4 Videos | Photo: Cherry Pie Recipe
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
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.
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By C700
United States
on February 03, 2013
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Excellent! I made it with Bearfoot contessa "perfect pie crust". But I agree, the directions miss precisions!!
By beano716
on January 13, 2013
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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!
By mariamsaliha
on December 22, 2012
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best cherry pie ive ever made. my hubby loves it and all my friends always asks for me to make it for special occasions
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