Marie Callender’s cherry pie is a beloved American classic, known for its flaky, buttery crust and generously filled, sweet-tart cherry center. This copycat recipe recreates that iconic flavor at home, using a double crust and a simple lattice top for that signature bakery look. It’s the perfect dessert for holidays, potlucks, or any time you crave a slice of nostalgic comfort.
Ingredients
- 2 ½ cups (312 g) all-purpose flour, plus more for rolling
- 1 teaspoon (5 g) salt
- 1 tablespoon (12 g) granulated sugar
- 1 cup (227 g) cold unsalted butter, cut into small cubes
- ½ cup (120 ml) ice water, plus more if needed
- 4 cups (about 1.5 lbs / 680 g) fresh or frozen pitted cherries (if frozen, thaw and drain well)
- ¾ cup (150 g) granulated sugar
- 3 tablespoons (24 g) cornstarch
- 1 tablespoon (15 ml) lemon juice
- ½ teaspoon (2.5 ml) almond extract (optional, but adds that classic cherry pie flavor)
- 1 large egg, beaten with 1 tablespoon (15 ml) water (for egg wash)
- 1 tablespoon (12 g) coarse sugar (like turbinado), for sprinkling
Instructions
- Make the pie dough: In a large bowl, whisk together the flour, salt, and sugar. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse meal with some pea-sized butter pieces. Drizzle in the ice water, a tablespoon at a time, tossing with a fork until the dough just comes together. Do not overwork. Divide the dough into two discs, wrap in plastic wrap, and refrigerate for at least 1 hour.
- Prepare the filling: In a large bowl, combine the cherries, ¾ cup sugar, cornstarch, lemon juice, and almond extract (if using). Toss gently to coat. Let the mixture sit for 15 minutes while you roll out the dough.
- Preheat the oven: Place a baking sheet on the bottom oven rack and preheat your oven to 425°F (220°C).
- Roll out the bottom crust: On a lightly floured surface, roll one disc of dough into a 12-inch (30 cm) circle. Transfer it to a 9-inch (23 cm) pie pan. Gently press the dough into the pan, leaving the overhang. Trim the edges, leaving about a 1-inch (2.5 cm) overhang.
- Add the filling: Pour the cherry filling into the pie crust, spreading it evenly.
- Create the lattice top: Roll out the second disc of dough into a 12-inch (30 cm) circle. Cut it into 10-12 strips, about ¾ inch (2 cm) wide. Lay half the strips vertically across the pie, then weave the remaining strips horizontally over and under them to create a lattice. Trim the excess and crimp the edges to seal. Brush the lattice and edges with the egg wash, then sprinkle with coarse sugar.
- Bake: Place the pie on the preheated baking sheet (to catch any drips). Bake for 20 minutes at 425°F (220°C), then reduce the oven temperature to 375°F (190°C) and continue baking for 45–55 minutes, until the crust is golden brown and the filling is bubbling in the center. If the edges brown too quickly, cover them with foil or a pie shield.
- Cool completely: Let the pie cool on a wire rack for at least 3 hours before slicing. This allows the filling to set; cutting into a hot pie will result in runny slices.
Tips
- Use cold butter and handle the dough minimally: The key to a flaky crust is keeping the butter cold. If the dough warms up, refrigerate it again before rolling. Overworking the dough develops gluten, which makes it tough.
- Adjust the sweetness: If your cherries are very tart, increase the sugar to 1 cup (200 g). If they are very sweet, reduce it to ⅔ cup (133 g). Taste a cherry before adding the sugar to gauge.
- Prevent a soggy bottom: The preheated baking sheet helps the bottom crust cook faster. You can also brush the bottom crust with a thin layer of beaten egg before adding the filling to create a moisture barrier.
- Frozen cherries: If using frozen cherries, thaw them completely and drain off the excess liquid before mixing with the sugar and cornstarch. Otherwise, the filling will be too watery.
Serving Suggestions
Serve this cherry pie slightly warm or at room temperature. A scoop of vanilla ice cream or a dollop of freshly whipped cream is the classic pairing. It’s also wonderful with a slice of sharp cheddar cheese, a traditional Midwestern accompaniment that balances the sweetness.
Variations
- Other fruits: This recipe works beautifully with fresh or frozen peaches, blueberries, or a mix of berries. Adjust the sugar and cornstarch accordingly (e.g., peaches may need a bit more cornstarch).
- Add spices: A pinch of cinnamon or nutmeg in the filling adds warmth and depth.
- Use a store-bought crust: To save time, use two refrigerated pie crusts from the store. The filling and baking times remain the same.
- Make mini pies: Use a muffin tin and round cookie cutters to make individual hand pies or mini pies. Reduce the baking time to about 25–30 minutes.
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. The crust may soften over time. To reheat, place slices in a 350°F (175°C) oven for 10–15 minutes, or until warmed through. You can also microwave individual slices for 20–30 seconds, but the crust will be less crisp. This pie freezes well for up to 3 months; wrap it tightly in plastic wrap and foil, then thaw in the refrigerator overnight before reheating.
Frequently Asked Questions
Can I use canned cherry pie filling instead of fresh cherries? Yes, you can substitute 2 cans (21 oz each) of cherry pie filling. Omit the sugar, cornstarch, and lemon juice, and simply pour the canned filling into the crust. Bake as directed.
Why is my cherry pie runny? A runny filling is usually caused by not enough cornstarch or cutting into the pie before it has fully cooled. Make sure you measure the cornstarch correctly and let the pie cool for at least 3 hours. If your cherries were very juicy, you may need an extra tablespoon of cornstarch.
Can I make this pie ahead of time? Absolutely! You can assemble the pie (without the egg wash) and refrigerate it for up to 24 hours before baking. You can also bake it a day ahead and keep it at room temperature, then reheat slices as needed.
How do I prevent the crust edges from burning? Use a pie shield or strips of aluminum foil to cover the edges during the last 20–30 minutes of baking. Alternatively, start checking the pie at the 45-minute mark and cover the edges if they are already deeply browned.
Can I use frozen cherries without thawing? Yes, but you’ll need to increase the baking time by about 10–15 minutes and add an extra tablespoon of cornstarch to absorb the extra liquid. It’s usually easier to thaw and drain them first.
What’s the best way to reheat a whole pie? To reheat a whole pie, place it in a 300°F (150°C) oven for 15–20 minutes, just until the filling is warm. This prevents the crust from over-browning.
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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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