Fresh cherries make the most delicious foundation for the perfect and best ever classic cherry pie recipe. After picking fresh pie cherries, my favorite thing to do is come home and bake them up into pies.  Not only are they delicious in summer, they’re also a special treat when frozen and baked up in the winter, when snow is on the ground and a taste of pie is like a mouthful of sweet sunshine.


  • 4 cups pitted pie cherries
  • 1/3 cup all-purpose flour
  • 1 1/2 cup granulated sugar
  • 2 discs Pie Dough (Find the link to my pie dough recipe at the bottom of this post.)


  Roll out bottom pie crust and turn into a 9″ pie pan. Set aside.
6a010534adb750970b0133f2b0262b970b-450wi Add pitted cherries to a mixing bowl. Stir in flour and sugar until completely combined. (Fresh cherries have a LOT of juice, which will mean your pie will be juicy too. If you prefer a less juicy pie, just drain off a bit of the juice before you mix in the flour and sugar).
6a010534adb750970b013485d41975970c-450wi Pour pie filling into pie shells. (This recipe makes one pie, however, you can double it to make two, if you’d like).
6a010534adb750970b013485d41afa970c-450wi Roll out pie dough and cut into strips for a top lattice crust. (I use a rolling pie crust cutter that has a scalloped edge, but a knife will work just fine).
6a010534adb750970b0133f2b02f2a970b-450wi Moisten pie dough along the rim of the pie pan, then lay down lattice strips, press into place along edge, and crimp.
  Bake at 425 degrees for 40-60 minutes or until crust is browned and the center of the pie is bubbly.


I like my pies farm-style, meaning they’re not thick and perfectly gelled into a firm wedge when you cut into them, rather, the juices run out from the slice, just a little bit.  To get the farm-style filling, I use flour as the thickener.  If you prefer a more gelled pie, substitute 2 1/2 tablespoons of cornstarch for the flour.

I think using tapioca in a pie is a crime.  Pies don’t like it either.  It turns their filling lumpy.  When I was a little girl, it reminded me of hundreds of poison oak bumps, in a pie.  If you ever see a pie recipe calling for tapioca, RUN!

Tips:  Line your oven with foil before baking your pie.  Chances are, it will boil over a bit.

Fruit pies are not set until the juice in the center of the pie is bubbling.  If you take it out before the center is bubbling, your pie will be soupy, which will taste just fine, but won’t look great.

Make sure your pie is cooled down before cutting, or juices will run.

If your pie is soupy, scoop out the slices with a serving spoon, serve into shallow bowls, and top with vanilla ice-cream or whipped cream.  When you serve it to your guests, name it something cute, like cherry frumble or sour cherry soup.  (Yes! You can make up new words to suit your dessert.  You’re the chef! Thing is, when you serve it up proud, no-one will ever know you didn’t intend for it to be anything other than the way you’re serving it!)

Pie making should be fun.  Don’t let it intimidate you and don’t hesitate to make it.  After all, nothing is more American than pie, and we don’t want our children to lose that tradition now do we?

You can find my recipe for pie crust here.



In 2002, I was dreaming of creating a fun and happy little event to sell my vintage and handmade goods. In 2002, I held my first event in my neighbor's barn along with a handful of friends. The sale became wildly popular and began attracting visitors from across the country and recognition in national magazines. Today The Farm Chicks Vintage & Handmade Fair fills the Spokane County Fairgrounds and features hundreds of creatively and carefully curated spaces packed with vintage and handmade goods. Many describe it as a bucket list event, magical, inspirational, and the best event of its kind in the USA. I describe it as the best weekend of the year!