Best Cherry Pie Recipe

An image of a slice of homemade cherry pie on a plate.

5 from 3 votes

This easy Homemade Cherry Pie recipe is the best I've ever had. It's made from scratch with an easy cherry pie filling using canned tart cherries, which means you can easily enjoy homemade cherry pie all year round.

Prep Time20

Cook Time45

Additional Time4

Total Time5 5

Course: Dessert

Cuisine: American

Servings: servings

Calories: 522kcal

Author: Amy Nash

Equipment

Adjustable Silicon Pie Crust Shield

Ingredients

1 [double pie crust recipe]
44 ounces tart cherries, drained with 1 cup of juice reserved
1 cup granulated sugar (200g)
¼ cup cornstarch
⅛ teaspoon salt
2 Tablespoons salted butter
Red food coloring (optional)
1 beaten egg, for brushing on top of the crust
Additional sugar, for sprinkling on top

Instructions

In a medium saucepan, whisk together the sugar, cornstarch, and salt, then add the reserved cherry juice from the canned cherries.
Bring the mixture to a simmer over medium heat, stirring frequently until thick and bubbly and the cloudy liquid turns into a clear gel, about 5 to 7 minutes.
Stir in the cherries, butter, and food coloring, if using, then cool completely before adding to the pie crust. This can be done up to 1 week in advance and stored in the fridge in an airtight container.
Preheat oven to 425°F.
On a lightly floured surface, roll out the bottom pie crust and use it to line a 9-inch deep dish pie plate. Spoon the cherry pie filling into the bottom crust.
Roll out the remaining crust and use it to top the cherry pie filling. You can make a lattice crust, or just do a solid crust with slits cut in the top using a sharp knife for venting. Be sure to seal the edges, either by crimping or fluting, then brush the top crust with the beaten egg and sprinkle with sugar, if desired.
Bake for 10 minutes at 425°F, then decrease the oven temperature to 375°F and finish baking for 45-50 minutes, until the crust is golden brown on top and the filling is bubbling. Check the pie around 25 minutes and cover the edges with a pie protector or tinfoil if they are starting to brown too much.
Remove the pie from the oven and cool for at least 3-4 hours before serving.

Notes

Look for three 14.5-ounce cans or or two 24.7-ounce jars of tart cherries.
If you only have a regular pie pan, you won't need to use all of the filling. It will keep in the fridge for 1 week and makes a great ice cream topping, crepe filling, and can be used in lots of other desserts.
If you can somehow get your hands on fresh, tart cherries, you can make this same recipe, just pit the cherries and slice them in half, then toss with the sugar and cornstarch and add to the pie crust. They will release their juices and thicken as the pie bakes.

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