Cherry Pie

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

1 (8-inch) pie


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.

View All

Cooking Tips
More Recipes and Ideas
4.6 80
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 & 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

This recipe is featured in:

Help Around the Kitchen