Prep 45 mins
Cook 30 mins
This is a from scratch recipe. It takes me 45 min to put it together, but I've been making it since I was 7. It may take you somewhat longer, but it is very worth it! Especially with some vanilla ice cream on the side. My grandmother first got this recipe from her mother who got it off of an old crisco container. (That right there should tell you how good it is!) I love cherry pie, but I can't stand those super sweet one with the bing cherry filling. This is just right balance of tart and sweet. And with the homemade crust it practically melts in your mouth. Hope you all enjoy!
- 2 (14 ounce) cans cherries (can should say red tart pitted cherries)
- 1 cup granulated sugar
- 1⁄2 cup unsifted flour
- 1⁄8 teaspoon salt
- 2 tablespoons butter
- 1⁄4 teaspoon almond extract
Flaky Oil Pastry (for Pie Crust)
- 2 cups flour
- 1 teaspoon salt
- 3⁄4 cup shortening (Crisco works best)
- 5 -6 tablespoons water (NOT ICED, but cool)
- Preheat oven to 425 degrees.
- To Make Pie Crusts:.
- Combine flour and salt in medium sized bowl.
- Cut in shortening with pastry cutter until mixture resembles little round pieces of dough.
- Add your tablespoons of water one at a time, stirring together with a fork.
- Form dough into 2 balls.
- Between two sheets of wax paper, roll out one ball of dough to the width and length of an average pie dish. It should be about 1/8 of an inch thick when completely rolled out. Carefully remove top wax sheet, and flip bottom wax sheet with pie crust onto your pie dish,(with the pie crust facing inside of your pie dish).
- Carefully remove wax sheet, and press pie crust into your pie dish.
- Roll out your second ball of dough for the top pie crust.
- Pour in your filling when done into the pie crust.
- Take your second pie crust for the top, peel off the top wax paper and place (pie crust down) on your pie, carefully peeling back the bottom piece of the wax paper.
- Pinch edges together, use a fork to create a decorative edge.
- Poke holes with a fork into the top of the crust.
- Bake at 425 degrees until crust is golden brown.
- To Make Filling:
- Drain cherries, reserve 1 cup of cherry liquid. Set cherries aside to stir in later.
- Combine sugar, flour and salt in medium sized saucepan.
- Stir in reserved cherry liquid.
- Bring to a boil while stirring continously with a whisk.
- When sauce is thick, reduce heat to a simmer.
- Simmer for 5 min, still stirring.
- Stir in butter and almond extract, and the cherries that you drained the liquid from. Do this with a spoon, so the cherries don't tear.
- Remove from heat.
When making this recipe the first time I admit to being in a time crunch and not reading the directions clearly. I had fresh cherries that I pitted, and just mixed all the dry ingredients with them. After that I read where you needed to make the pie filling by cooking the ingredients. Hoping I did not completely ruin the pie, I decided since I was using fresh cherries, to just do like I do with an apple pie and just added the filling to the pie crust and baked it. Taking the first bite I realized not only did I not ruin the pie, it was the best cherry pie I have ever had. So I just continue making it that way. The almond extract really does make all the difference in this, and of course Crisco. I use the butter flavor, and the crust is flaky and buttery and delicious.
Beautiful recipe, delicious pie!!! Just one question-- no cherries?! I added one can just on principle. Was delicious--thanks so much for sharing!