Prep 20 mins
Cook 40 mins
Cherry is one of my favorite pies and I'm always looking for new ones to try. I found this one in Taste of Home.
- 1 1⁄3 cups sugar
- 1⁄3 cup all-purpose flour
- 4 cups fresh pitted unsweetened tart red cherries or 4 cups unsweetened frozen pitted tart cherries, thawed and drained
- 1⁄4 teaspoon almond extract
- 1 (9 inch) pastry for double-crust pie
- 2 tablespoons butter, cut into small pieces
- 1 tablespoon milk
- 1 tablespoon sugar
- In large bowl, combine sugar and flour; stir in cherries and extract.
- Line a 9-inch pie plate with bottom pastry, trim to 1 inch beyond edge of plate.
- Pour filling into crust.
- Dot with butter.
- Roll out remaining pastry; make a lattice crust.
- Seal and flute edges.
- With pastry brush, brush milk on top crust; sprinkle crust with sugar.
- Cover edges loosely with foil.
- Bake at 425 degrees F for 20 minutes.
- Reduce heat to 375 degrees F.
- Remove foil; bake 20-25 minutes longer or until crust is golden brown and filling is bubbly.
- Cool on wire rack.
Best cherry pie I've ever tasted, let alone made! Thank you!
I am a BIG tart cherry pie fan. I have always been in search of a recipe to rival the famous "Cherry Hut" pies from Beulah, MI. I have tried MANY tart cherry pies from great bakeries and not so great bakeries searching to no avail. This is hands down the BEST tart Cherry pie....simple, yet perfect! If this is not the recipe I have searched for exactly, it is a GREAT substitute. I will be making thie recipe a LOT in the summer!