Classic Homemade Cherry Pie Recipe

This cherry pie recipe is sweet, tart, and bursting with juicy cherries, all tucked inside our flaky, buttery homemade pie crust. Made with fresh or frozen cherries and a hint of almond and lemon, it gives you that classic homemade cherry pie flavor any time of year—no canned pie filling needed.

A Pie Lover's Dream

I’ve said it before, but I am a pie girl through and through. Give me a slice of pie over almost any other dessert (except strawberry shortcake…my true love!). That flaky golden crust, juicy fruit filling, and contrast between buttery, crisp pastry and gooey cherries? Dream. Come. True. And while cherry pie may seem like a summer dessert, frozen cherries make this one perfect for Thanksgiving and Christmas too. You can even make the whole pie ahead of time and freeze it, which is exactly the kind of dessert I want when every inch of my kitchen is already spoken for.

Cherry Pie at a Glance

Flavor: Sweet-tart cherries with almond and lemon

Texture: Juicy filling + flaky buttery crust

Cherries: Fresh or frozen

Make Ahead: Yes

Why You’ll Love This Recipe

Completely homemade: No canned cherry pie filling here! The filling starts with real cherries and a handful of simple ingredients.

Sweet but still tart: Lemon and almond extract bring out the cherry flavor without covering it up with sweetness.

Flaky homemade crust: That golden, buttery lattice crust is almost as good as the filling. Almost.

Make-ahead friendly: Cherry pie needs time to cool and set anyway, making it a great dessert to get out of the way before a holiday dinner.

Ingredients You’ll Need

You only need a handful of ingredients for homemade cherry pie. Here’s what really matters:

• Pie Crust: Our all-butter pie crust makes enough for the bottom and beautiful lattice top.
• Cherries: Tart cherries are our first choice, but sweet cherries work too. Fresh or frozen can both be used.
• Sugar: Sweetens the cherries. You may want to adjust it slightly depending on how tart your fruit is.
• Lemon: A little acidity brightens the filling and balances the sugar.
• Almond Extract: Just a small amount makes cherry flavor taste even more cherry-ish. It’s one of my favorite little secrets!
• EZ Gel or Cornstarch: Thickens all those cherry juices so you get a saucy filling instead of cherry soup.
• Egg + Milk: Whisked together for an egg wash that gives the crust its gorgeous golden finish.
• Sanding Sugar: Optional, but I love the sparkle and little crunch it adds to the lattice crust.

What Are the Best Cherries for Cherry Pie?

Tart or sour cherries are my first choice for cherry pie because their bright, tangy flavor balances the sugar and gives you that classic sweet-tart filling. Look for varieties such as Montmorency, Morello or Amarelle. Can’t find tart cherries? Don’t let that stop you! Sweet cherries like Bing work too. Because they’re naturally sweeter, you may want to reduce the sugar slightly depending on the sweetness of your fruit.