Lemon Cherry Pie: Bright, Tart & Sweet Filling

Lemon cherry pie is a two-layer dessert that pairs a tangy lemon curd-like filling with a sweet, jammy cherry layer, all baked inside a flaky, buttery crust. The bright citrus cuts through the cherries’ richness, so every slice tastes balanced rather than cloying. It is a wonderful pie for spring and summer, when cherries are at their peak, but it works just as well with frozen fruit in the colder months.

Ingredients

1 double-crust pie dough (homemade or store-bought, about 14 oz / 400 g total)
4 cups (600 g) fresh or frozen sweet cherries, pitted (if frozen, do not thaw)
3/4 cup (150 g) granulated sugar, divided
3 tbsp (24 g) cornstarch
1 tbsp (15 ml) fresh lemon juice
1 tsp lemon zest
2 large eggs
1/2 cup (120 ml) fresh lemon juice (about 3 lemons)
1 tbsp (15 g) unsalted butter, cut into small pieces
1 egg yolk (for egg wash)
1 tbsp (15 ml) heavy cream or milk (for egg wash)
1 tbsp (12 g) coarse sugar, for sprinkling (optional)

Instructions

Roll out half of the pie dough on a lightly floured surface into a 12-inch (30 cm) circle. Transfer to a 9-inch (23 cm) pie dish, pressing gently into the bottom and sides. Trim the overhang to about 1/2 inch (1 cm). Refrigerate the bottom crust while you prepare the filling.
In a large bowl, combine the cherries, 1/2 cup (100 g) of the sugar, cornstarch, 1 tbsp lemon juice, and lemon zest. Stir until the cherries are evenly coated. Set aside.
In a separate bowl, whisk the eggs, remaining 1/4 cup (50 g) sugar, and 1/2 cup (120 ml) lemon juice until smooth. Set aside.
Preheat the oven to 400°F (200°C). Place a baking sheet on the lower rack to catch any drips.
Pour the cherry mixture into the chilled bottom crust, spreading it evenly. Then carefully pour the lemon mixture over the cherries. Dot the top with the butter pieces.
Roll out the remaining dough into a 12-inch (30 cm) circle. Place it over the filling. Trim the overhang to about 1 inch (2.5 cm), then fold the top edge under the bottom crust and crimp to seal. Cut 4 to 5 slits in the top crust to allow steam to escape.
In a small bowl, whisk the egg yolk with the cream or milk. Brush the top crust with the egg wash, then sprinkle with coarse sugar if using.
Place the pie on the preheated baking sheet. Bake for 20 minutes at 400°F (200°C), then reduce the oven temperature to 350°F (175°C) and continue baking for 35 to 40 minutes, until the crust is golden brown and the filling is bubbling through the slits. If the edges brown too quickly, cover them with foil or a pie shield.
Cool the pie on a wire rack for at least 2 hours before slicing. The filling will set as it cools; slicing too early will result in runny pieces.

Tips

Cherries: Use sweet cherries like Bing or Rainier. If you only have sour cherries, increase the sugar in the cherry layer to 3/4 cup (150 g) and reduce the lemon juice in the cherry mixture to 1 tsp.
Frozen cherries: Do not thaw frozen cherries before mixing; the cold fruit helps keep the cornstarch from clumping and prevents the filling from becoming too watery.
Cornstarch substitute: If you prefer, use 4 tbsp (32 g) arrowroot powder instead of cornstarch. Arrowroot gives a slightly glossier filling but may set a bit softer.
Prevent soggy bottom: Bake the pie on the lowest oven rack for the first 20 minutes, then move it to the middle rack for the remaining time. This helps the bottom crust crisp up.

Serving Suggestions

Serve the pie slightly warm or at room temperature. A scoop of vanilla ice cream or a dollop of lightly sweetened whipped cream balances the tartness beautifully. For a brunch twist, serve a slice with a spoonful of Greek yogurt.

Variations

Lattice top: Instead of a full top crust, weave a lattice over the filling. This lets the lemon layer peek through and looks lovely.
Add vanilla: Stir 1/2 tsp vanilla extract into the cherry mixture for a deeper flavor.
Use raspberries: Replace half the cherries with raspberries for a raspberry-lemon pie. Reduce the sugar in the cherry layer to 1/4 cup (50 g) since raspberries are less sweet.
Gluten-free: Use a gluten-free pie crust blend; the filling is naturally gluten-free.

Storage and Reheating

Cover leftover pie loosely with foil or plastic wrap and store in the refrigerator for up to 3 days. The crust will soften slightly. To reheat, place slices on a baking sheet and warm in a 350°F (175°C) oven for 8–10 minutes, or microwave individual slices for 20–30 seconds. Do not leave the pie at room temperature for more than 2 hours total, as the egg-based lemon layer is perishable.

Frequently Asked Questions

Can I use bottled lemon juice? Yes, but fresh lemon juice gives a brighter, more vibrant flavor. If using bottled, choose one without added sugar or preservatives.

Why is my filling runny? The filling needs time to set. Make sure you let the pie cool for at least 2 hours after baking. Also, ensure the cornstarch is well mixed and the pie reaches a full boil during baking—if the filling doesn’t bubble, the cornstarch won’t activate.

Can I make this pie ahead of time? Yes, you can bake the pie a day ahead and keep it refrigerated. Let it come to room temperature before serving, or reheat slices gently.

Do I need to pit fresh cherries? Absolutely. Cherry pits are hard and inedible. Use a cherry pitter, or cut each cherry in half and remove the pit with your fingers.

Can I use a store-bought crust? Yes, a refrigerated or frozen double crust works fine. Just follow the package instructions for thawing if needed.

How do I know when the pie is done? The crust should be deep golden brown, and you should see thick bubbles of filling escaping through the slits. If you have an instant-read thermometer, the filling should read at least 160°F (71°C) to ensure the eggs are safe.

More recipes to cook

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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