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    Home » Recipes » Pies, Crisps and Tarts

    Classic Cherry Pie

    Published: Jul 30, 2021 Modified: July 9, 2022 by Nina

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    This truly is a classic cherry pie. It has a super flaky crust, a not-too-sweet cherry filling, and a lattice pie crust topper. This easy pie can be made with fresh or frozen cherries.

    A slice of pie on a white plate, with the rest of the pie partially seen in the background.
    Jump straight to the recipe!
    • 🍒A Classic Pie
    • 🥘Ingredients
    • 🔪Instructions
    • ✔️Expert Tips
    • 💭Frequently asked questions
    • 🔖Related recipes
    • 📋 Recipe

    🍒A Classic Pie

    I have so many favourite pie recipes, and most, like this cherry pie, can be enjoyed year round - apple pie, coconut cream pie, and banana cream pie.

    The one downside to a cherry pie is waiting for it to cool to room temperature. I know! It's torture! But waiting will make sure that the cherry filling is firm enough and won't fall out of our slice.

    We like to top our cherry pie slices with vanilla ice cream. Whipped cream would also work really well too.

    🥘Ingredients

    • All purpose flour
    • Granulated sugar
    • Salt
    • Shortening (or lard)
    • milk
    • water
    • Cornstarch
    • Lemon juice - use fresh lemons for best taste.
    • Cherries - fresh cherries are best for this recipe, but you could also use frozen or canned. You will need 5 cups.
    • Kirsch liquor - this is a cherry liquor and is optional.
    • Unsalted butter
    • Egg
    A top view of half a pie.

    🔪Instructions

    I have a very detailed pie crust post that is helpful for anyone not too familiar with making pies. You can also use a store bought pie crust for this recipe.

    To make the cherry pie filling, combine the sugar, corn starch, lemon juice, and salt in a large saucepan. Mix until cornstarch has dissolved, then add cherries. The cherries will slowly release their juices. Bring to a boil and stir constantly until thickened. Remove from heat and add in kirsch. Stir to combine and set aside.

    Cherry Pie instructions 1.

    On a floured work surface, roll out one of the chilled dough halves. Turn the dough about a quarter turn, every time you roll it, until the dough is about 12-inches in diameter. Place the dough into the pie dish, using your fingers to smooth it out. Trim off extra overhang with a knife.

    Fill the pie crust with the filling. Roll out the other chilled pie dough the same way as the first dough disc, until about 12 inches in diameter. Use a pastry wheel or a knife and cut strips of dough. Thread the strips over and under one another. Use milk to seal the edges of the strips onto the pie crust edges. Crimp or flute the edges of the pie crust. Brush the top of the pie with an egg wash and sprinkle sugar over top.

    Cherry Pie Instructions 2.

    Place the pie onto a large baking sheet and bake for 20 minutes at 400°F and then turn the oven down to 375°F and bake for another 30-40 minutes. Remove the pie from the oven and let it cool on a wire rack for 2-3 hours so the filling sets up.

    ✔️Expert Tips

    • Make sure you let the cherry pie cool for 2-3 hours. The filling will be too loose when it comes out of the oven. It needs time to set. If you like warm slices of pie, reheat a slice in the microwave.
    • Don't skip the egg wash! It gives your pie a nice golden brown colour.
    • If your crust is getting too brown, use a pie shield or tent with foil.

    💭Frequently asked questions

    Do you need to par-bake the pie crust?

    No, the filling is not runny like in a pumpkin pie.

    Can this be made ahead?

    Both the pie crust and the pie filling can be made ahead and stored in the refrigerator.

    Can this be frozen?

    The baked and cooled cherry pie can be wrapped and frozen for up to 3 months. Thaw in the refrigerator. The pie crust and the pie filling can be frozen separately.

    Can I use frozen or canned cherries?

    I prefer using fresh cherries for best flavour, but you can use frozen or canned. Drain the juices before using.

    How do I store this?

    Store the cherry pie tightly covered in the refrigerator for up to 3 days.

    A slice of pie on a white plate, with the rest of the pie partially seen in the background.

    🔖Related recipes

    • Authentic Key Lime Pie {without condensed milk}
    • Apple Pear Crisp
    • Perfect Pumpkin Pie
    • Old Fashioned Banana Cream Pie

    Let's Bake Together!

    Step-by-step instructions are all written in my recipe below. If you liked it, please rate me 5 ⭐⭐⭐⭐⭐!

    If you tried this recipe, be sure to tag me on Instagram. You can also find me on Facebook and Pinterest.

    📋 Recipe

    A slice of pie on a white plate.

    Classic Cherry Pie

    Nina
    This truly is a classic cherry pie. It has a super flaky crust, a not-too-sweet cherry filling, and a lattice pie crust topper. This easy pie can be made with fresh, frozen or canned cherries.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prevent your screen from going dark
    Prep Time 30 mins
    Cook Time 1 hr
    Total Time 1 hr 30 mins
    Course Dessert
    Cuisine North American
    Servings 8 servings
    Calories 434 kcal

    Equipment

    • one 9 inch pie dish

    Ingredients
     
     

    Pie crust

    • 2 cups all purpose flour
    • 1 teaspoon sugar
    • ¼ teaspoon salt
    • ⅔ cup shortening or lard chilled and cubed
    • 4 tablespoons milk cold
    • 4 tablespoons water cold

    Cherry pie filling

    • ⅔ cup sugar
    • 4 tablespoons corn starch
    • 2 tablespoons lemon juice
    • ¼ teaspoon salt
    • 5 cups cherries pitted
    • ½ teaspoon kirsch liquor

    • 1 tablespoon unsalted butter cut into 4 pieces
    • 1 tablespoon milk
    • 1 large egg
    • 1 tablespoon water
    • sugar for sprinkling on top of pie

    Instructions
     

    • Whisk the flour, sugar and salt together in a large bowl. Use a pastry knife or a fork to cut the shortening into the flour mixture. The shortening should be pea sized when done.
    • Mix the milk and water together in a measuring cup. Pour a bit at a time into the flour mixture, until the dough comes together. You may not need to use all of it.
    • Cut the dough into 2 pieces and flatten each one. Wrap each disc in plastic wrap and store in the refrigerator while you make the cherry pie filling.
    • To make the cherry pie filling, combine the sugar, corn starch, lemon juice, and salt in a large saucepan. Mix until cornstarch has dissolved, then add cherries. The cherries will slowly release their juices. Bring to a boil and stir constantly until thickened. Remove from heat and add in kirsch. Stir to combine and set aside.
    • Preheat the oven to 400°F and grease a 9-inch pie dish. Remove one of the pie dough discs to a floured worksurface.  Start in the middle of the disc and roll out up and down. Turn the dough a quarter turn with your hands and roll out up and down. Continue with the rolling and turning until you have a 12 inch diameter circle. Carefully place it into the prepared pie dish, using your fingers to smooth it out. Trim off any extra overhang with a knife.
    • Fill the pie crust with the filling and dot the top with butter pieces. Roll out the second dough disc on a floured work surface until you have a 12-inch diameter circle.
    • Use a pastry wheel or a knife and cut strips out of the dough, about 1 inch wide. Thread the strips over and under one another. Use milk to seal the edges of the strips onto the pie crust edges. Crimp or flute the edges of the pie crust. Brush the top of the pie with an egg wash and sprinkle sugar over top.
    • Place the pie onto a large baking sheet and bake for 20 minutes at 400°F and then turn the oven down to 375°F and bake for another 30-40 minutes. Remove the pie from the oven and let it cool on a wire rack for 2-3 hours so the filling sets up.
    • Store the cherry pie in the refrigerator covered for up to 3 days.

    Notes

    1. Make sure you let the cherry pie cool for 2-3 hours. The filling will be too loose when it comes out of the oven. It needs time to set. If you like warm slices of pie, reheat a slice in the microwave.
    2. Don't skip the egg wash! It gives your pie a nice golden brown colour.
    3. If your crust is getting too brown, use a pie shield or tent with foil.
    4. Both the pie crust and the pie filling can be made ahead and stored in the refrigerator for up to 3 days.
    5. The baked and cooled cherry pie can be wrapped and frozen for up to 3 months. Thaw in the refrigerator. The pie crust and the pie filling can be frozen separately for up to 3 months.

    YOUR OWN NOTES

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    Nutrition

    Serving: 8gCalories: 434kcalCarbohydrates: 60gProtein: 5gFat: 20gSaturated Fat: 6gPolyunsaturated Fat: 5gMonounsaturated Fat: 8gTrans Fat: 2gCholesterol: 25mgSodium: 159mgPotassium: 255mgFiber: 3gSugar: 29gVitamin A: 145IUVitamin C: 8mgCalcium: 32mgIron: 2mg
    Tried this recipe? Follow me on Instagram!Mention @ninakneadstobake or tag #ninakneadstobake!
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    Hi, I'm Nina! I am a self-taught baker and have a love for baking and trying new techniques. Here you will find easy step-by-step sweet and savoury recipes, with lots of tips.

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