New This Month

Sweet Cherry Pie


Bings fill in for the usual (but harder to find) sour cherries in this summer pie. A simplified lattice crust gives you all the wows with half the work!

  • Prep:
  • Total Time:
  • Servings: 10

Source: Everyday Food, June 2008


  • All-purpose flour, for rolling
  • Basic Pie Dough for Sweet Cherry Pie
  • 2 pounds Bing cherries, pitted and halved
  • 1/2 cup granulated sugar
  • 2 tablespoons cornstarch
  • 2 tablespoons fresh lemon juice
  • 1 large egg yolk, beaten with 1 tablespoon water, for egg wash
  • 1 tablespoon turbinado or granulated sugar, for sprinkling


  1. Preheat oven to 400 degrees, with rack in lowest position. On a floured piece of parchment paper, roll one disk of dough to a 14-inch round. Wrap dough around rolling pin; unroll over a 9-inch pie plate. Gently fit into bottom and sides of plate (do not stretch dough). Using kitchen shears, trim dough to a 1-inch overhand all around. In a large bowl, combine cherries, granulated sugar, cornstarch, and lemon juice; toss until cherries are coated. Pour into prepared bottom crust.

  2. On a floured piece of parchment paper, roll second disk of dough to a 14-inch round. Cut into eight 1 1/2-inch-wide strips; discard the shortest two. Weave strips over filling to form a lattice (see photo, page 28). Using kitchen shears, trim strips so they hang over rim by 1 inch. Tuck strips under rim of bottom crust; press to seal. Crimp with a fork all around the edge.

  3. Using a pastry brush, lightly brush lattice with egg wash, and sprinkle with turbinado sugar.

  4. Place pie on a rimmed baking sheet. Bake until filling is bubbling rapidly all over, 60 to 70 minutes (tent with aluminum foil when crust starts to brown, about 40 minutes). Transfer pie to a wire rack, and let cool to room temperature, at least 3 hours.

Reviews Add a comment

  • CatHoage
    6 JUL, 2014
    This was my first time making a Pie of any kind. I used Martha's basic pie dough recipe for the crust. The cherries I used were fresh and very juicy. I thought the filling was a little runny, I may use more cornstarch next time. The flavor was amazing, the whole Family loved it! I will definitely make it again.
  • Jartz
    2 AUG, 2013
    I agree with a previous review, the amount of sugar was just right, the pie dough recipe worked out great and wasn't a lot of work for the results. The filling was an ideal consistency too, thick and satisfying without being too heavy. I already bought more fresh cherries to do this again soon!
  • Robincat
    24 NOV, 2012
    The best recipe for cherry pie I ever made. It came out perfect. The half cup of sugar was enough. Don't even consider adding more. I hoped to go home.with a slice but that wasn't,t to be.
  • sadiesmum
    17 JUL, 2012
    I used a store pie crust for saving time, but I was disappointed that the pie was so runny. I actually followed the directions and think there isn't enough cornstarch to bind it. I also measured my cherries. It is really good even if runny. Just embarrassing to give away.
  • squishcake
    8 APR, 2012
    I'll admit it- I cheated. I bought cheap, frozen, pre-pitted cherries for this pie. Everyone thought they were fresh! The pie was fantastic! Now I'll be sure to keep frozen cherries on hand in the event of a pie emergency. This was a hit!
  • truecritic
    12 JAN, 2012
    This pie is awesome. It was a big hit with my family! Tastes sweet and the lattice crust looks beautiful. Be prepared with lots of time to de-pit and half all of the cherries. Also, don't add cornstarch until ready to bake filling. I was lucky to use a "cherry pitter" hand tool to speed things up. My hands stained dark red for a few days!
  • snowbunting
    26 JUL, 2011
    side note, if sour cherries aren't available in your area, check for them in the freezer section of your store.
  • snowbunting
    26 JUL, 2011
    I was excited to see a sweet cherry pie recipe. I live in Northern Michigan so it is easy for me to get both sweet and sour cherries. The sour cherries make a much better pie. This sweet cherry pie did not have any depth of flavor. I'll stick to the sour cherries for baking.
  • amoon
    29 JUN, 2011
    thank you for the recipe it was a delightful desert I enjoy it as my family
  • potager
    24 JUN, 2008
    Wonderful recipe! I used fresh cherries I'd gotten at the local farmers' market and this pie turned out gorgeous and tasted as good as it looked! The crust recipe is a classic and is really easy to put together in the food processor. The secret to every pie crust is COLD ingredients! I even rolled out the pastry dough trimmings that were left, sprinkled it with cinnamon sugar, rolled it up and cut little spirals. I baked them at 400 until golden--a delish little treat!