Sweet Cherry Pie

SUBMITTED BY: Juanita Thompson  PHOTO BY: Kathy Woods 

"After my husband and I had finished picking some wonderful sweet cherries, he suggested I make a pie. It turned out great. Canned cherries work well, too."
Sweet Cherry Pie Recipe
PREP TIME  30 Min
COOK TIME  40 Min
READY IN  1 Hr 10 Min

SERVINGS

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Servings
 

INGREDIENTS

  • 1 1/4 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/3 cup shortening
  • 4 tablespoons cold water
  • 1/4 cup sugar
  • 2 tablespoons cornstarch
  • 1 (15 ounce) can pitted dark sweet cherries, drained
  • 1 1/2 teaspoons lemon juice
  • Dash almond extract
  • 1 tablespoon butter or margarine

DIRECTIONS

  1. In a bowl, combine flour and salt; cut in shortening until crumbly. Gradually add water, tossing with a fork until a ball forms. Divide dough in half so that one ball is slightly larger than the other. Roll out larger ball to fit a 7-in. pie plate. Transfer pastry to pie plate. Trim pastry even with edge.
  2. For filling, combine sugar with cornstarch in a microwave-safe bowl. Drain cherries and reserve 2 tablespoons juice. Stir in cherries; reserved juice, lemon juice and almond extract. Microwave on high for 2-3 minutes until mixture comes to a boil and is thickened, stirring occasionally. Pour into crust. Dot with butter.
  3. Roll out remaining pastry to fit top of pie. Place over filling. Flute edges. Cut slits in pastry. Bake at 400 degrees F for 15 minutes. Reduce heat to 350 degrees F and bake 25-30 minutes longer or until golden brown. Cool on a wire rack.
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REVIEWS

The reviewer gave this recipe 4 stars. This recipe averages a 4.5 star rating.
Reviewed on Jul. 5, 2007 by Anne-Marie 
I used fresh sweet cherries instead of canned. I used about 3/4 pound, which came to 1 1/2... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed on Feb. 3, 2008 by cher 
Delicious! I did double it and used 2 Deep Dish Marie Calendar crusts. The original recipe... MORE


 
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