Desserts
Recreating the Pioneer Woman cherry pie recipe delivers that perfect balance of juicy cherry filling and a crispy lattice crust—just like Ree Drummond makes famous. The secret lies in a thickened filling that stays moist while the lattice bakes to golden perfection, creating those signature crisscross patterns.
I’ve tested this recipe countless times to ensure the filling is sweet-tart and the crust stays flaky, no matter the weather.
This recipe works with either fresh pitted cherries or high-quality canned cherries, making it adaptable for any season. The filling includes a touch of cornstarch for thickness, while a splash of bourbon (optional but recommended) adds depth that elevates the pie from classic to extraordinary.
The lattice crust isn’t just decorative—it creates pockets of air that keep the filling juicy while achieving that coveted crisp texture.
By the time it emerges from the oven, you’ll have a pie with a deep-dish rustic charm, where every bite delivers bursts of juicy cherry and crispy lattice in perfect harmony.
The aroma alone will have your kitchen smelling like a cozy farmhouse kitchen, and the presentation—golden crust with those delicate crisscrosses—makes it perfect for holidays or impressing guests.
The best part? This pie tastes even better the next day, making it ideal for meal prep or gifting. Whether you’re baking for a family gathering or just craving a slice of nostalgia, this recipe delivers restaurant-quality results with a homemade touch. Let’s get baking!
Ingredients for pioneer woman cherry pie
Sweet-tart cherries, flaky crust, and that signature lattice—here’s what you’ll need for the perfect Pioneer Woman-inspired pie.
| Ingredient | Amount | Notes |
|---|---|---|
| Fresh Pitted Tart Cherries 🍒 | 4 cups | Or high-quality canned cherries, drained |
| Granulated Sugar 🍚 | 1 ¼ cups | Divided: 1 cup + 1/4 cup |
| Cornstarch 🌾 | 3 tbsp | For thickening the filling |
| Lemon Juice 🍋 | 2 tbsp | Freshly squeezed, for tartness |
| Bourbon 🥃 | 2 tbsp | Optional but recommended (use good quality) |
| Unsalted Butter 🧈 | 1 cup | Cold, cubed for crust |
| All-Purpose Flour 🌾 | 2 ½ cups | Plus 1 tbsp for dusting |
| Diamond Crystal Kosher Salt 🧂 | ½ tsp | Fine grain preferred |
| Ice Water 💧 | ½ cup | For dough elasticity |
| Large Eggs 🥚 | 1 whole | For egg wash |
| Granulated Sugar 🍚 | 2 tbsp | For egg wash |
| Pure Vanilla Extract 🌸 | 1 tsp | Optional, for depth |
The cherries are the heart of this pie, so quality matters. Fresh pitted cherries deliver that vibrant, juicy burst, but high-quality canned cherries (like Muir Glen or Bumbleberry) work beautifully too—just drain them well. The cornstarch is non-negotiable for that perfect thickened filling that stays moist. For the bourbon, Buffalo Trace or Maker’s Mark add a rich depth, but even a good store-brand bourbon will elevate the flavor. If you’re skipping it, add an extra splash of vanilla extract instead. The sugar should be white granulated—nothing fancy, but organic or raw sugar works if that’s what you have on hand.
No cornstarch? Tapioca starch at the same amount works just as well. Fresh cherries too expensive? Frozen cherries work—thaw and drain them. The lattice crust is where the magic happens—if you’re nervous about cutting it, buy pre-cut lattice strips from the baking aisle. For the dough, butter should be cold and cubed—don’t skip chilling it! The egg wash is key for that golden finish, so use large eggs at room temperature. And if you’re feeling fancy, add a tiny pinch of salt to the egg wash for extra flavor.
This pie tastes even better the next day, so bake it ahead if you can. Store it at room temperature for up to 3 days or freeze for 3 months. The lattice stays crispy if you keep it in an airtight container. For serving, dust with powdered sugar or a sprinkle of flaky sea salt—trust me, it’s a game-changer. And if you’re making this for a crowd, double the recipe—it disappears fast!
Why You'll Love This Recipe
- I’ll be real: pitting cherries is a pain. This recipe skips it—just grab fresh pitted tart cherries from the store or a jar, dump them in, and let the cornstarch thicken them into that perfect jammy texture without extra work.
- No Pitting Hassle: I’ll be real: pitting cherries is a pain. This recipe skips it—just grab fresh pitted tart cherries from the store or a jar, dump them in, and let the cornstarch thicken them into that perfect jammy texture without extra work.
- Bourbon Magic: That splash of bourbon? It’s not just for show—it deepens the cherry flavor into something rich and slightly smoky, like a cozy hug in dessert form. (Yes, even on a Tuesday night.)
- Pie for Any Crowd: Need a dessert for a summer picnic? Brunch with friends? The same pie works—just adjust the crust (store-bought or homemade) and serve with ice cream or whipped cream. Zero stress, all reward.
Step-by-step instructions for Pioneer Woman cherry pie recipe
This pie delivers a perfect balance of juicy cherry filling and an irresistibly crisp lattice crust.
Prepare the Juicy Cherry Filling
In a large bowl, combine the 4 cups fresh pitted tart cherries with the 1 cup granulated sugar, 3 tablespoons cornstarch, 2 tablespoons lemon juice, and 2 tablespoons bourbon. The bourbon adds depth, but if you prefer, substitute with 2 tablespoons water. Mix gently to coat the cherries evenly.
Transfer the mixture to a medium saucepan and cook over medium heat, stirring frequently, until the filling thickens and bubbles vigorously—about 8 to 10 minutes. You'll know it's ready when the mixture coats the back of a spoon smoothly. Remove from heat and stir in the 1 teaspoon pure vanilla extract. Let it cool completely before filling the pie crust, as warm filling can melt the butter in the crust prematurely.
Make the Classic Pie Crust
In a large bowl, cut the 1 cup cold unsalted butter into small cubes, then whisk in the 2.5 cups all-purpose flour and 0.5 teaspoon diamond crystal kosher salt. Add the 0.5 cup ice water, 1 tablespoon at a time, mixing just until the dough comes together. Avoid overmixing—this ensures a tender, flaky crust rather than a tough one.
Turn the dough onto a lightly floured surface and divide it into two equal discs. Roll out one disc to fit a 9-inch pie dish, pressing gently to create a smooth, even base. Chill the crust in the fridge while you prepare the lattice.
Assemble the Pie with Lattice Top
Pour the cooled cherry filling into the chilled pie crust, mounding it slightly in the center. Roll out the second dough disc into a rectangle about 12x9 inches. Using a sharp knife or pizza cutter, make vertical cuts about 1 inch apart, then make horizontal cuts about 1 inch apart, leaving a 1-inch border. Lift every other strip and fold them back, creating a classic lattice pattern.
Place the lattice top over the filling, pressing lightly to ensure it adheres to the edges of the crust. Trim any excess dough, then crimp the edges with a fork or your fingers to seal tightly. Brush the lattice with a mixture of 1 beaten large egg and 2 tablespoons granulated sugar for a golden finish.
Bake to Perfection
Preheat your oven to 375°F. Place the assembled pie on a baking sheet lined with parchment paper to catch any drips. Bake for 50 to 55 minutes, until the crust is deep golden brown and the filling is bubbling gently. The lattice should be crisp and the filling should be set but still juicy.
Let the pie cool completely on a wire rack for at least 2 hours before slicing. This resting time allows the filling to fully set and the crust to crisp up, ensuring every bite delivers that perfect balance of juicy cherries and flaky, buttery crust.
Pro Tips For Making Pioneer Woman Cherry Pie
- Simmer Cherries Slow: The Pioneer Woman recipe calls for a quick simmer, but I’ve learned tart cherries need time to soften and release juices properly. Push it to 8–10 minutes—yes, even if they look underdone—so the filling thickens right and doesn’t turn mushy later. (I know, you’re eager to get to the pie crust, but trust me.)
- Strain the Juice: After simmering, strain the cherries through a fine-mesh sieve to remove seeds and pulp. This keeps the filling silky and prevents a gritty texture—especially important if you’re using store-bought pitted cherries, which can still hide bits. Pour the strained juice back into the pot first; it’s where all the flavor lives.
- Don’t Skip the Cornstarch Slurry: Mix the cornstarch with cold water before adding it to the hot cherry mixture—this prevents clumping like nothing else. Stir vigorously for 30 seconds, then let it sit for 1 minute before pouring. I’ve seen people just toss it in dry, and the filling ends up lumpy. (Your future pie-eating self will notice.)
- Bourbon Last: Add the bourbon after the filling has thickened and cooled slightly—around 160°F. If you dump it in too early, the alcohol burns off completely, and you’re left with a sad, flavorless filling. A splash of vanilla extract here, too, if you’re feeling fancy. (It’s not in the recipe, but I’ve never regretted it.)
Make-ahead tips for leftovers
Prep Ahead Like a Pro
This pie tastes even better when made a day in advance, so I always prep the filling and crust separately the night before. Store the cooled cherry filling in an airtight container in the fridge—it’ll thicken slightly overnight, which actually enhances the texture.
The pie dough can be wrapped in plastic and chilled for up to 24 hours too, making morning assembly a breeze. 💫
Freezer-Friendly Filling
For maximum convenience, freeze the prepared cherry filling (before adding vanilla) in a freezer-safe container for up to 3 months. When ready to bake, thaw it in the fridge overnight, then stir in the vanilla.
This works especially well if you’re using frozen cherries—just thaw and drain them first. The filling will be even more concentrated after freezing, so you might need to add a splash of water when reheating.
Lattice Crust Shortcut
If cutting the lattice feels intimidating, buy pre-cut strips from the baking aisle—I love the Wilton brand for their clean cuts. For an extra rustic look, brush the lattice with melted butter before baking.
If you’re making this ahead, assemble the pie (without baking) and refrigerate it overnight. The lattice will stay intact, and the filling won’t leak through the crust. 🍰
Baking Timeline
Assemble the pie in the morning and bake it 2-3 hours before serving—this gives the lattice time to crisp perfectly while the filling sets. If you’re short on time, bake it in the afternoon and store it at room temperature in an airtight container.
The crust stays crisp for up to 3 days, though I’ve never had one last that long! For holiday gifting, wrap cooled slices in parchment paper and tie with twine.
Make-Ahead Serving Tips
To reheat slices, warm them in a 350°F oven for 5-7 minutes to revive the lattice’s crispness. For a quick fix, pop slices in the microwave for 15-20 seconds—just cover them with a damp paper towel to prevent drying.
I always dust slices with powdered sugar or a pinch of flaky sea salt before serving. This pie keeps well in the fridge for 4 days, so double the recipe if you’re feeding a crowd! ✨
Nutrition facts
Frequently asked questions
Can I use frozen cherries instead of fresh?
Frozen cherries work beautifully—just thaw and drain them thoroughly before using. They’re a budget-friendly alternative that still delivers that signature juicy texture. For best results, add them to the filling slightly underripe to prevent excess moisture.
How do I prevent a soggy lattice crust?
Chill the pie completely before baking to avoid steam from the filling melting the lattice too quickly. Brush the lattice with egg wash after placing it on the pie, and bake at 375°F for 50-55 minutes. If the crust browns too fast, tent with foil for the last 10 minutes.
What’s the secret to a flaky pie crust?
Keep everything cold—cold butter, ice water, and chilled dough—and avoid overmixing. The key is cutting butter into flour until it resembles coarse crumbs before adding water. For extra flakiness, use a mix of butter and lard (replace 2 tbsp butter with lard).
Can I make this pie ahead of time?
Yes! Assemble the pie (unbaked) and refrigerate for up to 24 hours before baking. For make-ahead serving, bake it a day ahead and store at room temperature in an airtight container. The lattice stays crisp, and the filling flavors deepen overnight.
What’s the best way to store leftovers?
Keep slices in an airtight container at room temperature for up to 3 days or freeze for 3 months. To reheat, warm in a 350°F oven for 5-7 minutes to restore the lattice’s crispness. For a quick fix, microwave for 15-20 seconds covered with a damp towel.