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Cherry Pie III
SUBMITTED BY:
Beth Campbell
PHOTO BY:
Kelly
"This is the 1999 American Pie Council's National Pie Championship first place winner in the Fruit and Berry Category."
RECIPE RATING:
Read Reviews
(120)
Review/Rate This Recipe
Original recipe yield 1 - 9 inch pie
SERVINGS
(
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)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
2 cups all-purpose flour
1 cup shortening
1/2 cup cold water
1 pinch salt
2 cups pitted sour cherries
1 1/4 cups white sugar
10 teaspoons cornstarch
1 tablespoon butter
1/4 teaspoon almond extract
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DIRECTIONS
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. Refrigerate until chilled through. Roll out dough for a two crust pie. Line a 9 inch pie pan with pastry.
Place the cherries, sugar, and cornstarch in a medium size non-aluminum saucepan. Allow the mixture to stand for 10 minutes, or until the cherries are moistened with the sugar. 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. Pour the filling into the pie shell. Cover with top crust.
Bake in a preheated 375 degree F (190 degree C) oven for 45 to 55 minutes, or until the crust is golden brown.
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REVIEWS
Reviewed on Apr. 6, 2007 by JLeigh
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JLeigh
Apr. 6, 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!
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12 users found this review helpful
This recipe is superb. Since I didn't have the time to work with fresh cherries, both times I...
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Reviewed on Feb. 1, 2005 by
Marie212
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Marie212
Feb. 1, 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!
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9 users found this review helpful
This is a great pie! For everyone who said there are not enough cherries in this recipe,...
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Reviewed on Jul. 9, 2003 by GRAPHITE
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GRAPHITE
Jul. 9, 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!
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7 users found this review helpful
This was my first attempt at making a pie from scratch, and it turned out very well! Easy to...
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Reviewed on Dec. 1, 2006 by
MYPRETTYPEONIES
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MYPRETTYPEONIES
Dec. 1, 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!
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5 users found this review helpful
This is my favorite pie of all time! I made it for Thanksgiving and took some of the...
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Reviewed on Aug. 2, 2006 by Erica
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Erica
Aug. 2, 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!!
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5 users found this review helpful
This pie comes out awesome every time!! Two things I did different were let it simmer for 5...
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Reviewed on Aug. 9, 2005 by
Caroline C
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Caroline C
Aug. 9, 2005
Well, I made this last week with several changes - I didn't have much time, so I used a thawed generic frozen pie crust, and 2 cans of cherry pie filling (one regular, one 'lite'). I emptied the cherries into a dish, and mixed in 2 sachets of Splenda. Then I mixed in the almond extract. I have never used almond extract in a cherry pie recipe before, and I was delighted at the taste! Superb! I made a lattice top for the pie using some pastry that was sitting in the freezer doing nothing, and baked it for 45 mins. Perfect! However, because Husband said he liked this a lot but would prefer it with fresh bing cherries, I made it again. Not surprisingly, he preferred the fresh. I thought it just tasted fruity, not cherry-ish. Ah well. It was good whatever. Great recipe. Thanks so much, Beth!
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5 users found this review helpful
Well, I made this last week with several changes - I didn't have much time, so I used a thawed...
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Reviewed on Feb. 10, 2004 by MISSYRUTH
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MISSYRUTH
Feb. 10, 2004
I made this pie for a family pie bake off and needless to say, I won! I made it again, using two whole cans of pitted sour cherries, a bit more cornstarch and added melted butter, sugar and cinnamon to the top. In-laws loved it for Christmas! This was my first pie ever and it was a hit!
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5 users found this review helpful
I made this pie for a family pie bake off and needless to say, I won! I made it again, using...
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Reviewed on Jul. 2, 2003 by
DEERHUNTER713
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DEERHUNTER713
Jul. 2, 2003
Excellent flavor, but I used 4 cups of cherries instead of 2.
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5 users found this review helpful
Excellent flavor, but I used 4 cups of cherries instead of 2.
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Reviewed on Mar. 11, 2007 by
Kelly
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Kelly
Mar. 11, 2007
I used this recipe and it came out great. I made the following modifications... I used jarred morrello cherries from trader joes, and I used 1/4 cup tapioca in place of the cornstarch. It came out beautifully.
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4 users found this review helpful
I used this recipe and it came out great. I made the following modifications... I used jarred...
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Reviewed on Jun. 15, 2006 by
Doughgirl8
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Doughgirl8
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.
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4 users found this review helpful
Oh, boy. SO good. I did make some changes, but this recipe was my starting-off point. I used a...
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