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Cherry Pie IV

SUBMITTED BY: Beth Campbell  PHOTO BY: Kenan 

"This is the 1999 American Pie Council's National Pie Championship first place winner in the Fruit and Berry Category."
Cherry Pie IV Recipe
RECIPE RATING:
This recipe has been rated 64 times with an average star rating of 4.6
Read Reviews (56)
PREP TIME  30 Min
COOK TIME  1 Hr
READY IN  1 Hr 30 Min
Original recipe yield 1 - 9 inch pie

SERVINGS

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Servings
 

INGREDIENTS (Nutrition)

  • 2 cups all-purpose flour
  • 1 cup shortening
  • 1/2 cup cold water
  • 1 pinch salt
  •  
  • 2 pounds sour cherries, pitted
  • 1 1/8 cups white sugar
  • 3 1/2 tablespoons cornstarch
  • 1 tablespoon butter
  • 1/4 teaspoon almond extract

What to Drink?
Hot Non-Alcoholic Coffee

DIRECTIONS

  1. In a large bowl, combine flour and salt. Cut in the shortening until pea sized. Stir in water until mixture forms a ball. Divide dough in half and shape into balls. Wrap in plastic and refrigerate for 4 hours or overnight. Roll one ball out to fit a 9 inch pie plate. Place bottom crust in pie plate. Roll out top crust and set aside.
  2. Preheat oven to 375 degrees F (190 degrees C.) In a saucepan, combine cherries, sugar and cornstarch. Let sit for about 10 minutes. Bring to a boil over medium heat, stirring constantly. Lower the heat and simmer for 5 minutes or until the juices thicken and become translucent. Remove from heat and stir in the butter and almond extract. Mix thoroughly and pour into pie shell. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.
  3. Bake in the preheated oven for 45 to 55 minutes, or until crust is golden brown.
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REVIEWS

The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed on jul. 22, 2005 by LORR4824 
I tried this recipe twice. The first time through, I followed the recipe to a "T" and the pie... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed on jul. 10, 2006 by Carrie Magill 
I'm not a fan of cherry pie myself, but even I enjoyed this recipe. I used frozen "dark sweet"... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed on dec. 11, 2007 by kp1028 
5-Star filling. I used my own crust and 2 one pound bags of frozen, tart, red cherries (Let... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed on jun. 29, 2003 by mtjlmtjl 
This wonderful pie filling recipe has solved my problem with runny cherries without a pasty or... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed on jul. 24, 2006 by CLITTLETON 
This was a very good recipe, just the right texture for the filling. It was a little too... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 4.58 star rating.
Reviewed on oct. 23, 2006 by WSROBERTS 
5 stars for filling, 1 star crust... Definitely use the filling from this recipe. It is so... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed on mar. 6, 2003 by CHEF REDSTAR 
This tasty recipe left me licking my fingers after I finally placed the pie in the oven. The... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 4.58 star rating.
Reviewed on aug. 7, 2007 by Rosebud 
Four stars only because I used a different crust. I used very ripe pie cherries straight from... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 4.58 star rating.
Reviewed on jan. 30, 2008 by Tara76 
I made this with high hopes... It didn't live up to them, unfortunately. The only cherries I... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed on aug. 5, 2005 by CAROL 
Finally--a recipe for a cherry-pie filling that actually gels! I can't describe how many... MORE

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Nutritional Information
Cherry Pie IV

Servings Per Recipe: 8

Amount Per Serving

Calories: 533

  • Total Fat: 27.7g
  • Cholesterol: 4mg
  • Sodium: 68mg
  • Total Carbs: 69g
  •     Dietary Fiber: 2.7g
  • Protein: 4.4g

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