Cherry Pie

Total Time:
1 hr 30 min
Prep:
20 min
Cook:
1 hr 10 min

Yield:
1 (8-inch) pie
Level:
Intermediate

Ingredients
  • 4 cups fresh or frozen tart cherries
  • 1 to 1 1/2 cups granulated sugar
  • 4 tablespoons cornstarch
  • 1/8 tablespoon almond extract (optional)
  • Your favorite pie crust or pie dough recipe for 2 crust pie
  • 1 1/2 tablespoons butter, to dot
  • 1 tablespoon granulated sugar, to sprinkle
Directions
Watch how to make this recipe

Place cherries in medium saucepan and place over heat. Cover. After the cherries lose considerable juice, which may take a few minutes, remove from heat. In a small bowl, mix the sugar and cornstarch together. Pour this mixture into the hot cherries and mix well. Add the almond extract, if desired, and mix. Return the mixture to the stove and cook over low heat until thickened, stirring frequently. Remove from the heat and let cool. If the filling is too thick, add a little water, too thin, add a little more cornstarch.

Preheat the oven to 375 degrees F.

Use your favorite pie dough recipe. Prepare your crust. Divide in half. Roll out each piece large enough to fit into an 8 to 9-inch pan. Pour cooled cherry mixture into the crust. Dot with butter. Moisten edge of bottom crust. Place top crust on and flute the edge of the pie. Make a slit in the middle of the crust for steam to escape. Sprinkle with sugar.

Bake for about 50 minutes. Remove from the oven and place on a rack to cool.


CATEGORIES:
View All

Cooking Tips
More Recipes and Ideas
YOU MIGHT ALSO LIKE
4.6 83
<span>I followed the recipe exactly as written and the pie came out beautifully!  It requires a little patience to wait for the cherries, cornstarch, and sugar to thicken.  But it is a delicious, relatively easy pie that I will definitely make again.  This was the second time I made this pie, following the directions exactly, and it has worked well both times.  Thanks for a great cherry pie recipe! </span><br /> item not reviewed by moderator and published
Fabulous! Baked for my boyfriend's birthday as cherry pie is his favorite. Followed the suggestions of some of the reviewers. As I did not use tart cherries (used fresh and de-pitting them only took about 30 minutes), used only 1/2 cup sugar and I whisked the sugar and corn starch together with a little water. The pie was perfect. And so easy to make. Thanks! I will be making this again for sure. item not reviewed by moderator and published
I LOVE how easy this pie is.  So simple and yet so delicious!  Could other fruits be used as a substitution for the cherries?  It seems like it might work well with blueberries or peaches.<br /> item not reviewed by moderator and published
Absolutely wonderful. I used two cans of tart cherries in water and one frozen sweet black cherries. Tasting as I went, I used 1 cup of sugar. Still a bit sweet, I added 1/3 cup unsweetened black cherry concentrate I get at health food store as antioxidant. It was perfect. Followed the recipe completely with this exception. Cooked up perfect. Family and guests raved. I have given you 95% of the credit. I've noted my slight changes and will be making this again, probably too soon. item not reviewed by moderator and published
Excellent pie. I made it with 1 cup of sugar but next time I will use 1/2 cup of sugar. I followed the directions and hand no problems with a runny pie. I did blind bake the pie crust for 10 minutes and allow it to come to room temperature first. I will definitely make this again. Actually, my husband is asking if I can adapt this for peaches. I don't see why *had no problems item not reviewed by moderator and published
Very good and easy to make. item not reviewed by moderator and published
This is a really nice recipe. A 5 star! I find it so amazing that people change the recipe, then feel the need to rate. If the recipe is not been followed it's not fair to rate it!!! item not reviewed by moderator and published
Good base recipe. Well proportioned. Points as follows: 1.The starch frightened me. I've always mixed starch w/cool liquids first, but when mixed with sugar, granules separate the starch which prevents clumping. Brilliant. I used 2 tbsp tapioca starch instead of corn due to other reviewers taste concerns. It had an added benefit of creating a syrupy consistency vs. corn starch's gelatinous properties. 2. My cherries were seasonally ripe, deep red bing. Removing pits &amp; stems isn't fun, but easier w/ a cherry pitter. They were very sweet, so I used 3/4 cup of sugar. Because they weren't tart, I added two tbsp of cider vinegar. Once the pungent vinegar smell cooks away, you're left with a perfect tartness. 3. I used 1/2 a teaspoon of almond extract and 1/4 tsp of vanilla. Didn't overpower the dish. The flavor of this pie is outstanding. I have never tried one quite this good, so with a little dedication and tweaking (and the right crust), you can definitely come out with a prize winner. item not reviewed by moderator and published
This recipe was amazing! The only thing I changed was I mixed the cornstarch with water instead of adding it into the sugar. This made sure that my pies didn't taste like cornstarch and that it was spread throughout the mixture. Good luck baking! item not reviewed by moderator and published
Other reviewers are right when they've said these directions are vague. I've made pies before and when I made this one and followed the directions to the letter, no matter what I did, the filling wouldn't thicken. Too much cornstarch made it taste awful. I drained the cherries, rinsed them and combined them with pie filling just so I could finish my pie. Do not use this recipe unless you have previous cherry filling experience. item not reviewed by moderator and published
Delicious and easy to make item not reviewed by moderator and published
The filling taste delicious. I made with frozen cherries. Yummy. Can't wait for the finished product item not reviewed by moderator and published
I did this with vanilla instead of almond, and without the butter, and it came out very well. Thanks! item not reviewed by moderator and published
WARNING TO ALL: be wary of this recipe's nonspecific nature. Though it suggests, "If the filling is too thick, add a little water, too thin, add a little more cornstarch", it does not specify what consistency is ideal. I added 2.5x the listed amount of cornstarch. Let me tell you how this affected my life. At first I thought my daughter had tetanus; however, I soon realized she was unable to open her mouth after coming in contact with the cherry filling (glue). We rushed her to the ER. In addition, I was incontinent for 8 days. Delicious, but dangerous. Food Network, please add an advisory. item not reviewed by moderator and published
This recipe will work perfectly for my home canned cherries. item not reviewed by moderator and published
My first completely homemade pie and it was fabulous! So easy! Only used the 1 cup sugar. Used frozen cherries and basically thawed them on low and simmered for about 5 minutes. Added the sugar mixture, cooked on low another 5 minutes and when cooled was PERFECT!! item not reviewed by moderator and published
Love this pie, that being said, taste your cherries! Some times a cup of sugar is to much. I used frozen cherries, and they had a lot of juice. . . So, I did spoon some off. Worked out great! Thanks again food network. item not reviewed by moderator and published
This recipe is a KEEPER. After it was baked I tried to let it cool down but it was all gone in a sec (lol. I also want to mention that I made one sugar free (I have diabetic family members I only substitute sugar with sweetener (Splenda and it came out as good as the normal one. item not reviewed by moderator and published
The directions do not specify if you should drain the cherry juice. My filling end up too runny because I do not like how corn starch thickens , it changes the flavor. Needless to say, I did not like this pie. item not reviewed by moderator and published
This was the first time I have ever attempted a Cherry Pie and wow was it delicious. My wife absolutely loved it. I was so easy too. I can't wait to make it again. item not reviewed by moderator and published
This was the first pie I ever made. It was easy and the whole family loved it! item not reviewed by moderator and published
This is the quintessential cherry pie. EASY, simple, tasty. No reason to look for another recipe. We made it with cherries from our tree. item not reviewed by moderator and published
Okay this was the first Cherry Pie I've ever made and it came out Excellent better then any store brand . As far as the directions I found them easy to follow I think you just have to keep an eye on the cherry's otherwise it was easy. item not reviewed by moderator and published
Excellent! I made it with Bearfoot contessa "perfect pie crust". But I agree, the directions miss precisions!! item not reviewed by moderator and published
All in all my pie turned out delicious but I do have some grievances about the recipe. It doesn't specify on what heat setting to heat the cherries nor does it quantify "considerable juice." I've never made a fruit pie before so I had no idea what I was doing! First I put them on medium-high heat but that was just sauteeing the skins of the cherries so I turned it down to medium and mashed it with a potato masher. That got things going but it took about 20 minutes. I had no idea if the filling was too thick or too thin (never made a pie before, remember?. I wasn't sure how thick to make the filling so I guessed. I ended up using arrowroot powder to thicken the filling because it doesn't discolor the fruit. I used WAY more than 4 tablespoons! I only used 1 cup sugar and it was still too sweet so I added a tablespoon of lemon juice to the filling. I did like this pie! The almond extract gives it a nice flavor but I would have liked to see more specific instructions! item not reviewed by moderator and published
best cherry pie ive ever made. my hubby loves it and all my friends always asks for me to make it for special occasions item not reviewed by moderator and published
Took this to a party and got rave reviews! item not reviewed by moderator and published
I added Balsamic Vinegar and a bit of salt to give the cherries a little zip, Dee-Lish! The local cherries I had didn't require as much sugar but needed a bit more cornstarch since they released so much juice. I will make this again. item not reviewed by moderator and published
My boyfriend said " Best Cherry Pie he's ever had". I would agree. I believe that says enough! item not reviewed by moderator and published
It took a long time to half and pit the cherries but I think fresh cherry is much better than others and this receipt really worth the time, delicious! I put half tsp vanilla along with the almond and it works beautifully. item not reviewed by moderator and published
Great recipe and so easy! I made 1/2 of this recipe with frozen cherries and put it with 1 can of cherry pie filling. Great! item not reviewed by moderator and published
LOVE this pie. A bit different flavor than I have had in the past. Super easy. My brother only likes Cherry Pie and I made one for his 40th birthday, he loved it. His friends asked me to make them another one--sounds like they are picky eaters, so I take that as a high compliment. I made this with my grandmother's crust recipe--excellent combination. item not reviewed by moderator and published
I used 2 cans tart cherries in water - next time I will work with the liquid only first to accomplish most of the thickening as all the stirring tended to break down the canned cherries too much. With 2 cans, I needed 5 tbl of corn starch. I used just over a cup of sugar and it was a bit too sweet for my taste...anywhere from 3/4 cup to the 1 1/2 mentioned as you prefer. item not reviewed by moderator and published
My first homemade pie, made with cherries straight from my cherry tree. Yummm!!! item not reviewed by moderator and published
Great item not reviewed by moderator and published
This recipe is so good. I even made extra pie filling and used it in my crepes for a fantastic dessert. I used sweet cherries, and if you like sweet pies, they work quite nicely. Otherwise, add a bit of fresh lemon juice. Note: I used 1/8 TEASPOON almond extract. I think that must be a typo because no recipe in the universe ever calls for 1/8 tablespoon of anything. item not reviewed by moderator and published
This is THE PERFECT CHERRY PIE. Everything about it is fantastic. My husband, who claims to dislike fruit pies, even requested that I make this again. item not reviewed by moderator and published
I made this for my friend and after 1 SLICE he asked me to make him another one hahaha I don't particularly like cherries however, this pie was DELICIOUS!!! item not reviewed by moderator and published
DELICIOUS! item not reviewed by moderator and published
My BF made me the best pie ever! He used this recipe with fresh cherries. OMG So heavenly! The pie crust was fantastic too. He used 2 refrigerated pie crusts. I'm so lucky! Thank you for sharing the recipe. item not reviewed by moderator and published
I love this recipe!!! I made my family's Thanksgiving and this pie was the star! I'm 10 YEARS OLD and I pulled off a Thanksgiving meal! item not reviewed by moderator and published
This is truly one of the BEST! I usually use a 10" deep dish crust and double the recipe, using frozen cherries. I would recommend using the almond extract, or if you prefer, vanilla extract (or both, like I do!). Delicious and relatively simple to make. item not reviewed by moderator and published
This was the first time I have ever tried making a cherry pie. Cherry pie is my favorite and I fondly remember my grandmother's pie which is why I never tried to make one. I have to say, this beat my grandmother's pie! My entire family raved about it and it was gone in one sitting. Delicious and simple! item not reviewed by moderator and published
me and my sister made this recipie and we love it. at my wedding i decided that i wanded pie insted of cake and my sis made this one. We all loved it. and i think that it is one of my faveroit recipices yet!! item not reviewed by moderator and published
I wouldn't call this recipe INTERMEDIATE, I thought it was a breeze to make. I couldn't find any fresh OR frozen tart cherries, but adding the lemon juice did restore a fairly accurate taste. I can't wait to try this recipe with tart cherries! item not reviewed by moderator and published
What a great recipe! Yesterday, with the help of our grandsons, we picked fresh cherries from our little tree in the backyard. I searched your site for a good recipe. With the good reviews of this one I gave it a try. WOW! So good, perfect flavor, thickness of sauce and didn't boil over! I'll definately keep this one for the future, as cherry pie is a family favorite for many generations! Thanks! item not reviewed by moderator and published
We picked and pitted 7 quarts of tart cherries last week and I froze them in 4 cup packages. I thawed out two packages for two pies today, while I searched the internet for cherry pie recipes. I found this one and followed the recipe exactly for one pie, and used Splenda instead of sugar for the other pie. The only difference I could tell was that the one with Splenda thickened quicker and I had to add 2T. of water. Other than that, the pies were amazingly delicious. (Especially with a little vanilla ice cream on top). Thanks, also, for a recipe that did not use tapioca to thicken the juice from the cherries. item not reviewed by moderator and published
This recipe is SO extremely easy. I'm not the best baker, by FAR, and I always end up burning things! However, this recipe is fool proof and is very quick to make. More importantly, it tastes fantastic! I live in high altitude (7,000 ft.), so I reduced the temperature of the oven by about 50 degrees but cooked the pie for the same amount of time. It turned out perfect - NO BURING! It's a miracle! A very, very, very delicious miracle... item not reviewed by moderator and published
I use tart cherries we pitt and freeze each summer...4 cups...but use about 1/4-1/3 if a cup less sugar and 3 TBSP cornstarch. Perfect filling every time. No more runny pie fillings in this house! Will use this with all fresh berry pies from now on. item not reviewed by moderator and published
Followed the recipe except I used 10 cups of cherries (and I used frozen tart cherries) as I was filling a 9 inch deep dish pie plate. Not only was this easy...it is foolproof and oh so pretty when finished. I assume this will work for any berries and I know that this will be the only berry pie recipe I will ever use going forward. item not reviewed by moderator and published
Once i added the almond extract this was way too sweet for me. I started adding lemon juice to restore some of the tart flavor, and ended up needing juice from a whole lemon to get it right. It compensated for the almond and everyone liked the flavor. Be careful with the sugar, you may not need it all. It was a tad too sweet. I doubled this recipe, in order to fill a deep dish pie pan. Make sure you double the cornstarch and cook it long enough to thicken well. It did not thicken anymore after I turned off the heat, or refrigerated the pie overnight. It tasted good after the tweaking, it was just runny. But the gang wiped it out. item not reviewed by moderator and published
This pie came out great, and it was a breeze to make. I altered the recipe slightly to balance the fact that I was using late season cherries that were very sweet. I only used about 3/4 cup of sugar for the filling, and did not add any sugar or butter to the crust (although I eggwashed the crust). 45 minutes in the oven and this baby was good to go. This was my first time making a cherry pie and it came out amazing (all of my roommates loved it). item not reviewed by moderator and published
I, too, had to use late season bing cherries, which I consider to be considerably sweeter. Therefore, I cut the sugar to 1/2 C and also halved the almond extract. I then eggwashed the top crust and left off the sugar - it was still sweet, but not overly so. It would have been too sweet with more sugar than I added, at least for my taste, and also the very sweet cherries. But, this is a great recipe! I do, however, hate pitting cherries! (even with a cherry pitter and an apron!). item not reviewed by moderator and published
This was the first time I've ever made cherry pie and I thought this recipe was wonderful! I used the almond extract in my recipe and I think it gave it that extra flavor that really made it spectacular. I would recommend this recipe to anyone. Even though the almond extract is optional, I think it really adds something to it that makes it perfect. item not reviewed by moderator and published
This is an excellent recipe. I used freshly picked late season Bing cherries. Since they are a little sweeter, I reduced the sugar to 3/4 of a cup. I added the almond extract and a little bit of cinnamon, which were great flavor enhancers. I also brushed the top of the crust with an egg wash and sprinkled on cinnamon sugar (omitted the butter). Absolutely delicious! item not reviewed by moderator and published
This pie was okay but very sweet. I used Aida's double cream pie crust recipe, and I think that helped with the over whelming sweetness of the cherry mixture. Next time I will cut down on the sugar. item not reviewed by moderator and published
For the ease of the recipe, this pie was a winner! It was an absolute breeze to prepare and the taste is sensational. I loved the almond extract, a wonderful touch. For the crust I used the basic Williams Sonoma pie dough recipe and it turned out very well. The only thing I did differently was brushing egg on the top crust to give it that golden brown sheen. item not reviewed by moderator and published
Yum! I was nervous about attempting my first 100% from scratch cherry pie, but this recipe was easy and delicious! I got an actual cherry pitter (the things they make these days!) but I probably wouldn't have had the patience to make the pie without it. It was a big hit and the filling was better than the stuff you get out of a can - no contest. The only change was a substituted vanilla extract for the almond extract (didn't have any on hand and I like vanilla) and I thought the result was wonderful. item not reviewed by moderator and published
Use a chop stick to poke out the pits of the cherries. Keep a bowl in the sink to catch the juice and the pits . Then strain the juice into the pitted cherries and continue with recipe. It is quick and easy. I am cooking the cherries as I write this. I can't wait for my family to have this tomorrow for Father's Day. Shush it is a surprise! item not reviewed by moderator and published
nevr tried it but looks AMAZING item not reviewed by moderator and published
I was very happy with this pie recipe. I have made several versions of cherry pie but none of them involved heating the cherries and thickening the filling before baking. I always just mixed the fruit with the corn starch and sugar and the baked it from there. What a difference! The filling was much more thick and what would you expect eating out at a nice restaurant. I omitted the almond extract but added a couple dashes of cinnamon, dash of salt and a squeeze or two of lemon juice to the filling. I also found that five cups of cherries seemed like a better bet than four, and was right: if I'd used four, the pie would have been kind of sunken in by the time it cooked. This will be my cherry pie method from here on out. Thanks again Food Network! item not reviewed by moderator and published
Definitely a classic! I used fresh bing cherries, which had an amazing flavor to it. Kind of smoky and floral. I wish I knew of a better way to pit them, but it was well worth the effort. I just steamed the cherries in the pot until they softened and cooled. That helped with pitting them. Yeah, canned filling isn't even close. I feel like I've sat in first class and refuse to settle for coach again. :D The 4 tbsp of cornstarch was just enough for the fresh berries and a 2 tbsp of water. The filling set nice without being too runny or thick. I used a cup of sugar and a packet of Splenda and thought it was a little sweet. The bing berries probably were probably ripe and sweet enough to cut back the sugar to 3/4 cup. I didn't have almond extract, but a little vanilla rounded the flavor out well. I'd still love to try the almond... even pistachio extract would be great. I also used an egg yolk and some milk to brush the top and sprinkled sugar on top instead of butter. And this can easily be used to make other berry pies. Thanks for the recipe, Peter! I'll keep this one around! item not reviewed by moderator and published
A bit confusing, and needed 5 cups frozen cherries. Once remedied, everyone loved this pie. item not reviewed by moderator and published
wow what a great pie. Never made cherry pie before and this one turned out perfect. I did however used 5T corn starch instead of the 4T. I will make this pie again. A simple pie to make that is fantastic. item not reviewed by moderator and published
Wonderful recipe! We used wild black cherries and pie turned out great. The almond extract compliments the cherry flavor well. A true flashback to my childhood and mom making cherry pies! item not reviewed by moderator and published
This is such a simple and simply delicious recipe. We just harvested 22 quarts of cherries from our tree this week. This recipe looked the best - just cherries, sugar and thickener. Was neither too sweet nor too tart. The only variation I made was to brush half and half on the crust before sprinkling on the sugar. What a treat. My husband said it was the best cherry pie he's ever had. Believe you me that's a compliment. Thank you! item not reviewed by moderator and published
This was the first cherry pie I've ever made and it turned out great. I made it for a holiday party and received many compliments. The only thing that confused me was that the filling did not thicken over heat. In fact it seemed too runny so I added about 1 teaspoon of cornstarch like the recipe suggested. It still didn't look thick so I thought I might have messed it up. I went ahead and baked it, unsure how it would turn out. When it came time for dessert, after it had cooled, it was not runny at all. In fact I think it would have been fine without the extra cornstarch. item not reviewed by moderator and published
This recipe was wonderful! I made it for all of my family members, and they loved it! item not reviewed by moderator and published
The best cherry pie I have ever eaten item not reviewed by moderator and published
Easy, good and my family loved it! item not reviewed by moderator and published
I doubled the recipe for one 9" X 1.5" deep dish pie pan and used more sugar per the recipe. Don't leave out the Almond Extract. Increased the corn starch from 4 to 5 Tbsp. This is a Great All American Cherry Pie Recipe. Even my Mother-In-Law loved it on Christmas Eve! item not reviewed by moderator and published
The recipe was very easy and the pie was fabulous, not too sweet. My husband and son loved it. I finally made a fruit pie that didn't run when we cut into it. Great use for the cherries we picked in Traverse City this summer. item not reviewed by moderator and published
it tasted too sour, and not very good item not reviewed by moderator and published
This was my very first Cherry Pie I made and it was fabulous! I used a little shortcut using the Krustez just add water pie crust, it was really flaky and perfect. I had a bunch of fresh picked cherries, and sprinkled a little sugar on top of the crust on the top, the pie turned out awsome! Thanks Food Network!! item not reviewed by moderator and published
This recipe was very simple to make and very tasty. I've made it twice and it turned out great both times! item not reviewed by moderator and published
I picked my cherrys didn't know what to do with them this pie was great i feed it to six people all loved it item not reviewed by moderator and published
This pie was wonderful. It was easy to make and the filling came out nice and thick. If you've never made a cherry pie from scratch, you should try it. The taste is much better than the canned cherry pie filling that most of us are used to. item not reviewed by moderator and published
Everyone I have made this for adores it!!! item not reviewed by moderator and published
A really good flavor and baking. item not reviewed by moderator and published
I have made a few pies in my life and this is a very good cherry pie recipe. The cherries still have a tart flavor and are not too sweet. I have had many many compliments on this pie. It also cuts without being soupy! Bev, Holtville, CA item not reviewed by moderator and published
I used fresh cherries that I had picked. The pie was delicious, but I wish I had used a little more thickener as it was a little runny. item not reviewed by moderator and published
This recipe is extremely easy to follow and the resulting pie was super. item not reviewed by moderator and published
We used fresh cherries we picked up at the farmer's mkt. at the Ferry Building in San Francisco. It was my first pie with fresh cherries and this recipe made it a huge success. item not reviewed by moderator and published
I'm curious why you only gave this recipe 4 stars? item not reviewed by moderator and published
"nonspecific" only applies if you don't bake much. I don't often bake pies other than apple, but even I knew what that meant. You couldn't possibly be serious about the ER... item not reviewed by moderator and published
Sounds like a corn allergy - something I also have. Use tapioca for a thickening or alum. item not reviewed by moderator and published
Corn starch would have thickened the juice. Your pie was too runny because you choose not to add the corn starch. Not the reciepe's fault. item not reviewed by moderator and published
If you do not like corn starch, try tapioca starch as a thickener. But you need a thickener, obviously, or it will just be cherry juice. item not reviewed by moderator and published
You could also use flour but unless your an experienced baker, its hard to gauge how much. If you don't like the taste of corn starch, try adding a squeeze of fresh lemon juice to the mixture. It will bring out the taste of the cherries and mask the corn starch- but don't use too much. item not reviewed by moderator and published
My Pie was runny too... not really sure about this one.. i tried it twice and it was VERY runny both times!!!! item not reviewed by moderator and published
flour can work as a thickener, as well as arrowroot (and tapioca and cornstarch, of course). item not reviewed by moderator and published
I think that if some people have never made a fruit pie before, they should stay away from this recipe or talk with someone who has made a pie to determine what they think about the recipe before they attempt it. Inexperienced bakers should always read the comments of experienced bakers first. item not reviewed by moderator and published
A cherry pitter would cut down on your time and frustration. item not reviewed by moderator and published
So basically you created your own cherry pie. By adding a can of cherry filling you essentially did not even use this recipe!!! item not reviewed by moderator and published
Wow, good for you! I hope you family is very proud of you, a whole Thanksgiving dinner and a fruit pie as well! You are on your way to being a culinary wiz. item not reviewed by moderator and published
stk314531rkn

This recipe is featured in:

Help Around the Kitchen