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This Easy Cherry Pie is a recipe you will want to keep in your favorite desserts. A simple recipe filled with a sweet and slightly tart almondy-cherry flavored filling in light and flakey crust, A slice is a perfect ending to 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.
Step 1. Make a double pie crust. Separate into two portions, wrap in plastic wrap, and place in the refrigerator for 15 minutes. Preheat the oven to 400F.
Step 2. Add sugar and cornstarch to a small pan. Drain one can of cherries and slowly stir into the 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 the juice. Add both cans of drained cherries to the sugar and corn starch mixture. Lightly fold cherries into sauce until coated. Set aside.
Form the Bottom Crust
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 wind dough lightly on the rolling pin.
Sprinkle a teaspoon of flour on the bottom of the pie pan. Unroll the 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.
Add Cherry Filling
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 it evenly to the cherries. Set aside.
Add the Top Crust
Step 5. Roll out the top dough and wind it 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 the top edge 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 the 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, and according to the USDA 1, egg-free filling pies can be stored at room temperature for 2 days lightly covered, and for 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 tart cherry pie with a scoop of vanilla ice cream or a dollop of whipped cream.
Taste Tester Comments
My husband sometimes takes my recipes to work and a couple of coworkers agree to be taste testers. Here are their comments.
"Cherry Pie very good. Right amount of cherries with the correct amount of tartness for the taste. Delicious. One slice not enough."
"Very good. Crust excellent, not too hard, not too flakey. Icing a nice touch."