Cherry Pie IV Recipe -
Cherry Pie IV Recipe
  • READY IN 6 hr

Cherry Pie IV

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

    45 mins
  • COOK

    55 mins

    6 hrs


  1. In a large bowl, combine flour and salt. Cut in the cold shortening until pea-sized (you may use the paddle of a stand mixer for this step, or pulse in a food processor, then transfer to a bowl). Stir in water until mixture forms a ball. Divide dough in half and shape into balls. Wrap in plastic and refrigerate for at least 1 hour or overnight.
  2. On a lightly floured work surface, roll out half the dough to fit a 9-inch pie plate. Place bottom crust in pie plate, loosely cover with plastic, and refrigerate.
  3. Whisk together sugar and cornstarch in a saucepan; add cherries and toss to coat. Let stand for about 10 minutes to draw out the cherry juices.
  4. Preheat oven to 475 degrees F (245 degrees C). Place a baking sheet in the oven to preheat.
  5. Bring cherry filling to a boil over medium heat, stirring constantly. Lower the heat and simmer for 1 minute or until the juices thicken and become translucent (filling will thicken further as it cools). Remove from heat and stir in the butter and almond extract. Mix thoroughly and allow to cool to room temperature.
  6. Roll out second crust and cut into lattice strips or decorative shapes. When filling is cool, pour into bottom pie shell. Cover filling with top crust or cutouts and crimp edges.
  7. Reduce oven to 375 degrees F (190 degrees C) and place pie on hot baking sheet.
  8. Bake in the preheated oven until crust is golden brown and filling is bubbly, 45 to 55 minutes. Let pie cool and set several hours before slicing.
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  • Editor's Note:
  • You may use 5 1/2 cups frozen or drained, canned sour cherries in place of the fresh cherries.

Reviews More Reviews

Most Helpful Positive Review
Jul 22, 2005

I tried this recipe twice. The first time through, I followed the recipe to a "T" and the pie was perfect! The second time through, I used all the same amounts and did everything the same, EXCEPT I didn't cook the cherries and sugar and cornstarch. I mixed them all together in a bowl and let them macerate for a few minutes, then placed them in the crust and baked. The cherries held together better this way and the juices still made a nice gel to hold it all together. I'd suggeset cooking the pie a little longer, though, if you do it this way, because you aren't starting with a hot filling.

Most Helpful Critical Review
Aug 04, 2010

i had high hopes for this, and although it had good gel it lacked in flavor...i found it bland, tried adding vanilla, but going to continue looking for the perfect cherry pie..

Dec 11, 2007

5-Star filling. I used my own crust and 2 one pound bags of frozen, tart, red cherries (Let thaw before cooking or you'll be stirring for an hour!. I also added an extra 1/2 tbls. of cornstarch as the frozen berries were giving off a ton of liquid. I was told by four different people to open a bakery after they tasted this pie!!

Jul 10, 2006

I'm not a fan of cherry pie myself, but even I enjoyed this recipe. I used frozen "dark sweet" cherries and the "Pie Crust" recipe from this site. My only problem was that I couldn't get the cherry mixture to come to a boil. Finally, after about 25 minutes of trying, it started to really thicken up so I went ahead and finished the recipe without it ever actually boiling. This didn't seem to affect anything though, and everyone who tried it liked it.

Oct 23, 2006

5 stars for filling, 1 star crust... Definitely use the filling from this recipe. It is so amazingly good! It's off the charts great and you almost hear a heavenly choir as you taste the perfect flavors. But the key to this recipe is to replace the crust. Look up a totally different recipe for the crust. This crust has good flakiness, but is so very bland that it detracts from the superb filling. My family ate the filling and scraped the crust away to avoid that part - even with the cinnamon and sugar I sprinkled on top to combat it. No, you can't salvage it by adding a little this and that. Trust me, you do not want this crust at all. BUT - The filling is the BEST! It has such great flavor! Can't say enough good about that! I am adopting the filling as my permanent cherry filling recipe. Mmmmmm....

Jun 28, 2010

OMG! This is the most delicious cherry pie ever! My hands looked like I was an extra for a horror film after pitting all those cherries, but it was worth it. I added a tsp. of vanilla to the filling mixture, but other than than, I wouldn't change a thing! I did a lattice top and used a different pie crust - "Grandma's Secrect Pie Crust" from this site. It's perfect for this pie. Great recipe!

Jun 29, 2003

This wonderful pie filling recipe has solved my problem with runny cherries without a pasty or custardy filling. I used my own crust instead. I can see why it won first place. And oh so easy!

Jul 24, 2006

This was a very good recipe, just the right texture for the filling. It was a little too sweet for my tastes, but that is something that varies widely among different people. I would only suggest tasting the mixture as you are adding the sugar if you prefer more a more tart cherry pie.


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  • Calories
  • 532 kcal
  • 27%
  • Carbohydrates
  • 69 g
  • 22%
  • Cholesterol
  • 4 mg
  • 1%
  • Fat
  • 27.7 g
  • 43%
  • Fiber
  • 2.7 g
  • 11%
  • Protein
  • 4.4 g
  • 9%
  • Sodium
  • 63 mg
  • 3%

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

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