The Best Cherry Pie Recipe Showdown: Four Top Recipes Compared
We tested four top-rated cherry pie recipes to find out which one truly deserves a place on your baking must-try list.
The Best Cherry Pie Recipe Showdown
If there’s one dessert that perfectly balances sweet and tart, it’s homemade cherry pie. But with so many highly-rated recipes available, how do you know which one is truly the best? To answer this eternal baking question, we tested four of the most popular cherry pie recipes, evaluated their methods, and tasted the final results to crown a true cherry pie champion.
Read on for an in-depth look at each recipe, including their highlights, challenges, and ultimate rankings. Whether you favor classic flavor or innovative tweaks, you’ll find all the information you need to bake the cherry pie of your dreams.
Why Cherry Pie? The Appeal and Challenges
Cherry pie is a staple of summer and holiday dessert tables in America and beyond. Its bright red filling and golden, flaky crust spark nostalgia—yet the perfect cherry pie can be elusive. Key challenges include:
- Thickening the filling: Cherries release lots of juice, which can lead to a soggy or runny pie if not handled properly.
- Balancing sweetness vs. tartness: Fresh, frozen, canned, or jarred cherries vary in flavor and sweetness.
- Pie crust integrity: The juicy filling can make it tricky to achieve a crisp, golden crust.
With these challenges in mind, we chose four crowd-favorite recipes, each promising fantastic results but using slightly different techniques and ingredients.
Meet the Cherry Pie Contenders
We selected four distinct cherry pie recipes for our showdown. Here’s a brief overview of each:
- Sally’s Baking Addiction: Known for all-butter crust and a combination of sweet and sour cherries.
- Preppy Kitchen: Highlights almond extract and uses fresh or frozen cherries; emphasizes a thick yet clear filling.
- Joy of Baking: Classic approach with cornstarch or tapioca as thickener and a sugar-forward filling.
- America’s Test Kitchen (ATK): Famous for rigorous testing, this pie includes grated apple for natural pectin.
How We Tested
To ensure fairness, each pie was baked using the freshest ingredients available, following each recipe’s crust and filling instructions exactly. Tasters evaluated every pie for:
- Flavor: Sweetness, tartness, and overall depth
- Consistency: Thickness and clarity of the filling
- Crust: Flakiness, browning, and flavor
- Ease: Clear instructions and accessible ingredients
The Recipe Reviews
Sally’s Baking Addiction: Two-Cherry Classic
Overview: Sally’s version combines sweet and tart cherries for a deeper flavor and balanced sweetness. The crust is an all-butter affair, rolled out and chilled before filling to prevent shrinkage and sogginess.
- Ingredients: Combination of sour (tart) cherries and sweet cherries, sugar, cornstarch, lemon juice, vanilla, butter, and an all-butter pie crust.
- Special Techniques: Macerates the cherries with sugar before cooking, helping release excess juice. Pie is baked at high temperature, then reduced, to ensure even cooking.
Tasting Notes: The filling was flavorful and well-balanced. Combining sweet and sour cherries created vibrant flavor. Texture was soft but not watery, though one taster noted some filling seepage when sliced. Crust held up well but lacked an extra-thick flake.
Pros:
- Great balance of tart and sweet flavors
- All-butter crust is classic and accessible
- Clear, reliable instructions for bakers of all levels
Cons:
- Crust may be softer in the bottom; a pie shield is helpful if your crust browns too fast
- Requires both sweet and tart cherries, which may be harder to source outside of summer
Preppy Kitchen: Almond-Infused Modern Take
Overview: Preppy Kitchen’s pie is praised for its pronounced almond flavor, achieved with a small amount of almond extract. This recipe accommodates any type of cherries: fresh, frozen, or jarred. The crust is buttery and rich, with a slightly sweet edge.
- Ingredients: Fresh or frozen cherries, sugar, cornstarch, almond extract, lemon juice/zest, salt, and a classic pie dough.
- Special Techniques: Cooks the cherry filling partially on the stove to thicken before it enters the oven, allowing for better filling consistency.
Tasting Notes: The almond scent is unmistakable and complements the cherries without overpowering. The pre-cooked filling sets beautifully, allowing for neat slices. The crust was praised for its rich, crisp character, but some felt the almond was a shade too dominant.
Pros:
- Pre-cooked filling virtually eliminates runny pie issues
- Recipe works with any cherry variety—great for year-round baking
- Almond aroma adds sophistication
Cons:
- Bold almond flavor can overshadow delicate cherry notes
- Extra step of cooking filling before baking extends prep time
Joy of Baking: Simple Staple
Overview: This classic interpretation sticks to the basics. The all-butter crust is rolled thin, and the filling focuses on cherries, sugar, and either cornstarch or tapioca for thickening. No extras—just cherry goodness.
- Ingredients: Cherries (sour or sweet), sugar, thickener (cornstarch or tapioca), optional lemon zest, salt, and traditional pie pastry.
- Special Techniques: Soaks cherries and sugar to release juice, which is then thickened with cornstarch or tapioca.
Tasting Notes: The most “classic” of the contenders, with straightforward cherry flavor and a thin, crisp crust. However, tasters noted a slightly bland finish, and the filling could seem dull if made with bland cherries.
Pros:
- Simple, unfussy recipe—ideal for purists
- Quick prep; no need for special ingredients or tools
Cons:
- Results depend heavily on the quality of your cherries
- Can lack tartness or depth without adjustments
America’s Test Kitchen: The Apple Secret
Overview: ATK’s approach is textbook innovation. A small amount of grated Granny Smith apple is stirred into the filling, using the natural pectin to create a thick, sliceable pie. The crust is a mix of butter and shortening, offering extra flakiness.
- Ingredients: Cherries (tart or sweet), grated apple, sugar, cornstarch, butter/shortening crust, and lemon juice.
- Special Techniques: Uses apple to thicken without extra starch, lowering the risk of gumminess. Chills all components before assembly for maximum flake.
Tasting Notes: This pie delivered the best visual slice—firm, glossy filling and golden lattice. The subtle apple flavor was undetectable but added great structure. The crust crisped beautifully and was easy to work with, even for beginners.
Pros:
- Natural thickener eliminates soggy, runny pie issues
- Very sturdy and attractive slices
- Great flake and browning in the crust
Cons:
- Requires an apple, increasing prep steps
- Butter and shortening combo in crust may not appeal to all
Comparison Table: Cherry Pie Recipe Showdown
| Recipe | Main Features | Filling Consistency | Flavor Profile | Crust | Difficulty |
|---|---|---|---|---|---|
| Sally’s Baking Addiction | Sweet & sour cherry blend | Soft but not runny | Balanced tart & sweet | All-butter classic | Easy/Intermediate |
| Preppy Kitchen | Almond-infused, pre-cooked filling | Firm and sliceable | Cherry with almond aroma | Rich, sweet crust | Intermediate |
| Joy of Baking | Pure cherry, classic method | Light; may be liquidy | Straightforward cherry | Thin, crisp, no-nonsense | Easy |
| America’s Test Kitchen | Uses apple for natural thickening | Firm, glossy slices | Pure cherry, subtle texture | Butter & shortening mix | Intermediate |
Final Rankings and Winner
After rigorous tasting and ranking, here’s how each recipe fared:
- America’s Test Kitchen: Unanimous favorite for its beautiful slices, excellent consistency, and classic flavor with an innovative twist.
- Preppy Kitchen: A close second, beloved for its almond nuance and reliable set, though the flavor may be a little bold for cherry purists.
- Sally’s Baking Addiction: Provides an ideal balance, but lost points for slight sogginess and sourcing needs.
- Joy of Baking: A solid, simple classic but less memorable compared to the competition.
The Ultimate Cherry Pie Recipe: Key Tips
If you want to bake a truly show-stopping cherry pie, consider these expert tips from our showdown:
- Use tart cherries if possible; if not, balance sweet cherries with added lemon juice for acidity.
- Pre-cook the filling to reduce excess liquid and prevent soggy crust.
- Natural thickeners like grated apple can give structure without gumminess.
- Cool the pie completely (at least four hours) before slicing for the neatest presentation.
- Add almond extract sparingly if you want aromatic depth without overpowering cherry flavor.
Frequently Asked Questions (FAQs)
Q: Can I use frozen cherries for cherry pie?
A: Yes, frozen cherries work well; thaw and drain them to avoid excess moisture. Pre-cook the filling to ensure proper consistency.
Q: My cherry pie is always runny—how can I fix it?
A: Use thickeners like cornstarch or tapioca, or try a natural thickener (such as grated apple). Pre-cooking the filling also helps remove excess liquid before baking.
Q: Should I use a lattice or full top crust?
A: Both work, but a lattice top allows steam to escape and results in a less soggy pie. It also looks visually appealing.
Q: How long should the pie cool before serving?
A: Let the pie cool for at least 4 hours, preferably overnight, to allow the filling to set and slices to hold together.
Conclusion: Choose the Pie That Suits Your Taste
No matter which recipe you choose, homemade cherry pie remains a true showstopper. Whether you prefer pure cherry flavor, a hint of almond, or a foolproof thickened filling, you’re now equipped with the knowledge to bake your best pie yet. Happy baking!
