Cherry Pie III Recipe -
Cherry Pie III Recipe
  • READY IN 3 hr

Cherry Pie III

Recipe by  

"This is the 1999 American Pie Council's National Pie Championship first-place winner in the Fruit and Berry Category."

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Ingredients Edit and Save

Original recipe makes 1 9-inch pie Change Servings
  • PREP

    30 mins
  • COOK

    45 mins

    3 hrs


  1. Cut the shortening into the flour and salt with the whisking blades of a stand mixer until the crumbs are pea-sized. Mix in cold water by hand just until the dough holds together. Divide the dough in half and form it into two disks. Wrap in plastic and refrigerate until chilled through, 30 minutes to 1 hour.
  2. Roll out one disk of dough into a 11-inch circle. Line a 9-inch pie pan with pastry. Refrigerate until needed. Roll out the dough for the top crust, transfer it to a plate or baking sheet, and refrigerate.
  3. Preheat the oven to 375 degrees F (190 degrees C). Place a baking tray in the oven to preheat.
  4. Place the cherries, sugar, and cornstarch in a medium-sized non-aluminum saucepan. Allow the mixture to stand for 10 minutes, or until the sugar draws out the cherries' juices. Bring to a boil over medium heat, stirring constantly. Lower the heat; simmer for 1 minute, or until the juices thicken and become translucent. Remove pan from heat, and stir in butter and almond extract. Allow the filling to cool to lukewarm. Pour the filling into the pie shell. Cover with top crust, crimp the edges to seal, and cut vents for steam.
  5. Bake in a preheated 375 degree F (190 degree C) oven on the baking tray for 45 to 55 minutes, or until the crust is golden brown. Allow to cool for several hours before slicing.
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Reviews More Reviews

Most Helpful Positive Review
Apr 06, 2007

This recipe is superb. Since I didn't have the time to work with fresh cherries, both times I have made this I have used 2-3 cans of Oregon Fruit Products® pitted red tart cherries in water. Make sure you drain the cherries thoroughly. I also opted to use Pillsbury® refrigerated pie crust. The pie got rave reviews, and people were astonished that the cherries were canned and the pie crust was not homemade - that's how fresh this pie tasted. Last but not least, using the canned cherries and a ready-to-go pie crust made this recipe a snap to make!

Most Helpful Critical Review
Mar 08, 2008

Made this recipe twice. First time I followed the recipe exactly and found that there wasn't enough filling and that I wasn't crazy about the cornstarch method for thickening. Second time I used 3 cans of sour cherries, drained, and I used 1/2 cup flour for thickening. I dotted the top with 2 Tbsp butter before adding top crust. I also upped the almond extract just a tad. (just a personal preference)Totally enjoyed the second pie.

Feb 01, 2005

This is a great pie! For everyone who said there are not enough cherries in this recipe, you're completely right. However Beth also put up this exact same recipe with a few changes (1/8 cup less sugar, .5 tea more cornstarch), called Cherry Pie IV. That recipe calls for 2 POUNDS pie cherries, not 2 cups. If you transfer the cups to pounds, you'll have a perfect pie. Thanks Beth!

Dec 01, 2006

This is my favorite pie of all time! I made it for Thanksgiving and took some of the suggestions of others. I used 3 cans of Oregon Fruit tart cherries and drained them really well. I omitted the extract entirely. I used Pillsbury pie crust which made making these a snap. You really have to boil the filling or it won't thicken. This tends to mash up the cherries, so I might add the third can late in the cooking process to keep some of their shape. I can hardly wait to make this again! Yum yum!

Jun 15, 2006

Oh, boy. SO good. I did make some changes, but this recipe was my starting-off point. I used a cup of almond flour (available at health food stores & Trader Joe's - or just grind almonds with a little powdered sugar or cornstarch in order to get it as fine as you can). I always use half butter, half Crisco in my crusts. I doubled the filling, because I like a big fat pie. I cooked 3/4 of the cherries & juice, and stirred in the rest of the raw cherries afterward. I used a good Kirschwasser instead of almond extract because I realized I had run out of extract. Made a lattice crust. Served with lightly sweetened vanilla whipped cream. Gorgeous.

Aug 02, 2006

This pie comes out awesome every time!! Two things I did different were let it simmer for 5 minutes, really makes it thick and such a nice deep red colour. Also since I don't have alot of counter space used Pilsbury crust, so brushed it with egg white mixed with sugar and apple pie spice. Made the crust shiny and added some flavor. But by itself this is one of the BEST pie recipes! Thanx for sharing!!

Jul 09, 2003

This was my first attempt at making a pie from scratch, and it turned out very well! Easy to make. I used tart cherries, but 2 cups is not enough; use at least 3. TIP: when making the crust, roll it out on wax paper for easier handling. Great recipe!

Jul 02, 2003

Excellent flavor, but I used 4 cups of cherries instead of 2.


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  • Calories
  • 506 kcal
  • 25%
  • Carbohydrates
  • 62.9 g
  • 20%
  • Cholesterol
  • 4 mg
  • 1%
  • Fat
  • 27.5 g
  • 42%
  • Fiber
  • 1.5 g
  • 6%
  • Protein
  • 3.6 g
  • 7%
  • Sodium
  • 61 mg
  • 2%

* Percent Daily Values are based on a 2,000 calorie diet.

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