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Fresh Cherry Pie Recipe

Fresh Cherry Pie Recipe

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 YIELD: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


  • 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.

Nutritional Facts

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

Reviews for Fresh Cherry Pie

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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."

grandmastouch User ID: 2476266 109826
Reviewed Jul. 8, 2012

"This was a great way to use our fresh picked cherries. I used the suggestion to cook the cherries with the cornstarch mixture. It thickened nicely, which was important since I wanted to freeze a couple pies. I did not have the cherry blend and my cherries did not have much juice so I used orange juice. It worked fine and tasted very good. I still added the almond flavoring and a little nutmeg. I ewill definitely make agaiun."

misscleocat User ID: 257578 141131
Reviewed Aug. 7, 2011

"I had trouble getting the sauce to thicken up even though I reduced the juice to 3/4 cup. I ended up adding so much cornstarch to get it thickened that the sauce tasted of cornstarch and not cherry. The next time I will try what the previous rater said and cook the cherries with the sauce."

goatmom2000 User ID: 6061686 141130
Reviewed Jun. 27, 2011

"I was looking for a recipe that did not use tapioca to thicken the filling and this was perfect! I did make a few little changes. I deleted the cinnamon and nutmeg since my husband is not a fan of either. I did add 1/2 tsp of vanilla when adding the almond extract. I also made sure to drain the cherries VERY well and then added them at the end of the cooking time for the sauce and cooked a couple of minutes more. The first time I made the recipe I did not do that and the filling was VERY juicy/runny and the bottom crust was a bit soggy. The second time when I cooked the cherries a bit, it was PERFECT!"

ktcake1 User ID: 1410527 156030
Reviewed Jun. 15, 2010

"Could someone tell me WHERE to buy Cherry juice blend????


TMac91 User ID: 4728462 89923
Reviewed Dec. 25, 2009

"I would just have to say this pie is quite easy to make and it came out amazing!!! I would use fresh cherries if at all possible and although cherry juice blend can be difficult to find, it is worth going out of your way to get it. This is a great recipe!"

Sassy2U2 User ID: 615445 207885
Reviewed Aug. 3, 2009

"I have made this pie. It is now our families favorite.We have a cherry tree in our yard so alot of desserts are made.Thanks for the great and easy recipes."

Jean Allen User ID: 2929268 85906
Reviewed Jul. 21, 2009

"Just made some fresh cherry pies..two sweet cherry/raspberry ones and one sour cherry., them all!! I just wanted to tell you that I have made a giant sized very berry pie that was a Taste of Home winner...the one with apple, rhubarb and the many berries. We are going to raffle it as a T of H winner! I make many pies and desserts for our Church and our Chamber of Commerce...keeps me busy but I love trying your new recipes!! Keep them coming!! Jean Allen"

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