• Instagram
  • Pinterest
  • TikTok
Subscribe & never miss a recipe →
  • Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Proportional Plate
  • RECIPES
  • LIFESTYLE
  • DESIGN
  • ABOUT
menu icon
go to homepage
  • RECIPES
  • LIFESTYLE
  • DESIGN
  • ABOUT
    • Instagram
    • Pinterest
    • TikTok
  • search icon
    Homepage link
    • RECIPES
    • LIFESTYLE
    • DESIGN
    • ABOUT
    • Instagram
    • Pinterest
    • TikTok
  • ×
    Home » Recipes » Sweets

    The PERFECT Cherry Pie Filling

    Published: Sep 14, 2018 Modified: Jun 14, 2022 by Candice

    JUMP TO RECIPE PIN RECIPE
    Top view of a slice of cherry pie.
    Side view of a cherry pie slice.
    Lattice pie before it bakes.
    Slice of cherry pie with title text.

    This cherry pie recipe will yield the PERFECT cherry pie every time. This pie has a homemade cherry pie filling that you will fall in love with, and I fully support taking the shortcut of buying ready-made pie crust to make things easier.

    Plus, I'm sharing how to make this pie work with fresh cherries OR frozen cherries!

    Side view of a slice of cherry pie.
    TABLE OF CONTENTS hide
    1 Why You Should Make This Recipe
    2 Ingredient Notes & Substitutions
    3 How to make this recipe
    4 FAQs
    5 Related Recipes
    6 Cherry Pie Filling and Recipe

    Why You Should Make This Recipe

    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 given the slight changes detailed below.

    The filling is thickened with arrowroot powder so you don't get a runny filling. You can also use cornstarch as a substitute.

    You can use store-bought pie crust OR your favorite homemade or family recipe to accompany this perfect filling. We blind bake the crust for a perfectly crisp bottom.

    This recipe is a great way to take advantage of seasonal produce. You can even see if there are any pick-your-own cherry farms near you to add to the fun.

    Ingredient Notes & Substitutions

    This post contains affiliate links where I might receive a commission if you make a purchase, at no additional cost to you. Thanks for your support!

    Cherries – I use fresh bing cherries or sour cherries for this recipe. You can use frozen cherries of any variety, too. If using sour cherries, it won't come out as sweet, so you will need to add 2 tablespoons of sugar to the recipe.

    Pie Crust – My go-to is a bakery-bought frozen pie crust. Make sure to thaw thoroughly before rolling.

    Sugar – My preferred sugar is Turbinado sugar. You can use any granulated sugar in this recipe, too.

    Arrowroot powder – This is the thickening agent. Cornstarch is a suitable replacement.

    Butter – Make sure to use unsalted butter.

    How to make this recipe

    We will start by making the filling, then I will show you what to do with your crust. You can use store-bought, bakery-bought, or your favorite pie crust recipe.

    Cherry filling

    The first thing you need to do is prep your cherries for the pie. Remove the pits and the stems from the cherries before quartering them roughly. You can do this using a disposable straw, but cutting them in half to pit, or using a cherry pitter.

    Note: frozen cherries do require different preparation - make sure they are completely thawed and drained before using and add an extra two teaspoons of arrowroot powder with the thawed cherries.

    In a large bowl, add the quartered cherries, sugar, arrowroot powder, lemon zest, and lemon juice to a large bowl. Mix the ingredients well, and your filling is ready!

    Chopped cherries in a bowl with other ingredients.

    Blind bake the bottom crust

    Next, make space and roll out your pie crust until it's about ⅛ of an inch thick. Remember that if you're using a frozen pie crust, you need to allow time for it to defrost and become pliable.

    Press the dough into your chosen pie dish and chill in the refrigerator for 30 minutes.

    In the meantime, preheat the oven to 350F.

    Blind bake the crust by covering it with parchment paper and weighing it down with dry beans, pie weights, small shapes of dried pasta noodles, or even clean pennies and other change. Bake for 10-12 minutes.

    Take it out of the oven and allow it to cool to room temperature. Then, add the cherry filling to the blind-baked crust.

    Shop my favorite pie dish here!

    The lattice top crust

    Next, roll out your second circle of pie dough so it is the same thickness (⅛ 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 it on top of your pie. Start your lattice from the center, with one vertical strip across the center of your pie.

    Cutting pie crust into strips.

    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, as shown below, until the pie is covered.

    Step by step lattice pie crust.

    When complete, place your lattice on top of the pie. Pinch the excess top crust edges into the bottom crust. Crimp them as fancy as you'd like, you can use your fingers or a fork.

    Now for the final touches. Place a small piece of butter between the lattice, in the gaps. Brush the top of the lattice with egg wash. Sprinkle with 1 tablespoon of turbinado sugar. 

    Lattice pie before it bakes.

    Baking your pie

    Preheat the oven to 425F. 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 the pie with a foil tent.

    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 heavy cream, ice cream or all by its delicious self.

    FAQs

    What are the best cherries to use for a cherry pie?

    My favorite cherry to use for cherry pie is sour cherries. Since sour cherries are not as available and can be expensive, bing cherries also work great. You can also use frozen cherries.

    Can I make cherry 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.

    How do I 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.

    How do you store homemade cherry pie?

    You can store cherry pie and other fruit pies like apple pie at room temperature or in the refrigerator for up to two days. Keep them covered in a cake carrier, with a large bowl, or a silicone lid.

    What else can I use cherry pie filling for?

    This filling is actually really amazing as a topping for fresh yogurt and granola in the morning. I also love to keep it as a sweet sauce for ice cream.

    Why is my cherry pie runny?

    This can happen for two reasons – if you don't thicken the filling with a thickening agent like arrowroot powder or cornstarch, and if you undercook the pie.

    Why do I need to chill the pie dough?

    It's really important to chill the dough in the refrigerator. This helps prevent a soggy bottom on your pie.

    Top view of a slice of cherry pie.

    Related Recipes

    Feel the summer magic with these sweet recipes perfect for cherry season!

    • Sour Cherry Shrub - Drinking Vinegar
    • Sour Cherry Gin Limeade
    • Sour Cherry & Honey Galette
    • Sour Cherry Syrup

    ★ Did you make this recipe? Please give it a star rating below!★

    I love hearing from you! You can also FOLLOW ME on INSTAGRAM, FACEBOOK, TWITTER, and PINTEREST to see more delicious food and what I’m up to.

    Side view of a cherry pie slice.
    Print Recipe
    5 from 12 votes

    Cherry Pie Filling and Recipe

    This recipe will yield the perfect cherry pie, every time...and yes, I'm taking the shortcut of buying bakery-bought pie crust!
    Prep Time30 mins
    Cook Time1 hr
    Total Time1 hr 30 mins
    Course: Dessert
    Cuisine: American
    Diet: Kosher, Vegetarian
    Servings: 8
    Calories: 239kcal
    Author: Candice

    Equipment

    • cherry pitter

    Ingredients

    • 1 package frozen pie crust 2 crusts (one top, one for the lattice), thawed in the refrigerator overnight
    • 6 cups fresh bing cherries pitted, stemmed, and quartered, see note for sour cherries* and note for frozen cherries**
    • 1 cup turbinado sugar or granulated sugar
    • ¼ cup arrowroot powder or cornstarch
    • ½ teaspoon lemon zest
    • 1 tablespoon lemon juice
    • 3 tablespoon unsalted butter cut into small pieces
    • 1 egg whisked with 1 tablespoon water
    • 1 tablespoon turbinado sugar to sprinkle on top of the lattice
    US Customary - Metric

    Instructions

    Cherry pie filling

    • In a large bowl, add the quartered cherries, sugar, arrowroot powder, lemon zest, and lemon juice to a large bowl. Mix the ingredients well, and your filling is ready!

    Blind bake the bottom crust

    • Roll out your thawed pie crust until it's about ⅛ of an inch thick.
    • Press the dough into your chosen pie dish and chill in the refrigerator for 30 minutes.
    • Preheat the oven to 350F.
    • Bake the crust by covering it with parchment paper and weighing it down with dry beans, pie weights, small shapes of dried pasta noodles, or even clean pennies and other change. Bake for 10-12 minutes.
      Take it out of the oven and allow it to cool to room temperature.

    Lattice and Bake

    • Preheat the oven to 425F.
    • Roll out your second circle of pie dough so it is the same thickness (⅛ 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 it 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.
    • Place your lattice on top of the pie. Pinch the excess top crust edges into the bottom crust. Crimp them as fancy as you'd like, you can use your fingers or a fork.
    • Place a small piece of butter between the lattice, in the gaps. Brush the top of the lattice with egg wash. Sprinkle with 1 tablespoon of turbinado sugar.
    • Bake for 20 miniutes, reduce the temperature to 400F, and bake for another (approximately) 40 minutse suntil golden and the filling is bubbling. If the crust browns too quickly, you can cover the pie with a foil tent.
    • Let it cool before serving!

    Notes

    * If using sour cherries (this is actually my preference) add another 1-2 tablespoons of sugar.
    Be sure to chill the dough in the refrigerator. This helps prevent a soggy bottom.
    If the crust browns too quickly, you can cover tent the pie with foil.
    Let the pie come to room temperature before serving. It will be piping hot (and will burn) and won't slice easily when too hot.
    ** 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.
    You can store cherry pie and other fruit pies at room temperature or in the refrigerator for up to two days. 

    Nutrition

    Calories: 239kcal | Carbohydrates: 11g | Protein: 13g | Fat: 16g | Saturated Fat: 8g | Cholesterol: 44mg | Sodium: 283mg | Potassium: 424mg | Fiber: 4g | Sugar: 5g | Vitamin A: 735IU | Vitamin C: 11.3mg | Calcium: 293mg | Iron: 0.7mg
    Did you try this recipe?Don't forget to leave a rating and/or comment! And tag @ProportionalPlate on TikTok or Instagram... I'd love to see what you're making.

    This post was originally published in September of 2018, but was republished with new photos, step by step instructions, and tips November of 2019. It was republished again in June 2022 with FAQs and more detailed steps.

    « Bok Choy Noodle Stir Fry
    Red Wine & Honey Braised Beef Stew + Fall Pantry Essentials »
    158 shares

    Reader Interactions

    Comments

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




      This site uses Akismet to reduce spam. Learn how your comment data is processed.

    1. Leanne

      November 19, 2019 at 5:51 am

      5 stars
      I miss cherry season! By far, my favourite fruit. I usually go through my weight in cherries during the season and I'm glad I had some frozen cherries now to make this pie. It was delicious!

      Reply
      • Candice

        November 23, 2019 at 8:18 pm

        I'm so glad to hear it, Leanne! Frozen cherries are like gold right now!

        Reply
    2. Danielle

      November 19, 2019 at 1:17 am

      5 stars
      This made me so nostalgic about summer. I guess I like that you can make all kinds of goodies per season - it makes you appreciate certain things even more. Delicious pie!

      Reply
      • Candice

        November 19, 2019 at 8:52 am

        Glad to hear it, Danielle! And anything is possible with frozen fruit... we're so lucky!

        Reply
    3. Ashley

      November 18, 2019 at 6:10 pm

      5 stars
      The pie crust looks amazing! I typically use tart cherries for pie, but your bing cherry version is too yummy looking to pass up! Came out great.

      Reply
      • Candice

        November 19, 2019 at 8:50 am

        So happy to hear it! I usually use tart cherries, too... but they're so much more expensive. So I decided to succeed in making it with sweet cherries... reduced the sugar, etc. Glad you enjoyed! Here's my favorite galette with sour cherries!

        Reply

    Primary Sidebar

    Woman with a flower.

    Meet Candice

    On this blog, I get to share the food that I love, and get to enjoy in my own home. My Persian Jewish heritage influences most of my recipes, and my travels inspire them. And I'm sure you'll notice my love for everything matcha. Welcome, and enjoy!

    READ MORE
    • TikTok
    • Pinterest
    • Instagram

    Spring Recipes

    • 9 Nowruz Recipes & The Ultimate Guide to the Persian New Year
    • Noon Berenji - Cardamom Rose Cookies
    • Saffron Cod - Mahi ba Zafferan
    • Kuku Sabzi

    As Featured In

    Collage of logos.

    Fan Favorites

    • Persimmon Bread & Baking with Persimmons
    • Dalgona Matcha Latte
    • Matcha Green Tea Ice Cream
    • Quick & Easy Steak Taco Recipe

    Woman with a flower.

    Meet Candice

    On this blog, I get to share the food that I love, and get to enjoy in my own home. My Persian Jewish heritage influences most of my recipes, and my travels inspire them. And I'm sure you'll notice my love for everything matcha. Welcome, and enjoy!

    READ MORE
    • TikTok
    • Pinterest
    • Instagram

    Spring Recipes

    • 4 Ways to Make a Matcha Latte without a Whisk
    • Saffron Bamieh
    • Doogh
    • Matcha Lace Cookies (like Florentines)

    As Featured In

    Collage of logos.

    Fan Favorites

    • Easy Homemade Gnocchi
    • Pasta Puttanesca
    • Cardamom Krumkake with Mascarpone Filling
    • Cranberry Orange Scones

    Footer

    ^ back to top


    • TikTok
    • Pinterest
    • Instagram
    • About
    • Recipes
    • Subscribe
    • Proportional Plate LLC Accessibility Statement
    • Disclosure and Privacy Policy

    As an Amazon Associate, I earn from qualifying purchases.

    © 2023 Proportional Plate LLC

    158 shares