A delicious old fashioned cherry pie recipe is hard to beat. Filled with real cherries and a touch of cinnamon spice, come and learn!

Our cherry pie recipe is also a hit during the holidays. People love to serve this delicious and juicy pie at Thanksgiving, and it’s the best Christmas pie ever!

What makes this recipe the best

I like this recipe so much for several reasons:

  • It uses real cherries. You can choose to use fresh, frozen, or canned, but this pie doesn’t have that nasty artificial “cherry” flavor. Just juicy cherries mixed with a little sugar, lemon juice and cinnamon.
  • No soggy shell. I’ve written about my struggles with making pie crust from scratch before, so all I care about is the convenience of refrigerating prepared pie. You can add your own flavor to the pie crust by brushing with egg whites. This extra step keeps it from getting soggy, so every bite of the crust is flaky and buttery.
  • Plaid toppings. When it comes to homemade flavors, nothing beats a plaid pie. In this recipe, I’ll show you step-by-step how to form a gorgeous pattern.
  • Best of all, this pie is easy to make and has a short ingredient list.

Ingredients needed to make the pie:

You will need: frozen cherries (sweet or tart), sugar, cornstarch, fresh lemon juice, unsalted butter, and all-purpose flour.

Tips for Making the Best Pies

  1. You need pastry dough to make a two crust pie.
  2. Follow the instructions carefully.
  3. Watch the pie crust video first to practice. Mix the dough, let it cool, and roll it out. Pie crust loves cold!
  4. We use frozen cherries – tart or sweet and adjust the sugar in the recipe card below.
  5. Let the pie filling cool slightly before pouring it into the pie shell.
  6. Bake the pie in the bottom third of the oven and make sure to put a sheet of aluminum foil or tray on the very bottom to prevent spills!
  7. Make sure you bake the pie long enough. Baked fruit pie isn’t difficult, but here are some great tips to avoid the dreaded soggy bottom!
  8. The filling should foam and prevent spillage


  • 4 cups cherries, sweet – frozen or fresh pitted cherries*
  • 3/4 cup + 1 tablespoon sugar* (1 cup sugar tart cherries)
  • ¼ cup cornstarch
  • 1 tablespoon. lemon juice
  • 2 crust pie crusts (bottom and lattice pie crust top)


  • If using frozen cherries, make sure they are thawed.
  • Cook the cherries in a saucepan over medium heat until they start to boil and the juices are constantly stirring to release – you don’t want the cherries or sugar to burn. Remove from heat source.
  • In a separate bowl, combine sugar and cornstarch. Add lemon juice. Pour the mixture into the hot cherries and mix well.
  • Return the cherry mixture to low heat, simmer once more, and continue to cook until the filling thickens, stirring frequently. This takes about 2 minutes.
  • Remove from heat and allow to cool before use.
  • Pour the cherry pie into the prepared pie crust, top with a second layer of pie, and roll up the edges.
  • I would use a pie crust shield to prevent over-browning the edges.
  • Place cherry pie on a baking sheet and bake at 400F for 20 minutes
  • Reduce heat to 375F and bake for an additional 30 to 35 minutes. Remove from oven and cool.

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