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Homemade Tart Cherry Pie

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  • Author: Cindy Gibbs @ My Country Table
  • Prep Time: 30
  • Cook Time: 90
  • Total Time: 120
  • Yield: 8 Servings 1x
  • Category: Pies
  • Method: Bake
  • Cuisine: American


This Homemade Tart Cherry Pie is made with luscious red tart cherries and it’s filled with a perfect sweet-tart pie filling.  A large scoop of vanilla ice cream totally complements this scrumptious pie!


Units Scale

For the Pie Dough

  • 1 double crust pie crust, homemade or store-bought

For the Pie Filling

  • 2 bags frozen tart cherries, 12 ounces each, thawed
  • 1 cup sugar
  • 2 tablespoons cornstarch
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon butter

For the Egg Wash

  • 1 egg
  • 1 tablespoon heavy cream or half & half
  • Regular or coarse sugar for sprinkling


Preheat oven to 375 degrees

For the Pie Dough

  1. Form the dough into two disks. On a lightly floured surface, roll one disc into a 12-inch circle and place in a 9-inch shallow pie dish.
  2. Roll the second disc out the same as the first one. Using a pastry cutter or a sharp knife, cut the dough into long strips. You can cut them into any width, all the same or different widths if preferred. Place the strips on a cookie sheet and refrigerate until you’re ready to use them.

For the Pie Filling

  1. Add the thawed cherries, sugar, and cornstarch to a medium saucepan. Mix and bring to a boil over medium heat.  Stir constantly and mix until the mixture begins to slightly thicken.  Add the vanilla and butter and mix until the butter is melted and mixed in.  Transfer the filling to the prepared empty pie shell.
  2. Remove the pie strips from the refrigerator. Arrange strips of pie dough over the filling to form a lattice pie crust. See the notes above recipe for how to make a lattice pie crust.
  3. Egg Wash: Whisk together the egg and cream in a tiny bowl. Brush the egg wash over the strips of pie dough. Sprinkle with sugar.
  4. Wrap foil around the edges of the pie. Place pie on an old cookie sheet and bake until the center is bubbly and the top is a light golden brown.
  5. Transfer pie to a wire rack to cool.
  6. Serve warm with ice cream or cold. Refrigerate leftovers.


  • The purpose of cooking the pie filling before baking it is to thicken it ahead of time so it won’t bubble over in the oven.  You’re really not cooking it, just thickening the filling.  The reason a lot of fruit pies bubble up and over the sides while in the oven is that the juices don’t have time to thicken up before getting hot.