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This is the best Cherry Pie Recipe. A simple recipe filled with a sweet and slightly tart almondy-cherry flavored filling in light and flakey crust, A slice is perfect to end any meal.
The basis of this cherry pie recipe is taken from the Oregon Fruit Products canned Tart Red Cherries label. I do add almond flavoring and use my own piecrust recipe. In addition, I often add powdered sugar almond-flavored icing to add additional flavor.
Ingredients
Instructions
Step 1. Make a double pie crust. Separate into two portions, wrap in plastic wrap, and place in the refrigerator for 15 minutes. Preheat oven to 400F.
Step 2. Add sugar and corn starch to a small pan. Drain one can of cherries and slowly stir into sugar and corn starch mixture until smooth. Heat over medium heat. Stir regularly to keep the mixture smooth until it thickens after about 10 minutes.
Remove from heat and stir in almond flavoring. Drain the second can of cherries and discard juice. Add both cans of drained cherries to the sugar and corn starch mixture. Lightly fold cherries into sauce until coated. Set aside.
Step 3. Sprinkle flour on the counter or a silicone rolling mat. I use one like this one #ad.
Use a rolling pin to press the dough from the center of the dough to the outside. Rotate the pin until you have a rough circle several inches larger than your pie pan. The dough should be thin, roughly 1/8th of an inch. Take your rolling pin and roll dough lightly on the rolling pin.
Sprinkle a teaspoon of flour in the bottom of the pie pan. Unroll dough evenly into the pan. Press to ensure that crust is evenly spread in the bottom of the pan and pressed against the sides of the pan. Excess should be cut away leaving approximately a 1-inch overhang. Fold the excess under to the edge of the pan.
Step 4. Add cherries to the pie crust and lightly spread evenly over the crust. Take a tablespoon of butter and cut it into pieces and add to cherries. Space out evenly on cherries. Set aside.
Step 5. Roll out the dough top and roll onto the rolling pin. Unroll over the cherries. The dough should hang approximately 1-inch over the side of the pan. Cut off any excess. Turn the dough top pie crust under the bottom crust. Press opposing thumbs into the crust to form a ruffle edge, making sure to press the crust on top of the pan to seal. Use a knife to cut vents on top of the crust.
Tip: To prevent an overly browned crust, cut 3 strips of aluminum foil approximately 3-inches wide. Weave the ends of strips together to form one long strip. Lightly wrap the edge of the pie and close ends. Remove during the last 15 minutes of baking.
Step 6. Place pie on the bottom rack of the oven. Bake for 30 minutes. Remove foil and continue to bake for 10-15 minutes until crust edge browns and you can see the pie filling bubbling out the top vents. Remove and cool the pie on a rack.
Step 7. Optional - add a topping of powdered sugar icing flavored with almond extract.
Frequently Asked Questions
Cherry pie filling is egg-free so according to the USDA 1, egg-free filling pies can be stored at room temperature for 2 days lightly covered, and up to 7 days in the refrigerator.
Egg-based fillings such as pecan, pumpkin, or cream-based pies must be stored in the refrigerator for up to 4 days.
What to Serve with Cherry Pie
Serve a slice of warm cherry pie with a scoop of vanilla ice cream or a dollop of whipped cream.
Other Family Classic Dessert Recipes for You
The Best Cherry Pie Recipe
Equipment
- Rolling Pin
Ingredients
- 2 homemade pie crusts
- 2 cans tart red cherries Oregon Fruit
- 1/2 cup sugar
- 3 tbsp corn starch
- 1/2 cup cherry juice reserved from one can of cherries
- 1 tbsp butter
- 1/4 tsp almond extract
Instructions
- Preheat oven to 400°F.
- Mix corn starch and sugar in a pan. Add the juice from one can of drained cherries. Stir until combined and no lumps. Heat over medium-high heat. Stir regularly until the sauce starts to thicken. Remove from heat. Add 2 cans of drained cherries and almond extract. Set aside.
- Roll bottom pie crust into a 1/8-inch thick disc several inches larger than your pie pan. Sprinkle one teaspoon of flour to the bottom of the pie pan. Roll dough on rolling pin and unroll onto pie pan. Press dough into bottom and sides of pan. Dough should overhand pan by approximately 1-inch. Cut away the excess dough. Fold dough under to top edge of pan.
- Add cherries to pie pan. Lightly spred evenly. Cut butter into small pieces and dot evenly over cherries.
- Roll out top pie crust and roll onto pie pan. The dough should hang over the edge by approximately 1-inch. Cut away excess. Fold dough under the bottom crust and press into the top edge to seal. Uses thumbs or a fork to seal and form a sealed edge. Use a knife to pierce the top crust to create vents. Add a foil strip to cover the pie edge to prevent over browning.
- Place pie on bottom rack of oven. Bake for 30 minutes. Remove foil and bake for an addition 10-15 minutes until the pie edge starts to brown and the pie filling starts to bubble through vents. Remove and allow to cool on a rack.
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