Sheet Pan Cherry Pie

a taste of summer all year round
A taste of summer all year round
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6 cups Cherries frozen, pitted
1 cup Sugar
2 tbsp Lemon juice
3 tbsp Cornstarch
1 tbsp Water
3 cups Plain flour
1 cup Butter cubed
2 tbsp Caster sugar
1 tsp Salt
8-10 tsp Water
Egg wash
1/2 cup Demerara sugar to taste, for sprinkling

Nutritional information


Sheet Pan Cherry Pie


What better way to relive the summer than by making this Sheet Pan Cherry Pie? I always freeze some of my summer cherry harvest so that I can have cherry desserts in winter too. Before freezing, I pit the cherries using a chopstick. I insert the chopstick in the stem end of the cherry and when I hit the pit, I twist it so that the pit pops out. Future me always thanks past me for taking the time to do it before freezing! 

The trickiest part of this recipe is making a lattice from pastry dough on the top. To make this, I use scraps of dough to cut strips of pastry for the lid. I have a technique where I line up the dough strips along one side of the sheet pie but I don’t press them down just yet. Then I thread every other strip half way and lay another strip at 90° in the center. Finally I bring back the strips then fold the others back and lay a final strip at 90°. Not easy, but well worth it for the effect!

To make Sheet Pan Cherry Pie, you will need the following ingredients:

Ingridiens for Sheet Pan Cherry Pie

Steps to make Sheet Pan Cherry Pie


Heat the cherries with sugar


Heat the cherries with the sugar and lemon juice in a large pan until the cherries release their juice.


Thicken the cherry mixture


Whisk the cornstarch and the water together in a small bowl. Pour the mixture into the pan with the cherries. Mix well and let the cherry mixture bubble and thicken. Take the pan off the heat and leave to cool.


Make the pie dough


Place the flour, butter, sugar and salt in a food processor. Pulse until the mixture is crumbly and slightly yellow from the butter.


Bring dough together


Place the mixture in a bowl. Gradually add water. Start mixing with a spoon and then bring the dough together using your hands to form a ball. Wrap the ball with clingfilm and place in the refrigerator for about one hour.


Heat the oven


Preheat the oven to 360°F.


Assemble the pie


Roll out the dough. Press it into a greased baking tray leaving a little bit of dough hanging over the edges. It’ll shrink while cooking. Pour in the filling into the pie crust and cut strips of dough from the remaining pieces to make a lattice top.


Line up the lattice top


Line up the dough strips along one side of the sheet pie but don't press them in yet.


Make the lattice


Thread every other strip half way and lay a strip at 90° in the center. Bring back the strips then fold back the others and lay another strip at 90°.


Brush with egg wash


Brush the pastry top with egg wash. Dust with demerara sugar.




Bake for 30 minutes until the filling is bubbling.



Serve warm with vanilla ice cream or freshly whipped cream.

Sheet Pan Cherry Pie brings a taste of summer into your kitchen at any time of the year! Don’t forget to tag #cookmerecipes if you make this one!

Lilly is an enthusiastic and cheerful young mom. She knows as well as any parent that children can be really picky when it comes to food. And she’s had plenty of experience trying to cook meals that are both tasty and nutritious, and able to satisfy the tastes of a fussy kid right away! To save you some precious time, Lilly's going to share with you all the tricks she learned the hard way, so you don’t have to! She has a wealth of recipes for quick and easy meals for kids and families on a budget.

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I love it! So delicious!

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