Cherry Pie

Recipe courtesy Peter Sterk

Show: The Best OfEpisode: All American Pie

Picture of Cherry Pie Recipe 4 Videos | Photo: Cherry Pie Recipe
Rated 5 stars out of 5
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  • Read 52 Reviews
Total Time:
1 hr 30 min
Prep
20 min
Cook
1 hr 10 min
Yield:
1 (8-inch) pie
Level:
Intermediate
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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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Newest Ratings and Reviews

Read all 52 reviews

  • on November 22, 2011

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    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.

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  • on September 11, 2011

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    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.

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  • on August 12, 2011

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    My first homemade pie, made with cherries straight from my cherry tree. Yummm!!!

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