Homemade Cherry Pie

This lovers cherry pie is the perfect Valentines Day dessert! Golden brown, sugar crusted pastry jam packed with sweet vanilla cherries. You can use fresh or frozen cherries to ensure you can make this beautiful pie all year round.

I love pie, all kinds of pie, I don’t discriminate. I even said to Kris when we were still planning on a proper wedding that I wanted wedding pie instead of wedding cake. Instead we Eloped to New York, I still got my pie though (thanks Four and Twenty Blackbirds).

Cherry pie is right up there in my pie hierarchy, it sits just below Lemon Meringue and Key Lime. Sadly, you rarely see it on menus in the UK, at least in the bit I’m from. I guess that means I have to make it for myself, self sufficiency baby!

You can use any kind of cherries you can find for this pie. I like to use fresh but frozen work just as well. You may need to cook the filling a little longer to make up for the extra water content in the frozen cherries but they’re just as delicious.

Making your own pie crust might seem a little daunting, with a long list of instructions and demands. I promise you, after that first time you’ll never go back to store bought again. It’s actually very simple once you understand how the crust behaves. The key things to remember are:

  • Don’t over work the crust! This activates the gluten and makes the pastry tough.
  • Make sure everything is super cold, cold water, cold butter, cold hands.
  • Don’t add too much water. You might be tempted to add more water when you’re bringing the dough together, fight that urge. It doesn’t matter that the dough is a little shaggy with dry bits. As long as it holds together when it’s pinched you’re good to go. Adding too much water causes the liquid in the crust to evaporate while baking which will result in your beautifully crimped pie crust, shrinking!
  • Always egg wash your crust! It’s essential to getting that beautiful golden hue.
  • A sprinkling of sugar is optional but bloody delicious! I never skip this step on a double crusted pie.

Tips for making Cherry Pie:

  • Pitting Cherries – I’d really advise buying a cherry pitter for this job. If you don’t have a pitter here’s an easy (but slightly time consuming) method where all you need is a chopstick and an empty bottle. Hold the cherry over the bottle neck and push the chopstick through the cherry till you feel the pit, give it a tough push and pop the pit out the bottom and into the bottle.
  • Cherries – You can use frozen cherries in this pie in place of fresh. Just cook them from frozen as you would the fresh. This is perfect for when you want to make this pie out of season.
  • Browning the crust – If you find the crust is browning too much during cooking place a tent of tin foil over the pie and continue to cook as normal.
  • Crimping – Crimping a pie for the first time can be a little tricky (and really difficult to describe in text) so her’s a link to a good crimping guid that really helped me out the first time I tried it. Crimping
  • Freezing – You can freeze this full pie for up to two months. Just wrap in a double layer of cling film and pop in the freezer. Allow to defrost at room temperature.
  • Serve it warm – You can warm individual slices of this pie up in the microwave for 30-40 seconds or you can warm the full pie in an oven preheated to 175C for 10 minutes. Ice cream is a must!

More pie recipes:

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Cherry Pie

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5 from 2 reviews


This lovers cherry pie is the perfect Valentines Day dessert! Golden brown, sugar crusted pastry jam packed with sweet vanilla cherries. You can use fresh or frozen cherries to ensure you can make this beautiful pie all year round.


Units Scale

For the Crust:

  • 150ml ice water
  • 1tbsp apple cider vinegar
  • 550g plain flour
  • 50g cornflour
  • 1tsp salt
  • 50g caster sugar
  • 300g cold unsalted butter cut into cubes

For the Filling:

  • 900g fresh cherries, pitted
  • 50g cornflour
  • 50g caster sugar
  • 2tsp vanilla extract
  • juice of half a lemon
  • 1tsp salt
  • 25g butter cut into small cubes
  • 1 egg, beaten with 1tbsp milk in a small mug. This is your egg wash.
  • 1tbsp demerara sugar


For the crust:

  1. In a small jug mix the cold water and apple cider vinegar. Pop in the fridge to keep cold while you carry on with the recipe.
  2. In a large mixing bowl add the flour, cornflour, salt and caster sugar and give it a good mix to combine. Add in the cubed butter and toss everything together to coat the butter in flour.
  3. Using your fingers, or a pastry cutter, rub the butter into the flour until it resembles large breadcrumbs. Don’t worry if there’s some larger clumps of butter in there. Add about 3/4’s of the cold water and fold it into the flour with a wooden spoon to make a dough. Give the dough a good pinch, if it holds together you’re good to go, if its too dry and is falling apart add a splash more water. Be very careful not to add too much water at this point or your crust will shrink when it’s baked.
  4. Turn the dough out onto a lightly floured work surface and knead into a shaggy ball.  Cut the dough in half and flatten each half into a disc, wrap each disc in cling film and pop in the fridge to chill for at least an hour or up to 48 hours.
  5. Remove dough from the fridge 15 minutes before you want to roll it to allow it to warm up slightly.  Place one of the dough discs onto a lightly floured work surface and with a floured rolling pin roll into a circle 1/4″ thick and around 3″ larger than your pie dish.
  6. Lie your dough circle over your rolling pin and lift it over your pie dish. Carefully lift press the dough into the dish making sure your don’t stretch it. Trim the overhang to around 1″ then fold the excess under itself so it sits slightly higher than the rim of your dish. Using your thumb and forefinger crimp the edges of the crust. Place the crust in the fridge while you make the decorations and filling.
  7. Using the same method, roll the second disc of dough out to 1/4″ thick and cut out as many little hearts as you can. Place the hearts on a lined baking sheet and pop in the fridge to chill.

For the Filling:

  1. Place a large saucepan over a medium high heat and add the cherries, lemon juice, sugar, vanilla extract, cornflour and salt. Cook for 8 minutes, stirring often until thick and jammy. Allow to cool to room temperature.

Assembling the Pie:

  1. Preheat the oven to 200C (fan assisted)
  2. Pour the cherry filling into your prepared pie dish and dot with little cubes of butter.
  3. Arrange the pastry hearts in concentric circles on top of your pie filling, overlapping the hearts slightly.
  4. Brush the crust and hearts with the egg wash and sprinkle with the demerara sugar.
  5. Place the pie dish on a large baking tray and bake in the oven for 20 minutes. Reduce the heat to 175C and bake for a further 55 minutes until golden and delicious smelling.
  6. Let the pie cool completely for at least 3 hours before cutting.
  • Prep Time: 1 hour plus chilling
  • Cook Time: 1 hour 15 minutes
  • Category: Pie
  • Method: Baking
  • Cuisine: American


  1. February 5, 2022 / 3:42 pm

    The crust work on this pie looks so good. You cannot go wrong with a classic cherry pie.

  2. February 5, 2022 / 8:46 pm

    The hearts on top are so cute! The pie sounds incredible and so perfect for valentines!

  3. February 6, 2022 / 9:54 pm

    i love cherry pie – this recipe is super tasty!

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