The Best Cherry Pie Recipe

The Best Cherry Pie Recipe Ever

79.3K Shares

The Best Cherry Pie Recipe

This post contains affiliate links.There were a lot of yeses for my cherry pie recipe, so here it is!

Cherry pie is my all-time favorite dessert.

Chocolate is up there but doesn’t surpass a good homemade cherry pie in my mind. I used to request cherry pie instead of cake for my birthdays when I was growing up and still make it whenever I get the craving for the sweet-tart fruity goodness. Mmm…

MY LATEST VIDEOS

I’ve fiddled with various recipes over the years and have finally settled on a version that is THE BEST CHERRY PIE RECIPE ever. Period. It is adapted from a combination of others—primarily from the recipes in The Pie and Pastry Bible by Rose Levy Beranbaum and The Best Recipe by the Cook’s Illustrated folks.

It’s a canned cherry pie recipe, as canned cherries are readily available year round and I don’t have a cherry tree in my backyard (even though I tried!). However, please note that this cherry pie recipe uses cherries canned in water NOT that dreadful canned cherry pie filling.

The Best Cherry Pie Recipe

Click here for the printable version of the Best Cherry Pie Recipe.

This is the best cherry pie recipe period if you want to use canned tart cherries. As a baker and cherry pie lover, I've fiddled with various recipes & modifications over time.First, make your pie crust

(I’ll forgive you if you want to buy yours premade, but it’s really not hard to make). Note: I used to use butter and Crisco and still think it makes the flakiest crust, but now use Earth Balance instead of Crisco just because it’s so much better for you. I buy it in sticks, like butter, from the natural foods store and keep them in the freezer. You can also make the pie crust with all butter and it turns out just fine.

Crust Ingredients

  • 2 1/2 cups all purpose flour
  • 1 teaspoon salt
  • 2 tablespoons sugar
  • 12 tablespoons unsalted butter, chilled
  • 8 tablespoons Earth Balance, or comparable vegetable shortening, chilled (or simply use more butter)
  • 8 tablespoons ice water

Crust Instructions

1. Mix the flour, salt, and sugar in a food processor. Cut butter into smaller pieces and add to food processor. Pulse a few times. Cut Earth Balance into smaller pieces and add to food processor. Pulse a few more times, until butter and Earth Balance are the size of peas or smaller. Transfer to a large bowl. (Note: You can do all this with a pastry blender instead if you don’t have a food processor.)

2. Sprinkle 3-4 tablespoons of ice water over the dough mixture at a time, mixing and pressing with a sturdy rubber spatula until the dough comes together. Divide into two and wrap each half in plastic wrap. (I usually dump the semi-formed dough onto plastic, wrap it up, then knead it with my hands a bit until it forms a ball, then flatten it somewhat into a disk.) Refrigerate until ready to use.

The Best Cherry Pie Made with Canned Tart Cherries

Next, make and assemble the cherry pie

This post contains affiliate links.Filling Ingredients

  • 3 cans tart cherries in water (I buy Oregon Fruit Products Red Tart Cherries which are often with the canned fruit rather than in the baking aisle of the grocery store; you can also order them online)
  • 4 tablespoons cornstarch
  • 1 1/4 cups sugar
  • 1/8 teaspoon salt
  • scant 1/4 teaspoon almond extract

Filling and Pie Instructions

1. Make the pie filling by mixing the 3 cans of cherries plus the juice from 1 1/2 cans with sugar, cornstarch, salt, and almond extract in a large, heavy-bottomed saucepan. Bring to a simmer and cook over medium-low heat for about 10 minutes, stirring regularly, or until the liquid is thick and bubbly (partially jelled). Set aside to cool.

2. Preheat the oven to 425 degrees fahrenheit. Cover a cookie sheet with foil and place on a lower rack (to catch any potential drips).

Making a Lattice Crust on Cherry Pie

3. Sprinkle the counter with flour and roll out the bottom pie crust. Arrange in pie pan. Pour your cooled pie filling in the pan.

4. Roll out the top crust. Use a sharp knife to cut the top crust into strips for a lattice crust or use a cookie cutter to make other designs.

Either drape your top crust over the pie, if you used a cookie cutter design, or weave your traditional lattice crust (if you need instructions for weaving the lattice, here’s a YouTube video).

5. Trim the edges of the top and bottom crust to 1/2 – 1 inch beyond the pie pan and then fold under. Either press around the perimeter with the tines of a fork or crimp it with your fingers.

6. If desired (and I always do), brush the crust with a beaten egg white (or cream) and sprinkle sugar on top.

7. Bake for 20 minutes at 425 degrees F then lower the oven temperature to 375 F and add a pie crust shield (or a foil tent with the center cut out) to protect the outer edges of the crust from burning. Bake for another 30-40 minutes, until the crust looks nicely browned and the juices bubble up thickly.

8. Remove from the oven and let cool for 3 hours or so before eating. This is the hard part but it really helps to have the filling gel properly. Plus it looks and smells so nice sitting on the table!

9. Eat and enjoy… This cherry pie is delicious with whipped cream or vanilla ice cream.

The Last Piece of Cherry Pie

Click here for the printable version of the Best Cherry Pie Recipe.

Cherry Hand Pies

P.S. Cherry hand pies are delicious, too. :)

Pin It for Later 

This is the best cherry pie recipe period if you want to use canned tart cherries. As a baker and cherry pie lover, I've fiddled with various recipes & modifications over time.

79.3K Shares

You Might Also Like...

81 Comments

  • Reply
    Melissa @ The Chocolate Muffin Tree
    March 29, 2012 at 8:09 pm

    Can’t wait to try it! Thanks!

    • Reply
      Bob
      November 24, 2018 at 9:51 pm

      Crust is better with 2/3 crisco and 1/3 lard

      • Reply
        KAREN
        December 15, 2018 at 2:19 pm

        YES BUT EATING CRISCO WILL KILL YOU, IT IS BANNED IN MOST COUNTRIES!

  • Reply
    ann
    March 29, 2012 at 10:35 pm

    Cherry pie wins in our house too. The almond extract is totally the key! I usually do my grandmothers crisco crust but will have to try your combination butter-shortening crust. Thanks.

  • Reply
    Jean Van't Hul
    March 29, 2012 at 8:35 pm

    You’re welcome!

  • Reply
    kate
    March 30, 2012 at 2:15 pm

    Is that a typo or really 12 TBSP of butter and 8 TBSP of earth balance in one crust? Wowza, I suppose that would be tasty, but wow.

  • Reply
    Jean Van't Hul
    March 30, 2012 at 2:29 pm

    sorry about the “printable recipe” link not working. i’m traveling today but will look into it when i get home.

  • Reply
    Jean Van't Hul
    March 30, 2012 at 2:29 pm

    Not a typo. there’s a lot of butter in pie crust!

  • Reply
    Lori N
    March 30, 2012 at 8:03 pm

    Yummy!

  • Reply
    Jean Van't Hul
    March 30, 2012 at 7:52 pm

    I love it with almond extract, too, but it can be easily overdone!

  • Reply
    Jean Van't Hul
    March 30, 2012 at 7:59 pm

    Okay, it should be working now! I set up a new one in Google Docs.

  • Reply
    Monique
    March 31, 2012 at 6:10 am

    Where do you get canned cherries in water? I have never seen that in New England. Yum, I love cherry pie!!

  • Reply
    Jean Van't Hul
    March 31, 2012 at 8:03 am

    I’ve found them at both the whole foods stores and at the regular chain grocery stores. THey are generally with the canned fruit rather than in the baking aisle.

  • Reply
    Jean Van't Hul
    March 31, 2012 at 8:04 am

    I was able to find them when I lived in New England, but that was years ago now.

  • Reply
    molly
    April 2, 2012 at 5:49 pm

    Do you think it would work with frozen cherries too? My dad often has a huge bucket of frozen cherries for the jam he makes. Also, due to my allergies (grr) I’d probably have to substitute something for the almond extract. I wonder if I could get away with imitation almond…

  • Reply
    Jean Van't Hul
    April 3, 2012 at 7:23 am

    Yes, I’m sure it would work for fresh or frozen cherries. I’d probably thaw the cherries first (although I’ve never made a pie with frozen cherries — you might just need to experiment or talk to someone who has). I’d make sure there’s enough juice, but maybe fresh and frozen cherries would have more juice naturally that would cook out of them…
    Cherry pie is still great without almond extract.

  • Reply
    may mcdonough
    November 16, 2012 at 2:19 pm

    instead of almond extract i usually throw in a splash of almond or cherry liquor. it adds that dubious cherry-almond flavor without that perfumy tinge that can come from a little too much xtract.
    your recipe looks great though. i think i will use it this christmas!

  • Reply
    Rox
    November 23, 2012 at 2:56 pm

    i like that u use oregon cherries.. i live in cherry country in oregon.. so i am sure u are using the cherries from my town.. and cherry pie yummmmmy

  • Reply
    Courtney
    April 2, 2013 at 9:32 am

    Can you freeze and reheat this pie?

  • Reply
    Jean Van't Hul
    April 2, 2013 at 3:27 pm

    Not sure, Courtney! Sorry. I’ve never tried it. I know people freeze pies all the time so I imagine this one freezes as well as the next one.

  • Reply
    [email protected]
    June 2, 2013 at 1:00 pm

    What are the measurements for the cherries and the liquid if you don’t use the Oregon 14 oz cans? Thank you, it looks delicious!!!

    • Reply
      Jean Van't Hul
      October 19, 2017 at 5:40 am

      I always use the Oregon 14 oz cans, so I can’t answer that. Sorry!

      • Reply
        Suzanne Denison
        November 20, 2017 at 7:38 pm

        Could you just measure the juice you end up with?

        • Reply
          Wendy B
          November 21, 2017 at 1:46 pm

          1/2 cup per can

  • Reply
    jennifer
    August 20, 2013 at 2:53 pm

    i have two questions, as I have just put this pie in the oven. first, i was confused about the amount of canned juice. i had about a cup of liquid after draining two cans and measuring for one and a half of the total amount. then i mixed the filling and it sat for half an hour. i have a 9 1/2 inch pie dish. i had too much filling/liquid so used all the cherries and as much liquid as i could, but i am worried that the extra dissolved sugar and starch included in the waste should have gone into the pie. what did I do wrong? thanks, Jennifer

    • Reply
      Katrina
      December 21, 2018 at 3:31 pm

      Did you cook the filling until it stated to firm up? you have to cook it in a pot, I stir to keep from sticking, and when the juice gets thick like a pie filling is, then you pull it off the heat and let it sit to cool. At least, the way you describe your steps done “then i mixed the filling and it sat for half an hour” That sounds like you skipped the cooking of the pie filling.

      This is by the way THE BEST CHERRY PIE RECIPE EVER! I made it Thanksgiving and I am making it again Christmas 2018!

  • Reply
    [email protected]
    August 21, 2013 at 12:07 pm

    It had way too much liquid with the amount of juice from the cans written in the recipe. I had to drain most of it out as the liquid was overflowing the top of the pie.

    • Reply
      Jean Van't Hul
      October 19, 2017 at 5:41 am

      I’ve adjusted the recipe to pre-jel the liquid with the cherries before baking. Good luck!

  • Reply
    Barbara
    October 18, 2017 at 9:43 am

    My question is about the juice. Do you pour out one can of juice in a container, then add 1/2 of that it to the other can of juice? Thank you.

    • Reply
      Jean Van't Hul
      October 19, 2017 at 5:39 am

      I use all the liquid from one can of cherries and half of the liquid from the other can, Barbara. I add the liquid to the cherries and other ingredients in the saucepan and simmer everything together.

      I hope you like the pie!

  • Reply
    Patty
    October 20, 2017 at 10:32 am

    I’ve looked and perhaps missed it but I need to know if your best cherry pie is for a 9 1/2 or 10 inch pie pan. Deep dish? Exactly the recipe I have been looking for. To me, the almond extract does make all the difference!
    Thanks so much for your reply

    • Reply
      Jean Van't Hul
      October 23, 2017 at 5:43 am

      I use a regular 9 inch pie pan, Patty. Not deep dish. But there’s enough filling that I think a 10 inch would be fine if that’s what you have. The almond extract is key! I agree. But don’t overdo it. :) I’ve accidentally put too much and you only need a little bit or it can be a bit overwhelming.

  • Reply
    Diane Phelps
    October 24, 2017 at 1:44 pm

    The next time you make this would you measure the exact amount of juice that you use for those of us using frozen cherries? thank you

    • Reply
      Jean Van't Hul
      October 25, 2017 at 5:16 am

      Yes, I will. I’ll let you know…

      • Reply
        Em
        November 21, 2017 at 10:07 pm

        My cans had 2/3 cup of liquid, but it sounds like others have had 1/2 cup. I would think anywhere from 3/4 to 1 cup would work. Emilu

  • Reply
    Brooke Nunnaley
    November 15, 2017 at 3:19 pm

    I needed a cherry filling recipe that o could adapt for a sugar free pie, and oh my goodness this was fantastic. I used a sugar alternative and you couldn’t even tell, phenomenal filling!

    • Reply
      Jean Van't Hul
      November 16, 2017 at 3:01 am

      I’m SO glad, Brooke! Just out of curiosity, what kind of sugar alternative did you use?

  • Reply
    Phyllis A nussmeyer
    November 18, 2017 at 12:20 pm

    I love this recipe. My mother always used almond extract in her cherry pies. Can you dehydrated dry cherries in the juice to use along with the other cherries?

  • Reply
    Carolyn Martin
    November 19, 2017 at 3:28 pm

    Trying out your recipe today. I didn’t have Almond extract but a splash of Frangelico was a nice substitute.

  • Reply
    Stephanie Mc
    November 20, 2017 at 1:44 pm

    I can only find the Dark Sweet Cherries here where I live. I like it more tart so I think I should cut the sugar down. Also can I add lemon juice to make the pie more tart?

    • Reply
      Jean Van't Hul
      November 25, 2017 at 5:30 am

      It will definitely taste different, but you can also order the tart cherries online (Amazon sells them) if you want them.

  • Reply
    Dee
    November 20, 2017 at 6:17 pm

    I’ve made this pie the last two Thanksgivings and it has been requested yet again. It’s delicious and so easy.

  • Reply
    Kelly
    November 21, 2017 at 5:02 pm

    Would it work to make up the pie a day before Thanksgiving, then freeze the pie and then bake the pie on Thanksgiving?

    • Reply
      Jean Van't Hul
      November 25, 2017 at 5:29 am

      When I want to make it a day ahead, I make the cherry pie filling and the pie crust and keep them both separate in the fridge. Then, the next day, I simply add the filling to the pie crust and bake. I haven’t tried freezing them together, but if you do, will you let me know how it works for you?

  • Reply
    Tracey
    November 21, 2017 at 8:14 pm

    Thank you so much for this recipe- one quick question.. does the filling need to be completely cooled before adding it to the pie crust?

    • Reply
      Jean Van't Hul
      November 25, 2017 at 5:25 am

      Maybe not completely, but I cool it so it doesn’t melt the butter in the crust prematurely.

  • Reply
    Em
    November 21, 2017 at 10:12 pm

    So first time making this filling with canned cherries. I got the exact kind you suggested, but they are so pale! How do yours looks so bright?? Does that just happen after it bakes?

    • Reply
      Sarah
      November 22, 2017 at 9:56 pm

      I was wondering the same thing about the color.

      • Reply
        Christina V.
        July 17, 2018 at 5:32 pm

        I just wrote a comment today that my cherries aren’t red but they are like a blush pink. Thankful it wasn’t only mine.

    • Reply
      Jean Van't Hul
      November 25, 2017 at 5:27 am

      I guess so. Or maybe that’s just how it appears when the cherries are in the pie. It always looks and tastes delicious to me. :) I don’t add food coloring or anything.

  • Reply
    dom
    November 23, 2017 at 11:08 pm

    I tried it… There is none left…. They loved it!!!!!

  • Reply
    Lisa G
    December 23, 2017 at 7:58 pm

    This pie was fantastic! I made it on Thanksgiving and because it was so good and I was dreaming about it, I’m making it again for Christmas. I didn’t have almond extract so I used double the amount of vanilla and it was still excellent. This time I accidentally bought tart cherries in light syrup because they didn’t have the Oregon canned ones I found last time. I’m going to taste the syrup and if it’s too sweet I’ll probably just mix some of it with water and use a little less sugar.

  • Reply
    Elisabeth Sharp
    March 2, 2018 at 2:27 pm

    Hi I’m hoping to make this pie for my class for pi day and was wondering how many people does it serve? -also love how this was posted almost 6 years ago and people are still loving it!!!

  • Reply
    Sara
    March 21, 2018 at 10:36 pm

    Can you sub vanilla for the almond extract? We have a tree nut allergy in the family.

    Thanks!

    • Reply
      Melissa Garrett
      March 22, 2018 at 11:02 am

      Hi Sara. This is Melissa, the Artful Parent Project Manager. Jean hasn’t tried it with a vanilla substitution, but the extract is just for flavor, so it shouldn’t affect the overall consistency of the pie. I bet it will be scrumptious with vanilla! If you try it, let us know how it turns out :)

  • Reply
    Kandy
    March 28, 2018 at 10:33 am

    My mother made a pie with the same cherries when I was a kid. She didn’t have her recipe wrote down. I made your recipe for Christmas and all my siblings were so excited to try it. It got ate before dinner. It was so nostalgic for all 4 of us. Almost made some cry. Thank you so much for taking us back to the good old days.

    • Reply
      Jean Van't Hul
      March 29, 2018 at 5:26 am

      Oh my goodness! Thanks for sharing, Kandy! It’s amazing how food can bring back such memories!

  • Reply
    Lindsey
    April 7, 2018 at 6:00 pm

    Any suggestions as an alternative to the Oregon cherries? I can’t find them at my local store and not enough time to order them!

    • Reply
      Jean Van't Hul
      April 8, 2018 at 5:10 am

      Any sour cherry that is canned in water/juice would work. You could also try fresh or frozen sour Montmorency cherries and pre-cook them with water instead of the juice from the can.

  • Reply
    Ruth Heilman
    April 7, 2018 at 10:32 pm

    I made the pie today and it was very runny,I rechecked the recipe and it says one and a half can of juice.I only had one can so I added a half can of water,is that what did it.

    • Reply
      Jean Van't Hul
      April 8, 2018 at 5:08 am

      Did you use the cornstarch as a thickener? And did the cherry mixture thicken when you pre-cooked it? Also, did you have enough cherries for the amount of liquid you used? (I’m just asking since you said you only had one can of the cherry juice.) Also, I always (usually) let my pie cool and set for a few hours before eating it. If you cut into it too soon, it’s runnier.

  • Reply
    Melody
    April 11, 2018 at 6:59 pm

    Thanks for the printable version! Can’t wait to try it.

  • Reply
    Heather
    May 27, 2018 at 4:19 am

    Hi. This is the 2nd time I’ve tried a US pastry recipe & they’ve both been a failure! This time I wonder whether there should have been more flour perhaps a confusion in measurements? Between Europe and US. I had 6oz butter and 4 oz shortening into the flour … I did have the proper cups for the flour. I had looked up the conversion for tablespoons of butter as 1tbs – 1/2 oz as shown on Pinterest. When mixed there was no way to use the water so I ended with a fatty mess that was impossible to work. Help.

  • Reply
    LeAnne
    June 17, 2018 at 1:17 am

    Jean, I found this recipe right before Thanksgiving 2017 and I’ve made it several times since! Cherry pie is my favorite, and this one is fabulous! You will be impressed to know, I make it for a friend who is a culinary arts teacher (but who doesn’t enjoy baking) and she adores this pie! I really like your pie crust recipe so I now use it as my usual pie crust recipe for other pies. And I love your tip of protecting the crust by using a piece of foil and cutting-out the middle…in addition I also add a silicone pie crust shield and it turns out perfect, no burned pie crust edges! Thank you for a wonderful pie that I’ll continue to make again and again!

  • Reply
    Christina V.
    July 17, 2018 at 3:36 pm

    Mine is currently in the oven. Smells so good! Can’t wait to try!! Quick question though, my canned cherries aren’t red they are more like pink. Seems from being in the water long but they aren’t expired. Is this okay?

  • Reply
    Mike Scoles
    October 8, 2018 at 6:02 pm

    I am in the midst of baking one right now! I’ve made it many times and each time it gets rave reviews. It is positively delicious! Thanks so much for sharing this recipe.

  • Reply
    Jean Hallam
    October 15, 2018 at 6:03 pm

    I live in southwest Florida and I am having difficulty finding cherries. No canned or frozen available! Any suggestions?

    Jean Hallam
    Cape Coral, Fl

    • Reply
      Rhonda K Sleezer
      October 19, 2018 at 12:04 pm

      You can order them thru Walmart and have them shipped to the store, saving you shipping charges. Rhonda Sleezer, Naples, Florida

    • Reply
      Dina
      November 5, 2018 at 9:28 am

      Being from Cape Coral and fort myers, I can assure you, there is Oregon tart cherries available. Publix and Walmart carry these.

  • Reply
    Hannah
    October 17, 2018 at 5:57 pm

    The link to the lattice crust just reopens this page?

  • Reply
    Rhonda K Sleezer
    October 19, 2018 at 12:02 pm

    This is my absolute go to recipe for pie. It is wonderful. The cherries taste like they have just been picked off the tree.

  • Reply
    Abigayle
    November 7, 2018 at 7:25 am

    So do you need to pre bake pie crust so the bottom doesn’t get soggy?

    • Reply
      Jean Van't Hul
      November 9, 2018 at 5:44 am

      I don’t prebake the bottom crust and it works out well for me. But you could try it, if you wanted to. The problem with that is you wouldn’t be able to attach the top crust to the bottom crust properly when assembling the pie.

  • Reply
    Jovana
    November 8, 2018 at 12:22 pm

    So if I decide to use all butter is it still 20 Tbsp?

    • Reply
      Jean Van't Hul
      November 9, 2018 at 5:41 am

      Hi Jovana – Yes, I almost always use just butter now when making this pie crust and the quantity is the same.

  • Reply
    Lori
    December 2, 2018 at 11:15 am

    The cherry was delicious I wanted to try a few other berry pies could I use the same recipe and just change the canned berry? I wanted to try a Raspberry or boysenberry. Thanks in advance.

  • Reply
    David Farr
    December 24, 2018 at 9:49 pm

    Great! First time I ever tried to make a pie. My only problem was rolling the dough. It became a square instead of a circle, but it didn’t crack or anything. Turned out a little ugly because I had to patch it in places, but it is good.

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.

79.3K Shares
Share712
Pin78.6K