Sweet Cherry Pie Recipe
- By Amy Dong
- Updated May. 24, 2025
I make this Sweet Cherry Pie recipe every summer and it never disappoints. The cherry filling sets up beautifully and the crust bakes up golden and flaky. It’s fabulous for picnics and potlucks.
In This Article
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Video: Watch Us Make Cherry Pie
Why This Recipe Stands Out
This Sweet Cherry Pie is one of those must-have summer recipes. Juicy cherries, a golden lattice crust, and a scoop of vanilla ice cream! Here’s why I make it every year:
- Filling Sets Up Beautifully: The sweet cherry filling is thick, glossy, and packed with fruit flavor. It holds together like a dream, similar to our Blueberry Pie, but with that deep cherry richness I can’t get enough of.
- Buttery, Flaky Crust: Homemade crust makes all the difference. It’s tender, crisp, and wraps the filling in the best way, just like we do in our Best Apple Pie with Flaky Butter Crust.
- Perfect for Summer Gatherings: This pie travels well and holds up beautifully in warm weather. It’s a must-bake for potlucks, picnics, and holiday weekends, just like our classic Fresh Strawberry Pie.
- Family and Friends are Impressed: The bubbling cherry center, golden lattice, and sparkling sugar on top make this pie as pretty as it is delicious. It’s just as show-stopping as our Boston Cream Pie, but with fresh summer flair.
Key Recipe Ingredients
- Sweet Cherries – Juicy, ripe cherries are the star of this pie. Whether using dark sweet cherries or Rainiers, they bring natural sweetness and vibrant flavor to every bite.
- All-Butter Pie Dough – A homemade double crust made with all butter gives this pie its flaky, golden layers and rich, melt-in-your-mouth texture.
- Sugar – Granulated sugar enhances the cherries’ natural sweetness without overwhelming the fruit-forward flavor of the filling.
- Cornstarch – This essential thickener helps the filling set up perfectly, so each slice holds its shape while staying juicy.
- Almond and Vanilla Extracts – These two extracts deepen the flavor of the cherry filling, adding warmth and a hint of nuttiness that make it extra special.
Substitutions And Variations
Here are some of our favorite substitutions and variations:
- Crust Shortcut: Homemade all-butter crust is unbeatable, but if you’re short on time, store-bought refrigerated pie dough works in a pinch, just look for one with real butter for best flavor.
- Cherry Options: Dark sweet cherries are classic, but a mix of dark and Rainier cherries gives beautiful color and sweet-tart balance. In a pinch, use thawed frozen cherries, just be sure to drain them well to avoid excess moisture.
- Extracts: We use a combination of almond and vanilla extracts here, but you are welcome to use just one or the other. That said, almond extract provides a wonderfully fragrant aroma.
- Top Crust Variations: A lattice top is a showstopper, but you can keep it simple with a solid top crust (just remember to cut vents), or use cookie cutters to create a decorative topping.
Step-By-Step Recipe Instructions
- Roll out the larger dough half into a 12-inch circle and press into a 9-inch pie pan. Roll out the smaller half and cut into ten ¾-inch strips for the lattice top.
- In a bowl, whisk sugar, lemon juice, cornstarch, almond extract, and vanilla until smooth. Stir in cherries to coat and set aside.
- Pour cherry filling into the pie crust, mounding it slightly. Arrange dough strips over the filling in a lattice pattern. Trim and crimp edges to seal.
- Brush the top crust with egg white and sprinkle with coarse sugar. Place pie on a rimmed baking sheet.
- Bake for 15 minutes at 425°F. Loosely tent with foil, reduce oven to 375°F, and continue baking for 1 hour.
- Let pie cool completely at room temperature before slicing. Serve with vanilla bean ice cream, if desired.
For full list of ingredients and instructions, see recipe card below.
How To Prep Ahead
Take a look at our best prep-ahead strategies for this recipe:
- Assemble Before Baking: You can fully assemble the unbaked pie and refrigerate it for up to 1 day. Keep it loosely covered in plastic wrap, and brush with egg white/sugar just before baking.
- Bake and Store: Once baked, let the pie cool completely to allow the filling to set. The baked pie can be stored at room temperature for 1 day or in the fridge for up to 3 days. It’s delicious at room temp or slightly warmed with vanilla ice cream.
- Freeze for Later: You can freeze the fully assembled, unbaked pie. Wrap tightly in plastic and foil, then freeze for up to 2 months. Bake from frozen—just add about 20 extra minutes and cover the crust as needed to prevent over-browning.
Frequently Asked Questions
Why does the pie need to cool completely before serving?
Letting the pie cool allows the cherry filling to set properly. If you slice too soon, the filling will be too runny. Wait until it’s fully cool for clean slices and the perfect texture.
Can I use frozen cherries instead of fresh?
Frozen cherries can work, but it’s very important to fully thaw and drain them first. Canned cherries (in water or juice, not pie filling) also work, but also need to be fully drained well. The main issue with frozen or canned fruit is the excess water content they introduce, which can lead to a runny filling. Fresh is always the best option when in season.
How can I prevent a soggy bottom crust?
Using the right amount thickener is key—cornstarch, tapioca, or flour are all popular choices for the filling, but our favorite is cornstarch. Be sure to let the pie cool completely so the filling sets before slicing.
Can I skip the lattice crust on top?
Yes. You can use a full top crust instead, just be sure to cut slits in the center to allow steam to escape.
Why do I need to tent the pie with foil?
Tenting prevents the crust from over-browning while the filling continues to bubble and thicken. If only the edges are browning too quickly, you can foil just the outer crust.
How long does the sweet cherry pie recipe keep?
Once cooled, the pie can be covered and stored at room temperature for up to 2 days or in the fridge for up to 4 days. It’s delicious served cold or slightly warmed with a scoop of vanilla ice cream.
Did you make this?
Please give us a rating and comment below. We love hearing from you!
Sweet Cherry Pie Recipe
I make this Sweet Cherry Pie recipe every summer and it never disappoints. The filling sets up beautifully and the crust bakes up golden and flaky. It's fabulous for picnics and potlucks.
Ingredients
- 1 Recipe for all-butter double crust pie dough
- 5 cups whole pitted cherries, dark sweet cherries or mixture of rainier, sliced in half
- ½ cup sugar
- 3 tablespoons freshly squeezed lemon juice
- 3 tablespoons cornstarch
- ½ teaspoon almond extract
- ¼ teaspoon vanilla extract
- 1 egg white, lightly beaten
- 1 tablespoon coarse sugar
Instructions
- Make all-butter double crust according to the recipe. Divide dough in two portions, with one half slightly larger than the other. Cover airtight, and chill until ready to use. Dough can be made 1-2 days in advance. When ready to use, let it rest at room temp a bit to soften for rolling out.
- Preheat oven to 425F with rack on lower middle position. In a bowl, whisk together the 1/2 cup sugar, lemon juice, cornstarch, and both extracts until well combined and smooth; be sure cornstarch is fully dissolved. Gently stir in the cherries to coat well. Set aside.
- Roll out the larger dough half to about 12 inches diameter. Press into a 9-inch glass pie pan. Roll out the smaller dough half similarly. Cut ten 3/4-inch wide strips out of it and set aside.
- Use rubber spatula to scrape all filling mixture into the dough-lined pie pan, mounding it slightly at the center. Arrange cut dough strips over the filling to form lattice top. Trim excess edges as needed, but leave enough dough at edges to fold up and crimp/seal well.
- Use pastry brush to evenly brush top crust with egg white; sprinkle evenly with coarse sugar. Place pie on a large rimmed baking sheet. Bake 15 minutes. Tent entire pie loosely with foil to prevent over-browning and drop temperature to 375F.
- Continue baking about 1 hour more, or until filling is bubbling and crust is golden brown. If needed, cover just the edges of crust and bake a bit longer for center to bubble up.
- Let pie cool completely at moderate room temp. Once it's set, slice and serve – vanilla bean ice cream highly recommended!
Notes
- Use sweet cherries like Bing or Rainier for the best flavor—no need to add too much sugar when the fruit is already naturally sweet.
- Make sure the cornstarch is fully dissolved in the sugar and lemon juice before adding cherries. This prevents clumps and helps the filling thicken evenly.
- Homemade all-butter pie crust makes a world of difference—its flaky, buttery texture is unparalleled. However, you can use store-bought crust in a pinch.
- Let the pie cool completely before slicing. It’s tempting to dig in early, but cooling time is key for the filling to fully set and hold its shape.
- This recipe is part of our Summer Recipes Collection.
- We love serving this sweet cherry pie with a scoop of Vanilla Bean Ice Cream.
Nutrition (per serving)
Calories: 384kcal | Carbohydrates: 61g | Protein: 5g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Sodium: 244mg | Potassium: 271mg | Fiber: 3g | Sugar: 28g | Vitamin A: 56IU | Vitamin C: 8mg | Calcium: 25mg | Iron: 3mg
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