Last winter you served a classic lattice cherry pie and everyone asked for seconds. You can make a dozen festive cherry pies, each with a clear twist, and pick the right one for your guests and time. Follow simple steps for crusts, fillings, and timing, swap in almond, bourbon, or chocolate, or go mini for easy serving. Keep going to see the full list and practical tips for each recipe.
Classic Lattice Cherry Pie
Golden, flaky lattice-topped cherry pie that’s as delicious to look at as it’s to eat.
Ingredients:
- 2 ready-made 9-inch pie crusts (or homemade equivalent)
- 5 cups fresh or frozen pitted tart cherries (if frozen, thaw and drain)
- 1 to 1 1/4 cups granulated sugar (adjust to taste depending on cherry sweetness)
- 1/3 cup cornstarch
- 1 tablespoon lemon juice
- 1/4 teaspoon almond extract (optional, but lovely with cherries)
- 1/4 teaspoon salt
- 2 tablespoons unsalted butter, cut into small pieces
- 1 egg, beaten with 1 tablespoon water (egg wash)
- 1 tablespoon coarse sugar for sprinkling (optional)
How to Make:
- Preheat the oven to 400°F (200°C).
- In a large bowl combine cherries, sugar, cornstarch, lemon juice, almond extract (if using), and salt; toss until well mixed.
- Roll out one pie crust and fit it into a 9-inch pie dish; trim excess, leaving about 1/2 inch overhang.
- Pour the cherry filling into the crust and dot the top with the small pieces of butter.
- Roll out the second crust and cut into strips about 1/2 to 3/4 inch wide to make a lattice, or simply cover with a full top crust and vent.
- Weave the strips over the filling to form a lattice, then trim and crimp the edges to seal; tuck and flute the edges decoratively.
- Brush the lattice (or top crust) with the egg wash and sprinkle coarse sugar over the top if desired.
- Place the pie on a baking sheet to catch any drips and bake for 20 minutes at 400°F, then reduce oven temperature to 375°F (190°C) and bake another 30–35 minutes until the crust is golden and the filling is bubbling.
- If the crust browns too quickly, tent the pie loosely with foil for the remaining bake time.
- Remove from oven and let cool at least 2 hours so the filling sets before slicing.
Serve warm with a scoop of vanilla ice cream and enjoy that perfect balance of sweet-tart cherry filling and buttery, flaky crust!
Almond Streusel Cherry Pie
Almond Streusel Cherry Pie — a buttery crust, tart-sweet cherries, and crunchy almond streusel on top.
Ingredients:
- 1 double pie crust (store-bought or homemade), enough for a 9-inch pie
- 6 cups fresh or frozen cherries, pitted
- 3/4 cup granulated sugar
- 1/4 cup light brown sugar, packed
- 3 tablespoons cornstarch
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract (optional, for extra almond flavor)
- Pinch of salt
- 1 tablespoon unsalted butter, cut into small pieces
For the almond streusel:
- 3/4 cup all-purpose flour
- 1/2 cup old-fashioned oats
- 1/2 cup sliced almonds
- 1/3 cup granulated sugar
- 1/3 cup light brown sugar, packed
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 6 tablespoons unsalted butter, cold and cubed
How to Make:
- Preheat the oven to 400°F (200°C).
- In a large bowl, toss cherries with granulated sugar, brown sugar, cornstarch, lemon juice, vanilla, almond extract (if using), and a pinch of salt until evenly coated.
- Roll out one pie crust and fit it into a 9-inch pie dish; trim excess if needed.
- Pour the cherry mixture into the prepared crust and dot the top with small pieces of the 1 tablespoon butter.
- For the streusel, combine flour, oats, sliced almonds, granulated sugar, brown sugar, cinnamon, and salt in a bowl.
- Cut the cold butter into the streusel mixture with a pastry cutter or your fingers until it resembles coarse crumbs.
- Sprinkle the streusel evenly over the cherry filling.
- Place the pie on a baking sheet to catch any drips and bake at 400°F for 20 minutes.
- Reduce the oven temperature to 350°F (175°C) and bake another 30–35 minutes, until the filling is bubbly and the streusel is golden brown; cover the edges with foil if they brown too quickly.
- Remove the pie from the oven and let it cool on a rack for at least 2 hours so the filling sets.
- Slice and serve warm or at room temperature, optionally with vanilla ice cream or whipped cream.
Enjoy that perfect combo of tart cherries and crunchy almond streusel — every slice is pure bliss!
Skillet Rustic Cherry Pie
A warm, jammy skillet rustic cherry pie with a golden, flaky crust — perfect for summer nights and spoonfuls straight from the pan.
Ingredients:
- 3 cups fresh or frozen pitted cherries (if frozen, thaw and drain)
- 1/2 cup granulated sugar
- 2 tbsp cornstarch
- 1 tbsp lemon juice
- 1/2 tsp vanilla extract
- Pinch of salt
- 1/4 tsp ground cinnamon (optional)
- 1 tbsp butter, cut into small pieces
- 1 prepared pie dough (store-bought or homemade), enough to cover a 10-12-inch skillet
- 1 egg, beaten (for egg wash)
- 1 tbsp coarse sugar (optional, for sprinkling)
How to Make:
- Preheat the oven to 400°F (200°C). Place a 10-12 inch oven-safe skillet nearby.
- In a bowl, toss cherries with sugar, cornstarch, lemon juice, vanilla, salt, and cinnamon until evenly coated.
- Heat the skillet over medium heat and add the cherry mixture. Cook 3–4 minutes, stirring gently, until juices start to thicken.
- Remove skillet from heat and dot the cherries with the butter pieces.
- Drape the pie dough over the cherry filling, tucking and folding the edges down around the rim for a rustic look. Trim excess if needed.
- Brush the dough with beaten egg and sprinkle coarse sugar on top if you like extra sparkle.
- Cut a few small vents in the dough to let steam escape.
- Bake in the preheated oven 25–30 minutes, until crust is golden and filling is bubbly.
- Remove from oven and let cool at least 10 minutes so the filling sets a bit.
- Slice and serve warm, optionally with vanilla ice cream or whipped cream.
Enjoy that warm, saucy cherry goodness straight from the skillet — pure summer comfort in every bite!
Bourbon-Soaked Cherry Pie
Bourbon-Soaked Cherry Pie — a boozy, jammy twist on a classic that’s rich, warm, and perfect with vanilla ice cream.
Ingredients:
- 4 cups fresh or frozen pitted cherries
- 1/2 cup granulated sugar
- 1/4 cup brown sugar, packed
- 3 tablespoons cornstarch
- 2 tablespoons lemon juice
- 2 teaspoons vanilla extract
- 3 tablespoons bourbon
- 1/4 teaspoon almond extract (optional)
- Pinch of salt
- 1 tablespoon unsalted butter, cut into small pieces
- 1 egg (for egg wash) + 1 tablespoon water
- 1 tablespoon coarse sugar (for sprinkling, optional)
- 1 double pie crust (store-bought or homemade)
How to Make:
- Preheat oven to 400°F (200°C).
- In a large bowl, toss cherries with granulated sugar, brown sugar, cornstarch, lemon juice, vanilla, bourbon, almond extract (if using), and a pinch of salt until evenly coated.
- Roll out one crust and fit it into a 9-inch pie dish.
- Pour the cherry mixture into the crust and dot the top with small pieces of butter.
- Roll out the second crust and cover the pie; crimp edges to seal. Cut vents or create a lattice if you like.
- Whisk the egg with water and brush the top crust; sprinkle with coarse sugar if desired.
- Place the pie on a baking sheet and bake at 400°F for 20 minutes, then reduce heat to 350°F (175°C) and bake another 30–35 minutes until filling is bubbling and crust is golden.
- If the edges brown too quickly, cover them with foil for the remaining bake time.
- Remove pie and let cool at least 2 hours so filling sets before slicing.
Slice, serve warm with vanilla ice cream or whipped cream, and enjoy that boozy cherry goodness!
Cherry Pie With Brown Butter Crust
Brown-butter crust meets bright cherry filling for a pie that’s rustic, nutty, and irresistible.
Ingredients:
- 2 1/2 cups (315 g) all-purpose flour
- 1 tsp fine sea salt
- 1 tbsp granulated sugar
- 1 cup (226 g) unsalted butter (for browning), divided
- 6–8 tbsp ice water, as needed
- 1 tbsp apple cider vinegar or lemon juice
- 5 cups fresh or frozen pitted cherries
- 3/4–1 cup granulated sugar (adjust to cherry sweetness)
- 1/4 cup light brown sugar, packed
- 3 tbsp cornstarch (or 2½ tbsp tapioca starch)
- 1 tsp vanilla extract
- 1/4 tsp almond extract (optional, enhances cherry flavor)
- Zest of 1 lemon (optional)
- 1 tbsp unsalted butter, cut into small pieces (for dotting filling)
- 1 egg beaten with 1 tbsp water (egg wash)
- Coarse sugar for sprinkling (optional)
How to Make:
- Brown the butter: place 1 cup (226 g) unsalted butter in a light-colored skillet over medium heat. Melt, then foam and brown until nutty aroma develops and solids are golden brown. Remove from heat and cool until just warm.
- Make the dough: in a large bowl, whisk flour, salt, and 1 tbsp sugar. Pour cooled brown butter in—if it’s mostly liquid, include all; if solids formed, grate or chop them so they incorporate. Mix until coarse crumbs form.
- Add vinegar and 4 tbsp ice water; toss gently and add more water, 1 tbsp at a time, until dough holds when pinched but not sticky.
- Divide dough into two disks, flatten slightly, wrap in plastic, and chill at least 1 hour.
- Prepare filling: in a large bowl combine cherries, granulated sugar, brown sugar, cornstarch, vanilla, almond extract (if using), and lemon zest. Toss to coat and let sit 10–15 minutes.
- Preheat oven to 400°F (200°C). Place a baking sheet in oven to catch drips.
- Roll out one dough disk on a lightly floured surface to about 12-inch circle and fit into a 9-inch pie dish, letting excess hang over.
- Spoon cherry filling into the crust and dot with the 1 tbsp butter pieces.
- Roll out second dough disk to cover pie; trim edges to leave about 1/2 inch overhang. Crimp edges to seal. Cut vents in top or create a lattice if you prefer.
- Brush top with egg wash and sprinkle coarse sugar if desired.
- Bake at 400°F (200°C) for 20 minutes, then reduce oven to 375°F (190°C) and bake 30–40 more minutes until filling bubbles and crust is deep golden.
- If crust browns too quickly, tent with foil for the last 15 minutes.
- Cool at least 2 hours for filling to set before slicing.
Serve warm with vanilla ice cream or whipped cream and enjoy the nutty, tangy cherry goodness!
No-Bake Cherry Cheesecake Pie
A cool, creamy no-bake cherry cheesecake pie that comes together in minutes and looks like dessert royalty.
Ingredients:
- 1 1/2 cups graham cracker crumbs (about 10–12 crackers)
- 6 tablespoons unsalted butter, melted
- 1 tablespoon granulated sugar
- 8 ounces cream cheese, softened
- 1/2 cup powdered sugar, sifted
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream, cold
- 1/4 cup sour cream (optional, for a tangier bite)
- 1 (21-ounce) jar cherry pie filling (or about 2 cups fresh/cooked cherries)
- Zest of 1 lemon (optional, for brightness)
- Fresh cherries or mint leaves for garnish (optional)
How to Make:
- In a medium bowl, mix graham cracker crumbs, melted butter, and 1 tablespoon sugar until well combined and sandy.
- Press the crumb mixture firmly into the bottom and up the sides of a 9-inch pie dish to form an even crust; chill in the fridge while you make the filling.
- Beat the softened cream cheese with the powdered sugar and vanilla until smooth and lump-free.
- If using, stir in the sour cream and lemon zest until incorporated.
- In a separate chilled bowl, whip the cold heavy cream to medium-stiff peaks.
- Fold the whipped cream gently into the cream cheese mixture until fully combined and light.
- Spoon or spread the cheesecake filling into the chilled crust and smooth the top.
- Refrigerate the pie for at least 3–4 hours, or until set (overnight is best for a firmer slice).
- Just before serving, spoon the cherry pie filling over the cheesecake layer or arrange fresh cherries on top.
- Garnish with mint leaves if desired, slice, and serve chilled.
Enjoy a slice of creamy, fruity bliss — perfect for hot days and sweet cravings!
Gluten-Free Cherry Pie With Oat Crust
Bright, rustic gluten-free cherry pie with a crunchy oat crust — sweet, tart, and totally comforting.
Ingredients:
- 2 cups gluten-free rolled oats (certified gluten-free)
- 1 cup almond flour
- 1/4 cup coconut sugar (or brown sugar)
- 1/4 teaspoon salt
- 1/2 teaspoon cinnamon (optional)
- 6 tablespoons cold unsalted butter (or coconut oil for dairy-free), cut into small pieces
- 1 large egg (or 1 flax egg for vegan: 1 tbsp ground flax + 3 tbsp water)
- 1 tablespoon maple syrup or honey
- 4 cups fresh or frozen cherries, pitted (if frozen, thaw and drain)
- 1/3 to 1/2 cup granulated sugar (adjust to taste)
- 2 tablespoons cornstarch or arrowroot powder (gluten-free) for thickening
- 1 tablespoon lemon juice
- 1/2 teaspoon vanilla extract
- Pinch of salt
- Optional: coarse sugar for sprinkling
How to Make:
- Preheat oven to 375°F (190°C).
- In a bowl, combine oats, almond flour, coconut sugar, salt, and cinnamon.
- Cut in the cold butter (or coconut oil) with a fork or pastry cutter until mixture is crumbly and pea-sized.
- Stir in the egg (or flax egg) and maple syrup until the dough holds together; press about two-thirds into a 9-inch pie dish to form the crust and up the sides slightly.
- Bake the crust for 10 minutes while you prepare the filling.
- In another bowl, toss cherries with sugar, cornstarch (or arrowroot), lemon juice, vanilla, and a pinch of salt until evenly coated.
- Pour the cherry filling into the par-baked crust and spread evenly.
- Crumble the remaining oat mixture over the cherries to form a rustic crumb topping; sprinkle coarse sugar if using.
- Bake for 30–35 minutes, or until filling is bubbling and topping is golden brown; if the edges brown too quickly, cover loosely with foil.
- Let the pie cool at least 30 minutes so the filling sets before slicing.
Serve warm with a scoop of vanilla ice cream or whipped cream for extra delight — enjoy every tart, crunchy bite!
Cherry Hand Pies With Vanilla Glaze
Sweet, flaky cherry hand pies with a glossy vanilla glaze—perfect for picnic treats or cozy dessert bites.
Ingredients:
- 2 cups fresh or frozen cherries, pitted and halved
- 1/3 cup granulated sugar
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice
- 1/2 teaspoon vanilla extract
- Pinch of salt
- 1 package (about 17.3 oz) refrigerated pie crusts or 1 batch of homemade pie dough (enough for 8–10 small rounds)
- 1 egg, beaten (for egg wash)
- 1 tablespoon milk (for egg wash)
- Optional: extra sugar for sprinkling
Vanilla Glaze:
- 1 cup powdered sugar
- 1–2 tablespoons milk or cream
- 1/2 teaspoon vanilla extract
How to Make:
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a bowl, toss cherries with granulated sugar, cornstarch, lemon juice, vanilla, and a pinch of salt until well combined.
- Roll out the pie crusts and cut into rounds about 4–5 inches across (use a cookie cutter or glass). You’ll need two rounds per hand pie.
- Spoon about 1–2 tablespoons of the cherry filling onto the center of half the rounds, leaving a small border.
- Brush the edges with a little beaten egg wash, top with the remaining rounds, and press edges together with a fork to seal.
- Brush the tops with the remaining egg wash and sprinkle with a little sugar if you like.
- Cut a small slit or two in the top of each pie to vent steam.
- Bake for 18–22 minutes, until golden brown and bubbly around the edges.
- While pies cool slightly, whisk together powdered sugar, milk, and vanilla to make a smooth glaze; adjust milk to reach desired drizzle consistency.
- Drizzle the vanilla glaze over warm hand pies and let set for a few minutes.
Enjoy these warm, portable cherry hand pies with a glass of milk or a scoop of vanilla ice cream—delicious bliss in every bite!
Cherry and Dark Chocolate Swirl Pie
Cherry and Dark Chocolate Swirl Pie — a luscious mashup of tart cherries and rich dark chocolate in a buttery crust.
Ingredients:
- 1 9-inch pie crust (store-bought or homemade), chilled
- 4 cups fresh or frozen pitted cherries (if frozen, thaw and drain)
- 3/4 cup granulated sugar
- 2 tablespoons cornstarch
- 1 tablespoon lemon juice
- 1/2 teaspoon vanilla extract
- Pinch of salt
- 3 ounces dark chocolate (60–70% cocoa), finely chopped
- 1/2 cup heavy cream
- 1 tablespoon unsalted butter
- 1 egg beaten with 1 tablespoon water (egg wash)
- Optional: powdered sugar or whipped cream for serving
How to Make:
- Preheat the oven to 400°F (200°C). Place the chilled pie crust into a 9-inch pie pan and crimp the edges. Chill while you prepare the filling.
- In a bowl, toss cherries with sugar, cornstarch, lemon juice, vanilla, and a pinch of salt until evenly coated.
- Pour the cherry mixture into the prepared pie crust and spread it into an even layer.
- Bake the pie at 400°F for 20 minutes, then reduce the oven to 375°F (190°C) and bake another 20–25 minutes until the filling is bubbling and the crust is golden. If the edges brown too quickly, cover them with foil.
- While the pie bakes, make the chocolate swirl: place chopped dark chocolate, heavy cream, and butter in a heatproof bowl. Microwave in 20-second bursts, stirring between, until smooth, or heat gently in a saucepan until melted and glossy.
- When the pie comes out of the oven, let it cool for 10 minutes. Drizzle or spoon the warm chocolate over the cherries, using a knife or skewer to swirl it gently through the filling for a marbled effect.
- Let the pie cool on a rack for at least 1–2 hours so the filling sets. Serve at room temperature or slightly warm, dusted with powdered sugar or a dollop of whipped cream if you like.
Enjoy a slice of sweet-tart cherry goodness with a decadent dark chocolate swirl — pure comfort in every bite!
Cherry Pie Bars With Shortbread Crust
Bright, buttery shortbread topped with sweet-tart cherry filling — dessert in bar form!
Ingredients:
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1 (21-ounce) can cherry pie filling (or about 2 cups homemade cherry filling)
- 1 tablespoon cornstarch (optional, for thicker filling)
- 1 tablespoon lemon juice (optional, to brighten filling)
- 2 tablespoons coarse sugar for sprinkling (optional)
How to Make:
- Preheat oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment, leaving an overhang to lift bars out later.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Mix in the vanilla.
- Stir in the flour and salt until a crumbly dough forms.
- Press about two-thirds of the dough evenly into the bottom of the prepared pan to form the shortbread crust.
- If using, mix the cornstarch and lemon juice into the cherry pie filling to thicken slightly; spread the filling evenly over the crust.
- Crumble the remaining dough over the cherries, pressing lightly so pieces stick but still leave gaps for a rustic look.
- Sprinkle the top with coarse sugar if desired.
- Bake for 30–35 minutes, or until the edges are golden and the top is set.
- Cool completely in the pan on a wire rack, then lift out using the parchment overhang and cut into bars.
Enjoy warm with a scoop of vanilla ice cream or chilled with coffee — irresistible cherry shortbread bars every time!
Mini Cherry Galettes With Thyme
Bright, buttery mini galettes bursting with sweet-tart cherries and a hint of fresh thyme.
Ingredients:
- 1 recipe pie crust (store-bought or homemade), chilled and divided into 6 portions
- 2 cups pitted fresh or frozen cherries (if frozen, thaw and drain)
- 1/3 cup granulated sugar
- 1 tbsp cornstarch
- 1 tsp lemon juice
- 1/2 tsp vanilla extract
- 1/4 tsp salt
- 1 tsp fresh thyme leaves, finely chopped (plus extra sprigs for garnish if desired)
- 1 egg, beaten with 1 tbsp water (egg wash)
- 1 tbsp coarse sugar (for sprinkling)
- Optional: 1 tbsp butter, cut into small pieces
How to Make:
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a bowl, toss cherries with sugar, cornstarch, lemon juice, vanilla, salt, and chopped thyme until well coated.
- Roll each chilled dough portion into a roughly 5-6 inch circle on a lightly floured surface.
- Spoon an even amount of the cherry filling into the center of each circle, leaving a 1-inch border.
- If using, dot each filling with a few small pieces of butter.
- Fold the edges of the dough up over the filling in rustic pleats, leaving the center exposed.
- Brush the exposed crust with egg wash and sprinkle coarse sugar over the edges.
- Transfer galettes to the prepared baking sheet and bake 18–22 minutes, until crust is golden and filling is bubbling.
- Let cool 5–10 minutes on the baking sheet; garnish with a few thyme leaves before serving.
Enjoy warm or at room temperature—these mini galettes are perfect with a scoop of vanilla ice cream or a cup of coffee!
Sour Cherry and Amaretto Pie
Bright-tart sour cherries meet sweet almond liqueur for a pie that’s elegant and irresistible.
Ingredients:
- 1 double pie crust (store-bought or homemade), chilled
- 6 cups pitted sour cherries (fresh or thawed if frozen)
- 3/4 to 1 cup granulated sugar (adjust to taste, depending on cherry tartness)
- 1/4 cup cornstarch
- 2 tablespoons fresh lemon juice
- 2 tablespoons Amaretto liqueur
- 1/2 teaspoon almond extract (optional, for extra almond note)
- 1/8 teaspoon salt
- 2 tablespoons unsalted butter, cut into small pieces
- 1 egg beaten with 1 tablespoon water (egg wash)
- 1 tablespoon coarse sugar for sprinkling (optional)
How to Make:
- Preheat the oven to 400°F (200°C).
- Roll out one pie crust and fit it into a 9-inch pie dish; chill while you prepare the filling.
- In a large bowl, combine pitted cherries, sugar, cornstarch, lemon juice, Amaretto, almond extract (if using), and salt; toss gently until evenly coated.
- Pour the cherry mixture into the prepared crust and dot the top with the small pieces of butter.
- Roll out the second crust and place it over the filling; trim excess dough and crimp the edges to seal. Cut slits or create a lattice to vent steam.
- Brush the top crust with the egg wash and sprinkle with coarse sugar if desired.
- Place the pie on a baking sheet to catch drips and bake for 20 minutes at 400°F, then reduce oven temperature to 350°F (175°C) and bake another 30–35 minutes, or until the crust is golden and the filling is bubbling.
- If the edges brown too quickly, cover them with foil or a pie shield during baking.
- Remove the pie from the oven and let it cool for at least 2 hours so the filling sets before slicing.
Serve warm or at room temperature with a scoop of vanilla ice cream for a perfect finish—enjoy every almond-kissed, tangy bite!
Conclusion
Think of this collection as a well-stocked toolbox for holiday baking. You’ll pick a classic lattice for tradition, a skillet or galette for quick warmth, and a bourbon or chocolate twist when you want depth. Follow each recipe, measure ingredients, and watch textures and colors cue doneness. Swap crusts or fillings for diet needs, chill where instructed, and rest pies before slicing. Use these recipes as reliable plans you can trust and reuse.