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Classic Cherry Pie Recipe
Classic cherry pie is one of the most popular fruit pie recipes in the United States, Canada, and even the world. It’s a pie that shows up everywhere, from summer cookouts and Fourth of July celebrations to holiday tables and small-town diner. A sweet cherry pie filling tucked into a flaky, golden crust is just about impossible to resist. Cherry pie is such a crowd favorite that it has inspired countless delicious variations over the years, from traditional double-crusted pies to cherry crumble pies, to different fruit combinations, and cherry cheesecake. Whether you’re looking for a summer picnic recipe, or picking up some delicious cherries from a summer farmer’s market, this delicious sour cherry pie recipe is worth knowing.
What is a Classic Cherry Pie?
There are many delicious variations of a classic cherry pie recipe, but a classic cherry pie has a baked sour cherry pie filling made with fresh or frozen cherries mixed with sugar, flour or cornstarch for thickening the filling, vanilla extract for flavor, and lemon juice for a bit of acidity. Some versions include a small amount of spice, most often cinnamon, although many cherry pies rely entirely on the bright, natural flavor of the cherries themselves. Usually sour cherries create the most flavorful cherry pies.
Classic cherry pies are baked in a flaky pie crust and can be finished in a number of ways, including with a lattice top, a full double crust, or a crumble topping. Unlike some other fruits, cherries are juicy and hold up beautifully during baking, and the filling can handle being baked without being fully covered. Many cherry pies are baked with very open lattices, or decorative shapes cut into the top crust, which makes cherry pie one of the prettiest fruit pies you can put on a table. A classic cherry pie is usually a sour cherry pie, using tart cherry varieties for the best fillings.
The History of Cherry Pie
Fruit pies have existed for centuries in Europe, and cherry pie is no exception. Cherries are a very old fruit, originating in the region that is now Turkey sometime over 2,000 years ago, and have been written about since at least the 3rd century BC. The Greeks and Romans cultivated cherries in orchards, and cherries were brought to North America in the 1700s by the British.
In the United States, tart cherries are primarily grown in Northern Michigan, with the first orchards planted by Peter Dougherty in 1852. Sweet cherries are primarily grown in the Pacific Northwest, in Oregon and Washington. The first orchards in the Pacific Northwest were also planted in the 1800s, notably by Henderson Lewellings in 1847.
The story goes that the first cherry pie may have been presented to Queen Elizabeth I. Although Queen Elizabeth I most probably ate many cherry pies, and definitely helped propel cherry pie into the culinary scene, cherry pie probably predated her reign by at least a few years. A cookbook titled A Proper Newe Booke of Cokerye, first published in 1545, has a recipe for “A Tarte of Cheryes.” Queen Elizabeth I’s reign began in 1558.
An even older Italian book, Liber de Arte Coquinaria, was first distributed in 1465 and also contains a recipe for a pie made with cherries. It’s a little harder to track down because it’s handwritten rather than printed. However, while A Proper Newe Booke of Cokerye describes a dessert that’s very similar to the fruit pies we make today, the recipe in the 1465 book is drastically different from a modern cherry pie. That recipe calls for crushing cherries with roses and cheese and baking the mixture in a crust with spices.
Cherry pie has remained extremely popular through the centuries. A popular myth says that cherry pie was George Washington’s favorite pie, though based on letters from Mount Vernon, apple pie was more likely the one he favored. However, Washington did, famously, grow cherry trees on his property.
In the United States, February 20 is National Cherry Pie Day. Some publications claim that cherry pie is the 5th most popular pie in the country, with apple pie, key lime pie, pecan pie, and lemon meringue pie rounding out the top five.
What Kind of Cherries are Best for Cherry Pie?
There are many types of cherries grown in the United States, and they generally fall into two categories: sweet and sour (or tart). For a classic cherry pie, sour cherries are generally the better choice, holding up well during baking and offering a more complex, deeply flavored filling. Sometimes cherry pie is even called sour cherry pie. Sweet cherries can absolutely be used for pie, but you’ll want to pull back on the sugar slightly and add a little extra lemon juice to keep the filling balanced. Sweet cherries are also a good choice when paired with a sour fruit like rhubarb, for cherry rhubarb pie.
Sour Cherry Varieties
Sour cherries are most often grown in the Midwest, particularly in Michigan, and are the classic choice for cherry pie. Here are a few of the most common varieties you’re likely to come across.
- Montmorency: The most popular variety of sour cherry in the United States, and the most common type used in cherry pies.
- Morello: Morello cherries have a wonderfully unique flavor and make delicious pies if you can find them.
- Balaton: Generally found in Michigan and the Midwest during the summer, Balaton cherries are my personal favorite for cherry pie.
Sweet Cherry Varieties
Sweet cherries aren’t always the first choice for a classic cherry pie recipe, but they have plenty of delicious applications in baking. A sweet cherry pie with an adjusted recipe, or a cherry rhubarb pie where sweet cherries balance out the tartness of the rhubarb, are both great ways to put sweet cherries to work.
- Bing: The most common sweet cherry variety sold in American grocery stores, these are the large, heart-shaped, deep red cherries you see piled up in the produce section every summer.
- Rainier: A milder sweet cherry, lighter in color. The skins is often a beautiful mix of reds and yellows.
- Chelan: Similar to Bing cherries but coming into season a little earlier in the summer.
This is only a small selection of some of the more common cherry varieties you’ll find in American grocery stores. There’s even a list of 50 cherry varieties that I found.
Step-by-Step Blueberry Pie Recipe
Crust:
If you want to make a classic cherry pie with a double crust or a lattice top, you’ll need a full batch of my all-butter pie dough recipe or two sheets of frozen, store-bought puff pastry. You’ll also want some cream and a large-crystal sugar, like demerara, turbinado, or sanding sugar, to give the top crust a nice finish.
If you would prefer to make a cherry crumble pie (a cherry pie with a crumble topping), you’ll want to use a light, blind-baked pie crust and a batch of my crumble topping recipe.
How to Make a Cherry Pie:
Ingredients
- 2lbs Cherries, fresh or frozen
- ¾c Granulated Sugar (150g)
- â…“c Cornstarch (45g)
- 2T Lemon Juice (30mL)
- ½t Vanilla Extract
- ¼t Salt
- 2T Heavy Whipping Cream
- ¼c Demerara Sugar
Note: This pie turns out best if you fully assemble it and give it time to freeze before baking.
1.
If you made a batch of my all-butter pie dough recipe, you should have two discs of dough. Roll out one disc into a circle about 1 to 2 mm thick and at least 1 inch wider than a 9-inch pie tin all the way around.
2.
Fit the rolled dough into your 9-inch pie tin. Trim the overhang with kitchen scissors so there is about a ½-inch (1 cm) overhang all the way around. Place the lined pie tin and the second disc of dough in the refrigerator while you prepare the filling.
3.
In a large mixing bowl, make the homemade cherry pie filling. Combine the cherries, sugar, cornstarch, lemon juice, vanilla extract, and salt. Let the mixture sit until the cherries have released enough juice that there is no dry sugar left.
4.
Remove your pie tin lined with pie dough from the refrigerator. Add the cherry filling, pressing it down firmly to eliminate any air pockets.
5.
For a double-crusted pie, roll out the second disc of dough, place it over the filling, and seal the edges using your preferred method.
6.
Brush the top crust with heavy whipping cream, then sprinkle generously with demerara sugar. If you’re making a double-crusted pie instead of a lattice, cut a few vents with a paring knife to allow steam to escape.
7.
Transfer the assembled pie to the freezer and freeze for at least 1 hour before baking.
How to Bake a Frozen Cherry Pie:
1.
Preheat the oven to 350°F (175°C).
2.
Remove the pie from the freezer and place it on a parchment-lined baking sheet. Bake for 1 hour and 15 minutes to 1 hour and 30 minutes, rotating the pie every 30 minutes, until the crust is evenly golden brown.
3.
Remove from the oven and let the pie cool slightly before slicing and serving.
How to Make a Cherry Crumble Pie
Almost any fruit pie can be topped with a crumble instead of a top crust or lattice. Crumble is easy to make at home and is often simpler than assembling a pastry top. Here’s how to turn this classic cherry pie recipe into a blueberry crumble pie.
Crust: Instead of making a full batch of my all-butter pie dough recipe, make a half batch. Follow the directions in Part 2 of my Ultimate Guide to Pie Crust to shape the pie shell to your preference, then blind-bake it for 20 to 30 minutes to create a light, pre-baked crust. Set the crust aside to cool.
Crumble Topping: Follow my recipe and directions here for making a homemade crumble topping for a fruit pie.
Making a Blueberry Crumble Pie:
1.
Using the same ingredients listed above, make the cherry pie filling by mixing the cherries, sugar, lemon juice, salt, and flour in a large mixing bowl. Let the mixture sit until the cherries have released enough juice that there is no dry sugar left.
2.
Press the cherry pie filling into your light, blind-baked pie crust. Gently press down to eliminate air pockets.
3.
Break up the crumble topping with your hands and sprinkle it evenly over the filling, creating a single, even layer.
4.
Freeze the pie for at least 1 hour before baking.
5.
Preheat the oven to 350°F (175°C).
6.
Remove the pie from the freezer and place it on a parchment-lined baking sheet. Bake for 1 hour and 15 minutes to 1 hour and 30 minutes, rotating the pie every 30 minutes, until the crumble has turned a golden brown color and the filling is slowly bubbling.
7.
Remove from the oven and let the pie cool slightly before slicing and serving.
Variations on Classic Cherry Pie
Many classic pies have popular variations. Pumpkin pie, pecan pie, and apple pie all come in countless forms, from pumpkin meringue and pumpkin cheesecake pie to apple cranberry pie, bourbon pecan pie, and more. Cherry pie is no exception, and there are many delicious variations.
- Cherry Rhubarb Pie: Similar to a classic strawberry rhubarb pie, cherry rhubarb pie balances tart rhubarb with sweet cherries.
- Peach Cherry Pie: Peaches and cherries are a delicious combination, and peach cherry pie is a beautiful summer fruit pie.
- Chocolate Cherry Pie: Chocolate and cherries are a classic flavor combination. There is no one definitive chocolate cherry pie, with many variations out there. Some are cherry pies with chocolate crusts, some layer a cherry filling over a chocolate ganache or chocolate pudding, and others finish a no-bake cherry pie with a chocolate ganache.
- Cherry Cheesecake Pie: Like a strawberry cheesecake pie, a cherry cheesecake pie layers cherry pie filling over a classic cheesecake in a graham cracker crust.
- Sweet Cherry Pie: Classic cherry pies generally use sour cherries in the filling, but a slightly modified recipe can make a delicious pie with sweet cherries.
- Cherry Streusel: A cherry pie with a bottom crust and a buttery almond streusel topping in place of a pastry top crust is a delicious twist on a classic cherry pie.
There are countless other variations of pies that use cherries and some of them can be fairly unique. I’ve even had delicious versions of cherry pie that use wine or Chinese five spice powder to enhance the flavors!
How to Store and Reheat Cherry Pie
Short-term storage: This classic blueberry pie can be kept at room temperature for about 1 day. After that, transfer it to the refrigerator, where it will keep for up to 1 week. Re-crisp the pie before serving if refrigerated.
Re-crisp before serving: Chilling softens the flaky pie crust. To bring back that fresh-baked texture, reheat the pie before serving. Preheat your oven to 350°F (170°C) and bake for 15–20 minutes, until warmed through and the top crust is crisp again.
Freezing for later: You can assemble this pie ahead of time and freeze it (unbaked) for up to 3 months. Once assembled, wrap it tightly in a freezer bag or double-wrap in plastic wrap and foil to prevent freezer burn. When you’re ready to enjoy it, bake straight from frozen until the filling is bubbling and the top crust is golden. See the directions for baking a blueberry pie above. Frozen pies are especially handy during busy times of the year, since you can prepare the pie ahead of time and simply bake it on the day you want to serve it.
Baking Tips for Classic Cherry Pie:
Overfill the pie before baking. The fruit will shrink as it cooks and releases steam, which can leave the filling lower than the crust if you start with a level pie. Slightly overfilling ensures the fruit bakes down into a perfectly even, flat pie after cooling.
Protect your sheet pan for easy clean up. Fruit pies almost always bubble over as the fruit juices thicken, so line your baking sheet with parchment paper before placing the pie on it. The juice will drip onto the pan and caramelize into a sticky syrup. After baking, pour a small amount of water onto the sheet pan (never onto the pie itself). This loosens the baked-on juices and makes it much easier to lift and move the pie once cooled.
We’d love to see your blueberry pie creations! If you give this recipe a try, tag @doggone_baking on social media so we can share in the fall baking fun.
Cherry Pie
Ingredients
- 1 batch Flaky Pie Dough or 2 frozen puff pastry sheets
- 2 lbs Cherries (900g) fresh or frozen
- ¾ cup Granulated Sugar (150g)
- â…“ cup Cornstarch (42g)
- 2 tbsp Lemon Juice (30mL)
- ½ tsp Vanilla Extract
- ¼ tsp Salt
- 2 tbsp Heavy Whipping Cream (30mL)
- ¼ cup Demerara Sugar (50g) or turbinado sugar
Instructions
Making the Cherry Pie
- Make one batch of all-butter pie dough.
- Roll out one disc into a circle about 1 to 2 mm thick and at least 1 inch wider than a 9-inch pie tin all the way around.
- Fit the rolled dough into your 9-inch pie tin. Trim the overhang with kitchen scissors so there is about a ½-inch (1 cm) overhang all the way around. Place the lined pie tin and the second disc of dough in the refrigerator while you prepare the filling.
- In a large mixing bowl, make the homemade cherry pie filling. Combine the cherries, sugar, cornstarch, lemon juice, vanilla extract, and salt. Let the mixture sit until the cherries have released enough juice that there is no dry sugar left.
- Remove your pie tin lined with pie dough from the refrigerator. Add the cherry filling, pressing it down firmly to eliminate any air pockets.
- For a double-crusted pie, roll out the second disc of dough, place it over the filling, and seal the edges using your preferred method.
- Brush the top crust with heavy whipping cream, then sprinkle generously with demerara sugar. If you’re making a double-crusted pie instead of a lattice, cut a few vents with a paring knife to allow steam to escape.
- Transfer the assembled pie to the freezer and freeze for at least 1 hour before baking.
Baking the Cherry Pie
- Preheat the oven to 350°F (175°C).
- Remove the pie from the freezer and place it on a parchment-lined baking sheet. Bake for 1 hour and 15 minutes to 1 hour and 30 minutes, rotating the pie every 30 minutes, until the crust is evenly golden brown.
- Remove from the oven and let the pie cool slightly before slicing and serving.
About Me
In 2016, I left my office job and became a professional baker. These days I spend my days testing recipes and baking pies while my two dogs snooze happily nearby.
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