This tart cherry pie recipe is the one I turn to every summer when Montmorency cherries hit the farmers market and I need something bright, sweet, and a little bit sour to fill my kitchen with.
The filling sets up thick and glossy without turning into jam, and the buttery lattice crust gives you something to really sink your teeth into.
If you have never worked with tart cherries before, do not worry.
I am walking you through every step, from pitting the cherries to getting that lattice top looking bakery-worthy.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 30 minutes |
| Cook Time | 55 minutes |
| Total Time | 1 hour 25 minutes, plus 3 hours cooling |
| Servings | 8 slices |
| Difficulty Level | Intermediate |
Why You’ll Love This Tart Cherry Pie Recipe
Tart cherries have this natural tang that keeps the pie from tasting like straight sugar.
It is the kind of dessert that tastes like it took way more effort than it actually did.
- The filling has that perfect balance of sweet and tart, so it never feels one-note
- A splash of almond extract makes the cherry flavor taste even more like cherries
- The lattice top bakes up golden and flaky, with just enough of the ruby filling peeking through
- It freezes beautifully, so you can bake one now and save one for later
- No fancy equipment required, just a rolling pin and a pie dish
If you are already a fan of stone fruit desserts, you will probably also love my best homemade cherry pie, which uses sweet cherries instead of tart ones for a slightly different flavor profile.
Ingredients
You only need a short list of ingredients for this pie, and most of them are already sitting in your pantry.
The star of the show is the tart cherries, so try to find the best quality you can.
- For the crust: 2 and 1/2 cups all-purpose flour, 1 cup unsalted butter (cold and cubed), 1 teaspoon salt, 1 tablespoon granulated sugar, 6 to 8 tablespoons ice water
- For the filling: 5 cups pitted tart cherries (fresh or frozen and thawed)
- 1 to 1 and 1/4 cups granulated sugar, depending on how tart your cherries are
- 1/3 cup cornstarch
- 1 tablespoon fresh lemon juice
- 1/4 teaspoon almond extract
- A pinch of salt
- 2 tablespoons unsalted butter, cut into small pieces
- 1 large egg, beaten with 1 tablespoon water, for the egg wash
- Coarse sugar, for sprinkling on top
You might also enjoy: cherry crisp recipe if you love the flavor of tart cherries but want something a little more rustic.
Kitchen Equipment Needed
None of this equipment is unusual, but a couple of specialty tools will make the process much smoother.
A good pie dish and a reliable cherry pitter are the two items I would not want to be without.
- 9 inch pie dish
- cherry pitter
- pie crust shield
- rolling pin
- food processor
- Mixing bowls
- Measuring cups and spoons
- Pastry brush
I learned to appreciate a proper pie crust shield while perfecting my cherry cobbler with cake mix, since anything with a long bake time can brown too fast around the edges.
Recommended Products for This Recipe
These are a few products I personally use and recommend after making this pie more times than I can count.
1. Cherry Pitter
Pitting five cups of cherries by hand is not something I recommend doing with a paring knife.
A good cherry pitter gets the job done in a fraction of the time and keeps the cherries mostly intact for a nicer texture in the finished pie.
2. Ceramic Pie Dish
A heavier ceramic dish holds heat evenly, which helps the bottom crust bake through instead of turning out pale and soggy.
It also looks lovely enough to bring straight to the table.
3. Adjustable Pie Crust Shield
This little tool has saved more than one pie from burnt edges.
It clips right onto the dish partway through baking so the crust rim stays golden instead of going dark.
4. French Rolling Pin
A tapered wooden rolling pin gives you more control when rolling out cold pie dough, especially for a lattice top where even thickness really matters.
It is a small upgrade that makes the whole process feel less fussy.
Read Also: Cherry Scones Recipe
Step-by-Step Instructions: How to Make Tart Cherry Pie
1. Make the pie dough
- In a food processor or large bowl, combine the flour, salt, and sugar and pulse or whisk to mix.
- Add the cold, cubed butter and pulse or cut in with a pastry cutter until the mixture looks like coarse crumbs with some pea-sized pieces of butter still visible.
- Add the ice water one tablespoon at a time, mixing just until the dough starts to come together when you pinch it.
- Turn the dough out onto a clean surface, divide it into two discs, one slightly larger than the other, wrap each in plastic, and refrigerate for at least one hour.
2. Prepare the tart cherries
- If using fresh cherries, wash them well and use a cherry pitter to remove the pits, working over a bowl to catch the juice.
- If using frozen cherries, thaw them completely in a colander set over a bowl so the excess liquid can drain off.
- Measure out 5 cups of pitted cherries and set them aside in a large mixing bowl.
3. Make the cherry filling
- In a small bowl, whisk together the sugar and cornstarch until no lumps remain.
- Sprinkle the sugar and cornstarch mixture over the pitted cherries and toss gently to coat every piece.
- Stir in the lemon juice, almond extract, and a pinch of salt.
- Let the filling sit for about 15 minutes so the cherries release a little more juice and the cornstarch starts to dissolve.
4. Roll out the bottom crust
- On a lightly floured surface, roll the larger disc of dough into a circle about 12 inches wide.
- Carefully transfer the dough to your pie dish, pressing it gently into the bottom and up the sides without stretching it.
- Trim any overhang to about 1 inch beyond the edge of the dish and place the crust in the refrigerator while you work on the filling and top crust.
5. Fill the pie
- Pour the cherry filling into the chilled bottom crust, spreading it into an even layer.
- Dot the top of the filling with the small pieces of butter.
6. Create the lattice top
- Roll the second disc of dough into a circle about 12 inches wide and slice it into even strips, roughly 3/4 inch thick.
- Lay half of the strips across the pie in one direction, spacing them evenly.
- Fold back every other strip and lay one strip perpendicular across the pie, then unfold the strips over it. Repeat this weaving pattern until the lattice is complete.
- Trim the excess dough from the lattice strips, then fold the bottom crust edge up and over the ends of the lattice strips, pressing to seal.
- Crimp the edge decoratively using your fingers or the back of a fork.
7. Add the egg wash and chill
- Brush the egg wash evenly over the lattice top and the crimped edges.
- Sprinkle the top generously with coarse sugar.
- Place the assembled pie in the refrigerator or freezer for 15 to 20 minutes while your oven preheats. This helps the crust hold its shape in the oven.
8. Bake the pie
- Preheat your oven to 400 degrees Fahrenheit.
- Place the pie on a rimmed baking sheet to catch any drips, then bake for 20 minutes.
- Reduce the oven temperature to 375 degrees Fahrenheit and continue baking for 30 to 35 minutes, until the crust is deep golden and the filling is bubbling thickly through the lattice.
- If the edges start browning too quickly, add the pie crust shield partway through baking.
9. Cool completely before slicing
- Transfer the pie to a wire rack and let it cool for at least 3 hours at room temperature.
- This cooling time is what allows the filling to set properly, so try to resist cutting into it too early.
This same lattice technique works wonderfully in chocolate cherry overnight oats season, when I am always looking for ways to use up extra pie dough scraps as little cinnamon sugar twists.
Tips for The Best Tart Cherry Pie
A few small details make a big difference between an average pie and a great one.
Most of these tips come down to temperature and patience.
- Keep your butter and water as cold as possible when making the crust, this is what creates those flaky layers
- Do not skip the resting time for the dough, it makes rolling much easier and prevents shrinkage
- Taste your cherries before adding sugar, since tartness can vary quite a bit between batches
- Bake on the lowest oven rack so the bottom crust gets direct heat and does not turn soggy
- Let the pie cool fully, a warm pie will always slice messy no matter how thick the filling looks
Oreo pie crust is a fun way to switch things up if you want a chocolate cookie base instead of the classic butter crust.
Serving Suggestions
Tart cherry pie is rich enough to stand on its own, but a few additions take it over the top.
I almost always serve mine slightly warm with something cold on the side.
- A scoop of vanilla ice cream melting into the warm filling
- A dollop of freshly whipped cream
- A drizzle of caramel sauce for extra richness
- A cup of coffee or a glass of milk alongside a slice
- A slice served next to my gluten free pie crust for guests who need that option
Variations of Tart Cherry Pie
Once you have the base recipe down, there is plenty of room to make it your own.
Here are a few variations I have tried and loved over the years.
- Crumb top version: swap the lattice for a streusel topping made with flour, butter, and brown sugar
- Almond crunch: sprinkle sliced almonds over the top crust before baking
- Mixed berry cherry pie: replace one cup of cherries with fresh raspberries or blackberries
- Mini hand pies: use the same filling in individual pastry rounds for a portable dessert
- Deep dish version: use a deep dish pie plate and increase the filling by about 25 percent
The mixed berry version reminds me a lot of my lattice pie crust post, where I go into even more detail on weaving techniques if you want to get fancy with the top.
Storage and Reheating
This pie keeps well for several days, which makes it a great make-ahead dessert.
Just make sure it is fully cooled before you cover it.
- Store covered at room temperature for up to 2 days
- Refrigerate covered for up to 5 days
- Freeze the whole baked pie, well wrapped, for up to 3 months
- Reheat individual slices in the oven at 300 degrees Fahrenheit for about 10 minutes
- Thaw a frozen pie overnight in the refrigerator before reheating
Another favorite: flaky pie crust recipe if you want a dedicated tutorial just on getting that crust texture right every time.
Nutritional Facts
These values are estimated for one slice, based on a pie cut into 8 servings.
- Calories: approximately 340
- Total Fat: 14g
- Saturated Fat: 8g
- Carbohydrates: 51g
- Sugar: 29g
- Fiber: 2g
- Protein: 3g
- Sodium: 190mg
This pairs beautifully with my raspberry pie if you are building out a dessert table and want a couple of fruit pie options side by side.
Health Benefits of Key Ingredients
A slice of pie is still a treat, but tart cherries in particular bring some genuine nutritional perks to the table.
Here is a quick look at what a few of the key ingredients offer.
- Tart cherries: naturally rich in antioxidants and compounds that may support recovery after exercise and help with sleep quality
- Lemon juice: adds a small dose of vitamin C along with brightening the overall flavor
- Almond extract: made from almond oil, it adds aromatic depth without needing much added sugar
- Butter: provides fat-soluble vitamin A and contributes to the flaky texture of the crust
The same tart cherry benefits carry over into my lemon pie whenever I add a splash of cherry juice to brighten the citrus filling.
FAQs About Tart Cherry Pie
1. Can I use fresh tart cherries instead of frozen?
Yes, fresh tart cherries work beautifully in this recipe when they are in season.
You will just need to wash and pit them yourself, which takes a bit more time than using frozen cherries that are already pitted.
2. Can I make this pie ahead of time?
Absolutely, this pie actually tastes great the next day once the filling has had time to fully set.
You can bake it up to 2 days in advance and store it covered at room temperature or in the refrigerator.
3. Why is my cherry pie filling runny?
Runny filling usually means the pie was sliced before it finished cooling, or the cornstarch was not measured accurately.
Give the pie a full 3 hours to cool so the filling has time to thicken and set properly.
4. Can I use sweet cherries instead of tart cherries?
You can, but you will want to cut back on the sugar significantly since sweet cherries are already much less tart.
Start with about half the sugar called for and adjust to taste.
5. How do I keep my pie crust from getting soggy?
Baking on the lowest oven rack helps the bottom crust get direct heat, and starting at a higher temperature before lowering it helps set the crust quickly.
Making sure your filling is not overly watery also goes a long way.
Tart Cherry Pie
Ingredients
- 2 1/2 cups all-purpose flour 312g
- 1 cup unsalted butter 226g, cold and cubed
- 1 teaspoon salt
- 1 tablespoon granulated sugar
- 6 to 8 tablespoons ice water
- 5 cups tart cherries fresh, or frozen and thawed, pitted (about 750g)
- 1 to 1 1/4 cups granulated sugar 200-250g, depending on tartness
- 1/3 cup cornstarch 40g
- 1 tablespoon fresh lemon juice
- 1/4 teaspoon almond extract
- salt a pinch
- 2 tablespoons unsalted butter cut into small pieces
- 1 large egg beaten with 1 tablespoon water for egg wash
- coarse sugar for sprinkling on top
Equipment
- 9-inch pie dish A heavier ceramic dish holds heat evenly for a crisp bottom crust.
- Cherry pitter Pits cherries quickly while keeping them mostly intact.
- Pie crust shield Adjustable, clips onto dish to prevent edge burning.
- Rolling Pin A tapered French rolling pin offers more control for lattice strips.
- Food processor Makes quick work of cutting butter into flour for the crust.
- Mixing bowls
- Measuring cups and spoons
- Pastry brush For applying egg wash to the crust.
- Rimmed baking sheet Placed under the pie to catch any drips during baking.
- Wire rack For cooling the pie completely.
- Colander Used for draining thawed frozen cherries.
Method
- In a food processor or large bowl, combine flour, salt, and sugar. Add cold cubed butter and pulse until coarse crumbs with pea-sized butter pieces remain. Add ice water one tablespoon at a time, mixing just until dough comes together. Divide into two discs, wrap, and refrigerate for at least one hour.
- If using fresh cherries, wash and pit them over a bowl to catch juice. If using frozen cherries, thaw completely in a colander set over a bowl to drain excess liquid. Measure out 5 cups of pitted cherries.
- In a small bowl, whisk together sugar and cornstarch. Sprinkle over cherries and toss gently to coat. Stir in lemon juice, almond extract, and a pinch of salt. Let filling sit for 15 minutes to release juice and dissolve cornstarch.
- On a lightly floured surface, roll the larger disc of dough into a 12-inch circle. Transfer to pie dish, pressing into bottom and up sides without stretching. Trim overhang to 1 inch and refrigerate while preparing filling and top crust.
- Pour filling into chilled bottom crust and spread evenly. Dot the top with small pieces of butter.
- Roll the second dough disc into a 12-inch circle and cut into 3/4-inch strips. Lay half the strips across the pie in one direction. Weave the remaining strips perpendicular, folding back alternating strips as you go. Trim excess and fold bottom crust over the lattice ends. Crimp edges decoratively.
- Brush egg wash over lattice and crimped edges. Sprinkle generously with coarse sugar. Refrigerate or freeze assembled pie for 15-20 minutes while oven preheats.
- Preheat oven to 400°F. Place pie on a rimmed baking sheet and bake for 20 minutes. Reduce temperature to 375°F and bake 30-35 minutes more until crust is deep golden and filling bubbles thickly. Use a pie crust shield if edges brown too quickly.
- Transfer pie to a wire rack and cool for at least 3 hours at room temperature to allow the filling to set properly before slicing.
Nutrition
Notes
- Keep all butter and water as cold as possible when making the crust for flaky layers.
- Do not skip the dough resting time; it prevents shrinkage and makes rolling easier.
- Taste your cherries before adding the full amount of sugar, as tartness varies by batch.
- Bake on the lowest oven rack so the bottom crust gets direct heat and does not become soggy.
- Let the pie cool for a full 3 hours. A warm pie will slice messily no matter how thick the filling looks.
- For a crumb top variation, replace the lattice with a streusel made from flour, butter, and brown sugar.
- Add sliced almonds over the top crust before baking for an almond crunch variation.
- Store covered at room temperature for up to 2 days, refrigerated for up to 5 days, or frozen for up to 3 months.
- Reheat individual slices in the oven at 300°F for about 10 minutes.
- If you want a chocolate cookie base, try using an Oreo crust instead of the classic butter crust.
Private Notes
Tried this recipe?
Let us know how it was!Conclusion
Tart cherry pie is one of those desserts that feels like a genuine occasion, even on a regular weeknight.
The sweet and tart filling under that golden lattice top never fails to get people asking for the recipe.
I would love to hear how yours turns out, so drop a comment below once you give it a try, and feel free to share a photo here.
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- Almond Flour Pie Crust Recipe
- Vegan Pie Crust Recipe
- Butter Pie Crust Recipe
- Black Raspberry Pie Recipe
- Sugar Free Blueberry Pie Recipe
