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By Lynette on June 23, 2016 · 12 Comments

The Best Cherry Pie Recipe

By Lynette on June 23, 2016 · 12 Comments

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This is the very BEST cherry pie recipe ever! A family favorite with flakey crust and tart cherries – LOVE!

The Best Cherry Pie Recipe, Easy, homemade, filling, fresh or canned, from scratch

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.

cherries on the cherry tree

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.

cherry tree

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.  🙂

red tart cherries in can in water

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.

best cherry pie recipe ingredients

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.

fresh cherries being drained

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.

best cherry pie recipe filling being cooked over the stove

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.

cherry pie filling mixed in with fresh cherries

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.

four pats of butter on the cherry pie filling in a 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.  

cherry pie on wood slats with spoon

Let the pie cool and enjoy!

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best cherry pie recipe 1

The Best Cherry Pie Recipe


★★★★★

4.5 from 2 reviews

  • Author: Lynette Rice
  • Prep Time: 15 mins
  • Cook Time: 45 mins
  • Total Time: 1 hour
  • Yield: 8
  • Category: Dessert
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Description

The best cherry pie recipe EVER – can be made with canned cherries or fresh cherries.


Ingredients

  • 1 Cup Sugar
  • 4 T Cornstarch
  • ¼ tsp cinnamon
  • (2) 16 oz pitted tart cherries (not pie filling in a can)
  • 1 Cup cherry juice (from cherries)
  • pie crust

Instructions

  1. In a pan, combine sugar, cornstarch, cinnamon and 1 cup cherry juice. Cook until thickened and add cherries. Can be made the night before.
  2. Pour cooled filling into formed pie crust with 1 T flour on the bottom. Dot with butter and add top crust.
  3. Bake at 450° F for 15 minutes, turn down oven and then at 350° F for 30 more minutes. Cool.

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Filed Under: Dessert Recipes, Recipes

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    ★☆ ★☆ ★☆ ★☆ ★☆

  1. Nellie Bahmanyar-Bartlett says

    July 15, 2018 at 10:04 am

    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!!

    ★★★★★

    Reply
    • Lynette says

      July 21, 2018 at 11:54 am

      Yay! So glad you enjoyed it! It is one of our favorites in our home as well.

      Reply
  2. Amanda Bradley says

    December 27, 2017 at 3:39 pm

    What does the tablespoon of flour on the bottom of filling do?

    Reply
    • Lynette says

      December 27, 2017 at 4:15 pm

      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.

      Reply
      • Amanda Bradley says

        December 27, 2017 at 8:39 pm

        Thanks so much!

        Reply
  3. Paul says

    December 23, 2017 at 5:46 am

    Is this degrees fahreheit or celsius?
    Can you add F or C to recipes please

    ★★★★

    Reply
    • Lynette says

      December 27, 2017 at 7:49 am

      Hi Paul, I apologize for the confusion and will update the recipe. All recipes on Cleverly Simple are Fahrenheit.

      Reply
  4. Kyla Osusky says

    December 21, 2017 at 1:45 pm

    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!!!

    Reply
    • Lynette says

      December 21, 2017 at 3:30 pm

      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.

      Reply
  5. Josephine B says

    December 16, 2017 at 6:42 pm

    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”.

    Reply
    • Lynette says

      December 20, 2017 at 3:33 pm

      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.

      Reply
  6. Joyce Richmond says

    June 24, 2016 at 8:17 pm

    This looks very good. The only thing I would add is a teaspoon of almond extract. Really compliments the cherry flavor!

    Reply

Hi, I’m Lynette. I’m a home cook, avid DIYer and mom. Whether I’m getting dinner on the table or redecorating a room in our 1800s Ohio farmhouse, I believe that a DIY approach and a little creativity go a long way in creating simple, smart solutions to everyday living.  Learn more.

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