There’s something truly irresistible about the balance of tart cherries and warm spices in this Cherry Pie with Spicy Cinnamon Recipe. If you love that perfect mix of sweet and spice with a flaky lattice crust, you’re going to want to make this pie your new go-to summer—and year-round—dessert.

The image shows a pie with a golden-brown crust in a clear glass pie dish. The pie has a lattice top crust, with thick, golden strips crisscrossing over a deep red cherry filling. The filling is juicy and glossy, with whole cherries visible under the crust and some spilled over to the side in the dish. The edges of the crust are wavy and thicker, showing a crispy and crumbly texture. The pie dish sits on a white marbled surface with part of a red, blue, and beige striped cloth visible at the top. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Cherry Pie with Spicy Cinnamon Recipe
Top Tip
How to Serve Cherry Pie with Spicy Cinnamon Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Cherry Pie with Spicy Cinnamon Recipe

Why You'll Love This Recipe

I remember the very first time I baked this cherry pie—it filled my kitchen with such a cozy, spicy aroma, and the tart cherries paired with cinnamon and ginger gave every slice a little extra magic. It’s a recipe that feels both classic and special, perfect for sharing with friends or savoring on a quiet night.

Made Ahead: The pie dough and filling can be prepped ahead of time, which makes assembly a breeze when you’re ready to bake.
Year-Round Use: Thanks to frozen tart cherries, you don’t have to wait for summer to enjoy this vibrant, juicy pie.
Perfect Lattice Crust: The beautiful woven top isn’t just eye-catching—it crisps up perfectly to complement the juicy filling.
Balanced Flavor: Cinnamon, ginger, and almond extract bring subtle warmth that elevates the tart cherry sweetness without overpowering it.

Ingredients & Why They Work

Before we dive in, here’s the lowdown on what makes this cherry pie sing. Shopping for high-quality frozen tart cherries is a must—they pack that distinctive tang you want in your filling. Also, don’t skip the spices; they make all the difference in giving this pie that cozy, spicy kick.

Flat lay of fresh pitted tart cherries in a simple white ceramic bowl, a small white bowl of glossy cherry juice, a small white bowl with smooth cornstarch paste mixed with water, a small white bowl of golden cane sugar, a small white bowl with ground cinnamon powder, a small white bowl with ground ginger powder, a small white bowl with almond extract, a small white bowl with salt, a whole uncracked large brown egg, a round disc of chilled pie dough on a plain white ceramic plate placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Frozen pitted tart cherries: These have the perfect balance of bright tartness to cut through the sweetness and hold up well when cooked.
Cherry juice: We use the juice from the thawed cherries to intensify the cherry flavor in the filling.
Cornstarch: Helps thicken the filling to that luscious, glossy consistency without clouding the color.
Cane sugar: Adds sweetness that complements the tart cherries and spices perfectly.
Cinnamon: Brings warmth and spice that’s key to this recipe’s unique flavor profile.
Ground ginger: Adds a subtle zing and depth that pairs beautifully with the cinnamon.
Almond extract: A small but powerful addition that brightens and enhances the cherry notes.
Pie crust dough: Chilled and ready to roll, it provides that buttery, flaky base and lattice top.
Egg: Combined with water for an egg wash that helps the crust turn a gorgeous golden brown.
Coarse sugar: Optional, but it adds a pretty sparkle and snap to the baked crust.
Vanilla ice cream: A classic serving suggestion that cools and complements the warm, spicy cherry pie.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the best things about this Cherry Pie with Spicy Cinnamon Recipe is how adaptable it is to your kitchen creativity. Feel free to tweak the spices, crust style, or serving suggestions to make it truly yours!

Spice it up: I love playing with the warm spices in this pie. Sometimes I add a dash more cinnamon or a pinch of ground cloves for extra depth. It gives the filling a cozy, aromatic lift that fills the kitchen with amazing smells.
Crust variations: For a nutty twist, try adding some finely chopped almonds or hazelnuts to your pie crust dough. It adds a subtle crunch that pairs beautifully with the tart cherries and warm spices.
Diet-friendly tweaks: To make this pie vegan, swap the egg wash for a mixture of almond milk and maple syrup, which still gives a lovely golden sheen on the lattice crust.
Seasonal substitutions: If cherries aren’t available fresh or frozen, try substituting with fresh or frozen blueberries or raspberries for a similar tangy effect, adjusting the sugar slightly to balance the tartness.

Step-by-Step: How I Make Cherry Pie with Spicy Cinnamon Recipe

A slice of fruit pie is placed on a white plate with a thin blue rim, sitting on a white marbled surface with a blurry red and white checkered background. The pie has two layers of golden brown crust, the top one with a slight lattice look, and the bottom one holding the filling. The filling is thick and shiny, with visible juicy red cherries, yellow cherries, and dark purple berries spilling out onto the plate. The top crust looks crispy with a slightly uneven texture, and the filling appears soft and moist. A silver fork is partially visible on the right side behind the plate. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Preparing the Cherries

Start by placing your thawed cherries in a strainer over a bowl to catch all those precious juices. This step is crucial—you’ll need exactly 1 cup of that juice for the filling. If you don’t get enough juice at first, just microwave the cherries for 15 seconds and press gently to coax out more. Once you have the juice set aside, transfer the cherries themselves to a large mixing bowl, ready to be sweetened and spiced.

Step 2: Making the Thickened Filling

In a small bowl, mix ¼ cup cornstarch with ¼ cup of water until it’s perfectly smooth—that’s your secret to a luscious pie filling that’s thick and glossy. Next, pour the reserved 1 cup cherry juice into a small saucepan and bring it to a boil. Add ¾ cup cane sugar and keep stirring until it dissolves completely. Once boiling again, whisk the cornstarch slurry in gradually, stirring constantly. You’ll see the mixture thicken and turn clear and shiny—that’s your cue to take it off the heat. Now, stir in cinnamon, ground ginger, almond extract, and a pinch of salt for that spicy warmth that really makes this cherry pie stand out. Pour this mixture over the cherries and gently combine. Let the filling cool completely—it’s worth the wait!

Step 3: Rolling and Chilling the Bottom Crust

Roll out your chilled pie crust dough on a lightly floured surface, leaving a generous ½-inch overhang to fit your 9 or 9.5-inch pie plate. Transfer the crust carefully to your pie plate—don’t worry if it’s a little delicate; you can always patch small tears. Loosely cover it with plastic wrap and pop it into the fridge for 30 minutes. This chilling step keeps your crust firm and helps it bake up beautifully crisp. While you wait, preheat your oven to 425°F, placing a baking sheet on the bottom rack to heat up—it’ll catch any bubbling filling drips and help with even baking.

Step 4: Preparing the Top Crust and Lattice

While the bottom crust chills, roll out the remaining dough for your lattice top. Place it on a baking sheet and loosely cover with plastic wrap—it’s easier to cut once it’s slightly firm from chilling. When you’re ready, whisk the egg with the remaining tablespoon of water to make an egg wash. This will give your crust that irresistible golden shine.

Step 5: Assembling the Pie

Remove the bottom crust from the fridge and pour in your cooled cherry filling, spreading gently to even out. Transfer the top crust to a cutting board and slice into 1-inch wide strips using a sharp knife or pizza cutter. Lay 4 to 5 strips evenly across the filling horizontally. Now for the fun weaving part: fold back every other horizontal strip and lay a new strip vertically. Repeat, alternating strips, until your lattice is complete. Trim any excess dough along the edges, then fold the bottom crust’s overhang up and over the lattice edges, crimping well to seal the crust neatly.

Step 6: Baking the Cherry Pie

Brush your lattice top with the egg wash, and if you like a bit of sparkle, sprinkle with coarse sugar. Place the pie on the hot baking sheet in the oven. Bake at 425°F for 20 minutes to jumpstart the crust's rise and color, then reduce the temperature to 375°F. Continue baking for 50 minutes more, until the crust is beautifully golden and the filling is bubbling enticingly. If the crust edges start to brown too fast, tent them gently with foil so everything finishes perfectly without burning.

Step 7: Cooling and Serving

Patience pays off at this stage! Let your pie cool completely—about 4 hours—to allow the filling to set just right. When ready to serve, slice into generous pieces and top with a scoop of creamy vanilla ice cream. This classic pairing perfectly balances the spicy, tart cherry filling, making every bite a delightful experience.

Top Tip

Making a perfect Cherry Pie with Spicy Cinnamon Recipe is as much about technique as it is about ingredients. Here are some tips that have truly made a difference in my baking journey and can help you achieve a flawless pie every time.

Reserve Cherry Juice: I always make sure to reserve and measure out exactly 1 cup of cherry juice from the thawed frozen cherries. If you find you don’t have quite enough, microwaving the cherries for 15 seconds helps release more juice quickly without losing flavor.
Chill the Crust Properly: Chilling the bottom crust for at least 30 minutes after placing it in the pie plate really helps prevent shrinking during baking, and helps the lattice hold its shape beautifully. It also improves that lovely flaky texture.
Master the Lattice Weave: For a neat lattice top, cut strips evenly at 1 inch wide and take your time weaving them. Pulling back one set of strips before adding the others helps create a pretty basket-weave effect that’s eye-catching and classic.
Watch the Bake Time and Temperature: Starting the bake at 425°F and then lowering to 375°F lets the crust set quickly without burning, while giving the filling time to bubble and thicken perfectly. Don’t forget to tent the edges with foil if they brown too quickly!

How to Serve Cherry Pie with Spicy Cinnamon Recipe

A pie with a thick crust edge that is fluted and pale golden in color surrounds a lattice top made of wide, flat strips of dough with zigzag edges, revealing bright red cherries and their juices that peek through the gaps. The pie sits in a clear glass dish on a white marbled surface, with part of a white and black striped cloth in the background and a small glass bowl of light brown sugar visible on the side. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

This cherry pie is fantastic on its own, but if you want to elevate the presentation, a scoop of creamy vanilla ice cream is a must-have pairing, offering a cooling contrast to the warm, spiced cherry filling. For some extra flair, dust the top of the pie with a light sprinkle of powdered sugar just before serving. Fresh mint leaves can also add a pop of color and a refreshing hint of herbal aroma.

Side Dishes

Serve this pie alongside light, summery sides like a crisp green salad with a citrus vinaigrette to balance the sweetness. A dollop of whipped cream or a drizzle of warm caramel sauce can add richness if you’re indulging. For brunch or afternoon tea, pair it with a cup of freshly brewed coffee or a lightly spiced chai to complement the cinnamon and ginger notes in the filling.

Make Ahead and Storage

Storing Leftovers

Once your Cherry Pie with Spicy Cinnamon is completely cooled—after about 4 hours—cover it loosely with plastic wrap or foil and keep it in the refrigerator. It will stay fresh for up to 3 days. This pie is best enjoyed chilled or at room temperature, depending on your preference.

Freezing

You can freeze the assembled pie (before baking) by wrapping it tightly with plastic wrap and then aluminum foil. Freeze for up to 2 months. When ready to bake, thaw it overnight in the refrigerator and then proceed with the baking instructions. Alternatively, bake the pie fully, cool completely, and then freeze in airtight containers or wrapped tightly. Reheat slices as needed.

Reheating

To enjoy leftovers warm, place individual slices on an oven-safe dish and warm in a preheated oven at 350°F for about 15 minutes. This helps refresh the crust’s flakiness and brings out the spices beautifully. Avoid microwaving if possible, as it can make the crust soggy.

Frequently Asked Questions:

Can I use fresh cherries instead of frozen?

Absolutely! Fresh tart cherries can be used when they're in season; just pit and measure out your juice similarly. You might need to cook them slightly longer to release enough juice for the filling, but the flavor will be just as delicious.

What if my pie filling is too runny after baking?

If the filling looks too runny, it often improves as the pie cools during the 4-hour resting period. Make sure the cornstarch was well dissolved and fully cooked in the cherry juice before mixing with the cherries to help thickening properly.

Can I make the pie dough ahead of time?

Yes! The pie dough can be made up to two days in advance and kept chilled. This helps the dough relax and makes rolling out easier, resulting in a flakier crust.

How do I prevent the crust edges from burning?

During baking, if you notice the edges browning too quickly, loosely tent the pie edges with foil. This shields them from direct heat while the filling finishes baking and bubbling.

Final Thoughts

There’s something truly comforting about a slice of cherry pie with the warm kiss of cinnamon and ginger in every bite. Whether you’re making it for a summertime celebration or a cozy weekend treat, this Cherry Pie with Spicy Cinnamon Recipe offers a wonderful balance of tartness and spice wrapped in a buttery lattice crust. I hope these tips and serving ideas inspire you to bake it with joy and share it with loved ones. Happy baking and savor every delicious moment!