National Cherry Pie Day: Classic Recipe

National Cherry Pie Day, celebrated on February 20th, honors the all-American dessert made with tart cherries nestled in a buttery, flaky crust. This recipe delivers a perfectly balanced pie—bright, tangy cherry filling thickened just enough to slice cleanly, all wrapped in a golden, tender pastry. It works because it uses a simple stovetop pre-cooking method for the filling, which prevents a soggy bottom and guarantees a set, sliceable pie every time.

Ingredients

2 ½ cups (315 g) all-purpose flour, plus more for rolling
1 teaspoon (5 g) salt
1 tablespoon (12 g) granulated sugar
1 cup (226 g) cold unsalted butter, cut into small cubes
½ cup (120 ml) ice water, plus 1–2 tablespoons more if needed
6 cups (900 g) fresh or frozen tart cherries, pitted (about 2 lb / 900 g before pitting)
1 cup (200 g) granulated sugar
¼ cup (32 g) cornstarch
1 tablespoon (15 ml) fresh lemon juice
½ teaspoon (2 g) almond extract
¼ teaspoon (1 g) salt
1 large egg, beaten with 1 tablespoon (15 ml) water, for egg wash
1 tablespoon (12 g) coarse sugar, for sprinkling (optional)

Instructions

Make the dough: In a large bowl, whisk together the flour, salt, and sugar. Cut the cold butter into the flour using a pastry blender or your fingertips until the mixture resembles coarse meal with some pea-sized butter pieces. Drizzle in the ice water, 1 tablespoon at a time, mixing with a fork until the dough just comes together when squeezed. Do not overwork.
Chill the dough: Turn the dough out onto a floured surface, divide it in half, and shape each half into a flat disk. Wrap each disk in plastic wrap and refrigerate for at least 1 hour, or up to 2 days.
Pre-cook the filling: In a large saucepan, combine the cherries, sugar, cornstarch, lemon juice, almond extract, and salt. Stir to coat. Cook over medium heat, stirring constantly, until the mixture thickens and bubbles, about 8–10 minutes. The juices should become translucent and coat the back of a spoon. Remove from heat and let cool completely, about 30 minutes.
Preheat the oven: Place a rack in the lower third of the oven and preheat to 425°F (220°C).
Roll the bottom crust: On a lightly floured surface, roll one dough disk into a 12-inch (30 cm) round, about ⅛-inch (3 mm) thick. Transfer it to a 9-inch (23 cm) pie plate, gently pressing it into the bottom and sides. Leave the overhang.
Fill the pie: Pour the cooled cherry filling into the pie shell, spreading it evenly.
Roll the top crust: Roll the second dough disk into a 12-inch (30 cm) round. You can place it whole over the filling, or cut it into 1-inch (2.5 cm) strips to make a lattice. For a lattice, lay half the strips across the pie, then weave the remaining strips perpendicularly, folding back alternating strips as you go. Trim the edges and crimp the top and bottom crusts together with your fingers or a fork.
Add vents and egg wash: Cut 4–5 small slits in the top crust to allow steam to escape. Brush the entire top crust with the egg wash and sprinkle with coarse sugar, if using.
Bake: Place the pie on a baking sheet to catch drips. Bake at 425°F (220°C) for 20 minutes, then reduce the oven temperature to 375°F (190°C) and continue baking until the crust is deep golden brown and the filling is bubbling through the vents, about 40–50 minutes more. If the edges brown too quickly, cover them with foil or a pie shield.
Cool completely: Transfer the pie to a wire rack and cool for at least 2 hours before slicing. This allows the filling to set fully.

Tips

Use tart cherries, not sweet: The classic cherry pie flavor comes from sour or tart cherries (like Montmorency). If you only have sweet cherries, reduce the sugar to ¾ cup (150 g) and add 2 tablespoons (30 ml) of lemon juice to brighten the flavor.
Don’t skip the pre-cooking: Cooking the filling before baking thickens the cornstarch fully and reduces excess liquid, which prevents a runny, soggy pie. Make sure the filling is completely cool before adding it to the raw crust, or the butter in the dough will melt and make the crust tough.
Keep everything cold: For a flaky crust, the butter must stay cold. If the dough becomes soft or sticky while rolling, return it to the fridge for 15 minutes. You can also freeze the grated butter for easier incorporation.
Bake on a sheet pan: Cherry pie often bubbles over. Placing the pie on a foil-lined baking sheet catches drips and makes cleanup effortless.

Serving Suggestions

Serve this cherry pie warm or at room temperature, with a scoop of vanilla ice cream or a dollop of lightly sweetened whipped cream. A drizzle of heavy cream over a warm slice is also a classic diner-style touch. For a festive presentation, dust the top with powdered sugar just before serving.

Variations

Lattice vs. full crust: A full top crust with vents is simpler; a lattice shows off the ruby-red filling. Both work with this recipe.
Add spices: Stir in ½ teaspoon (1 g) of ground cinnamon or ¼ teaspoon (0.5 g) of ground nutmeg with the sugar for a warmer, spiced flavor.
Use a crumb topping: Instead of a top crust, mix ¾ cup (95 g) flour, ½ cup (100 g) brown sugar, and 6 tablespoons (85 g) cold butter until crumbly, and sprinkle it over the filling before baking.
Gluten-free option: Substitute the all-purpose flour in the crust with a 1:1 gluten-free baking flour blend. The dough will be more delicate; chill it longer and roll between two sheets of parchment paper.

Storage and Reheating

Store leftover cherry pie loosely covered with foil or plastic wrap at room temperature for up to 2 days, or in the refrigerator for up to 5 days. To reheat individual slices, place them on a baking sheet in a 350°F (175°C) oven for 8–10 minutes, or microwave for 20–30 seconds for a quick warm slice. The crust will lose some crispness after refrigeration, so reheating in the oven is best for texture. The pie can also be frozen whole or in slices, tightly wrapped, for up to 3 months; thaw overnight in the refrigerator before reheating.

Frequently Asked Questions

Can I use frozen cherries without thawing them first? Yes, you can use frozen cherries directly in the saucepan. Just increase the pre-cooking time by 3–5 minutes, as frozen cherries release more liquid. Make sure the filling is completely cool before assembling the pie.

Why is my cherry pie runny? The most common causes are under-cooking the filling on the stove, not letting it cool completely before baking, or slicing the pie before it has fully set. The cornstarch needs to reach a full boil to activate, and the pie needs at least 2 hours of cooling after baking for the gel to firm up.

How do I prevent the crust edges from burning? Cover the edges with aluminum foil strips or a silicone pie shield after the first 20 minutes of baking, when the crust begins to brown. Remove the shield for the last 10 minutes to allow the edges to finish browning.

Can I make this pie ahead of time? Yes. You can make the dough up to 2 days ahead and keep it refrigerated. The fully baked pie can be made a day ahead and kept at room temperature, loosely covered. For longer storage, freeze the unbaked assembled pie and bake it directly from frozen, adding 15–20 minutes to the baking time.

What is the best cherry variety for pie? Tart cherries, especially Montmorency or Morello, are the traditional choice because their high acidity balances the sugar. If you use sweet cherries like Bing, reduce the sugar and add extra lemon juice to mimic that tangy flavor.

Do I need to blind-bake the bottom crust? No, this recipe does not require blind baking. Because the filling is pre-cooked and thickened, it won’t soak into the raw bottom crust before it bakes, so the bottom crust cooks through and becomes flaky.

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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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