Red Cherry Pie

READY IN: 55mins
Recipe by Bliss

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.

Top Review by Mark and Stacy

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.

Ingredients Nutrition

  • 2 (16 ounce) canspitted tart cherries
  • 34 cup sugar
  • 14 teaspoon cinnamon
  • 5 tablespoons cornstarch
  • 12 cup sugar
  • 1 tablespoon butter
  • 12 teaspoon almond extract
  • 5 drops red food coloring
  • 2 9-inch deep dish pie crusts (homemade or frozen)

Directions

  1. Drain Cherries, reserving 1 cup juice; set cherries aside.
  2. Combine 3/4 cup sugar, cornstarch, and cinnamon in a medium saucepan; stir mixture to remove lumps.
  3. Stir cherry juice into sugar mixture.
  4. Cook over medium heat, stirring constantly, until smooth and thickened.
  5. Remove from heat; stir in cherries, 1/2 cup sugar, butter, and almond extract.
  6. Stir in food coloring, if desired.
  7. Line a 9" pieplate with half of pastry.
  8. Pour cherry mixture into the pastry shell.
  9. Cover with top crust.
  10. Trim edges of pastry; seal and crimp edges.
  11. Cut slits in top of crust for steam to escape.
  12. Bake at 425° for 45-55 minutes or until golden.
  13. Yield: one 9" pie.

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