Cherry pie

Pie with a cherry filling For other uses, see Cherry pie (disambiguation). This article needs additional citations for verification. Please help improve this article by adding citations to reliable sources. Unsourced material may be challenged and removed.Find sources: "Cherry pie" – news · newspapers · books · scholar · JSTOR (September 2025) (Learn how and when to remove this message)

Cherry pieTypePieRegion or stateEnglandMain ingredientsPie crust, cherries, sugar, corn starch  Media: Cherry pie A homemade cherry pie with a lattice top crust Cherry pie is a pie baked with a cherry filling. Traditionally, it is made with sour cherries rather than sweet cherries. Morello cherries are one of the most common kinds of cherry used, but other varieties such as the black cherry may also be used. The first cherry pie recorded was baked for Elizabeth I. Cherry pies are associated with Europe and North America, having been mentioned in the lyrics of American folk songs such as "Billy Boy". Due to the cherry harvest in midsummer coinciding with Canada Day on July 1 and America's Independence Day on July 4, cherry pie is often served on these holidays. It is also associated with the celebration of Washington's Birthday because of the legend of young Washington's honesty regarding the felling of a cherry tree. Cherry pie is often served and eaten with whipped cream or ice cream. A common preparation tradition in the United States is to decorate the crust with ornate pastry patterns. In the United States, 21 CFR 152.126 requires that frozen cherry pies contain at least 25% cherries, of which no more than 15% have blemishes. Artificial sweeteners are not permitted. In April 2019, the FDA proposed eliminating these standards. The regulations were removed in April 2024.

Cherry pie may seem like a midsummer dessert, but its tart flavour makes it a perfect counterpoint to richer Christmas fare. The bright acidity of sour cherries cuts through buttery roasts and spiced cakes, refreshing the palate between courses. In British homes the tradition of serving fruit pies at Christmas dates back to the Victorian era, when seasonal preserves were prized for their ability to last through the winter. A cherry pie, especially with a lattice top, adds a splash of colour to the spread and an elegant nod to the historic link between fruit tarts and festive gatherings. Pair it with a dollop of clotted cream or a scoop of vanilla ice‑cream for a comforting finish that feels both nostalgic and surprisingly seasonal.

When choosing cherries for a pie, look for firm, deep‑coloured fruit – the classic Morello is ideal, but black cherries work too. Avoid berries that are overly soft; they’ll release too much juice and make the filling runny. If you can, buy fresh and pit them yourself – a cherry pitter or a quick dip in boiling water followed by an ice bath makes removal easy. For the crust, a short‑crust pastry gives a buttery, crumbly base, while a puff pastry lattice adds a lighter texture. Ensure the pastry is chilled before rolling to prevent shrinkage, and brush the lattice with an egg wash for that golden sheen. A teaspoon of corn starch or a splash of ruby port will thicken the filling and boost depth of flavour.

A cherry pie shines when served warm, so reheating it gently in a low oven (around 150 °C) before the meal keeps the crust crisp without over‑cooking the berries. Slice with a serrated knife to avoid crushing the delicate lattice. For a festive touch, serve each slice with a spoonful of lightly sweetened whipped cream infused with a hint of cinnamon or nutmeg. If you’re hosting a larger gathering, consider mini cherry tarts – they’re easier to portion and look elegant on a serving platter. Finally, remember that the pie’s natural acidity pairs well with strong cheeses; a few slices of mature cheddar on the same board create a surprising, palate‑pleasing contrast.