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 & 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.
- 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)
Directions See How It's Made
- 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.