This cherry pie uses a homemade tart cherry filling and is simple to make—perfect for summer gatherings or whenever a sweet treat is needed.
I love visiting the farmer’s market in summer. Fresh, local fruit has a flavor you can’t beat, and I always wish it lasted year-round where we live.
Tart (sour) cherries are my go-to for this pie. Their bright flavor works wonderfully in pies and preserves.
Beyond their great taste, cherries have health benefits. I discovered recently that cherries can help with inflammation, so I plan to freeze extras to use through the winter.
Before using, the cherries must be pitted. A good cherry pitter speeds this up, but you can also halve each cherry and remove the pit with a paring knife.
Grocery Shopping List:
- Tart (sour) cherries
- Granulated sugar
- Cornstarch
- Salt
- Two pie crusts
- Powdered sugar
You will need two pie crusts: one for the pie base and one to cut shapes for the top. Store-bought crusts save time, but a homemade flaky crust also works well.
How to make Cherry Pie:
Preparing the cherries
Rinse cherries under warm water and remove stems. Pat dry on paper towels. Pit the cherries using a cherry pitter or halve them and remove the pits with a small knife. Discard pits and set cherries aside.
Making the pie filling
In a medium saucepan, combine granulated sugar, cornstarch, and a pinch of salt. Add the pitted cherries and stir until they are evenly coated. Cover and let the mixture sit at room temperature for 30 minutes to draw out juices.
Cook the cherry mixture over medium heat, stirring frequently, until it reaches a gentle boil and begins to thicken—about 20 minutes. It will continue to set as it cools.
Transfer the filling to jars or a covered bowl, leaving about 1/2″ of headspace. Refrigerate until cool, about 30 minutes.
Making the pie crust hearts
Do this while the filling cools.
Preheat the oven to 375°F and line a baking sheet with parchment paper. Keep the pie crust for cutouts cold until you’re ready to use it—this helps the shapes hold their edges.
Roll out one crust and use a heart cookie cutter (about 3″ works nicely) or any preferred shape to cut out pieces. Place the shapes on the prepared sheet with 1–2″ between them and bake 8–10 minutes, until lightly golden.
Sprinkle the warm crust shapes with powdered sugar using a fine mesh strainer so the sugar adheres evenly. Let cool before placing on the pie.
Assembling and baking the pie
Fit the other pie crust into a 9-inch pie pan, pressing gently so it sits evenly. If your crust is very firm, let it soften 10–15 minutes at room temperature first (follow package instructions if using store-bought crusts).
Pour the cooled cherry filling into the prepared crust and spread it evenly. Bake in the center of the oven at 375°F for 40–45 minutes, until the crust is golden and the filling is bubbling. To prevent the edges from over-browning, tent foil over the pie for the last 20 minutes of baking.
Cool the pie on a rack. When it has cooled slightly, arrange the powdered-sugar hearts on top. Serve warm or at room temperature, plain or with a scoop of vanilla ice cream. Extra hearts make a pretty garnish beside each slice.
Recipe Tips
A cherry pitter makes pitting quick and easy.
Bottom crust: If using a store-bought crust, allow it to rest at room temperature 10–15 minutes if it’s too stiff to press into the pan—check package directions first.
Top crust for shapes: Keep the crust used for cutouts cold until you’re ready to cut. Cold dough produces cleaner shapes.
When cooking the filling, it won’t fully thicken on the stove. Cook until it begins to thicken—about 20 minutes—then let it finish setting as it cools.
Make the crust hearts while the filling cools to save time, and dust the warm hearts with powdered sugar so it sticks better.
Store the baked pie covered at room temperature for up to 2 days, or refrigerate covered for up to 4 days.
To remove slices cleanly: Use a pie server to lift slices easily from the dish.
Want extra cherries on hand? See the freezing method below.
How to Freeze Cherries
- Rinse cherries under warm water and pit them; discard pits.
- Line a baking sheet with parchment and spread cherries in a single layer.
- Freeze until firm, then transfer to freezer-safe bags or containers.
- This prevents them from clumping together and makes it easy to remove the amount you need later for smoothies or baking.
Did you make this recipe? If so, please leave a comment and rating below—I love hearing from you.
Cherry Pie
Ingredients
- 1 ¼ cup granulated sugar
- 2 tablespoons cornstarch
- Dash of salt
- 4 cups pitted tart cherries
- 2 pie crusts store bought or your favorite homemade recipe
- Powdered sugar, for dusting
Instructions
- Rinse cherries, remove stems, and pit them. (4 cups pitted tart cherries)
- In a medium saucepan, combine sugar, cornstarch, and salt. Add the cherries, stir to coat, cover, and let sit 30 minutes. (1 ¼ cup sugar, 2 tbsp cornstarch)
- Cook over medium heat, stirring often, until mixture boils and begins to thicken, about 20 minutes.
- Transfer filling to jars or a covered bowl, leaving ½” headspace. Refrigerate to cool about 30 minutes.
- Preheat oven to 375°F. Line a baking sheet with parchment.
- While the filling cools, cut shapes from one crust and bake shapes 8–10 minutes on the prepared sheet. (2 pie crusts)
- Dust warm crust shapes with powdered sugar and let cool.
- Fit the remaining crust into a pie pan, add the cooled cherry filling, and bake 40–45 minutes at 375°F. Tent with foil for the last 20 minutes to protect the edges.
- Let the pie cool slightly, top with crust shapes, and serve plain or with vanilla ice cream.
Notes
Bottom crust: If the crust is too firm, let it soften 10–15 minutes before pressing into the pan—follow package directions if needed.
Top crust for shapes: Keep this crust cold for cleaner cutouts.
The filling will continue to thicken as it cools; cook until it starts to thicken on the stove, about 20 minutes.
Make the crust shapes while the filling cools to save time.
Warm sugar dusting: Dust powdered sugar onto warm crust shapes so it sticks better.
Store the pie covered at room temperature up to 2 days, or refrigerated up to 4 days.
Adapted from Taste of Home
Special Equipment Needed
-
Pie pan
-
Cookie cutters
Nutrition information is approximate and should be used as a guide.
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Update Note: Originally posted in 2016 and republished with step-by-step directions and new photos in 2020.