate the strips you fold until the pie is covered.
- Fold over the excess bottom crust over the lattice by pinching them together. Crimp them as fancy as you’d like.
- Place a small piece of butter between the lattice; in the gaps. Brush the top of the lattice with egg wash. Sprinkle with the 1 tbsp of turbinado sugar.
- Bake for 20 minutes, then drop the temperature to 400F, and bake for about 40 minutes until the crust is golden and the filling bubbles. If the crust browns too quickly, you can cover tent the pie with foil.
- Serve at room temperature. You do not want to serve this one hot…it will burn!
This post was originally published in September of 2018, but was republished with new photos, step by step instructions, and tips November of 2019.