The Best Cherry Pie Recipe with Homemade Filling – Flaky Pie Crust filled with Homemade Cherry Pie Filling is bursting with cherry flavor that’s just sweet enough to satisfy with a smidge of tart. It’s so easy and delicious, you will never buy store bought again!
I used to think I didn’t really care for cherry pie. It was ok, but definitely not one of my favorites. Now my daughter, on the other had, has cherry pie is up there on her absolute favorites list.
Over the years, I’ve had requests for cherry pie for Thanksgiving and other events, especially from my kids, but I’ve always found an excuse to not make it.
And here is the reason. I’m about to admit to a serious flaw, here. If I don’t want to eat something or it doesn’t really sound good to me, I don’t cook it. I’m selfish. Does this make me a bad person?
Well, a while back after yet another request for cherry pie, I thought about it. It’s not that I don’t like cherries. I really love them! And I’m a huge fan of pie!
I realized it’s the mouth-scrunching, tin flavored tang that comes with pie filling out of a can that I don’t like. That I can fix!
Homemade Cherry Pie Filling is bursting with cherry flavor. It’s so easy and delicious and so much better then store bought, you will never buy premade again! The results are just sweet enough to satisfy with a smidge of tart, but overwhelming cherry flavor. A hint of vanilla and almond really enhances the cherries and is why it works so well in my Cherry Almond Pie Bars, which are perfect for a crowd.
How to make The Best Cherry Pie Recipe with Homemade Filling
Homemade Cherry Pie Filling is quick and easy to make. It’s as simple as adding the ingredients to a sauce pan, simmering it for 5 minutes, and letting it cool. But the results are SO MUCH BETTER then canned.
The Best Cherry Pie Recipe with Homemade Filling is quick to come together. After making the pie filling and letting it cool to room temperature, prepare two Homemade Pie Crusts.
If you are in a hurry, you can place your pie filling in the freezer for 15-20 minutes to cool it faster. The day I made the pie in the pictures, I was in a bit of a rush to take the finished pie to my daughter’s birthday party, (told you she loves cherry pie!) and didn’t cool my filling as much as I usually do. Your pie will still bake up perfect, but the heat from the filling makes creating the lattice strips more difficult then it has to be as the crust get extremely soft while you are working with it.
Homemade Pie Crust almost always tastes better. I have a recipe from my Grandmother that I almost frequently use. If you don’t have a favorite recipe or expediency is a priority, I like the rolled crusts in the refrigerator section over the preshaped ones in the freezer section, especially when a top crust is needed.
Begin by placing the bottom crust in a 9″ pie pan. Wait to trim the edges of the crust until the lattice is complete.
Add the Homemade Cherry Pie Filling.
Roll the second crust out on a counter dusted with flour. Use a pizza cutter to cut 3/4″ strips. You can use a ruler if you are particular, but as long as they are basically the same width, they will be look great.
With a 3/4″ crust strip, I use ten strips, five each direction. Either weave them so they overlap each other in a lattice, or if that seems too complicated, you can place half the strips going one direction and top that with the other half going the other direction.
Pinch the edges of the bottom crust together with the edges of the top lattice strips. Brush the strips with a egg/water wash and sprinkle with sugar.
After baking, let your pie cool almost to room temperature before serving to ensure the pie holds together well. Serve with vanilla ice cream or whipped cream if desired.
Try a few of my other favorite pies!
If you tried The Best Cherry Pie Recipe with Homemade Filling, leave me a comment below. I’d love to hear from you!
Share a photo of your creation on my Facebook page, Instagram or save it to Pinterest and tag #SAVORWITHJENNIFER. I can’t wait to see your work!
The Best Cherry Pie Recipe with Homemade Filling
- 2 pie crusts for a 9" pie pan
- 1 recipe Homemade Cherry Pie Filling See Link in Recipe Notes
- 1 egg
- 1 tablespoon water
- 1 pinch granulated sugar
- Preheat the oven to 375 degrees.
- Fit one pie crust in the bottom of a 9" pie plate leaving the edges untrimmed.
- Pour room temperature Homemade Cherry Pie Filling into prepared crust.
- Roll second pie crust onto a flour dusted surface and using a pizza cutter, slice into 3/4" strips.
- Weave the strips into a lattice over the filling.
- Press together the bottom crust edges and the lattice strips edges.
- Combine a beaten egg with water and brush lightly onto the top lattice crust. Sprinkle crust with sugar.
- Bake pie for 45-55 minutes until the crust is golden and the berries are bubbling at the edges.
- Cool almost to room temperature to serve.
Mother, Gardener, Book Devourer, and Food Obsessor. I love being inspired with fresh, seasonal ingredients and relish every opportunity to elevate my home cooking. Join me!
I LOVE cherry pie! It’s definitely my fave. And I LOVE that you used homemade filling! Nothing better! I’m totally drooling now and wanting cherry pie for breakfast!
Leftover pie for breakfast is the BEST! Hope you enjoy.
Bintu | Recipes From A Pantry
That pie looks SOOOO good! I love cherry pie but rarely have it – might need to make it just so I can eat it all!
I encourage that!
Nothing better than a homemade filling. This couldn’t be easier and I know my hubby will love it.
My pies never look this good!!!
Give it a try, it’s super easy.
Cherry pie isn’t my top choice either, but I’m sure it’s because I’ve never had a homemade cherry pie filling. I’ll have to try your recipe!
Thanks Jill. Let me know what you think.
My husband loves cherry pies and for the same reasons you mentioned, I do not make it either. However, for Father’s Day, I am going to attempt your recipe, I will come back and let you know if it was success!
Please do! I’ll look forward to it:)
I loved it. I would double the cornstarch though as it was a little watery with fresh cherries. I used heaping tablespoon but not enough.
It’s spring again and I’m determined to make this gorgeous cherry pie despite being on lockdown in the UK and having access to limited ingredients! It looks gorgeous and goes so well with warm weather! Thanks!
Thanks Di! Enjoy!
Can I make it the night before and heat it up in any way the next day?
I have not done so, but I don’t see why not. I usually serve at room temperature, but warm with vanilla ice cream would be amazing.
I just made your recipe. Any advise on runny filling? I did the exact ingredients using frozen dark cherries from Costco. The pie looked pretty but when I cut into it after being cooled. Its just runny.
Hi Maria! Did you add the correct amount of corn starch to the filling? And did it simmer for 5 minutes? My only other thought is if the pie had finished cooling down. Cherry pie filling will never ‘set’ as firmly as an apple pie for instance, but it shouldn’t be overly runny either. I hope this helps.