There’s nothing better than a tasty homemade cherry pie, and today I’m sharing a recipe that takes only 15 minutes to prep! I make my own cherry pie filling at home with a few shortcuts to keep it simple. This easy, sweet pie is packed full of cherries and is best served with a generous helping of ice cream!
This cherry pie recipe has all the summery flavors—with a delicious almond flavored cherry pie filling and buttery flaky crust. I use a premade pie crust and canned cherries (skip the tedious pitting) to make this pie recipe so easy! It’s one of the best summer desserts because it’s fruity, simple, and delicious!
Want to make a cherry pie that’ll make everyone beg for seconds? I’ve spent years perfecting this recipe, and today I’m sharing my secret weapon – Morello cherries!
Why Morello Cherries Are the Game-Changer for Your Cherry Pie
Let me tell ya something – not all cherries are created equal when it comes to pie-making. After countless trials (and some epic fails), I’ve discovered that Morello cherries are the absolute BEST choice for making an unforgettable cherry pie. Here’s why:
- They have the perfect balance of sweet and tart flavors
- Their deep purple-red color creates a stunning filling
- They hold their shape well during baking
- The natural juice makes for an amazing sauce
Where to Find Morello Cherries
I know what you’re thinking – “Where the heck do I find these magical cherries?” Don’t worry, I got you covered:
- Trader Joe’s – My go-to source
- Aldi – Usually cheaper than TJ’s
- Local European markets
- Online retailers
Pro tip: When you spot them, grab a few extra jars! They can be hard to find sometimes, and trust me, you’ll want backup for future pies.
The Perfect Cherry Pie Recipe
Ingredients
For the filling
- 2 (24 oz) jars Morello cherries
- ⅔ cup granulated sugar
- ¼ cup cornstarch
- ¼ tsp almond extract
- 1 tbsp lemon juice
- 1 tbsp butter (optional, but makes it extra special!)
For the crust:
- Your favorite double pie crust recipe
- 1 egg (for egg wash)
- Extra sugar for sprinkling
Instructions
-
Prep the Cherries
- Drain cherries but SAVE the juice
- Measure out ¾ cup of the juice
- Mix cherries with saved juice in a bowl
-
Make the Filling:
- In a saucepan, combine sugar and cornstarch
- Add the ¾ cup cherry juice
- Cook over medium heat, stirring constantly
- When mixture gets thick and clear, remove from heat
- Add cherries, almond extract, lemon juice, and butter
- Let it cool completely (super important!)
-
Assemble the Pie:
- Roll out bottom crust and place in 9-inch pie dish
- Pour in cooled filling
- Add top crust (I love doing a lattice top!)
- Crimp edges to seal
- Brush with egg wash
- Sprinkle with sugar
-
Bake:
- Preheat oven to 425°F
- Bake for 15 minutes
- Reduce temp to 375°F
- Continue baking 35-45 minutes until golden and bubbly
Tips for Cherry Pie Success
Listen up! These tips will help you avoid common mistakes
-
Don’t Skip the Cooling:
- Let the filling cool completely before putting it in the crust
- Cool the baked pie for at least 4 hours (I know it’s hard to wait!)
-
Thickening Matters:
- If filling seems too runny, add a bit more cornstarch
- If too thick, add more cherry juice
-
Crust Protection:
- Use a pie shield or foil strips to prevent burnt edges
- Remove shield in last 15 minutes for even browning
Storage and Serving
Your beautiful pie will keep well:
- Room temp: 2 days
- Refrigerated: up to 5 days
- Frozen: 3 months (but honestly, it never lasts that long in my house!)
Serve it:
- Warm with vanilla ice cream (my fave!)
- Room temperature
- With a dollop of whipped cream
- Plain (it’s that good!)
Troubleshooting Common Issues
Sometimes things don’t go as planned. Here’s how to fix common problems:
- Runny filling? Next time, cook the filling longer until really thick
- Soggy bottom? Pre-bake your bottom crust for 10 minutes
- Burnt edges? Use a pie shield from the start
- Filling too sweet/tart? Adjust sugar to taste next time
Why This Recipe Works
I gotta tell ya, what makes this recipe special is the balance. The Morello cherries bring that perfect sweet-tart flavor, while the almond extract adds a subtle depth that’ll make people wonder what your secret is. And the butter? That’s my grandma’s trick for adding a silky richness to the filling.
Remember, making the perfect cherry pie takes practice, but with these Morello cherries and my tried-and-true tips, you’re already halfway there! Trust me, once you try this recipe, you’ll never go back to regular cherries again.
So what are you waiting for? Grab those Morello cherries and get baking! And hey, if you try this recipe, drop me a comment below – I’d love to hear how it turned out for you!
How to make The Best Homemade Cherry Pie Step by Step
Preheat oven to 425°F and arrange the 15 ounces refrigerated pre-made pie crust into the pie pan. Use a small fork to prick holes in the dough. Set aside until ready to fill.
Prepare the cherry pie filling: Drain the 43.5 ounces Red Tart Cherries (packed in water), reserving 1 cup of cherry juice.
In a medium saucepan set over medium heat, whisk 1 cup granulated sugar and 3 tablespoons cornstarch together. Slowly, while still whisking, add reserved 1 cup of cherry juice. Stir until smooth.
Add ½ teaspoon kosher salt and ⅛ teaspoon ground cinnamon, stirring constantly, until the mixture comes to a low boil. Simmer the mixture, stirring often, for about 7-9 minutes or until it has thickened.
Remove the mixture from the heat and add 1 tablespoon unsalted butter, ¼ teaspoon almond extract, ½ lemon and lemon zest. Stir well.
Pour the mixture into a medium bowl and allow the mixture to cool slightly.
Combine cherry pie filling and pie crust: Pour the cooled pie filling into the prepared pie crust and cover the filling with a vented or lattice top crust.
To make your own lattice crust, see my step-by-step instructions in my blueberry pie recipe.
Use a pastry brush to brush the crust with 1 tablespoon cold milk or cream. Sprinkle liberally with Demerara sugar (coarse sugar).
Bake and let it rest: Bake at 425°F for 20 minutes, reduce the temperature to 375°F and bake for another 35-45 minutes (covering the edges when needed with aluminum foil or a pie crust shield).
Bake until the crust is a beautiful caramel brown and the juices bubble up through the lattice top.
Serve with a scoop of vanilla ice cream and enjoy!
This homemade pie stays at room temperature for 2-3 days. You can also keep it covered in the fridge for 4-5 days.
This pie also freezes really well. To freeze a baked pie, simply let the baked pie cool to room temperature and wrap it with foil or plastic wrap and place in a large freezer bag. You can also freeze the unbaked pie, then cook from frozen.
I love serving this homemade cherry pie straight out of the oven with a scoop of ice cream that slowly melts! Or add a dollop of fresh whipped cream.
What Cherries Are Best For Cherry Pie? – The Midwest Guru
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