This page requires that scripting be enabled in your browser to function properly. If you need help enabling scripting, please vist our
technical FAQ page.

Fun and Games

1 of

Best Cherry Pie

By: Leia

"Good ol' cherry pie ..."

Rating: Read Reviews (56)

Rate/Review | 1,699 people have saved this

What to Drink?
	Coffee

Servings (Help)

US Metric Calculate

Original Recipe Yield 1 pie (6 to 8 servings)

Ingredients

1 recipe pastry for a 9 inch double crust pie
1 (20 ounce) can pitted sour cherries
1 cup white sugar
1/3 cup all-purpose flour
1/8 teaspoon salt
2 tablespoons butter
1/4 teaspoon almond extract
1/4 teaspoon red food coloring (optional)
1 egg yolk

Directions

Preheat oven to 425 degrees F (220 C). Make pastry and refrigerate.
Drain cherries, reserving 1 cup liquid. In a saucepan combine sugar, flour and salt. Stir in cherry liquid and bring to a boil, stirring often. Reduce heat and simmer for 5 minutes. Mixture will thicken.
When mixture is thickened, add butter, almond extract, food coloring and cherries. Cover and refrigerate.
On lightly covered surface, roll out half of the pastry into an 11 inch circle. Put into 9 inch pie dish. Roll other half of pastry into another 11 inch circle. With a knife or pastry wheel, cut eight 1/2 inch strips.
Pour cooled cherry filling into pie dish. Place pastry strips horizontally, then vertically, across the top of the pie and lightly brush with egg yolk. Bake 30 to 35 minutes, and cool before serving.

Nutritional Information

Amount Per Serving Calories: 401 | Total Fat: 18.5g | Cholesterol: 33mg

ADVERTISE WITH US

reviews custom versions people who saved this

view all reviews »

Reviewed on Jun. 28, 2006 by Becca

Everyone that I served loved this recipe. Some notes: I used two 10 oz cans of cherries, and I... MORE

Reviewed on Mar. 12, 2007 by Puddin'

My husband and I love it! I did cut the sugar down to 3/4 cup as recommended by another... MORE

Reviewed on Apr. 16, 2006 by pawprints

I made this pie for Easter and everyone went crazy over it. It was the first thing to go and... MORE

Reviewed on Jan. 8, 2009 by Baricat

Full Review

The reviewer gave this recipe 5 stars. This recipe averages a 0.00 star rating.

Baricat
Jan. 8, 2009

This is an old chestnut of a recipe. I've been baking it using this same formula for over 30 years now, with the exception of using 1-2 Tb fresh lemon juice, added along with the cherries and extract. Using the lemon juice avoids the cloying sweetness that some have found objectionable. Those who think it's the same as canned cherry pie filling have to be kidding! That stuff is bright red goo with a few cherries floating around in it. This produces a cherry-packed filling that fits best in an 8" pie pan. For a 10" pie I always double this recipe, and it comes out nice and full. For those who have trouble with the crust browning too much or burning, just crimp a 2" strip of foil (you will need 3-4, depending on the size of pie you're baking. Join the strips end-to-end by folding thinly together to make one long strip) around the crust edges. Remove for the last 15 minutes of baking. Voila! Perfectly baked crusts every time. This filling recipe also works beautifully as a topping for cheesecakes, pound cakes, ice cream, etc. Provided you make a quality crust, this truly does produce the Best Cherry Pie you'll ever eat.

Was this review helpful? [ YES ]
18 users found this review helpful

This is an old chestnut of a recipe. I've been baking it using this same formula for over 30... MORE