How to Make Cherry Pie the Easy Way

The Sweet Allure of Cherry Pie

There’s something inherently joyful about cherry pie. Maybe it’s the vibrant ruby hue, or that first bite—tangy, sweet, and wrapped in buttery crust—that instantly evokes memories of summer picnics and family gatherings. It’s nostalgic, yes, but it’s also timeless. A good cherry pie can hold its own at any table, whether it’s a casual dinner or a holiday feast.

How to Make Cherry Pie the Easy Way

Recipe by Cinnamon GrayCourse: DessertDifficulty: Easy

Cherry pie super easy

Ingredients

• Pre-made short crust pastry (just rol)

• Cherry Pie filling

• Sugar

• 7″ round baking tray

Directions

• roll out your pastry, use a plate or something round to cut around big enough to fill your tray, cut two
• place the first pastry in the tray and fill with pie filling
• place the second pastry ontop use the edge of the tray and fork to pinch the edges together
• brush a little water ontop and sprinkle with sugar
• cook in pre-heated oven @180c or 356f for 40-45 minutes or until golden brown

Recipe Video

Notes

• dont be afraid to experiment!

Trim the edges if needed, but leave enough overhang for sealing the top later.

Making the cherry filling just right

In a saucepan over medium heat, combine the cherries, sugar, cornstarch, and lemon juice. Stir gently and let it simmer until the mixture thickens slightly—around 5 to 7 minutes. If you’re using canned cherries, drain them first, but reserve a bit of the liquid to help blend the cornstarch.

Once it’s thick and glossy, remove from heat and stir in the almond extract. Let it cool slightly before pouring into the pie crust. This prevents a soggy bottom and helps everything hold together better.

Assembling and baking with care

Preheat your oven to 356°F (180°C).

Pour the cooled filling into the prepared crust. Roll out the second crust and place it on top—either whole or cut into strips for a lattice design. Press the edges to seal, and crimp with a fork or your fingers.

Beat the egg with a splash of water and brush it over the top crust. Sprinkle with coarse sugar for a bit of sparkle and crunch.

Place the pie on a baking sheet (to catch any drips) and bake for 40–45 minutes, or until the crust is golden and the filling is bubbling.

Finishing Touches and Serving Suggestions

Getting that golden finish

If the edges of your crust start browning too quickly, cover them with foil or a pie shield halfway through baking. A perfectly golden crust is part of the cherry pie charm.

Let the pie cool for at least 2 hours before slicing. It’ll thicken as it sets, making for cleaner slices and a more pleasant texture.

What to serve it with

Cherry pie is wonderful on its own, but a scoop of vanilla ice cream turns it into a dreamy dessert. A dollop of whipped cream or a drizzle of warm cream also complements the tart cherries beautifully.

Pair it with black coffee, or for something a bit more indulgent, a small glass of dessert wine.

Storing leftovers (if there are any!)

Cover the pie loosely with foil or plastic wrap and store it at room temperature for up to two days. For longer storage, refrigerate it—it’ll keep well for about 4–5 days.

Reheat slices in the oven or enjoy them cold with your morning coffee. It’s one of those desserts that only gets better with time.

A cherry pie doesn’t need to be complicated to be extraordinary. With just a handful of ingredients and a little love, it becomes the kind of dessert that brings people together. Familiar, flavorful, and unforgettable—just the way it should be.