New This Month

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!

Source: Everyday Food, June 2008
Total Time Prep Servings



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How would you rate this recipe?
  • 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.
    • paradisefarmyuc
      15 SEP, 2017
      Frozen cherries will give off more juice (higher liquid content) than fresh cherries, maybe even double. Plus, I live at 3300 elevation, which requires higher baking temperature to allow the ingredients to come to a boil. GREAT BOOK: High Altitude Baking by Patricia Kendall, which also states that the first 10 minutes should bake at 450F, then 350F for 35-40 minutes. REMEMBER: Most if not nearly All recipes are written for sea level and elevation changes the boiling point of liquid ingredients. I am presently rebaking this sweet cherry pie and realized that most cherry pie recipes indicate 1/4 cup rather than 2 Tbls. cornstarch (BECAUSE FROZEN CHERRIES are what many of us have access to). These 2 pies are for a wedding customer tomorrow, so I am re-baking them for 1 hour at 350 to try to save them. Otherwise, I must buy more frozen cherries and do a 2nd all-nighter in a row baking pies. I did not have the resources to bake these pies in advance, but if you have a critical baking obligation and can expend funds to try out a recipe before you are forced to risk your last dollar, you will discover the impact of your location's elevation and the availability of fresh rather than frozen ingredients on the result of Martha's tried and true recipes. Thank you, Martha; I couldn't do without your recipes.
  • 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
  • MS12054523
    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!

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