10 Best Cherry Pie Recipes You'll Make All Summer Long

Cherry season hits different when you know what to bake with them. I’m talking about that deep red filling, buttery crust, and the way your kitchen smells like summer when these pies are in the oven. Whether you’re team lattice top or crumble topping, there’s a cherry pie here with your name on it.

These aren’t complicated. Most use ingredients you already have. And honestly? Once you make homemade cherry pie, the canned stuff just doesn’t cut it anymore.

1. Classic Cherry Pie

Ingredients:

4 cups fresh or frozen pitted cherries
1 cup granulated sugar
3 tablespoons cornstarch
1 tablespoon lemon juice
1/2 teaspoon almond extract
2 prepared pie crusts (9 inch)
2 tablespoons butter, cut into small pieces
1 egg, beaten (for egg wash)
1 tablespoon coarse sugar

Instructions:

Step 1: Mix your cherries with sugar, cornstarch, lemon juice, and almond extract in a large bowl.

Let this sit for about 15 minutes while you prep everything else. The sugar pulls out the cherry juices and the cornstarch starts to do its thing. You’ll see the mixture get a little syrupy. That’s exactly what you want.

If your cherries are super sweet, pull back on the sugar a bit. Too tart? Add another tablespoon or two. Trust your taste buds here.

Step 2: Roll out one pie crust and fit it into your 9 inch pie pan.

Press it gently into the corners without stretching the dough. Stretched dough shrinks when it bakes, and nobody wants a sad, shrunken crust. Leave about an inch hanging over the edge.

Cold dough is easier to work with. If it’s getting soft and sticky, pop it back in the fridge for 10 minutes.

Step 3: Pour the cherry filling into the crust and dot the top with butter pieces.

The butter adds richness and helps the filling get glossy. Spread those cherries evenly so every slice has the same amount of fruit. No cherry deserts in one section and cherry mountains in another.

Now cover with your second crust. You can do a full top, lattice, or cut out shapes. I usually go lattice because it looks impressive but it’s honestly pretty easy once you get the hang of it.

Step 4: Trim excess dough, crimp the edges, brush with egg wash, and sprinkle with coarse sugar.

Cut a few slits in the top if you did a full crust. This lets steam escape so your pie doesn’t get soggy. The egg wash gives you that bakery style golden brown finish. The coarse sugar adds crunch and sparkle.

Bake at 425°F for 15 minutes, then reduce to 350°F and bake another 40 to 50 minutes until the crust is golden and filling is bubbling. Let it cool for at least 2 hours before slicing. I know waiting is hard, but hot filling is basically lava and won’t set properly.

2. Homemade Fresh Cherry Pie

Ingredients:

5 cups fresh sweet cherries, pitted
3/4 cup granulated sugar
1/4 cup cornstarch
1/4 teaspoon cinnamon
1/4 teaspoon almond extract
1 tablespoon lemon juice
2 prepared pie crusts (9 inch)
1 tablespoon butter
1 egg white, beaten
2 tablespoons turbinado sugar

Instructions:

Step 1: Combine pitted cherries, sugar, cornstarch, cinnamon, almond extract, and lemon juice in a bowl.

Fresh cherries make this pie taste like actual summer. If you’re pitting them yourself, wear an apron because cherry juice stains everything. Mix this really well so the cornstarch doesn’t clump.

The cinnamon is subtle but adds warmth. You won’t taste it directly, but you’ll miss it if it’s not there.

Step 2: Line your pie pan with one crust, pour in the filling, and dot with butter.

Make sure the crust goes all the way up the sides. Any gaps and your filling might leak out during baking. I learned this the hard way with a very messy oven.

That little bit of butter makes the filling so much richer. Don’t skip it.

Step 3: Top with the second crust and cut vents, or create a lattice pattern.

Lattice lets you see that gorgeous red filling and helps moisture escape. If you’re doing a full top, make sure those vents are big enough. Little tiny cuts don’t do much.

Crimp the edges with a fork or your fingers. Doesn’t have to be perfect. Homemade should look homemade.

Step 4: Brush with egg white and sprinkle turbinado sugar on top.

The egg white gives you shine without the yellow tint that egg yolk adds. Turbinado sugar has bigger crystals than regular sugar, so it stays crunchy even after baking. You can find it near the regular sugar at the store.

Bake at 400°F for 20 minutes, then 350°F for 35 to 45 minutes until golden and bubbly. The filling should be actively bubbling in the center, not just around the edges. That’s how you know the cornstarch has activated and your filling will set up nice and thick.

3. Sour Cherry Pie

Ingredients:

4 cups fresh or frozen sour cherries, pitted
1 1/4 cups granulated sugar
1/3 cup cornstarch
1/4 teaspoon salt
1 tablespoon butter
1/2 teaspoon almond extract
2 prepared pie crusts (9 inch)
1 egg, beaten
Coarse sugar for sprinkling

Instructions:

Step 1: Mix sour cherries, sugar, cornstarch, salt, butter, and almond extract together.

Sour cherries are tart, so they need more sugar than sweet cherries. That’s why this recipe calls for 1 1/4 cups instead of just 1 cup. The tartness is what makes this pie so good though. It’s not candy sweet.

If you can’t find fresh sour cherries, frozen work great. Don’t thaw them first, just toss them in frozen.

4. Cherry Crumble Pie

Ingredients:

4 cups pitted cherries (fresh or frozen)
3/4 cup granulated sugar
3 tablespoons cornstarch
1 teaspoon vanilla extract
1 prepared pie crust (9 inch)
1 cup all purpose flour
1/2 cup packed brown sugar
1/2 cup cold butter, cubed
1/4 teaspoon salt

Instructions:

Step 1: Toss cherries with sugar, cornstarch, and vanilla, then pour into unbaked pie crust.

The vanilla plays really well with cherries. It’s a warmer flavor than almond extract. Both are good, just different vibes. This filling will look loose and that’s fine. The crumble top lets steam escape so it’ll thicken up perfectly.

Press the crust into your pan nice and snug. Crumble topping is heavy so you want a solid base.

Step 2: Make the crumble by mixing flour, brown sugar, butter, and salt until it forms coarse crumbs.

Use your fingers or a pastry cutter for this. The butter needs to stay cold so the crumble gets crispy, not greasy. You want pea sized chunks, not a smooth dough.

Brown sugar gives you a deeper, almost caramel flavor compared to white sugar. So good with the tart cherries.

Step 3: Sprinkle crumble topping evenly over the cherry filling.

Don’t pack it down. Just let it sit loosely on top. It’ll settle and crisp up as it bakes. I like to make sure I can still see some cherries peeking through. Looks pretty and tells you there’s actual fruit in there.

Some people add oats or nuts to their crumble. Totally optional but adds nice texture if you’re into that.

Step 4: Bake until the topping is golden brown and the filling bubbles around the edges.

Start at 400°F for 20 minutes to get the crumble going, then drop to 350°F for another 30 to 35 minutes. If the top is browning too fast, tent it with foil. You want deep golden color, not burnt.

The filling will bubble up through the crumble in spots. That’s perfect. Let this cool for at least an hour before serving. The crumble stays crispy even as it cools, which is basically magic.

5. Cherry Almond Pie

Ingredients:

4 cups pitted sweet cherries
3/4 cup granulated sugar
3 tablespoons cornstarch
1 teaspoon almond extract
1/4 teaspoon salt
2 prepared pie crusts (9 inch)
1/2 cup sliced almonds
1 tablespoon butter
1 egg, beaten
2 tablespoons coarse sugar

Instructions:

Step 1: Mix cherries, sugar, cornstarch, almond extract, and salt in a bowl.

Almond and cherry is one of those classic flavor combos that just works. The almond extract brings out something special in the cherries. Don’t overdo it though. One teaspoon is perfect. More than that and it starts tasting like cough syrup.

Let this mixture sit while you prep your crust. The flavors meld together.

Step 2: Line pie pan with bottom crust and add the cherry mixture and butter pieces.

Make sure your crust doesn’t have any tears or holes. Cherry juice will find them and leak out. If you spot a crack, just pinch it closed with your fingers.

Dot the butter evenly across the top of the filling. These little butter pockets make the filling extra luscious.

Step 3: Sprinkle sliced almonds over the filling before adding the top crust.

This is what makes this pie special. The almonds toast slightly as the pie bakes and add this amazing crunch. You can use slivered almonds if that’s what you have. Works just as well.

Now add your top crust and seal the edges. Cut vents or do a lattice pattern.

Step 4: Brush with egg and sprinkle coarse sugar, then bake until golden.

The egg wash makes the crust shiny and helps the sugar stick. I pile the sugar on pretty thick because I love that crunchy sweet crust. You do you.

Bake at 425°F for 15 minutes, then reduce to 350°F for 40 to 50 minutes. The crust should be deep golden and you should see thick cherry filling bubbling. Cool for at least 2 hours. The almonds inside stay a little chewy and it’s delicious.

6. Cherry Cream Pie

Ingredients:

1 graham cracker crust (9 inch)
8 oz cream cheese, softened
1/2 cup powdered sugar
1 teaspoon vanilla extract
1 cup heavy whipping cream
2 cups fresh cherries, pitted
1/2 cup granulated sugar
2 tablespoons cornstarch
1/4 cup water
Red food coloring (optional)

7. Chocolate Cherry Pie

Ingredients:

1 prepared pie crust (9 inch), baked and cooled
3 cups pitted sweet cherries
1/2 cup granulated sugar
2 tablespoons cornstarch
1/4 cup water
8 oz cream cheese, softened
1/4 cup powdered sugar
1 teaspoon vanilla extract
1/2 cup mini chocolate chips
1/2 cup heavy cream, whipped
Chocolate shavings for garnish

Instructions:

Step 1: Cook cherries, sugar, cornstarch, and water until thick, then cool completely.

This is basically making cherry pie filling from scratch. Stir it constantly and watch it thicken up. Once it’s glossy and thick, take it off the heat. Stir it a few times as it cools so it doesn’t form a skin on top.

The cornstarch needs to cool to fully set, so don’t rush this step. I usually make this part first and let it chill while I do everything else.

Step 2: Beat cream cheese, powdered sugar, and vanilla until smooth.

Room temperature cream cheese is key. It should be soft enough to press your finger into easily. Beat this until there are zero lumps. If you’re not sure, beat it for another minute. Can’t overbeat cream cheese.

This chocolate cherry combo reminds me of those chocolate covered cherries, but way better because it’s fresh.

Step 3: Fold in mini chocolate chips and whipped cream, then spread into the baked pie crust.

The chocolate chips add little pockets of chocolate throughout. Mini chips work better than regular because they distribute more evenly. Fold everything together gently so the whipped cream doesn’t deflate.

Spread this in an even layer in your cooled crust. The crust needs to be completely cool or it’ll melt the cream filling.

Step 4: Top with the cooled cherry mixture and garnish with chocolate shavings.

Spoon the cherry mixture over the cream layer carefully. You can spread it to the edges or leave a border of cream showing. Both look good. The chocolate shavings on top make it look fancy.

Chill for at least 3 hours before serving. This pie is rich, so slices can be a little smaller than usual. It’s a showstopper and tastes even better than it looks.

8. Vegan Cherry Pie

Ingredients:

2 vegan pie crusts (9 inch)
4 cups pitted cherries
3/4 cup coconut sugar
1/4 cup cornstarch
1 tablespoon lemon juice
1/4 teaspoon almond extract
2 tablespoons coconut oil
2 tablespoons plant based milk
1 tablespoon coarse sugar

Instructions:

Step 1: Combine cherries, coconut sugar, cornstarch, lemon juice, and almond extract.

Coconut sugar has a deeper, almost caramel like flavor compared to white sugar. It also has a lower glycemic index if that matters to you. The filling will be a little darker in color but tastes amazing.

Mix this really well so the cornstarch doesn’t settle at the bottom. Let it sit for 10 minutes while the cherries release their juice.

Step 2: Place bottom crust in pan, add filling, and dot with coconut oil.

Coconut oil replaces the butter here and works perfectly. It adds richness without any dairy. If your coconut oil is solid, just break it into small pieces and scatter them over the filling.

Make sure you’re using vegan pie crust. Some store bought crusts have butter or lard, so check the ingredients.

Step 3: Cover with top crust, seal edges, and cut steam vents.

Crimp the edges however you like. A simple fork press works great. Cut 4 to 6 vents in the top so steam can escape. This prevents a soggy bottom crust.

If your crust is getting brown too quickly, cover the edges with foil or a pie shield. My edges always brown faster than the center.

Step 4: Brush with plant based milk and sprinkle with coarse sugar.

The plant based milk gives you that golden finish without eggs. Almond, oat, soy, whatever you have works fine. The coarse sugar adds sparkle and crunch.

Bake at 400°F for 20 minutes, then 350°F for 35 to 45 minutes. The filling should bubble and the crust should be golden. Let it cool completely before slicing. This pie is just as good as the traditional version, and nobody will know it’s vegan unless you tell them.

9. Mini Cherry Hand Pies

Ingredients:

2 prepared pie crusts
2 cups pitted cherries, chopped
1/3 cup granulated sugar
2 tablespoons cornstarch
1/2 teaspoon vanilla extract
1/4 teaspoon cinnamon
1 egg, beaten
2 tablespoons coarse sugar

Instructions:

Step 1: Mix chopped cherries, sugar, cornstarch, vanilla, and cinnamon in a bowl.

Chop the cherries smaller than you would for a regular pie. This helps them fit better in the hand pies and makes them easier to eat. The cinnamon adds warmth without overpowering the cherry flavor.

Let this sit while you roll out your dough. The sugar draws out the cherry juice and starts creating that syrupy filling.

Step 2: Roll out pie crusts and cut into circles about 4 to 5 inches across.

A bowl or large cookie cutter works great for this. You should get about 8 to 10 circles depending on how big you make them. Reroll the scraps to get a few more.

Keep the dough cold. If it’s getting sticky, pop it back in the fridge for a few minutes.

Step 3: Spoon cherry filling onto half of each circle, fold over, and seal edges with a fork.

Don’t overfill these or they’ll leak everywhere when they bake. About 2 tablespoons of filling per hand pie is perfect. Leave a border around the edge so you can seal it properly.

Press the edges together firmly with a fork. This crimps them and makes sure they’re sealed tight. Cut a small slit in the top of each one for steam.

Step 4: Brush with egg wash, sprinkle with sugar, and bake until golden.

The egg wash makes them shiny and bakery perfect. The sugar adds sweetness and crunch. Place them on a parchment lined baking sheet with a little space between each one.

Bake at 375°F for 20 to 25 minutes until golden brown. Let them cool for at least 15 minutes before eating. That filling is molten lava straight out of the oven. These are perfect for parties or when you want pie but don’t want to commit to a whole pie.

10. No Bake Cherry Pie

Ingredients:

1 graham cracker crust (9 inch)
8 oz cream cheese, softened
1 cup powdered sugar
1 teaspoon vanilla extract
1 cup heavy whipping cream
1 can (21 oz) cherry pie filling
Fresh cherries for garnish (optional)

Instructions:

Step 1: Beat cream cheese, powdered sugar, and vanilla until smooth and creamy.

This is the base of your no bake pie and it needs to be completely smooth. Any lumps will show in the final pie. Beat it on medium high for at least 3 minutes. It should look light and fluffy.

Make sure your cream cheese is really soft. Cold cream cheese will not cooperate and you’ll get lumps no matter how long you beat it.

Step 2: Whip heavy cream to stiff peaks in a separate bowl.

Cold cream and a cold bowl help this whip faster. You want actual peaks that hold their shape when you lift the beaters. If it’s still soft, keep whipping. Underwhipped cream will make your filling too loose.

This adds lightness to the filling. Without it, the cream cheese layer would be too dense and heavy.

Step 3: Fold whipped cream into cream cheese mixture gently, then spread into crust.

Use a spatula and fold from the bottom up. You want to keep as much air in there as possible. The mixture should be fluffy and cloud like. Spread it evenly in your graham cracker crust.

Smooth the top with the back of a spoon. It doesn’t have to be perfect, but level is good.

Step 4: Spoon cherry pie filling over the cream layer and refrigerate for at least 4 hours.

The canned cherry filling makes this so easy. Just spoon it right on top and spread it out. If you want to fancy it up, add some fresh cherries on top for garnish.

This needs time to set in the fridge. Overnight is even better. The flavors meld together and everything firms up perfectly. No oven required and it tastes like summer. This is my go to when it’s too hot to bake or I need dessert in a hurry.

Final Words

There you go. Ten cherry pies that’ll make you the favorite person at every summer gathering. Pick one and get baking. Your kitchen is about to smell incredible. Let me know which one you try first.