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Best Cherry Pie

"Good ol' cherry pie..."
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servings 401 cals
Original recipe yields 8 servings (1 pie (6 to 8 servings))


  • Calories:
  • 401 kcal
  • 20%
  • Fat:
  • 18.5 g
  • 28%
  • Carbs:
  • 55.8g
  • 18%
  • Protein:
  • 4.2 g
  • 8%
  • Cholesterol:
  • 33 mg
  • 11%
  • Sodium:
  • 297 mg
  • 12%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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{{model.addEditText}} Print
  1. Preheat oven to 425 degrees F (220 C). Make pastry and refrigerate.
  2. Drain cherries, reserving 1 cup liquid. In a saucepan combine sugar, flour and salt. Stir in cherry liquid and bring to a boil, stirring often. Reduce heat and simmer for 5 minutes. Mixture will thicken.
  3. When mixture is thickened, add butter, almond extract, food coloring and cherries. Cover and refrigerate.
  4. On lightly covered surface, roll out half of the pastry into an 11 inch circle. Put into 9 inch pie dish. Roll other half of pastry into another 11 inch circle. With a knife or pastry wheel, cut eight 1/2 inch strips.
  5. Pour cooled cherry filling into pie dish. Place pastry strips horizontally, then vertically, across the top of the pie and lightly brush with egg yolk. Bake 30 to 35 minutes, and cool before serving.


  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

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Read all reviews 120
  1. 164 Ratings

Most helpful positive review

This is an old chestnut of a recipe. I've been baking it using this same formula for over 30 years now, with the exception of using 1-2 Tb fresh lemon juice, added along with the cherries and ex...

Most helpful critical review

I am making this for our 31st anniversary dinner dessert tonight and am having to fix it so as not require an emergency trip to the grocery. I used a 24oz jar of tart cherries and the rest of th...

Most helpful
Most positive
Least positive

This is an old chestnut of a recipe. I've been baking it using this same formula for over 30 years now, with the exception of using 1-2 Tb fresh lemon juice, added along with the cherries and ex...

Everyone that I served loved this recipe. Some notes: I used two 10 oz cans of cherries, and I thought it was still few cherries... maybe I like a lot of cherries. In addition, you really have t...

My husband and I love it! I did cut the sugar down to 3/4 cup as recommended by another reviewer. Also, shouldn't the crust be brushed with egg white, not yolk? (Note: Milk can also be brushed o...

Most important tip: Use arrowroot instead of the flour for a beautiful filling! This is an excellent pie. However like others, I changed it up a bit. I couldn't find either 10 or 20oz cans and ...

This is the method used by my grandmother and mother, two master bakers who lived in the heart of fruit orchard country in West Virginia. Nearly everything I know about baking I learned from th...

I made this pie for Easter and everyone went crazy over it. It was the first thing to go and my husband and daughter were both looking for more later that night. Absolutely highly recommended ...

Easy to make, and tasty to boot. But I'm glad I followed the tip that said to cut down to 3/4 cup sugar -- that certainly was enough.

My mother requested "old fashioned cherry pie" for her birthday and this pie was terrific! I followed the advice of others and used corn starch instead of flour, ditched the food coloring, use...

This pie came out well. It really held its shape (didn't run all over the place when I cut it.)