This easy homemade Cherry Pie recipe is made with a delicious homemade cherry pie filling and a buttery pie crust. Use fresh, frozen, or canned cherries to enjoy cherry pie anytime.
Prep. Preheat the oven to 400º F. Remove one pie dough from the refrigerator and place it onto a lightly floured surface. Roll the dough into a 12-inch circle. Place into a 9-inch pie plate. Use a sharp paring knife and cut away any crust that overhangs beyond the lip of the pie plate. Set aside.
Make the Cherry Pie Filling. Add the sugar, cornstarch, salt, butter, lemon juice, and cherries to a large saucepan set over medium heat. Stir frequently as the cherry pie filling cooks and thickens. Remove from heat, stir in the vanilla extract, and allow to cool slightly.
Add the Cherry Pie Filling. Pour the cherry pie filling into the unbaked pie crust.
Top with Lattice Pie Crust topping. Remove the second pie dough from the refrigerator and place it on a lightly floured surface. Roll the dough into about a 12-inch circle. Using a sharp knife or pastry wheel, cut the dough into about 16 evenly sized strips. Lay half of the strips of dough vertically across the top of the filling. Lay the remaining strips horizontally across the top of the pie and weave the strips into a lattice pattern. Brush with egg white and sprinkle with coarse sugar, if desired.
Bake. Bake until golden brown, about 50 - 55 minutes.
Rest and serve. Remove from the oven and allow the pie to rest for 15 minutes before slicing and serving.
Notes
Make Ahead and Freezing InstructionsTo Make ahead:
Unbaked: The pie crusts and the cherry pie filling can be made a few days before use. Store in the refrigerator until ready to use.
Baked: Wrap well and store in the refrigerator for 3 to 4 days.
To freeze: Bake in a freezer-safe pie plate and cool. Cover it well with freezer-safe wrap and store it in the freezer for up to 3 months. Alternately, freeze the pie dough and the cherry pie filling separately. Thaw in the refrigerator overnight.