"This is the 1999 American Pie Council's National Pie Championship first-place winner in the Fruit and Berry Category." — Beth Campbell
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pitted sour cherries
1 1/4 cups
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!
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.
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!
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!
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.
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!!
Excellent flavor, but I used 4 cups of cherries instead of 2.
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!
* Percent Daily Values are based on a 2,000 calorie diet.
Cherry Pie III
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 247
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