Cherry Pie Recipe: Tart Cherry Filling with a Flaky Double Crust

By Aquarium Guides Editorial Team · Updated November 10, 2026

Last Updated: November 10, 2026

A good cherry pie balances tart fruit, a set but not stiff filling and a crust that bakes up flaky on the bottom instead of soggy. This recipe uses tart (sour) cherries, either frozen or jarred, with a cornstarch-thickened filling and an all-butter double crust. It takes about 30 minutes to put together, 1 hour of chilling and 1 hour to bake, with an essential cooling period afterward so the filling can set.

Ingredients

This makes one 9-inch pie and serves 8.

For the crust

• 2 1/2 cups all-purpose flour, plus more for rolling
• 1 tablespoon granulated sugar
• 1 teaspoon kosher salt
• 1 cup (2 sticks) cold unsalted butter, cut into 1/2-inch cubes
• 6 to 8 tablespoons ice water

For the filling

• 6 cups pitted tart cherries (about 2 1/2 pounds fresh, or frozen cherries, thawed and drained)
• 1 cup granulated sugar (use 3/4 cup if using sweet cherries)
• 1/4 cup cornstarch
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon almond extract
• 1 teaspoon vanilla extract
• 1/4 teaspoon kosher salt
• 2 tablespoons cold unsalted butter, diced

For finishing

• 1 egg beaten with 1 tablespoon water or cream
• 1 tablespoon coarse sugar

Instructions

1. For the crust, stir the flour, sugar and salt in a large bowl. Work in the butter with a pastry cutter or your fingertips until pieces range from pea-sized to flat flakes the size of a nickel.
2. Sprinkle in 6 tablespoons of the ice water and toss with a fork. Add more by the tablespoon only if the dough does not hold together when pinched.
3. Divide the dough into two disks, one slightly larger, wrap in plastic and refrigerate for at least 1 hour (up to 2 days).
4. Heat the oven to 425°F and place a rimmed baking sheet on the lowest rack to preheat.
5. Combine the cherries, sugar, cornstarch, lemon juice, almond extract, vanilla and salt in a large bowl. Let stand 15 minutes so the sugar draws out some juice and the cornstarch hydrates.
6. Roll the larger disk on a floured surface into a 12-inch circle about 1/8 inch thick. Fit it into a 9-inch pie plate, leaving the overhang in place.
7. Pour in the filling, including the juices, and scatter the diced butter on top.
8. Roll the second disk into a 12-inch circle. Cut into strips for a lattice, or cover the pie whole and cut 5 to 6 vents.
9. Trim the overhang to 1 inch, fold under and crimp the edge. Chill the assembled pie in the freezer for 15 minutes.
10. Brush the top crust with the egg wash and sprinkle with coarse sugar. Place the pie on the preheated baking sheet.
11. Bake at 425°F for 20 minutes, then reduce the oven to 375°F and continue baking 40 to 50 minutes, until the crust is deep golden and the filling bubbles thickly through the vents. Cover the edges with foil if they brown too fast.
12. Cool on a wire rack for at least 3 to 4 hours before slicing.

Choosing Your Cherries

Avoiding a Soggy Bottom

• Bake on a preheated sheet. The hot metal jump-starts browning on the underside of the crust.
• Use the lowest rack. It places the pie closest to the heat source.
• Choose a glass or metal pan. You can watch the bottom brown through glass, and metal conducts heat quickly.
• Do not skip the cornstarch. It thickens the juices as they heat.
• Let it cool. Cutting a warm pie releases the filling before it sets.
• Chill before baking. A cold crust holds its shape and bakes up flakier.

Crust Tips

Keep everything cold

Cold butter produces steam as it melts in the oven, and that steam separates the dough into flaky layers. If the dough gets sticky or warm while rolling, slide it into the refrigerator for 15 minutes.

Avoid overworking

Mix only until the dough holds together. Overworked dough develops gluten and shrinks or turns tough.

Add acidity if you like

Replacing a tablespoon of the water with apple cider vinegar or vodka makes the dough easier to handle without adding gluten-forming moisture. The flavor is not noticeable after baking.

Lattice basics

Lay half the strips across the filling in one direction, fold back alternate strips, add a perpendicular strip, and unfold. Repeat across the pie. If the strips soften as you work, freeze them on a baking sheet for 10 minutes before weaving.

Variations

• Cherry-berry: Replace 1 cup of cherries with raspberries or blueberries.
• Crumb topping: Skip the top crust and cover the filling with a streusel of flour, brown sugar, butter and oats.
• Cardamom or cinnamon: Add 1/2 teaspoon ground cardamom or cinnamon.
• Hand pies: Cut rounds from the dough, fill with a spoonful of filling and crimp. Bake at 400°F for 25 minutes.
• Cherry-chocolate: Sprinkle 1/2 cup chopped dark chocolate over the bottom crust before adding the filling.
• Store-bought crust: Use two refrigerated rolled crusts to save time.

Storage and Make-Ahead

• Room temperature: Keep the cooled pie loosely covered for up to 2 days.
• Refrigerate: Store for up to 5 days. Reheat slices at 350°F for 10 minutes to refresh the crust.
• Freeze unbaked: Assemble the pie, freeze solid, wrap tightly and keep for up to 3 months. Bake from frozen at 425°F for 25 minutes, then at 375°F for 55 to 65 minutes.
• Freeze baked: Wrap tightly and freeze for up to 2 months; thaw at room temperature and warm in the oven.
• Dough ahead: Dough disks keep for 2 days in the refrigerator or 2 months in the freezer.

Serving Notes

Slice cherry pie only after it has cooled for several hours, using a sharp knife wiped clean between cuts. Serve with vanilla ice cream or whipped cream. A slightly warm slice, reheated for 10 minutes at 325°F, brings back the crispness of the crust.

FAQ

Why is my cherry pie runny?

It was probably cut before cooling, or the filling did not reach a full bubble in the oven. Cornstarch needs to boil to thicken, so wait for thick bubbles to appear through the vents.

Can I use fresh sweet cherries?

Yes, but reduce the sugar and boost the lemon juice, since sweet cherries lack the tartness of sour ones.

Do I need to pit cherries by hand?

A cherry pitter makes the work fast. Without one, push a sturdy straw or a chopstick through the stem end to push the pit out the other side.

How do I know the pie is done?

The crust should be deep golden, and the filling must bubble thickly in the center, not only at the edges.

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