Fresh Cherry Pie Recipe
Fresh Cherry Pie Recipe photo by Taste of Home

Fresh Cherry Pie Recipe

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This ruby-red treat is just sweet enough, with a hint of almond flavor and a good level of cinnamon. The cherries peeking out of the lattice crust makes it so pretty, too.—Josie Bochek, Sturgeon Bay, Wisconsin
TOTAL TIME: Prep: 25 min. Bake: 55 min. + cooling
MAKES:8 servings
TOTAL TIME: Prep: 25 min. Bake: 55 min. + cooling
MAKES: 8 servings


  • 1-1/4 cups sugar
  • 1/3 cup cornstarch
  • 1 cup cherry juice blend
  • 4 cups fresh tart cherries, pitted or frozen pitted tart cherries, thawed
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon almond extract
  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 2/3 cup shortening
  • 5 to 7 tablespoons cold water

Nutritional Facts

1 slice: 457 calories, 17g fat (4g saturated fat), 0mg cholesterol, 153mg sodium, 73g carbohydrate (40g sugars, 2g fiber), 4g protein


  1. In a large saucepan, combine sugar and cornstarch; gradually stir in cherry juice until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Add the cherries, cinnamon, nutmeg and extract; set aside.
  2. In a large bowl, combine flour and salt; cut in shortening until crumbly. Gradually add cold water, tossing with a fork until a ball forms. Divide pastry in half so that one ball is slightly larger than the other.
  3. On a lightly floured surface, roll out larger ball to fit a 9-in. pie plate. Transfer pastry to pie plate; trim even with edge of plate. Add filling. Roll out remaining pastry; make a lattice crust. Trim, seal and flute edges.
  4. Bake at 425° for 10 minutes. Reduce heat to 375°; bake 45-50 minutes longer or until crust is golden brown. Cool on a wire rack. Yield: 8 servings.
Originally published as Fresh Cherry Pie in Taste of Home June/July 2006, p9

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Reviewed Jun. 1, 2016

"This recipe is easy to make and tastes too good."

Reviewed Jul. 21, 2015

"This pie is delicious! It's quite similar to the recipe I already make; however it also contains cinnamon and nutmeg (which my recipe doesn't). We thought it was a nice addition and I will definitely make it this way from now on! I did use 1/3 cup butter and 1/3 cup shortening in the crust and followed the tip in the previous comments to cook the cherries with the juice."

Reviewed Jul. 9, 2015

"Excellent pie!! I don't even like cherries but this pie I love and it is very easy to make. I used cranberry juice instead and omitted almond and nutmeg. I used fresh sweet cherries and put them in the pan for the 2 minutes of boiling. First time making it and everyone loved it. The pie boiled over in the oven so be sure to use a sheet underneath it while baking. The cornstarch worked fine and had the perfect amount of 'gel'. YUMMY!"

Reviewed Jun. 24, 2014

"I did not have cherry juice on hand and just used water. Tasted great."

Reviewed Sep. 12, 2013


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