This cherry pie, made with cherries (fresh or frozen), sugar, butter, and a flaky crust, is a classic summer dessert.

This cherry pie recipe has elicited a lot of resoundingly laudatory comments. But our favorite has to be, “This pie tastes simple. Like cherries.” Because that’s exactly what we seek in a cherry pie. Save your almond extract or your lemon juice or your whatever else for another recipe. You won’t need them here. This tastes like just cherries. Nothing else. As God intended. Originally published July 2, 2014.–Renee Schettler Rossi
How To Make A Lattice Top Pie Crust
Like the looks of the lattice top on this cherry pie? Go ahed and give it a try. That messy, ruby red cherry pie filling looks so pretty poking out from underneath.

Cherry Pie
Ingredients
- For the crust
- Pastry dough for double-crust pie
- For the filling
- 5 to 6 cups pitted cherries (any variety, fresh or frozen)
- 1/2 to 1 cup granulated sugar
- 3 tablespoons instant tapioca or 4 tablespoons cornstarch
- Pinch salt
- 1 tablespoon (1/2 ounce) unsalted butter, cut into small pieces
- 1 large egg, lightly beaten
Directions
- Make the crust
- 1. Prepare the pie dough and carefully fit it into a 9-inch pie plate.
- Make the filling
- 2. In a large bowl, toss together the cherries (if using frozen cherries, they should be unthawed), sugar, tapioca or cornstarch, and salt. (If your cherries are quite sweet, use 1/2 cup sugar; if your cherries are quite tart, use 1 cup sugar; if your cherries are just right, use 3/4 cup sugar, and if you are in doubt, use 3/4 cup sugar.) Let the cherry mixture sit for about 20 minutes if using fresh cherries, 60 minutes if using frozen cherries.
- 3. If your cherries are exceptionally juicy, turn the mixture into a saucepan and gently simmer, stirring almost constantly, until the juices have thickened considerably, about 7 minutes.
- Assemble the cherry pie
- 4. Dump the cherry filling into the crust-lined pie plate. Strew the butter evenly over the filling and then carefully drape the top crust over the top or make a lattice crust.
- 5. Trim and crimp the pastry edges, lightly brush the entire surface of the pastry with beaten egg, and, if not using a lattice crust, poke several vent holes in the top crust. Place the pie on a rimmed baking sheet lined with foil or parchment paper.
- 6. Bake the cherry pie at 425°F (220°C) for 15 minutes. Turn the oven down to 375°F (190°C) and bake until bubbling, at least another 30 minutes (and longer if you’re using frozen cherries). Let the pie cool slightly before slicing and serving.
If you make this recipe, snap a photo and hashtag it #LeitesCulinaria. We'd love to see your creations on Instagram, Facebook, and Twitter.
This may be a silly question but the recipe calls for “unthawed” cherries if using frozen, but then all of the reviews seem to imply that they thawed the cherries. Does this make a difference?
Hi Michelle, you can use frozen cherries and it will be fine. I actually let mine thaw a bit before using them just because I wanted to gauge the sweetness before I added sugar.
Would it be possible to use the Shortcut Pie Crust for this pie? The recipe sounds too good to use store-bought pie crust.
Feel free to use your fav pie crust, Yvonne. It’s all good!
Wow! Just… wow! That lattice top crust is perfection! I made a cherry pie once, but the filling called for so much vanilla extract that it ended up tasting almost fake because that vanilla was overkill. I need to try this to make up for that first, sad attempt ;)
Thanks, Janice. I love making lattice crusts. And, yes, I think a redo is in order for that poor showing of your previous cherry pie recipe.
it looks gorgeous!
Thanks, Dina.
Simply perfect!
Indeed, The Righteous Kitchen!
This is the most wonderful pie porn I’ve ever seen!! As a retired chef, if I didn’t detest baking/pastry so much, I’d make this in a minute. Will copy the recipe and find a pastry schmuck to make it for us. Absolutely beautiful!!!
Thank you, Jean. And I will be your pastry schmuck any day.
I have pie crust envy. That is the most perfect lattice I think I’ve ever seen.
Why, thank you, Jessica. Much appreciated.
Add a few dried cherries and this pie ROCKS. They take up some extra juice.
Excellent idea, ice man.
I have been doing this when making pies from frozen fruit or most berries. Really wet pies are a pet peeve of mine, and the dried fruits complement the flavors.
I know this should be obvious but where does the pinch of salt go Is it in with the cherries or on top of the pie crust for a sparkling look?
Susan, if you look at the instructions for the filling, you’ll see that the pinch of salt is added along with everything else. Sometimes a little salty helps to bring out the sweet! As for that sparkling look, please don’t use salt sprinkled on top of the pie. I think you and everyone else will be much more pleased if you sprinkle a touch of granulated sugar over the crust instead.