Best Cherry Pie Recipe

How To Make Best Cherry Pie Recipe

Servings 6
Calories 342kcal


  • 4 cups cherries, unsweetened sour, frozen or fresh pitted cherries
  • 1 cup sugar
  • ¼ cup corn starch
  • 1 tbsp. lemon juice
  • 1 pie crust


  • If using frozen cherries, make sure they are thawed.
  • Cook cherries in a saucepan over medium heat until they start to simmer and the juice releases stirring continuously – you don’t want the cherries or sugar to burn. Remove from heat.
  • In a separate bowl, mix the sugar and cornstarch together. Add the lemon juice. Pour the mixture into the hot cherries and mix thoroughly.
  • Put the cherry mixture back onto low heat, bring to a simmer once more and keep cooking until the filling has thickened, again stirring often. This should take about 2 minutes.
  • Remove from heat and let it cool before using.
  • Pour the cherry pie filling into your prepared pie crust, top with the second crust and crimp the edges.
  • I would use a pie crust shield to keep the edges from overbrowning.
  • Place the cherry pie on a baking tray and bake for 20 minutes at 400F
  • Reduce heat to 375F and then bake for another 30 to 35 minutes. Remove from the oven and let cool.
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