Dessert | November 5, 2020

Homemade Cherry Pie

This isn’t your grab-a-can-of-cherry-pie-filling-and-slop-it-in-a-pan cherry pie, this is the next level. The ingredients list is so simple, but it’s so much better than your average cherry pie.  This Homemade Cherry Pie is perfect for your Thanksgiving feast.

Homemade cherry pie in a white pie dish. The dish is set upon a wire cooling rack and is surrounded by fresh time, sugar, and cherries.

Cherry Pie 101

Cherry pie is a pie baked with a cherry filling. Traditionally, cherry pie is made with tart (which is what we are using here) rather than sweet cherries. Cherry pie is often eaten with whipped cream or ice cream.

Homemade cherry pie sliced on plates. All have whipped cream and thyme as garnish.

What Do I Need to Make Homemade Cherry Pie

For this pie, you will need:

  • 2 pie crusts (Either store bought or make your own crust here)
  • 2 15oz cans of tart cherries in juice (juice reserved)
  • 1/2 cup of cherry juice from can of cherries (divided)
  • 1/2 cup sugar
  • 3 tbsp all purpose flour
  • 2 tbsp butter
  • 1/8 tsp salt
  • 2-3 drops red food coloring (optional)
  • 1 egg
  • 1 tbsp water
  • whipped cream or vanilla ice cream for topping

Ingredients for cherry pie on a baking tray.

Tart cherries come canned or jarred.  Here is a photo of each, for reference.  I found both at my local Walmart.

Tart cherries in juice.

How Do You Make Homemade Cherry Pie From Scratch?

1. Start by separating your cherries and juice.  Use a strainer and reserve the juice. You’ll need 1/2 cup (divided) to prepare the glaze.

2. Add 1/4 cup of reserved juice to a small saucepan.

3. Add 1/2 cup sugar to saucepan.  Bring to a simmer over medium high heat.

4. Meanwhile, prepare a slurry with remaining cherry juice by whisking together 1/4 cup cherry juice and 3 tbsp flour.

How to prepare cherry pie filling.

5. While quickly whisking your simmering cherry juice and sugar mixture, add in slurry a little bit at a time until well combined and thickened.

6. Remove from heat, add in 2 tbsp butter.

7. Toss in 1/8 tsp salt, 2-3 drops of red food coloring (if desired) and stir until butter is melted and combined.

8. You should be left with a nice, thick, tart, cherry glaze. This stuff is amazing, I even turned some extra that I had one time into cute little Cherry Cheesecake Bites. Cutest party dessert ever.

How to cook cherry pie filling.

9. Prepare your pie plate by spraying with non-stick spray. Add one pie crust and fit it to the plate. Using a fork, poke some holes in the bottom of the crust.

10. Add drained cherries to your pie crust.

11. Pour prepared glaze on top of cherries.

12. Smooth the glaze over the top.

How to make a cherry pie.

13. Add 2nd pie crust to the top.  You can do this by simply adding the pie crust and crimping the edges, or create a decorative pie top like I’ve done here.

14. Prepare an egg wash by whisking one egg and 1 tbsp water together. Brush over the top of crust.

15. If desired, sprinkle the crust with sugar.

16. Bake pie at 450 degrees for 10 minutes. Turn temperature down to 350′ and bake for 30 more minutes. As soon as the crust turns a golden color, place strips of foil or pie shield over edges to prevent browning too much before pie has baked. Remove from oven and let cool at least 5 hours. Top with whipped cream or vanilla ice cream, if desired.

How to make a pie crust.

What Should I Top My Pie With?

Whipping cream or vanilla ice cream is a must. My favorite is to add a couple drops of almond extract to the cream, especially with this pie. The cherry and almond combination is heaven-sent.

An overhead shot of half eaten pie.

Homemade Cherry Pie Q&A

How to I prevent my crust from becoming soggy?

One way to prevent a soggy crust is to basically seal the surface of it to make a barrier between the crust and the filling. Brushing the surface of the unbaked crust with beaten egg or egg white mixed with water before adding the filling means that as it bakes, the proteins in the egg will form a moisture barrier over the crust and provide a layer of protection.

What cherries should I use for this pie filling?

Tart cherries.  This is a traditional cherry pie, meaning we are using tart cherries rather than sweet. Tart cherries are hard to find fresh, so most are available in a can or a jar, packing in juice.

An overhead shot of homemade cherry pie in a white pie plate. A slice is missing from the pie.

How can I make this filling gluten free?

You can substitute corn starch for the flour as a thickener.

Do you have a pie crust recipe I can use?

We have the best pie crust recipe!  All the details are in our post for simple pie crust.

Should I refrigerate my cherry pie?

Homemade cherry pie can be kept on the counter for up to 2 days.  You cal also refrigerate it if you want it to keep for up to 4 days.

I love Pies! Do You Have More Recipes?

Boy, do we ever! Check our our:

A 3/4 angle shot of homemade cherry pie with a slice missing. There are stacked plates and bottles of milk in the background.

Can You Recommend Some Pie Making Tools?

Let’s Be Besties!

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5 from 1 vote
Homemade cherry pie in a white pie dish. The dish is set upon a wire cooling rack and is surrounded by fresh time, sugar, and cherries.
Homemade Cherry Pie
Prep Time
10 mins
Cook Time
40 mins
Total Time
50 mins
 

This isn't your grab-a-can-of-cherry-pie-filling-and-slop-it-in-a-pan cherry pie, this is the next level. The ingredients list is so simple, but it's so much better than your average cherry pie.  This Homemade Cherry Pie is perfect for your Thanksgiving feast.

Course: Dessert
Cuisine: American
Keyword: cherry pie
Servings: 8 slices
Calories: 361 kcal
Author: Stephanie
Ingredients
  • 2 pie crusts store bought or homemade
  • 30 oz canned tart cherries in juice juice reserved
  • 1/2 cup cherry juice (from can of cherries) divided
  • 1/2 cup sugar
  • 3 tbsp flour
  • 1/8 tsp salt
  • 2 tbsp butter
Egg Wash
  • 1 egg beaten
  • 1 tbsp water
Instructions
  1. Start by separating your cherries and juice.  Use a strainer and reserve the juice. You'll need 1/2 cup (divided) to prepare the glaze.
  2. Add 1/4 cup of reserved juice to a small saucepan.
  3. Add 1/2 cup sugar to saucepan.  Bring to a simmer over medium high heat.
  4. Meanwhile, prepare a slurry with remaining cherry juice by whisking together 1/4 cup cherry juice and 3 tbsp flour.
  5. While quickly whisking your simmering cherry juice and sugar mixture, add in slurry a little bit at a time until well combined and thickened.
  6. Remove from heat, add in 2 tbsp butter.
  7. Toss in 1/8 tsp salt, 2-3 drops of red food coloring (if desired) and stir until butter is melted and combined.
  8. You should be left with a nice, thick, tart, cherry glaze.
  9. Prepare your pie plate by spraying with non-stick spray. Add one pie crust and fit it to the plate. Using a fork, poke some holes in the bottom of the crust.
  10. Add drained cherries to your pie crust.
  11. Pour prepared glaze on top of cherries.
  12. Smooth the glaze over the top.
  13. Add 2nd pie crust to the top.  You can do this by simply adding the pie crust and crimping the edges, or create a decorative pie top like I've done here.
  14. Prepare an egg wash by whisking one egg and 1 tbsp water together. Brush over the top of crust.
  15. If desired, sprinkle the crust with sugar.
  16. Bake pie at 450 degrees for 10 minutes. Turn temperature down to 350' and bake for 30 more minutes. As soon as the crust turns a golden color, place strips of foil or pie shield over edges to prevent browning too much before pie has baked. Remove from oven and let cool at least 5 hours. Top with whipped cream or vanilla ice cream, if desired.
Recipe Notes
  • This recipe is for a standard pie plate. If you have a deep dish pie plate (pictured), 1 1/2 the recipe filling.
  • Let cool at least 5 hours before serving to set. Perfect to make the night before serving.

Homemade Cherry Pie Q&A

How to I prevent my crust from becoming soggy?

One way to prevent a soggy crust is to basically seal the surface of it to make a barrier between the crust and the filling. Brushing the surface of the unbaked crust with beaten egg or egg white mixed with water before adding the filling means that as it bakes, the proteins in the egg will form a moisture barrier over the crust and provide a layer of protection.

What cherries should I use for this pie filling?

Tart cherries.  This is a traditional cherry pie, meaning we are using tart cherries rather than sweet. Tart cherries are hard to find fresh, so most are available in a can or a jar, packing in juice.

How can I make this filling gluten free?

You can substitute corn starch for the flour as a thickener.

Do you have a pie crust recipe I can use?

We have the best pie crust recipe!  All the details are in our post for simple pie crust.

Should I refrigerate my cherry pie?

Homemade cherry pie can be kept on the counter for up to 2 days.  You cal also refrigerate it if you want it to keep for up to 4 days.

Nutrition Facts
Homemade Cherry Pie
Amount Per Serving (1 slice)
Calories 361 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 6g38%
Cholesterol 28mg9%
Sodium 245mg11%
Potassium 310mg9%
Carbohydrates 54g18%
Fiber 3g13%
Sugar 28g31%
Protein 5g10%
Vitamin A 186IU4%
Vitamin C 7mg8%
Calcium 25mg3%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

3 thoughts on “Homemade Cherry Pie

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  1. Hey, I remember making this with my dad too. (We didn’t have too many Thanksgivings in TX) We used to make it with canned dark sweet cherries -Oregon brand and it was really good. What kind of cherries are you using? I just made this recipe over Thanksgiving but I used canned Red Tart cherries (Same Oregon brand) but it turned out very pink and not bright red like your picture. So, just wondering what brand of cherries are you using? Thanks!

    1. I usually use the red tart cherries too, whatever brand the store I’m at has (usually the Oregon brand as well! A couple times I’ve used Trader Joe’s jarred ones). I’m thinking you’re mostly looking at the picture with the open top and the blue pie plate?? I think the intense blue color made the red intense as well. It’s usually more of the pink color you’re describing, closer to the picture of the slice on the plate with the cream on top :) Anyway, I hope it tasted good!