This is the very BEST cherry pie recipe ever! A family favorite with flakey crust and tart cherries – LOVE!
I have a treat for you today. For years I’ve enjoyed the best pies because of the talent my mom has in baking. For Father’s day we made the best cherry pie recipe. It’s my dad’s favorite. This recipe I’m going to share with you today was created by my mom, much to the joy of my dad. It is so simple. I do believe that most people find pies intimidating. Please don’t! They are so simple to make from scratch and they take so few ingredients. And there is nothing, absolutely nothing, like a homemade, made from scratch cherry pie. You just cannot duplicate it in big stores.
My family has had cherry trees for as long as I can remember. I have vivid memories of spending entire days pitting cherries. I wish I was kidding. They were not my favorite days growing up as a kid! Ha! We would get the picnic table out, put on old clothes (cherry juice stains like no other!) and pit cherries all day long when they turned ripe. Cherries freeze well, so my mom would freeze the pitted cherries to use in pies throughout the year for special occasions like Christmas, my dad’s birthday, Thanksgiving and others.
The original cherry trees are now gone, so my dad planted new dwarf cherry trees that have tart cherries. They are best for pies. This was the first year that the cherries were back, and we were excited to pick them! I love the dwarf tree because it makes them easy to pick, and there’s not so many cherries that it takes an entire day to pick them. One dwarf tree can make about 2 to 3 pies or 8 – 12 cups of cherries. It probably doesn’t seem like that much for all the work my dad does to keep the birds from eating them. But when cherry pies is your favorite, it’s so worth it! My dad uses netting over the trees to keep the birds away as well as a giant balloon that the birds think is an owl. 🙂
I realize that not everyone has a cherry tree. If you don’t, you can still make this recipe from scratch. Look for cans of red tart cherries IN WATER. Do not get the cherry pie filling. You want them in water because I’m going to show you how to make your own cherry pie filling with just four ingredients. It’s so, so simple and easy.
To make the best cherry pie recipe you will need:
1 Cup Sugar
4 T Cornstarch
¼ tsp cinnamon
(2) 16 oz cans pitted tart cherries or 4 cups tart cherries, pitted
1 cup of cherry juice (from the can of cherries or from their natural juices)
Best Ever Pie Crust
Of note is that the cans of tart cherries are now usually 15 oz, so you’ll need to buy three to get to four cups. You can freeze the remaining for later. You can also buy cherries that are pre-frozen in the freezer section. Make sure they are tart cherries as they make the best pies.
If you’re using fresh cherries, it is best to freeze them overnight and then let them thaw. This allows them to get good and juicy. You want to be able to drain some of the juices so that you can use them for your filing. Too much juice will mean a juicy pie. It still tastes great, but doesn’t hold together as well.
Drain the cherries so that the juice is measurable. You’ll need one cup of cherry juice. If you find you are short, use water to get to one cup.
In a pan, combine the sugar, cornstarch, cinnamon and 1 cup of the cherry juice. Cook on medium heat until thickened, stirring constantly. It will take about 5 to 7 minutes. As you can see above, it gets really think. That’s when you know it’s ready!
I love THIS WHISK for making pie filling.
Add the cherries and mix. You can make this the night before. In fact, it’s best to do that because you will want your cherries cool before adding them to the pie crust.
Pour the cooled filling into a formed pie crust with 1 Tablespoon of flour on the bottom. Dot with butter and add top crust. Bake at 450° F for 15 minutes, turn down oven to 350 °F for 30 more minutes.
Let the pie cool and enjoy!
The Best Cherry Pie Recipe
- 1 cup granulated Sugar
- 4 Tablespoon cornstarch
- ¼ teaspoon ground cinnamon
- 32 oz canned pitted tart cherries
- 1 cup cherry juice from canned cherries
- 1 pie crust
- In a pan, combine sugar, cornstarch, cinnamon, and 1 cup of cherry juice. Cook until thickened and add cherries. (Can be made the night before and refrigerated.)
- Pour cooled filling into the formed pie crust with 1 Tablespoon of flour on the bottom. Dot with butter and add top crust.
- Bake at 450° F for 15 minutes, turn down oven and then at 350° F for 30 more minutes. Let cool for 2 hours before serving.
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Comments & Reviews
Can I use frozen pie crust to cook? And then add the extra of course trimmed off for the top?
Nellie Bahmanyar-Bartlett says
Definitely a keeper!! I made this pie for my family and they loved it! Everyone said it was the best cherry pie they ever had!!! It also worked well with blueberries. Thank you for making delicious simple and with real ingredients!!
Yay! So glad you enjoyed it! It is one of our favorites in our home as well.
Jr G says
Do you ever use almond extract in your cherry pies or would it work ok in your receipt I usually use l teaspoon in 3 cans of cherries
I don’t use almond extract in my pie, but I do think it would make a nice compliment. I would start with 1/4 teaspoon of almond extract as it can be strong in recipes. Let me know how it turns out!
Recipe not receipt auto correct sucks
Amanda Bradley says
What does the tablespoon of flour on the bottom of filling do?
My great-grandma always did it, so I do as well. I believe it keeps the bottom pie crust from getting soggy. I add a tablespoon of flour to the bottom whether I’m making this cherry pie or my apple pie.
Amanda Bradley says
Thanks so much!
Is this degrees fahreheit or celsius?
Can you add F or C to recipes please
Hi Paul, I apologize for the confusion and will update the recipe. All recipes on Cleverly Simple are Fahrenheit.
Kyla Osusky says
What size pie plate are you using for this recipe? Does is need to be adjusted if I’m using a 9 inch pie plate? ANd if so by how much? THANKs!!!
Hi Kyla, I use a 9 inch pie plate that is not deep dish. The deep dish pie plate will not have enough filling. This is the one I use.
Josephine B says
Hi Lynette, Just browsing and came across your site for this lovely looking pie. I have some “fresh” cherries in the fridge to use, but you don’t say how to prepare “fresh” cherries. What ratio of “fresh cherries” to “water” to do initial cooking of cherries before freezing then draining to make the sauce. You’ve explained if one is using canned or jarred cherries, but I’m a little lost in using “fresh cherries”.
Hi Josephine, what kind of cherries are they? They need to be a tart cherry not the bing cherries you would find in the produce section of the grocery store. If they are a tart cherry, you can let them drain a bit of the cherry juice after pitting them and that will give you the cherry juice you need. I’ve made this pie fresh from the cherry tree – using fresh cherries but they are of the tart cherry variety that are grown for pies.
Do you think you could substitute sugar substitute for the sugar?
I have never tried this recipe with sugar substitute so I can’t say how it would work. If you do try it, please let me know the results!
Joyce Richmond says
This looks very good. The only thing I would add is a teaspoon of almond extract. Really compliments the cherry flavor!