The flaky pie crust is an all butter pie crust it’s just so delicious and bakes up perfectly every time. I’ve also included a step by step video to help you with the pie crust!
Cherry Pie is so popular during the holidays too. Folks love to serve this bright red confection at Thanksgiving and it’s just the best Christmas Pie ever!
This post was originally published on July 29, 2016 and updated on April 29, 2018.
You will need: frozen sour cherries (or fresh pitted cherries), white sugar, corn starch, fresh lemon juice, unsalted butter, and all purpose flour.
A Cherry Pie Recipe inspired by Grandma!
Cherry Pie and summer go together like bees and honey! Am I right? The sweet juicy goodness of cherries smothered in a buttery flaky pie crust, well I don’t think there is anything that tastes sweeter.
Cherry pie is also popular during the holidays too! Another popular Holiday Pie is our Razzleberry Pie recipe. You’ll love the flavors from the triple berry pie filling!
My Grandma was a wonderful pie baker. Feeding the farm hands was a lot of work, and she perfected her pie crust and baking skills until they were an art form.
Fruit pies that just melted in your mouth, is one of my fondest memories.
Cherry Pie was my Dad’s absolute favourite and Grandma always had a fresh cherry pie made when she knew we were coming for a visit!
Turns out my sweetie Mark loves cherry pie too! So I try to make it often. There’s nothing better than a cherry pie warm from the oven, with a scoop of ice cream running down the sides. Hungry? Me too!
This Cherry Pie recipe is so popular it’s been featured at Ice Cream Inspiration as part of their weekly meal plan series! And also over at Operation 40K as part of a Cherry Pie Roundup! 🙂
Cherries are everywhere in the grocery stores and markets right now, we eat them at home just like peanuts. But when I’m ready to bake a pie, I want the easiest way possible, so I use fresh frozen sour cherries.
Making your cherry pie filling is the main part of this recipe, so we want the best ingredients possible!
Now let’s discuss the elephant in the room. What’s that you say?
Most people I talk to are really intimidated when it comes to making pies. But you really don’t have to be!
It’s kind of like building in layers. Not quite as easy as some cakes, but not as difficult as others!
Once you have the pie crust made, and it’s chilling in the fridge (see video here!) you can turn your attention to making that yummy filling.
And take a little time. Homemaking Arts are making a comeback, but we must acknowledge they can’t be multi-tasked.
That’s what Simple Living is all about right? Being mindful of the task at hand. Like feeling the pastry dough as you work it with your hands, and the rolling pin.
Just watch:
So let’s get started!
TIPS TO MAKE THE BEST CHERRY PIE
- This is the cherry pie recipe my Grandma used, I can still smell a freshly baked pie right from the oven. That sweet and tangy cherry aroma, combined with the buttery pie crust!
- Follow the instructions carefully.
- Watch the pie crust video first to get and practice. Mix the dough, let it chill and then roll it out. Pie crust loves to be cold!
- We use frozen sour cherries.
- Let the pie filling cool just a bit before you pour it into the pie shell.
- Bake your pie in the bottom third of the oven, and make sure you place a sheet of aluminum foil, or tray on the very bottom to catch any spills!
MORE CHERRY PIE TIPS & TRICKS!
- You will need pastry dough for a two crust pie. You can get my Insanely Easy Pie crust recipe here.
- Baking is just so wonderfully creative and so relaxing for me, you too? I just find that I get lost in the creating part, it’s almost like meditating. Don’t believe me? I challenge you to try it. Just once!
- My pie crust posts are really helpful too – you can get lots of helpful advice about making the perfect pie crust right here.
YOU MAY NEED…
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I just love this cute little pie bird ! That’s what we need to let the steam out when baking a fruit pie like our delicious Cherry Pie.
And I really recommend using a pie crust shield, like this one from Seafirst on Amazon!
HOW TO MAKE THE BEST CHERRY PIE
Everything you need to make a sweet, delicious cherry pie from scratch is right here.
This is an old fashioned cherry pie recipe and a classic, passed down from my Grandma to me, and now from me to you! I’m so happy that you’re here, and that you are thinking of making this amazing pie for your family.
Cherry Pie is right up there alongside Pumpkin Pie when it comes to the holidays.
We love our pie with ice cream, but whipped cream will do just as well. My advice though? Double the batch, and bake two pies. Just wrap one up and pop it in the freezer until the next time.
xo, Judy
Easy Cherry Pie Recipe Is Grandma's Favorite!
A simple, yet tried and true recipe that will turn a novice baker into a rockstar! Homemade Cherry Pie tops the list of favorite summer fruit pies.
Ingredients
- 4 cups cherries, unsweetened sour, frozen or fresh pitted cherries
- 1 cup sugar
- ¼ cup corn starch
- 1 tbsp. lemon juice
- 1 pie crust
Instructions
- If using frozen cherries, make sure they are thawed.
- Cook cherries in a saucepan over medium heat until they start to simmer and the juice releases stirring continuously – you don’t want the cherries or sugar to burn. Remove from heat.
- In a separate bowl, mix the sugar and cornstarch together. Add the lemon juice. Pour the mixture into the hot cherries and mix thoroughly.
- Put the cherry mixture back onto low heat, bring to a simmer once more and keep cooking until the filling has thickened, again stirring often. This should take about 2 minutes.
- Remove from heat and let it cool before using.
- Pour the cherry pie filling into your prepared pie crust, top with the second crust and crimp the edges.
- I would use a pie crust shield to keep the edges from overbrowning.
- Place the cherry pie on a baking tray and bake for 20 minutes at 400F
- Reduce heat to 375F and then bake for another 30 to 35 minutes. Remove from the oven and let cool.
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Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving:Calories: 342Total Fat: 8gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 0mgSodium: 121mgCarbohydrates: 69gFiber: 3gSugar: 47gProtein: 3g
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What's your biggest baking challenge?
Hey Judy!
What’s the bake time for using a frozen pre-made crust? Same as your recipe or follow the package instructions?
Thanks!
Hi Jess! Good question! I would follow the recipe instructions, and bake for the time stated, however I would recommend that you put a pie shield to cover the edges since premade pie crusts are usually quite thin around the edges. You can use foil or an actual pie shield that will protect the crusts from over baking.
I love your recipe, the only change I make is that I grind up the quick cooking tapioca and use that instead of corn starch. Have you ever used it? If not please try it. You won’t go back to cornstarch! It thickens without taste & it’s clear. Thanks for sharing. I’m a huge fan.
Oh thanks so much Bea! That’s a good idea, I will try that too. xo Judy
So do you add the 1 cup of sugar to the cherries or to the cornstarch it didn’t really specify. Thank you!
Hi Kelly, in the instructions it says: “In a separate bowl, mix the sugar and cornstarch together. Add the lemon juice. Pour the mixture into the hot cherries and mix thoroughly.” You want to mix the sugar and corn starch and lemon juice together, and then mix that with the hot cherries. Hope that helps.
Hey Judy,
Your recipe looks amazing! What temperature and how long should I bake the pie once it is put together.
Thank you.
Hey Dana! That is so weird that the most important information disappeared! I’ve updated the recipe, but just for you it’s Preheat oven to 400F, and putting the pie on a baking tray, bake for 20 minutes. Then reduce the heat to 375F and bake for 30 to 35 minutes until your crust is golden and the cherries are bubbling! I would use a pie crust shield too.
Hi Judy, I have not made a lot of pies in the past because I always thought it’s too much work.. But you have made the instructions quite easy so I want to give it a shot..However, I have one question.
I saw you kneaded four doughs but I believe I saw you used two. Did you knead for two pies? Thx
Hi Audrey, good for you! You are correct – the video shows my recipe that makes four separate pie crusts – so you will use two for your cherry pie, and wrap the other two up in plastic and put them in a freezer bag for another time. I’ve kept pie crust dough in the freezer for 3 months or more. If you enjoyed the recipe I would love it if you would give it a 5 star rating! Please let me know if there is anything else I can help with. Oh and be sure to post a picture of your pie! Have a lovely day. 🙂 xo Judy
Hi again Judy,
I am here to let you know that I tried this pie and it was a knock out. I followed the recipe for both the crust and pie and it came out extremely well. Everyone loved it. Now I don’t feel nervous to try similar ones. My only one concern was using the shortening due to the intake of saturated fats so the next time I’ll try using a mixture of margarine and canola or another good baking oil. Hope it works.
Thanks so much!
Hi Audrey! So happy to know that you enjoyed it. We’ve used shortening for years, but I understand your concerns. I often use half shortening and half unsalted butter, and get the same results. I’ve not used margarine, but you could try it. Good luck!
When do you add the lemon juice?
Hi Christine! Right after the cornstarch. I see that I left that out of the printable recipe and have included it now. Thanks for asking!
I cannot believe how easy this is. I’ve never eaten cherry pie, but have just discovered a source of sour cherries so I am absolutely going to give this a try.
Ok, this looks amazing but the fact that the recipe came from grandma sold me! Anything from grandma is a must!!!! I printed the recipe out as cherry pie is my mom’s favorite! Cant wait to try it!! Thanks for posting this!
Hey Amanda I agree! I hope you and your Mom enjoy the pie.
Your cherry pie has me drooling. And how simple it it…my kind of pie! I just adore cherries!
I know! We eat cherries all season long – they are such a treat when summer comes again.
That pie looks fantastic! Oh man- cherry pie.. if only the cherries lasted long enough for me to cook with them!! haha. I eat them all. I’ll have to try and restrain myself!
We do too Sarah! That’s why I often use the fresh frozen ones – that way you can have cherry pie when the snow flies…..
What an incredible looking cherry pie. Here in Australia you don’t often find cherry pies so I’ve always had to make them myself whenever I need a fix. I’m very much looking forward to it warming up here so that when cherries are in season I can make your pie!
That’s interesting Amanda I didn’t know that about cherry pie in Australia. I know from my Australian friends and students that you all love pie – especially meat pies!!
This pie is beautiful!! Cherry pie is my favorite to eat, but I’ve never made one because I just don’t have the patience to pit that many cherries.
Hey thanks Julie! Yes that’s why I use the fresh frozen ones!