The moment I lift that golden-brown crust, the sweet aroma of cherries fills my kitchen, promising a taste of pure summer joy. Every slice reveals a rich, ruby-red filling that’s both sweet and tart, surrounded by a perfectly flaky crust. This homemade cherry pie isn’t just a dessert—it’s a memory baked into every bite, reminding me of family gatherings, picnics, and laughter around the table. This Traditional Cherry Pie Beats Store-Bought – Irresistible!

Why You’ll Love This Recipe

I love this traditional cherry pie because it’s so easy to make and always impresses. The balance between the buttery crust and the juicy cherry filling is simply unbeatable. I can prepare it ahead of time for guests or bake it fresh for a cozy evening at home. Whether I serve it warm with vanilla ice cream or enjoy it cold the next day, it’s a dessert that feels special every single time.

Ingredients

(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)

Fresh cherries – ripe, sweet, and firm for the best flavor
Sugar – granulated to balance the tartness of the cherries
Lemon juice – adds brightness and a refreshing touch
Cornstarch – helps thicken the filling perfectly
Pie crust – homemade or store-bought, as long as it’s flaky and buttery

Directions

Prepare the cherries: I start by washing and pitting about four cups of fresh cherries. When I don’t have a cherry pitter, I use a chopstick—it works like a charm.
Make the filling: In a bowl, I combine the cherries, sugar, cornstarch, and lemon juice. After a gentle stir, I let the mixture rest for about ten minutes so the flavors blend beautifully.
Preheat the oven: I set my oven to 425°F (220°C) to make sure the crust bakes crisp and golden.
Roll out the crust: I roll one half of the pie crust on a lightly floured surface, then gently press it into the pan.
Assemble the pie: I pour the cherry filling into the crust, then place the top crust over it. I cut small slits to let steam escape and crimp the edges with a fork to seal everything in.
Bake: I bake the pie for 45–50 minutes until the crust turns golden and the filling bubbles up. After baking, I let it cool before slicing so the filling sets nicely.

When it’s ready, I slice a generous piece and serve it warm with a scoop of vanilla ice cream—pure bliss.

Servings and Timing

Servings: 8 slices
Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes

Variations

I sometimes mix things up by swapping in a handful of blueberries for a cherry-blueberry twist. Adding a drop of almond extract gives a beautiful depth to the filling, and a pinch of cinnamon or nutmeg creates a cozy, spiced flavor.

Storage/Reheating

I store leftover cherry pie in an airtight container at room temperature for up to two days. If I want it to last longer, I refrigerate it for up to five days. To reheat, I place slices in a 350°F (175°C) oven for about 10–15 minutes until warm.

FAQs

What type of cherries work best for this pie?

I like using fresh, sweet cherries such as Bing or Rainier, but tart cherries also work beautifully if I prefer a tangier filling.

Can I use frozen cherries instead of fresh ones?

Yes, I can use frozen cherries—just make sure to thaw and drain them well to avoid a watery filling.

How do I prevent a soggy crust?

I always bake the pie at a high temperature initially and ensure the filling isn’t too liquidy. Letting the pie cool completely also helps the filling set properly.

Can I make the pie crust ahead of time?

Absolutely. I often prepare my crust a day ahead and keep it refrigerated until I’m ready to assemble the pie.

What’s the best way to serve this cherry pie?

I love serving it slightly warm with a scoop of vanilla ice cream or whipped cream. The contrast of warm pie and cold cream is divine.

Conclusion

Baking this traditional cherry pie brings me so much joy. Each step—from pitting the cherries to watching the crust turn golden in the oven—feels like a comforting ritual. The final result is a sweet, tangy, and buttery masterpiece that beats any store-bought pie without question. Every slice carries a bit of nostalgia and homemade love, making it a dessert I’ll cherish and bake again and again.