Best Cherry Pie Recipe From Scratch
This is the best cherry pie recipe from scratch you’ll ever try—straight from my homestead kitchen to yours. Made with juicy, homegrown cherries and a buttery, flaky crust, this pie is the perfect blend of tart and sweet. Whether you're baking for a family gathering, a summer picnic, or just because you harvested a big batch of cherries, this recipe is easy to follow and full of old-fashioned flavor. Scroll down for the full printable recipe, step-by-step instructions, and a few homestead tips I’ve picked up over the years.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Category: Desserts
- Method: Bake
Ingredients
Instructions
- Preheat the oven to 425 degrees Fahrenheit.
- Combine all of the ingredients in a large mixing bowl and stir to coat the cherries with the mixture.
- Place a pie crust into the pie pan and pour the cherries on top of it.
- Lay the second pie crust out and use a star shaped cookie cutter to cut out the designs.
- Lay the large piece of the pie crust on top of the cherries.
- Slightly dampen the cut out pastry stars and place them around the edges of the pie crust as desired.
- Put the pie on top of a cookie sheet lined in aluminium foil and then use strips of aluminium foil to cover the edges of the pie crust.
- Place the pie in the oven and bake at 425 degrees Fahrenheit for 25 minutes.
- Lower the temperature of the oven to 350 degrees Fahrenheit and bake for an additional 25 minutes, removing the aluminium foil during the last five minutes to brown the pie crust.
- Allow the pie to cool for at least 10 minutes, cut and serve.
Notes
I always recommend baking this pie the day before a gathering if you can. Letting it rest overnight (covered and on the counter) helps the filling firm up, making those slices picture-perfect when served. I’ve even taken this pie to potlucks and community bake sales—there’s rarely a crumb left. If you’re gifting it, wrap it in parchment and tie it with twine for a sweet, rustic touch.
