This Fresh Cherry Pie is a classic dessert that celebrates the sweet, juicy flavor of summer cherries.

With a buttery, flaky crust and a perfectly thickened, tangy-sweet cherry filling, it’s the kind of pie that makes every slice feel special.

Whether you’re baking for a holiday, a weekend gathering, or simply craving a homemade treat, this recipe is straightforward and rewarding — and it brings the perfect balance of sweetness, tartness, and nostalgia to your table.

What’s the Best Type of Cherry for This Fresh Cherry Pie?

Cherries come in many varieties, each with its own flavor, color, and size:

Bing Cherries: Bright red, heart-shaped, and naturally sweet.
Black Cherries: Darker in color, almost black when fully ripe, and sweet — these are the cherries used in this recipe.
Montmorency Cherries: Light red and tart, with a classic sour flavor.
Morello Cherries: Another sour variety, perfect for those who like a tangy pie.
Rainier Cherries: Pink and yellow, with a delicate, sweet flavor.

For this pie, sweet cherries are ideal. You can use any variety of sweet cherry you like. If you choose sour cherries, make sure to add a little extra sugar (about ¼ cup) to balance the tartness; otherwise, the pie may turn out too tangy. sour.

Which Pie Crust to Use?

Fresh pie crust is always wonderful, but sometimes convenience wins, especially when baking with little helpers!

One summer afternoon, I decided to bake this cherry pie with my 3- and 5-year-old girls. Pie crust can be tricky: it needs to stay cold, and overworking the dough can make it tough. With tiny, sticky hands running around, I opted for store-bought refrigerated pie crust from Pillsbury — quick, easy, and foolproof.

If you love the flavor and texture of homemade crust, by all means, make your own! But if you’re short on time or just want a stress-free pie, store-bought crust works beautifully too. Either way, the cherry filling steals the show.

Ingredients

This recipe calls for simple ingredients, found in any grocery store:

Fresh sweet cherries: Provide the star flavor of the pie — juicy and naturally sweet, they form the base of the filling.
Granulated sugar: Balances the cherries’ tartness and enhances their natural sweetness.
Cornstarch: Thickens the filling so it sets properly in the pie, preventing it from being too runny.
Vanilla extract: Adds warmth and depth, elevating the flavor of the cherries.
Balsamic vinegar: Boosts the cherry flavor and adds subtle complexity to the filling.
Pie crust (store-bought or homemade): Provides structure and a flaky, buttery base and top for the filling.
Unsalted butter: Adds richness to the filling and a glossy finish as it bakes.
Egg + milk (for egg wash): Brushed on the top crust to promote golden color and even browning.

Take a look at the recipe card at the bottom of this post for the full recipe.

Instructions

Preheat oven: Set to 375 °F (190 °C).

Cook the cherries: In a medium saucepan over medium heat, combine the cherries and sugar. Cook, stirring occasionally, until the cherries release their juices and the mixture is hot and bubbly.

Thicken the filling: Reduce the heat to low. Stir in the cornstarch, vanilla, and balsamic vinegar. Cook gently until slightly thickened. Remove from heat and let cool completely.

Prepare crust: Place the bottom pie crust in an ungreased pie plate. Roll and cut the top crust or lattice if desired.

Assemble pie: Spoon the cooled cherry filling into the bottom crust. Dot with butter. Cover with top crust or lattice, trim edges, and crimp. Brush with egg wash and sprinkle with sugar if desired.

Bake: Place the pie on a foil-lined baking sheet. Bake until the crust is golden and the filling is bubbling. Cover with foil if crust browns too quickly.

Cool: Transfer pie to a wire rack. Let cool for a few hours for the filling to set fully. Chill in refrigerator if preferred.

Serve: Slice and serve as-is or with whipped cream or vanilla ice cream.

Expert Tips

Use the ripest sweet cherries for maximum flavor and sweetness.
Let the filling cool completely before adding the top crust to prevent a soggy bottom.
Keep cornstarch stirring gently — overcooking can make filling too thick or gluey.
Monitor crust color: cover with foil if it browns too quickly during baking.
Serve at room temperature or slightly chilled for the best texture.