Old-fashioned cherry pie is the kind of dessert you might enjoy at your favorite hometown diner, but rarely make yourself. This easy cherry pie recipe will change that! Once you see how simple it is to make at home, it’s sure to become part of your regular dessert rotation.
I have a lot of over-the-top pie recipes on All Things Mamma (hello, Banana Split Pie!), but there are also those times when you just want a classic fruit pie. Whether it’s a cherry pie, apple pie, or peach pie, you just can’t beat that flaky, buttery double-crust combined with tender, syrupy pieces of fruit. Add a scoop of vanilla ice cream on top for an old-fashioned dessert no one can resist!
Easy Cherry Pie Recipe
Making cherry pie the traditional way is such a pain in the you-know-what that even most bakeries and restaurants use a prepared pie filling. You can’t just use the Bing cherries they sell at the grocery store—you have to find tart cherries. Then, you have to pit them all. Who has the time?
This easy cherry pie recipe uses canned cherry pie filling to take the hassle out of the process. Combine that with refrigerated pie crust and this recipe couldn’t be any simpler!
- Refrigerated pie crusts
- Cherry pie filling
- Egg – Beat the egg with a tablespoon of water to make an egg wash. This will give your pie a professional look!
- Fruit – You can use this recipe as a template for making any kind of fruit pie by swapping the cherry pie filling for another variety.
- Crust – Use your favorite homemade crust recipe instead of store-bought if you prefer.
- Egg – You can swap the egg and brush the top crust with a teaspoon of milk instead.
How to Make Cherry Pie
Preheat your oven to 425ºF and make the pie crusts as directed on the box for a two-crust pie using a 9-inch glass pie dish.
2. Assemble the Pie
Pour the cherry pie filling into the bottom crust, then add the top crust either as a full sheet or in a lattice pattern. Brush the crust with the egg wash, and sprinkle sugar onto it.
Bake the pie for 35 to 45 minutes, or until the pie crust is golden brown and the cherry pie filling is bubbling.
Hint: Make sure you let the pie cool a bit before cutting into it. This will help it keep its shape!
- Demerara sugar – You can swap the regular sugar for Demerara sugar, which has larger crystals and adds a bit more crunch.
- Almond extract – Adding a teaspoon of almond extract enhances the flavor of the pie filling.
- Apple-Cherry Pie – Use one can of apple filling and one can of cherry filling for something different!
How do you make a cherry pie filling not runny?
When you use canned pie filling, you don’t have to fuss with adding more cornstarch or flour if the filling seems too watery.
Should cherry pie have a top and bottom?
Yes, cherry pies traditionally have a top and a bottom crust. The top can either be a whole crust with one or more vents cut into it or a lattice-top.
How do I know when my pie is done?
The crust will be golden brown and you’ll see the pie filling bubbling up through the vents or lattice. That’s how you know it’s done!
Is cherry pie served hot or cold?
You can serve it either way! I suggest warming it up a bit if you’re going to serve it with a scoop of ice cream.
If you find that the edges of the crust are browning more quickly than you’d like, you can place a ring of foil around them to keep them from burning.
If you’re looking for more delicious cherry desserts….try these recipes next!
- 1 box 14.1 oz refrigerated Pie Crusts (2 Count), softened as directed on box
- 2 cans 21 oz each cherry pie filling
- 1 teaspoon sugar
- 1 egg – beaten with a tablespoon of water
- Heat oven to 425°F. Make pie crusts as directed on box for Two-Crust Pie, using 9-inch glass pie plate.
- Add cherry filling into crust-lined plate.
- Roll out remaining dough and add to the top of the cherry filling in a full sheet or in a lattice pattern
- Brush top of pie crust with egg wash and sprinkle with sugar.
- Bake for 35-45 minutes or until crust is golden brown and inside cherry filling is bubbling.