Recipe

Traditional Cherry Pie

A classic double crust cherry pie with warm spices, a glossy filling, and a flaky, golden top. Bright, aromatic, and built for clean slices.

By Matt Campbell

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4.8

A golden lattice-top cherry pie cooling on a wooden table with a few fresh cherries scattered nearby

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Cherry pie has two jobs: taste like summer and slice like you meant it. This one does both, with a filling that is bright and jammy (not soupy), plus a little warm spice that makes the whole kitchen smell like you are absolutely winning at life.

We keep it traditional with a buttery double crust, then nudge the cherries in a more aromatic direction: cinnamon for warmth, a tiny pinch of cloves for depth, and vanilla to round it out. Nothing weird, nothing fussy. Just the kind of pie you want to sneak a forkful of straight from the dish while it is “cooling.”

Why It Works

Flavor-first filling: tart cherries get a boost from vanilla, cinnamon, and a whisper of cloves for that classic spiced aroma.
Not runny: a properly mixed thickener and a brief rest time help the filling set up so you get real slices, not cherry soup.
Flaky crust, crisp bottom: a hot oven start and a little thickener discipline keep things golden and structured.
Flexible fruit: works with fresh or frozen cherries so you are not held hostage by cherry season.

Pairs Well With

Storage Tips

Room temperature: If you will finish the pie within 24 hours, cover it loosely with foil or a pie dome and keep it on the counter.

Refrigerator: For longer storage, cover and refrigerate up to 4 days. The crust will soften a bit, but the flavor stays great.

Freezer: Freeze baked pie (whole or in slices) wrapped tightly in plastic wrap, then foil, up to 3 months. Thaw overnight in the fridge.

Recrisp tip: Warm slices at 325°F for 10 to 15 minutes, or until the crust perks back up. If the top browns too fast, tent with foil.

Common Questions

Can I use frozen cherries?

Yes. Use them straight from frozen. Do not thaw, or you will add extra liquid and fight a runny filling. You may need an extra 5 to 10 minutes of bake time.

Should I use sweet cherries or tart cherries?

Tart cherries (Montmorency) are the classic for that punchy pie flavor. Sweet cherries work too, but reduce the sugar by about 1/4 cup and add 1 extra teaspoon lemon juice to keep things bright.

Why is my cherry pie watery?

Usually one of three things: not enough thickener, the pie did not bubble long enough to activate the cornstarch, or it was sliced too hot. Make sure you see thick, slow bubbles in the center before pulling it, then cool at least 3 hours.

How do I avoid a soggy bottom crust?

Start hot (425°F) to set the crust, bake on a lower rack, and let the filling get properly bubbly. Also, do not overload the pie with extra cherry juice beyond what the recipe creates.

Do I need a lattice top?

Nope. A full top crust is great. Just cut a few vents so steam can escape.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

9-inch pie dish (glass or metal)
Rolling pin
Mixing bowls
Measuring cups and spoons
Small bowl for egg wash
Pastry brush
Sheet pan (to catch drips)
Cooling rack

I love cherry pie because it is dramatic in the best way. It bubbles over a little, it perfumes the whole place, and it forces you to practice patience while it cools. The first time I made a spiced version, I went too hard on the cloves and learned a valuable lesson: you want the cherries to sing, not get bullied by the spice rack. Now I keep it gentle and aromatic, and every time I pull it from the oven I do the same thing. I lean in, inhale, and think, yep, this is why we bake.