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An image of a slice of homemade cherry pie.
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5 from 2 votes

Best Cherry Pie Recipe

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 mins
Cook Time45 mins
Additional Time4 hrs
Total Time5 hrs 5 mins
Course: Dessert
Cuisine: American
Servings: 8 servings
Calories: 522kcal
Author: Amy Nash


  • [1 double pie crust recipe]
  • 44 ounces tart cherries in light syrup, drained with 1 cup of juice reserved 3 (14.5-ounce) cans or 2 (24.7-ounce) jars
  • 1 cup sugar
  • ¼ cup cornstarch
  • teaspoon salt
  • 2 Tablespoons butter
  • Red food coloring optional
  • 1 beaten egg for brushing on top of the crust
  • Sugar for sprinkling on top


  • 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.
  • 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.


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.


Calories: 522kcal | Carbohydrates: 93g | Protein: 4g | Fat: 15g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 28mg | Sodium: 275mg | Potassium: 215mg | Fiber: 2g | Sugar: 25g | Vitamin A: 437IU | Vitamin C: 6mg | Calcium: 30mg | Iron: 2mg