Prep 10 mins
Cook 45 mins
My recipe published by Southern Living. I found it about 30 years ago in a LHJ flyer on award winning recipes from country fairs. It's my favorite cherry pie recipe,and cherry pie's my favorite pie.
- 2 (16 ounce) canspitted tart cherries
- 3⁄4 cup sugar
- 1⁄4 teaspoon cinnamon
- 5 tablespoons cornstarch
- 1⁄2 cup sugar
- 1 tablespoon butter
- 1⁄2 teaspoon almond extract
- 5 drops red food coloring
- 2 9-inch deep dish pie crusts (homemade or frozen)
- Drain Cherries, reserving 1 cup juice; set cherries aside.
- Combine 3/4 cup sugar, cornstarch, and cinnamon in a medium saucepan; stir mixture to remove lumps.
- Stir cherry juice into sugar mixture.
- Cook over medium heat, stirring constantly, until smooth and thickened.
- Remove from heat; stir in cherries, 1/2 cup sugar, butter, and almond extract.
- Stir in food coloring, if desired.
- Line a 9" pieplate with half of pastry.
- Pour cherry mixture into the pastry shell.
- Cover with top crust.
- Trim edges of pastry; seal and crimp edges.
- Cut slits in top of crust for steam to escape.
- Bake at 425° for 45-55 minutes or until golden.
- Yield: one 9" pie.
My 6 and 3 year old daughters helped with this pie from start to finish. It was a very easy recipe to do with them, and if was tasty, too. I was super impressed with how the filling didn't run. My crust was burned, even though I covered it after the first 20 minutes, so I believe I will cover it from the start next time. I loved the cinnamon and almond extract combo in this.
This was wonderful! I used a crumb topping crust and it tasted just like the pies my mom and aunt would make when I was a child when we picked cherries from her cherry tree. I made it for my husband's family on Memorial Day and they said it was the best pie they had ever eaten. Thank You so much!
Wonderful recipe. The pie came out beautiful and tasty. Thank you.