Cherry Pie III

Cherry Pie III

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"This is the 1999 American Pie Council's National Pie Championship first-place winner in the Fruit and Berry Category."
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3 h servings 506 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 506 kcal
  • 25%
  • Fat:
  • 27.5 g
  • 42%
  • Carbs:
  • 62.9g
  • 20%
  • Protein:
  • 3.6 g
  • 7%
  • Cholesterol:
  • 4 mg
  • 1%
  • Sodium:
  • 61 mg
  • 2%

Based on a 2,000 calorie diet

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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.


  • Prep

  • Cook

  • Ready In

  1. 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 by hand just until the dough holds together. Divide the dough in half and form it into two disks. Wrap in plastic and refrigerate until chilled through, 30 minutes to 1 hour.
  2. Roll out one disk of dough into a 11-inch circle. Line a 9-inch pie pan with pastry. Refrigerate until needed. Roll out the dough for the top crust, transfer it to a plate or baking sheet, and refrigerate.
  3. Preheat the oven to 375 degrees F (190 degrees C). Place a baking tray in the oven to preheat.
  4. Place the cherries, sugar, and cornstarch in a medium-sized non-aluminum saucepan. Allow the mixture to stand for 10 minutes, or until the sugar draws out the cherries' juices. 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. Allow the filling to cool to lukewarm. Pour the filling into the pie shell. Cover with top crust, crimp the edges to seal, and cut vents for steam.
  5. Bake in a preheated 375 degree F (190 degree C) oven on the baking tray for 45 to 55 minutes, or until the crust is golden brown. Allow to cool for several hours before slicing.


  1. 341 Ratings

Most helpful positive review

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. Mak...

Most helpful critical review

Made this recipe twice. First time I followed the recipe exactly and found that there wasn't enough filling and that I wasn't crazy about the cornstarch method for thickening. Second time I used...

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Least positive

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. Mak...

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...

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...

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 ...

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 coun...

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, rol...

Excellent flavor, but I used 4 cups of cherries instead of 2.

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 o...

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 cin...

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