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

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4.5 17 19
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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), 0 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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bonito15 User ID: 6959830 253910
Reviewed Sep. 10, 2016

"Yummy this cherry pie hits the spot - I do use packaged crust (easy) but the filling was awesome"

venky User ID: 6759401 248903
Reviewed Jun. 1, 2016

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

sgronholz User ID: 1473861 229966
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."

wilsonbrenda User ID: 8443683 229229
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!"

proesner User ID: 102431 69782
Reviewed Jun. 24, 2014

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

MariaMona User ID: 7404032 163050
Reviewed Sep. 12, 2013


Church chef User ID: 760584 156031
Reviewed Aug. 8, 2013

"I make cherry pie using only 1 c. sugar and 3T

tapioca instead of corn starch. Anytime we have a new neighbor move in I bake a cherry pie for them. It's a good way to get acqainted."

stephaerts User ID: 4372752 139263
Reviewed Jul. 24, 2013

"Delish! I also cooked the cherries a few minutes on the stove as they would have been too juicy otherwise. I will for sure make this again."

juicyfruit007 User ID: 1404522 89926
Reviewed Jul. 10, 2013

"My husband just leaned over and said earnestly, "That was very, very good." He appreciates that it wasn't super sweet, like canned cherry pie filling, for instance. I appreciate that the pie isn't runny and held together nicely, just a couple hours out of the oven. I made the recipe as indicated, except for accidentally adding the spices and extract before cooking. I did add my cherries to the boiling mixture and cooked for a minute or two, as some of the previous reviewers mentioned, but I doubt that made a significant difference in the outcome. This was my first cherry pie and I will definitely make it again!"

katlaydee3 User ID: 3741999 63654
Reviewed Jun. 17, 2013

"This was really good. I took the advice of some other people and added the cherries while the pot was still on the heat for a few minutes. Unfortunately, I think that was a bad idea because there was not enough juice. In the future I will simply add the cherries after removing from the heat as indicated in the recipe."

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