Cherry Pie Tiu: A Tart, Juicy Homemade Cherry Pie

Cherry pie tiu is a flaky-crusted fruit pie filled with tart cherries, sugar, and a lightly thickened, ruby-red filling. This version balances the cherries’ bright flavor with just enough sweetness, and a brief cooling period helps each slice hold together.

Ingredients

2 pie crusts for a 9-inch (23 cm) pie, homemade or store-bought, about 14 oz (400 g) each
6 cups (900 g) pitted tart cherries, fresh or frozen; if frozen, thaw and drain well
¾ cup (150 g) granulated sugar, plus 1 tablespoon (12 g) for the crust
¼ cup (32 g) cornstarch
1 tablespoon (15 ml) lemon juice
1 teaspoon (5 ml) vanilla extract
¼ teaspoon fine salt
1 tablespoon (14 g) unsalted butter, cut into small pieces
1 large egg (about 50 g), beaten with 1 tablespoon (15 ml) water, for egg wash

Instructions

Prepare the crust and oven. If using frozen cherries, thaw them in the refrigerator and drain off excess liquid; measure 6 cups (900 g) after draining. Set a rack in the lower third of the oven and preheat to 400°F (200°C). Keep the pastry chilled while you make the filling. If your crust is frozen, follow its package directions for thawing.
Mix the filling. In a large bowl, stir together the cherries, sugar, cornstarch, lemon juice, vanilla, and salt until the fruit is evenly coated. Let stand for 10 minutes, stirring once, so the sugar begins to draw out some juice. If a pool of liquid forms, stir it back in; the cornstarch needs to be evenly dispersed.
Line the pie plate. Fit one crust into a 9-inch (23 cm) pie plate, leaving about 1 inch (2.5 cm) of overhang. Spoon in the cherry mixture and scrape in the juices. Dot the filling with the butter. Roll out the second crust and lay it over the fruit, or cut it into strips for a lattice top.
Seal and finish. Trim the crusts to about ¾ inch (2 cm) beyond the plate edge. Fold the top crust under the bottom edge and crimp to seal. For a solid top, cut several 2-inch (5 cm) vents so steam can escape. Brush the top with egg wash, avoiding the exposed edges, and sprinkle with the remaining tablespoon of sugar.
Bake the pie. Set the pie on a rimmed baking sheet to catch drips. Bake at 400°F (200°C) for 20 minutes, then reduce the oven to 375°F (190°C) and bake for 40–45 minutes more. The pie is ready when the crust is deeply golden and the filling bubbles visibly through the vents or lattice, including near the center. If the rim browns too quickly, cover it loosely with foil.
Cool before slicing. Transfer the pie to a rack and cool for at least 3 hours at room temperature. The filling thickens as it cools; cutting too soon can leave it runny. This cooling time is part of the total time.

Tips

Choose the right cherries: Tart or sour cherries give the classic tangy balance. Sweet cherries also work, but reduce the sugar to about ½ cup (100 g) and expect a milder, sweeter filling. Frozen fruit is convenient; thaw and drain it well so the pie is not watery.
Measure after pitting: The recipe calls for 6 cups of pitted cherries. If using whole fresh cherries, buy about 2½ pounds (1.1 kg) to allow for pits and stems.
Keep pastry cold: Warm dough can slump and become difficult to crimp. If it softens while assembling, chill the shaped pie for 15 minutes before baking; add that wait to your schedule.
Look for bubbling, not just color: A golden crust alone does not confirm that the thickener has cooked. Let the filling bubble in the center area, and shield the edges with foil if they darken before the filling is ready.

Serving Suggestions

Serve slices at room temperature or slightly warm, with vanilla ice cream or lightly whipped cream. For a simple presentation, add a few fresh cherries when they are in season. The pie is rich and fruity, so small slices are satisfying; use a sharp knife and wipe it between cuts for neater portions.

Variations

For a lattice crust, cut the top pastry into strips and weave them over the filling, leaving gaps for steam to escape. A crumble topping can replace the top crust: combine ¾ cup (90 g) flour, ⅓ cup (70 g) brown sugar, and 5 tablespoons (70 g) cold butter until crumbly, then scatter over the fruit before baking. For a subtle almond note, use ¼ teaspoon almond extract in place of part of the vanilla; it is potent, so avoid adding more unless you want a pronounced flavor.

Storage and Reheating

Because the filling is moist, refrigerate leftover pie within 2 hours of baking or serving. Cover it once completely cool and keep it refrigerated for 3–4 days. For longer storage, wrap individual slices or the whole cooled pie tightly and freeze for up to 2 months; thaw overnight in the refrigerator. To serve warm, heat slices in a 300°F (150°C) oven until warmed through, usually 10–15 minutes. If reheating leftovers, heat them to 165°F (74°C), the USDA FSIS recommended temperature for leftovers, and check the center with a food thermometer. Avoid leaving pie at room temperature for extended periods.

Frequently Asked Questions

Can I use canned cherries?
Yes, use drained, unsweetened canned tart cherries and reserve the syrup for another use. Measure 6 cups (900 g) of drained fruit. Canned cherries may be softer than fresh or frozen fruit, so handle the filling gently and bake until it bubbles.

Do I need to blind-bake the bottom crust?
No. This recipe bakes the filled pie long enough to cook the bottom crust. Baking on a rimmed sheet in the lower third of the oven helps the base brown and catches any juices that bubble over.

Why is my cherry pie runny?
Common causes are excess liquid from thawed cherries, too little thickener, or slicing before the pie cools. Drain frozen fruit thoroughly, measure the cornstarch accurately, bake until the center filling bubbles, and allow at least 3 hours for cooling.

Can I make the pie ahead?
Yes. Bake it a day ahead, cool it completely, and refrigerate it covered. Bring it toward room temperature before serving, or warm slices as described above. You can also assemble the unbaked pie and freeze it; bake from frozen, adding roughly 15–25 minutes and covering the crust if it browns too quickly.

Can I make it without eggs?
Yes. The egg is only used to glaze the crust, not to set the filling. Skip the egg wash and brush the top lightly with milk or cream, or leave it plain; the crust may look less glossy.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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