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Nothing screams summer more than a sweet cherry pie! Get this homemade, from scratch recipe that calls for a flaky crust filled to the brim with fresh dark cherries.
With summer and cherry season coming to a close, there is no better recipe to make than this Cherry Pie recipe! I love apple pie and a fabulous mixed berry streusel pie, but this easy cherry pie is where its at! Tastes best with the sweet cherries from the Pacific Northwest, but just as tasty any time of year made with frozen.
As Sweet as Cherry Pie
There are so many variations and options when it comes to making cherry pie. You can use fresh cherries, frozen cherries, buy a pre-made filling, cook your own filling or make one fresh. This recipe calls for 5 cups of fresh, dark pitted cherries that are tossed together with a combination of sugar, flour, cornstarch, lemon juice and almond extract.
Add that filling to a homemade (or store bought!) flaky pie crust, add a lattice and bake.
Best Cherries for Cherry Pie
The sweet cherries I used for this recipe are big, plump, fresh Northwest Cherries. When we lived in Oregon, we got SO spoiled enjoying these kinds of cherries every summer. After moving across the country to New York, we are always on the prowl, looking for the Northwest cherries because they are the best of the best.
The Northwest has unique growing conditions. Because of those conditions, Northwest-grown sweet cherries have an exceptional flavor profile and the perfect amount of sweetness. That’s why we like to cook with them whenever we can find them. Northwest-grown sweet cherries are available across the country through early August, so now is the time to buy!
How to pick the best cherries to buy
When shopping, look for cherries with firm, shiny and smooth skins. In general, the darker the cherry, the sweeter. With the most common varieties, this is a sign of ripeness.
Frozen vs. Fresh Cherries in Pie
Both frozen and fresh cherries can work when making a cherry pie. Success ultimately comes down to water content in the fruit and adding enough thickener to the filling so you don’t get a watery, sloppy mess after baking. This may take some trial and error on your part, especially since fruit varies so much season to season, as do the brands of frozen cherries.
In general, there is more water in frozen fruit than fresh, so add 1-2 tablespoons extra flour to your filling compensate.
Also, when in doubt, add in an extra sprinkle of cornstarch for extra stability and let the pie cool completely before cutting and serving.
How to freeze fresh cherries in three simple steps:
If you have extra cherries on hand and would like to freeze them for baking at a later date, here is how you do it:
- Wash and pit all the cherries. This is the pitter I use and love. Works like a charm.
- Place cherries onto a parchment paper lined baking sheet and freeze flat for 12-24 hours.
- After this initial freeze, transfer frozen cherries into a large plastic zip-top bag.
Cherries should keep 3-6 months as long as they are in an air-tight, freezer safe bag.
Be sure to save/print/bookmark/pin this tasty recipe! You’re not going to want to lose it 🙂 Have a great day, friends!
Amazing Cherry Pie Recipe
- 2 pie crusts homemade or store bought
For the cherry pie filling
- Roll one pie crust into the bottom of a glass pie plate and refrigerate while making the filling.
- In a large bowl, toss fresh cherries together with sugar, lemon juice, almond extract, flour and corn starch. Pour into pie plate and spread cherry filling out to fill evenly. Dot the top with butter.
- Top cherry filling with lattice pie crust or a vented full crust. Crimp edges. Brush top crust with heavy cream and sprinkle with coarse sugar.
- Bake at 400 degrees for 1 hour or until the bottom crust looks golden brown. If top crust starts to get too dark, cover with foil until bottom has fully cooked.
- Remove from oven and cool completely before cutting and serving.
Love this cherry pie recipe? Here are some others you will love:
- Lemon Cream Pie with Fresh Raspberries
- Creme Brulee Lemon Pie
- Buttery Apple Pie
- Fail-Proof Pumpkin Pie
- Easy Double Chocolate Cream Pie