The Best Cherry Pie Recipe
A pie that combines a sweet but slightly tart almondy-cherry filling in a light and flakey homemade pie crust.
- 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
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.
Calories: 305kcal | Carbohydrates: 49g | Protein: 3g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 8mg | Sodium: 173mg | Potassium: 277mg | Fiber: 3g | Sugar: 28g | Vitamin A: 154IU | Vitamin C: 7mg | Calcium: 19mg | Iron: 1mg