Cherry Pie

Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour

This Homemade Cherry Pie is an easy American favorite! Sweet, fresh cherry filling topped with a golden brown lattice crust, perfect with Vanilla Ice Cream.

Delicious fruit pies like Apple Pie are classic American desserts that you can enjoy all year long. From cookouts to holiday parties, you are sure to find an easy, tasty Pie Recipe perfect for the moment.

Cherry Pie slice on plateCHERRY PIE

Next to Apple Pie, is there a more classic American pie than a Cherry Pie? This iconic dessert is nostalgia in a bite, a traditional fruit pie that you can find a version of in diners, home kitchens, fast food joints, and even gas stations from coast to coast.

If this is your first time making a Homemade Cherry Pie, this is definitely the recipe for you! There are few ingredients in this pie filling so that the cherry flavor comes through and shines. This Cherry Pie is slightly sweetened and loaded with fresh, sweet cherries. 

Cherry Pie ingredients in prep bowls

There is no precooking the cherry filling for this Cherry Pie recipe, so the cherries are going to stay firm yet tender and juicy. The sugar helps release the juice from the fresh cherries, while the flour keeps the cherry filling thick so there is no soggy crust.

To save time and make this sweet Cherry Pie even easier, this pie recipe uses a store bought pie crust. Since you aren not making a crust from scratch, this recipe comes together and is ready for the oven in minutes. Even assembling the lattice top is as easy as pie, check out our guide below.

Collage of Cherry Pie filling steps

The leg work on Cherry Pie comes down to removing the cherry pits. There are a couple of ways to do this, the easiest being using a cherry pitter. If you don’t have this gadget, you can use chopsticks, a metal piping tip for frosting bag, a paring knife, or even a paper clip.

Cherry Pie is the ultimate summer cookout dessert when fresh cherries are in peak season, and they are super ripe and juicy. Top this easy Cherry Pie with a big scoop of Vanilla Ice Cream or Whipped Cream for a classic American cookout treat!




  • Mixed Berries: Mix in your favorite berries with the sweet cherries in this pie like blueberries, raspberries, or blackberries.
  • Cherries: The most common sweet cherries you’ll find are Bing or Rainier cherries. If your store has them, try this pie recipe with sour cherries or black cherries instead.
  • Crumb Topping: Instead of a lattice crust, use a crumb topping made of ½ cup flour, ½ cup brown sugar, ¼ cup butter, and ¼ rolled oats. Combine with a fork until it is a crumble texture and sprinkle on top of pie before baking.
  • Flavoring: You can add ¼ – ½ teaspoon of liquid extract flavoring to the pie filling like almond extract or vanilla extract.

Cherry Pie with lattice crust before baking

How to Make a Lattice Crust:

  • Use a rolling pin to flatten the top crust and then cut the pie dough into long strips using a pizza cutter.
  • Lay half of the pie dough strips horizontally across the pie filling about an inch apart.
  • Fold every other strip back onto itself and lay another strip vertically across.
  • Unfold the horizontal strips and fold back the strips that were skipped in the first step. Then lay down another vertical strip.
  • Repeat this alternating pattern until the pie is covered.
  • You should have small, square gaps in between the pie dough strips so that you can see the pie filling through them.

Cherry Pie with lattice crust before baking

Tips for a Perfect Cherry Pie

    • For an extra thick Cherry Pie filling, you can precook the filling. In a sauce pan, combine sugar and cherries and add ¼ cup cornstarch instead of flour. Cook over medium high for about 8-10 minutes then cool before adding to pie.
    • Frozen fruit doesn’t keep the same texture as fresh fruit in pies, but it can be used and is much preferable to canned pie filling. To use frozen cherries, thaw completely and drain. Pat dry with a paper towel to soak up any excess liquid.
    • Partially blind bake your bottom crust before filling to ensure you don’t get a soggy crust. Thaw pie crust as usual, prick all over with fork. Bake for 10 minutes at 400 degrees.
    • If you aren’t using a lattice crust, make sure your top crust is heavily vented. Use a cookie cutter to make decorative vents that allow the steam out of your pie.

Cherry Pie in pie plate



  • Serve: Your Cherry Pie can be kept at room temperature for up to 4 days, covered and in a cool, dry place.
  • Store: Keep your pie longer by refrigerating for up to a week, tightly covered with plastic wrap or in an airtight container.
  • Freeze: Make this pie ahead of time and freeze for up to 6 months. Cool completely before freezing and cover tightly with plastic wrap and then aluminum foil.

Cherry Pie slice being served

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Cherry Pie

This Homemade Cherry Pie is an easy American favorite! Sweet, fresh cherry filling topped with a golden brown lattice crust, perfect with Vanilla Ice Cream.
Yield 8
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Dessert
Cuisine American
Author Sabrina Snyder


  • 2 pie crusts
  • 1 large egg , beaten
  • 5 cups cherries , pitted
  • 1/2 cup white sugar
  • 1/2 cup flour
  • 2 tablespoons unsalted butter , chopped
  • 2 tablespoons coarse sugar


  • Preheat the oven to 425 degrees.
  • Place the first pie crust in the bottom of the pie plate and cut the second one into strips, then brush the pie crust in the pie plate with the egg.
  • Toss the cherries with the sugar and flour until no visible flour is left then pour it in the pie crust and top with the butter.
  • Top with the strips of pie crust in a lattice design, brush with the remaining amount of egg and sprinkle with sugar.
  • Bake at 425 degrees for 15 minutes then reduce to 375 degrees and bake for an additional 25 minutes before cooling completely.


Calories: 370kcal | Carbohydrates: 56g | Protein: 5g | Fat: 15g | Saturated Fat: 5g | Cholesterol: 28mg | Sodium: 182mg | Potassium: 249mg | Fiber: 3g | Sugar: 27g | Vitamin A: 172IU | Vitamin C: 6mg | Calcium: 22mg | Iron: 2mg

Homemade Cherry Pie collage

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

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