I dare you to find a more perfect summer dessert than cherry pie, and this one is the BEST. It’s made with fresh sweet cherries enveloped in a flaky butter pie crust, and baked until golden and bubbling. Serve slices with vanilla ice cream, of course!
You may find this fresh cherry pie made with sweet cherries is a bit different from what you’re used to, as classic cherry pie is typically made with sour cherries. But using sweet cherries instead results in a pie that is intensely fruity and naturally sweet, almost like a berry pie.
Sweet cherry pie made with fresh summer cherries is such a seasonal treat! And I highly recommend adding this recipe to your summer baking list asap. Pitting fresh cherries for the filling and making homemade pie crust will totally be worth the effort, I promise!
But don’t just take my word for it. Reader Kate says, “I love this recipe sooooooooooooo much! My family loved it! ⭐⭐⭐⭐⭐”
Table of Contents
Ingredients you’ll need
- Homemade pie crust (double crust): I highly recommend my buttermilk pie crust recipe, as it’s my favorite for fruit pies. But you can also use your own favorite recipe if you like!
- Fresh sweet cherries
- Granulated sugar
- Cornstarch: for thickening.
- Zest and juice of a lemon
- Almond extract: it adds a certain “something” as cherries and almonds are magical together.
- Egg: to make an egg wash so the crust bakes up shiny and golden brown.
The best cherries for cherry pie
For this pie recipe you’ll want sweet “Bing” cherries as they’ll have the best flavor. I prefer to use fresh but frozen sweet cherries will work too, just let them thaw in a colander to drain away any juices before using.
I do not recommend using canned cherries (even if they are canned sweet cherries) as they usually are packed in a sweet syrup. And in case it’s not already clear, do not use sour cherries or tart cherries!
Step by step instructions
*Note: You’ll notice blueberries in the photos below. My family ate too many fresh cherries from the bag (very relatable) and I had to substitute a bit of blueberries for the particular pie I photographed. It turned out delicious too, but I usually use all sweet cherries as written here.
Okay, enough excuses, let’s bake!
- Make the pie crust. Prepare at least 2 hours ahead of time, but it’s also great to make farther ahead of time and store in the fridge or freezer.
- Pit the cherries. You can use a cherry pitter or check out these easy hacks if you don’t have one. Wear an apron and plan to get a little messy!
- Roll out the bottom pie crust. Make sure your work surface is lightly floured to avoid sticking, and roll crust out to about 13 inches. Transfer to a 9-inch pie dish.
- Prepare the pie filling. Toss cherries with sugar, cornstarch, lemon juice, lemon zest and almond extract.
- Make a lattice with the top pie crust. Roll out the second pie crust and cut into wide strips. Dump the filling into the bottom pie crust and alternate the pie crust strips on top to make a lattice (see a full tutorial here!).
- Bake. Bake in a 400°F oven until crust is golden brown and fruit is bubbling, about 1 hour.
- Let cool before serving. This can take a few hours, so be patient!
- Serve with ice cream. Once cool, slice and top with scoops of vanilla ice cream. And enjoy!
Tips and FAQs
I developed this pie recipe specifically for fresh sweet cherries, though you can use frozen sweet cherries. I have not tested it with sour cherries, tart cherries, or canned cherries.
However, if you want to add other fruit to this pie in addition to the cherries, blueberries (see Note and photo above!) or diced peaches will work great. Use 6 cups fruit total with no adjustments needed.
Cool the pie completely before serving, you can store it at room temperature for about 24 hours. It’ll be it’s best within that timeframe, though you may want to store in the fridge after 24 hours and enjoy within 3-4 days. You can also freeze the baked pie wrapped in 2 layers of plastic wrap for up to 1 month, thawing it in the fridge overnight.
baking tip:How to avoid a runny pie filling
Fruit pies can be tricky! Why is my pie filling so runny? is a question I get a lot. Here are some suggestions for fruit pies, sets up with a thick filling for clean slices:
- Do not adjust the amount of fruit, sugar and thickener (flour, cornstarch, etc.) listed in the recipe. Changing this ratio will affect how the filling sets up. Adding more fruit will add more moisture, and reducing the cornstarch and sugar will lessen the thickening power of the filling.
- Bake the pie completely. Cornstarch specifically won’t activate until it reaches a boil, so wait till you see the filling bubbling in the center of your pie.
- Let the pie cool. The filling is not completely set until it cools, so if you cut into it while it’s warm it will likely be runny.
Looking for more pie help? Check out my article 8 Tips for Making Perfect Pies which covers the most common problems with pie baking and how to fix them!
Try these other cherry recipes
Get this recipe
Sweet Cherry Pie
Classic sweet cherry pie is the perfect way to celebrate the summer season.
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Preheat oven to 400°F.
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On a floured surface, roll one disk of pie dough out into a rough 13 inch circle. Transfer to a 9-inch pie dish and trim overhang to 1 inch.
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In a large bowl toss together the cherries, sugar, cornstarch, lemon zest, lemon juice and almond extract. Dump into the prepared bottom crust.
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Roll the second disk of dough out into a rough 10 inch circle. If desired, cut into 1-inch strips for a lattice, or transfer the entire round to the top of the pie.
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To make a lattice pattern on top of the pie, cover the pie with half of the crust strips, usually 5-6 strips depending on thickness. Peel back every other strip and place another strip perpendicular over the ones not peeled back. Lay the peeled strips back down and then alternately peel back the others, and place another strip perpendicular. Repeat until pie is covered. (See full lattice pie crust tutorial here.)
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Pinch to seal the two crusts together and fold under into the pie dish. Crimp edges as desired. If not using lattice, cut 1-inch slits in the dough for vents for steam.
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Place on a sheet pan and bake until crust is golden and juices are bubbling, about 1 hour. Cover with foil if crust browns too quickly.
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Let cool completely to room temperature, which should take a few hours. Serve at room temperature or reheat to serve warm, if desired. Store leftovers in the fridge.
- Feel free to use your favorite homemade pie crust recipe! My buttermilk pie crust is an excellent pairing for this pie, however, you’ll love it if you use it.
- Bing cherries are preferred for their intense sweet flavor. If using frozen cherries, thaw completely in a colander to allow extra juices to drain away.
- If measuring cherries by volume, measure before slicing in half. If measuring by weight, measure before removing the pits, you’ll need 2 lbs. (This is why recipe says “cherries, pitted and halved” not “pitted and halved cherries”, you do the measuring before removing pits and slicing.)
Calories: 175kcal, Carbohydrates: 34g, Protein: 2g, Fat: 4g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 0.002g, Cholesterol: 14mg, Sodium: 64mg, Potassium: 185mg, Fiber: 2g, Sugar: 22g, Vitamin A: 66IU, Vitamin C: 10mg, Calcium: 16mg, Iron: 1mg
Note: This recipe was originally published July 2010. New photos were updated June 2017, and more detailed instructions and tips for success were added May 2025.
