18 Decadent Cherry Pie Recipes Perfect for Summer

Summer just got sweeter with these 18 decadent cherry pie recipes that celebrate the season’s juiciest fruit! Whether you’re craving a classic lattice-top, a no-bake delight, or a creative twist (cherry-chocolate, anyone?), we’ve got a slice for every occasion. Perfect for picnics, potlucks, or just treating yourself—let’s dive into these irresistible pies that’ll have everyone asking for seconds!

Classic Lattice-Top Cherry Pie

Nothing says homemade comfort like a golden, buttery lattice-top cherry pie—juicy, tart-sweet filling peeking through that flaky crust is pure nostalgia.

Ingredients

• 2 store-bought or homemade pie crusts (for 9-inch pie)
• 5 cups pitted tart cherries (fresh or frozen, thawed)
• 1 cup granulated sugar
• 1/4 cup cornstarch
• 1 tbsp lemon juice
• 1/2 tsp almond extract
• 1/4 tsp salt
• 1 tbsp cold unsalted butter, cubed
• 1 egg, beaten (for egg wash)
• 1 tbsp coarse sugar (for sprinkling)

Instructions

1. Prep filling: In a bowl, toss cherries with 1 cup granulated sugar, 1/4 cup cornstarch, 1 tbsp lemon juice, 1/2 tsp almond extract, and 1/4 tsp salt. Let sit 15 minutes.
2. Roll crust: Fit one pie crust into a 9-inch pie dish. Trim edges, leaving 1/2-inch overhang. Pour filling into crust and dot with 1 tbsp cubed butter.
3. Lattice top: Cut second crust into 1-inch strips. Arrange half vertically over filling, then weave remaining strips horizontally. Trim excess, fold edges under, and crimp.
4. Bake: Brush lattice with beaten egg, sprinkle with 1 tbsp coarse sugar, and bake at 375°F for 45–50 minutes until bubbling and golden. Cool 2 hours before slicing.

The almond extract adds a subtle depth to the cherries, while the lattice lets just enough steam escape for that perfect jammy-but-not-soggy filling.

Tip: Freeze leftover pie crust scraps and grate them over fruit crisps for an extra-flaky topping!

Deep-Dish Sour Cherry Pie

This towering, buttery pie is a Midwest classic—packed with tangy cherries and a flaky crust that shatters with every bite.

Ingredients

• 2 ½ cups all-purpose flour, plus extra for dusting
• 1 tsp salt
• 1 cup (2 sticks) unsalted butter, chilled and cubed
• 6-8 tbsp ice water
• 5 cups pitted sour cherries (fresh or thawed frozen)
• 1 ¼ cups granulated sugar
• ¼ cup cornstarch
• 1 tbsp lemon juice
• 1 tsp vanilla extract
• 1 egg, beaten (for egg wash)
• 1 tbsp turbinado sugar (for sprinkling)

Instructions

1. Make the crust: In a large bowl, whisk together 2 ½ cups flour and 1 tsp salt. Cut in butter until pea-sized crumbs form. Drizzle in ice water, 1 tbsp at a time, until dough just comes together. Divide in half, flatten into disks, and chill for 1 hour.
2. Prep filling: Toss cherries with 1 ¼ cups sugar, ¼ cup cornstarch, 1 tbsp lemon juice, and 1 tsp vanilla. Let sit 15 minutes until juicy.
3. Assemble: Roll one dough disk into a 12-inch circle. Fit into a 9-inch deep-dish pie plate, leaving overhang. Add filling. Roll out remaining dough, lay over top, and crimp edges. Cut vents, brush with beaten egg, and sprinkle with 1 tbsp turbinado sugar.
4. Bake: At 375°F for 50-55 minutes until crust is golden and filling bubbles. Cool 3 hours before slicing.

The magic here? Sour cherries hold their bright punch against the sweet, jammy filling—no soggy bottoms thanks to that sturdy cornstarch slurry.

Tip: Freeze leftover pitted cherries in syrup for instant pie filling year-round!

Cherry Almond Crumb Pie

This cherry almond crumb pie is a buttery, fruity delight with a nutty crunch—perfect for when you want a dessert that feels fancy but comes together with ease.

Ingredients

• 1 (9-inch) unbaked pie crust (homemade or store-bought)
• 4 cups fresh or frozen pitted cherries (thawed if frozen)
• 3/4 cup granulated sugar
• 3 tbsp cornstarch
• 1 tsp almond extract
• 1/2 tsp vanilla extract
• 1/4 tsp salt
• 1 cup all-purpose flour
• 1/2 cup packed brown sugar
• 1/2 cup sliced almonds
• 1/2 cup cold unsalted butter, cubed

Instructions

1. Preheat oven to 375°F. Place the pie crust in a 9-inch pie dish and crimp the edges.
2. In a large bowl, toss cherries with 3/4 cup granulated sugar, 3 tbsp cornstarch, 1 tsp almond extract, 1/2 tsp vanilla extract, and 1/4 tsp salt. Pour into the pie crust.
3. In another bowl, mix 1 cup flour, 1/2 cup brown sugar, and 1/2 cup sliced almonds. Cut in 1/2 cup cold butter with a pastry cutter or fork until crumbly. Sprinkle evenly over cherries.
4. Bake for 45–50 minutes until the filling is bubbly and the topping is golden. Cool for at least 1 hour before slicing.

The almond crumb topping adds a toasty contrast to the juicy cherries, making every bite a perfect balance of sweet and nutty.

Tip: For extra crunch, toast the sliced almonds lightly before adding them to the crumb topping.

Chocolate Cherry Pie

This decadent chocolate cherry pie is a showstopper with its rich, fudgy filling and tart-sweet cherries—perfect for when you want dessert to feel a little extra special.

Ingredients

• 1 (9-inch) unbaked pie crust (homemade or store-bought)
• 4 cups fresh or frozen pitted cherries
• 1/2 cup granulated sugar
• 1/4 cup cornstarch
• 1 tbsp lemon juice
• 1 tsp vanilla extract
• 1/2 cup semi-sweet chocolate chips
• 1 tbsp unsalted butter, cubed
• 1 egg, beaten (for egg wash)
• 1 tbsp coarse sugar (for sprinkling)

Instructions

1. Preheat oven to 375°F. Roll out the pie crust and fit it into a 9-inch pie dish, trimming excess edges.
2. In a large bowl, toss cherries with 1/2 cup granulated sugar, 1/4 cup cornstarch, 1 tbsp lemon juice, and 1 tsp vanilla extract until evenly coated. Let sit for 10 minutes.
3. Sprinkle 1/2 cup chocolate chips over the bottom of the pie crust, then pour the cherry mixture on top. Dot with 1 tbsp cubed butter.
4. Cover with a lattice crust or a full top crust, crimping edges to seal. Brush with beaten egg and sprinkle with 1 tbsp coarse sugar.
5. Bake for 45–50 minutes until the crust is golden and the filling bubbles thickly. Cool completely before slicing.

The melted chocolate layer underneath the cherries creates pockets of fudgy surprise—no one will guess how simple it is to pull off!

Tip: For a deeper chocolate flavor, swap semi-sweet chips for dark chocolate.

Cherry Pie with Streusel Topping

This cherry pie swaps the classic lattice crust for a buttery streusel topping, adding a delightful crunch to every sweet-tart bite.

Ingredients

• 1 (9-inch) unbaked pie crust, chilled
• 5 cups fresh or frozen pitted cherries (thawed if frozen)
• 3/4 cup granulated sugar
• 3 tbsp cornstarch
• 1 tbsp lemon juice
• 1 tsp vanilla extract
• 1/4 tsp almond extract
• 1/4 tsp salt
• 1 cup all-purpose flour
• 1/2 cup packed brown sugar
• 1/2 tsp cinnamon
• 6 tbsp cold unsalted butter, cubed

Instructions

1. Prep filling: In a large bowl, toss cherries with 3/4 cup granulated sugar, 3 tbsp cornstarch, 1 tbsp lemon juice, 1 tsp vanilla, 1/4 tsp almond extract, and 1/4 tsp salt until evenly coated. Let sit 15 minutes.
2. Make streusel: In a medium bowl, mix 1 cup flour, 1/2 cup brown sugar, and 1/2 tsp cinnamon. Cut in 6 tbsp cold butter with a pastry cutter until crumbly.
3. Assemble: Pour cherry filling into the pie crust, then sprinkle streusel evenly over the top.
4. Bake: Place pie on a rimmed baking sheet and bake at 375°F for 45–50 minutes until filling bubbles thickly and streusel is golden. Cool 2+ hours before slicing.

The streusel soaks up just enough cherry juice to stay crisp while adding caramelized depth—no soggy top here!

Tip: For extra texture, toast the streusel separately on a sheet pan for 10 minutes at 350°F before sprinkling it over the filling.

Mini Cherry Hand Pies

These adorable mini hand pies pack all the sweet-tart joy of cherry pie into a portable, flaky package—perfect for picnics or lunchbox treats!

Ingredients:

• 1 (14.1 oz) package refrigerated pie crusts (2 crusts)
• 1 cup canned cherry pie filling
• 1 tbsp granulated sugar
• 1 tbsp milk (or heavy cream)
• 1 tsp vanilla extract
• 1 egg, beaten (for egg wash)

Instructions:

1. Prep: Preheat oven to 375°F. Unroll pie crusts and use a 3-inch round cutter to cut 12 circles from each crust (24 total).
2. Fill: Spoon 2 tsp cherry pie filling onto the center of 12 circles. Brush edges with water, then top with remaining circles. Press edges with a fork to seal.
3. Glaze: Whisk together 1 tbsp milk, 1 tsp vanilla, and 1 tbsp sugar in a bowl. Brush over pies, then prick tops with a fork to vent.
4. Bake: Place pies on a parchment-lined sheet. Brush with beaten egg and bake for 18–20 minutes until golden and bubbly.

The magic? That crisp, sugar-sparkled crust gives way to jammy cherries—no fork required!

Tip: Freeze unbaked pies on the sheet, then transfer to a bag. Bake straight from frozen, adding 3–5 extra minutes.

Cherry Cream Cheese Pie

This dreamy no-bake pie combines a creamy cheesecake layer with sweet-tart cherry topping for a dessert that’s as easy as it is impressive.

Ingredients

• 1 (9-inch) graham cracker pie crust
• 8 oz cream cheese, softened
• 1/2 cup powdered sugar
• 1 tsp vanilla extract
• 1 cup heavy whipping cream
• 1 (21 oz) can cherry pie filling

Instructions

1. In a large bowl, beat cream cheese, 1/2 cup powdered sugar, and 1 tsp vanilla with an electric mixer until smooth and fluffy (about 2 minutes).
2. In a separate bowl, whip 1 cup heavy cream to stiff peaks. Gently fold into cream cheese mixture until fully combined.
3. Spread filling evenly into graham cracker crust. Chill for at least 4 hours (or overnight) until firm.
4. Top with cherry pie filling just before serving.

The magic here? The whipped cream lightens the filling so each bite melts on your tongue, while the cherry topping adds a vibrant contrast.

Tip: For cleaner slices, dip your knife in hot water and wipe it clean between cuts.

Rustic Cherry Galette

This free-form tart is all about celebrating summer’s juiciest cherries with minimal fuss—just buttery crust, sweet-tart filling, and a hint of vanilla.

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 tsp salt
• 1 tbsp granulated sugar
• 1/2 cup (1 stick) cold unsalted butter, cubed
• 3–4 tbsp ice water
• 2 cups pitted fresh cherries
• 1/4 cup granulated sugar
• 1 tbsp cornstarch
• 1 tsp vanilla extract
• 1 tbsp coarse sugar (for sprinkling)
• 1 egg, beaten (for egg wash)

Instructions

1. Make the crust: In a bowl, whisk together 1 1/2 cups flour, 1/2 tsp salt, and 1 tbsp sugar. Cut in the butter until pea-sized crumbs form. Drizzle in ice water, 1 tbsp at a time, until dough just comes together. Flatten into a disk, wrap, and chill for 30 minutes.
2. Prep filling: Toss cherries with 1/4 cup sugar, 1 tbsp cornstarch, and 1 tsp vanilla. Let sit 10 minutes.
3. Assemble: Roll dough into a 12-inch circle on parchment. Spoon filling into the center, leaving a 2-inch border. Fold edges over, pleating as you go. Brush crust with beaten egg and sprinkle with 1 tbsp coarse sugar.
4. Bake: Slide parchment onto a baking sheet. Bake at 400°F for 30–35 minutes until crust is golden and filling bubbles. Cool 15 minutes before slicing.

The magic? Those caramelized cherry juices seeping into the flaky crust—no perfect edges required!

Tip: Swap in frozen cherries (thawed and drained) off-season, but pat them dry to avoid a soggy bottom.

Cherry Pie with a Buttery Crust

Nothing beats the classic comfort of a homemade cherry pie, especially when it’s cradled in a flaky, buttery crust that shatters with every bite.

Ingredients:

• For the crust: 2 ½ cups all-purpose flour, 1 tsp salt, 1 tbsp granulated sugar, 1 cup (2 sticks) cold unsalted butter (cubed), 6-8 tbsp ice water
• For the filling: 5 cups pitted fresh or frozen cherries, ¾ cup granulated sugar, 3 tbsp cornstarch, 1 tbsp lemon juice, ½ tsp almond extract, 1 tbsp cold butter (diced)
• For finishing: 1 egg (beaten), 1 tbsp turbinado sugar

Instructions:

1. Make the crust: In a large bowl, whisk together 2 ½ cups flour, 1 tsp salt, and 1 tbsp sugar. Cut in 1 cup cold butter until pea-sized crumbs form. Drizzle in 6-8 tbsp ice water, 1 tbsp at a time, until dough just comes together. Divide in half, flatten into disks, and chill for 1 hour.
2. Prep the filling: Toss cherries with ¾ cup sugar, 3 tbsp cornstarch, 1 tbsp lemon juice, and ½ tsp almond extract. Let sit 15 minutes until juicy.
3. Assemble: Roll out one dough disk to fit a 9-inch pie dish. Add filling and dot with 1 tbsp diced butter. Roll out the second disk, lay it over the top, and crimp edges. Cut vents, brush with beaten egg, and sprinkle with 1 tbsp turbinado sugar.
4. Bake: At 375°F for 45-50 minutes until the crust is golden and filling bubbles. Cool 2 hours before slicing.

The almond extract adds a subtle depth to the cherries, while the turbinado sugar gives the crust an irresistible sparkle and crunch.

Tip: Freeze your butter and flour the bowl before making the crust for extra flaky layers!

Cherry Pie with Coconut Crust

This cherry pie gets a tropical twist with a buttery coconut crust—perfect for summer gatherings or when you’re craving something sweet with a little crunch.

Ingredients

• 2 cups all-purpose flour
• 1/2 cup shredded sweetened coconut
• 1/2 tsp salt
• 3/4 cup cold unsalted butter, cubed
• 4–6 tbsp ice water
• 4 cups pitted fresh or frozen cherries
• 3/4 cup granulated sugar
• 2 tbsp cornstarch
• 1 tbsp lemon juice
• 1 tsp vanilla extract
• 1 egg, beaten (for egg wash)

Instructions

1. Make the crust: In a food processor, pulse the flour, shredded coconut, and 1/2 tsp salt until combined. Add the cold butter and pulse until pea-sized crumbs form. Drizzle in 4 tbsp ice water, 1 tbsp at a time, until the dough comes together. Divide into two disks, wrap in plastic, and chill for 30 minutes.
2. Prep the filling: Toss the cherries with 3/4 cup sugar, 2 tbsp cornstarch, 1 tbsp lemon juice, and 1 tsp vanilla in a bowl. Let sit for 15 minutes.
3. Assemble: Roll out one dough disk to line a 9-inch pie dish. Add the cherry filling. Roll out the second disk, place over the top, and crimp the edges. Brush with beaten egg and cut slits to vent.
4. Bake: At 375°F for 45–50 minutes, until the crust is golden and the filling bubbles. Cool for 2 hours before slicing.

The toasted coconut in the crust adds a nutty depth that pairs beautifully with the tart cherries—no one will guess how simple it is!

Tip: For extra coconut flavor, toast the shredded coconut on a baking sheet at 350°F for 5 minutes before adding it to the dough.

Cherry Pie Bars with Vanilla Glaze

These buttery cherry pie bars are like handheld slices of summer, topped with a sweet vanilla glaze for the perfect finishing touch.

Ingredients

• 1 cup (2 sticks) unsalted butter, softened
• 2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1/4 tsp salt
• 1 (21 oz) can cherry pie filling
• 1 cup powdered sugar
• 2 tbsp milk
• 1 tsp vanilla extract

Instructions

1. Preheat oven to 350°F. Line a 9×13″ baking pan with parchment paper.
2. In a bowl, mix softened butter, flour, granulated sugar, and salt until crumbly. Reserve 3/4 cup for topping.
3. Press remaining mixture into the pan. Bake for 15 minutes until lightly golden.
4. Spread cherry pie filling over the crust. Sprinkle reserved crumble on top.
5. Bake 25-30 minutes until bubbling at the edges. Cool completely.
6. Whisk powdered sugar, milk, and vanilla extract until smooth. Drizzle over bars.

The magic here? That crisp shortbread-like base contrasts dreamily with the jammy cherries and silky glaze.

Tip: For clean cuts, chill bars for 30 minutes before slicing with a sharp knife.

Cherry Pie with Bourbon Infusion

This boozy twist on classic cherry pie adds a warm, caramel-kissed depth that’ll have everyone asking for seconds.

Ingredients

• 2 store-bought or homemade pie crusts (9-inch)
• 5 cups fresh or frozen pitted cherries (thawed if frozen)
• 3/4 cup granulated sugar
• 1/4 cup cornstarch
• 1/4 tsp salt
• 2 tbsp bourbon
• 1 tbsp lemon juice
• 1 tbsp cold unsalted butter, cubed
• 1 egg, beaten (for egg wash)
• 1 tbsp turbinado sugar (for sprinkling)

Instructions

1. Preheat oven to 400°F. Roll out one pie crust and fit it into a 9-inch pie dish; chill while prepping filling.
2. In a large bowl, toss cherries with 3/4 cup granulated sugar, 1/4 cup cornstarch, 1/4 tsp salt, 2 tbsp bourbon, and 1 tbsp lemon juice until evenly coated. Let sit 10 minutes.
3. Pour filling into the crust and dot with 1 tbsp cubed butter. Top with second crust, crimping edges to seal. Cut slits for steam, brush with beaten egg, and sprinkle with 1 tbsp turbinado sugar.
4. Bake at 400°F for 25 minutes, then reduce heat to 350°F and bake 25–30 more minutes until bubbling and golden. Cool 2 hours before slicing.

The bourbon amplifies the cherries’ natural sweetness while adding a subtle smoky note—perfect for turning a weeknight dessert into something celebratory.

Tip: For extra flaky crust, freeze the butter cubes before rubbing them into your homemade dough.

Cherry Pie with Hazelnut Crust

Cherry Pie with Hazelnut Crust

This twist on classic cherry pie swaps out the traditional crust for a nutty, buttery hazelnut version that adds irresistible crunch and depth.

Ingredients

• 1 1/4 cups all-purpose flour
• 1/2 cup finely ground hazelnuts
• 1 tbsp granulated sugar
• 1/2 tsp salt
• 1/2 cup cold unsalted butter, cubed
• 3-4 tbsp ice water
• 4 cups pitted fresh or frozen cherries
• 3/4 cup granulated sugar
• 2 tbsp cornstarch
• 1 tbsp lemon juice
• 1/2 tsp vanilla extract
• 1 egg, beaten (for egg wash)

Instructions

1. Make the crust: In a food processor, pulse 1 1/4 cups flour, 1/2 cup ground hazelnuts, 1 tbsp sugar, and 1/2 tsp salt. Add 1/2 cup cold butter and pulse until pea-sized crumbs form. Drizzle in 3 tbsp ice water, pulsing until dough comes together (add 1 more tbsp if needed). Shape into a disk, wrap, and chill 1 hour.
2. Prep filling: Toss cherries with 3/4 cup sugar, 2 tbsp cornstarch, 1 tbsp lemon juice, and 1/2 tsp vanilla. Let sit 15 minutes.
3. Roll out dough on a floured surface to fit a 9″ pie dish. Trim edges, leaving a 1″ overhang, then fold under and crimp. Pour in filling.
4. Brush crust edges with beaten egg. Bake at 375°F for 45-50 minutes until filling bubbles and crust is golden. Cool 2 hours before slicing.

The hazelnut crust isn’t just a gimmick—its toasty flavor balances the tart cherries perfectly, making every bite feel extra special.

Tip: For extra nuttiness, toast the hazelnuts before grinding and sprinkle coarse sugar on the crust before baking.

Cherry Pie with Cinnamon Swirl

This cherry pie gets a cozy upgrade with a buttery cinnamon swirl that melts into the filling—just like grandma used to make, but with a little extra warmth.

Ingredients

• 2 store-bought or homemade pie crusts (for a 9-inch pie)
• 4 cups fresh or frozen pitted cherries
• 3/4 cup granulated sugar
• 1/4 cup cornstarch
• 1 tbsp lemon juice
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon
• 2 tbsp unsalted butter, melted
• 1 egg, beaten (for egg wash)
• 1 tbsp coarse sugar (for sprinkling)

Instructions

1. Prep the filling: In a bowl, toss cherries with 3/4 cup granulated sugar, 1/4 cup cornstarch, 1 tbsp lemon juice, and 1 tsp vanilla extract. Let sit for 15 minutes.
2. Make the swirl: Mix 1/2 tsp cinnamon into 2 tbsp melted butter. Roll out one pie crust and brush evenly with the cinnamon butter. Roll it into a log, then slice into 1/2-inch rounds.
3. Assemble: Fit the second crust into a 9-inch pie dish. Add the cherry filling, then arrange cinnamon swirl rounds on top. Brush edges with beaten egg, then crimp to seal.
4. Bake: Brush swirls with egg wash, sprinkle with 1 tbsp coarse sugar, and bake at 375°F for 45–50 minutes until bubbling and golden. Cool for 2 hours before slicing.

The cinnamon swirl bakes into buttery ribbons, adding a spiced contrast to the tart cherries—no one will guess how simple it is to pull off!

Tip: For extra flair, use cookie cutters to shape the swirl rounds into hearts or stars before baking.

Cherry Pie with Maple Glaze

This cherry pie is a sweet-tart showstopper, with a buttery crust and a glossy maple glaze that adds just the right touch of warmth.

Ingredients

• 2 store-bought or homemade pie crusts (9-inch)
• 4 cups fresh or frozen pitted cherries
• 3/4 cup granulated sugar
• 3 tbsp cornstarch
• 1 tbsp lemon juice
• 1/2 tsp vanilla extract
• 1/4 tsp almond extract
• 1/4 tsp salt
• 1 egg, beaten (for egg wash)
• 2 tbsp pure maple syrup

Instructions

1. Preheat oven to 375°F. Fit one pie crust into a 9-inch pie dish and trim edges, leaving a 1-inch overhang.
2. Make the filling: In a large bowl, toss cherries with 3/4 cup granulated sugar, 3 tbsp cornstarch, 1 tbsp lemon juice, 1/2 tsp vanilla extract, 1/4 tsp almond extract, and 1/4 tsp salt until evenly coated.
3. Assemble: Pour filling into the crust. Top with the second crust, crimping edges to seal. Cut 3-4 slits in the top crust for venting. Brush with beaten egg.
4. Bake: Place pie on a baking sheet (to catch drips) and bake for 45–50 minutes, until crust is golden and filling bubbles. Cool on a wire rack for 1 hour.
5. Glaze: Warm 2 tbsp maple syrup for 10 seconds in the microwave, then brush over the slightly cooled pie for a shiny finish.

The maple glaze isn’t just pretty—it deepens the cherry’s natural sweetness without overpowering it. Serve slightly warm with a scoop of vanilla ice cream for the ultimate contrast.

Tip: If using frozen cherries, thaw and drain them first to avoid a soggy crust.

Cherry Pie with Whipped Cream Topping

Nothing beats the sweet-tart punch of homemade cherry pie, especially when crowned with a cloud of freshly whipped cream.

Ingredients

• 2 store-bought or homemade pie crusts (9-inch)
• 5 cups pitted fresh or frozen tart cherries (thawed if frozen)
• 1 cup granulated sugar
• 1/4 cup cornstarch
• 1 tbsp lemon juice
• 1/2 tsp almond extract
• 1/4 tsp salt
• 1 tbsp unsalted butter, cubed
• 1 cup heavy cream
• 2 tbsp powdered sugar
• 1/2 tsp vanilla extract

Instructions

1. Prep: Preheat oven to 375°F. Fit one pie crust into a 9-inch pie dish; set aside.
2. Fill: In a bowl, toss cherries with 1 cup granulated sugar, 1/4 cup cornstarch, 1 tbsp lemon juice, 1/2 tsp almond extract, and 1/4 tsp salt. Pour into the crust and dot with 1 tbsp butter.
3. Top & Bake: Cover with the second crust, crimp edges, and cut vents. Bake for 50–55 minutes until bubbly and golden. Cool completely.
4. Whip Cream: Beat 1 cup heavy cream, 2 tbsp powdered sugar, and 1/2 tsp vanilla extract until soft peaks form. Serve slices with a dollop.

The almond extract deepens the cherries’ flavor, while the whipped cream balances the pie’s richness perfectly.

Tip: For extra flair, sprinkle toasted sliced almonds over the whipped cream.

Cherry Pie with Lemon Zest

This bright, tangy twist on classic cherry pie adds a pop of citrus to balance the sweetness—perfect for summer gatherings or anytime you crave a little sunshine in your dessert.

Ingredients

• 2 store-bought pie crusts (or homemade, thawed if frozen)
• 5 cups fresh or frozen pitted cherries
• 3/4 cup granulated sugar
• 1/4 cup cornstarch
• 1 tbsp lemon zest (from 1 large lemon)
• 1 tbsp fresh lemon juice
• 1/4 tsp almond extract
• 1/4 tsp salt
• 1 egg, beaten (for egg wash)
• 1 tbsp turbinado sugar (for sprinkling)

Instructions

1. Prep: Preheat oven to 400°F. Fit one pie crust into a 9-inch pie dish; refrigerate.
2. Filling: In a bowl, toss cherries with 3/4 cup granulated sugar, 1/4 cup cornstarch, 1 tbsp lemon zest, 1 tbsp lemon juice, 1/4 tsp almond extract, and 1/4 tsp salt until coated.
3. Assemble: Pour filling into the chilled crust. Top with the second crust, crimping edges to seal. Cut slits to vent, brush with beaten egg, and sprinkle with 1 tbsp turbinado sugar.
4. Bake: Place pie on a baking sheet (to catch drips). Bake at 400°F for 45–50 minutes until crust is golden and filling bubbles thickly. Cool 2 hours before slicing.

The lemon zest cuts through the richness, making each bite taste like a sunnier version of the original—no one will guess it’s just a simple tweak!

Tip: For extra flavor, toast the pie crust edges halfway through baking with a foil ring to prevent over-browning.

Cherry Pie with a Graham Cracker Crust

This twist on classic cherry pie swaps out traditional pastry for a buttery graham cracker crust, adding a toasty, sweet crunch that pairs perfectly with tart cherries.

Ingredients:

• 1 1/2 cups graham cracker crumbs (about 12 full sheets)
• 1/4 cup granulated sugar
• 6 tbsp unsalted butter, melted
• 4 cups pitted tart cherries (fresh or frozen)
• 3/4 cup granulated sugar
• 3 tbsp cornstarch
• 1 tbsp lemon juice
• 1/2 tsp vanilla extract
• Pinch of salt

Instructions:

1. Preheat oven to 375°F. In a bowl, mix graham cracker crumbs, 1/4 cup sugar, and melted butter until combined. Press firmly into a 9-inch pie dish, including up the sides. Bake for 8 minutes, then cool.
2. In a saucepan, combine cherries, 3/4 cup sugar, cornstarch, lemon juice, vanilla, and salt. Cook over medium heat, stirring constantly, until thickened (about 10 minutes). Let cool slightly.
3. Pour filling into the crust and smooth the top. Chill for at least 4 hours (or overnight) until set.

The graham cracker crust stays crisp against the juicy cherries, making every bite a mix of textures. Serve with a dollop of whipped cream for contrast!

Tip: For extra flavor, toast the graham cracker crumbs in a dry skillet for 2 minutes before mixing with butter.

Conclusion

With 18 luscious cherry pie recipes, there’s a perfect slice for every summer occasion! Whether you crave classic, creative, or gluten-free, these desserts are sure to delight. We’d love to hear which recipe stole your heart—drop a comment below, and don’t forget to share your favorites on Pinterest. Happy baking!