Recipe By pomfamilycooks
Rating
Published Jun 19th
Prep 15m Cook 48m Additional 20m Ready In 83m
Servings 1 pie Calories 395.2

This is a delicious pie filling. It’s also a great recipe if you have a helper. If any juice bubbles over, it tastes really good on top of ice cream.

Recipe Ingredients

  • 1 (15 ounce) package double crust ready-to-use pie crust
  • 3 cups cherries, pitted
  • ¾ cup white sugar
  • 3 tablespoons cornstarch
  • ¼ teaspoon almond extract
  • 2 tablespoons salted butter, cut into bits

Cooking Directions

  1. 1 Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil. Place bottom pie crust into a 9-inch pie pan; made pricks along the bottom with a fork.
  2. 2 Bake in the preheated oven until pie crust is lightly browned, about 8 minutes. Remove crust from oven and cool for 5 minutes.
  3. 3 Combine cherries, sugar, cornstarch, and almond extract together in a bowl. Pour cherry mixture into the prepared pie pan; dot with butter. Cover with top crusts, crimp the edges to seal, and cut vents into the top with a sharp knife. Place the pie on a foil-covered baking sheet.
  4. 4 Bake in the preheated oven for 30 minutes. If it is browning too fast cover the pie with an aluminum foil tent. Continue baking until crust is golden brown and filling is bubbly, 10 to 20 minutes. Place on a wire rack to cool, about 15 minutes.

Nutrition Facts

  • Calories 395.2
  • Carbohydrate 52.7 g
  • Cholesterol 7.6 mg
  • Fat 19.6 g
  • Fiber 3.1 g
  • Protein 3.7 g
  • Saturated Fat 6 g
  • Sodium 273.8 mg
  • Sugar 26.6 g

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Reviews

  1. The best i've had.
  2. Used canned pitted sour cherries (my bad), subbed tapioca flour for corn starch (5T) and added a splash of vanilla. Oooooo wheee this is GOOD! I love that this recipe calls for 1/2 cup less sugar than most others, certainly not needed.
  3. So easy and best cherry pie I’ve ever made. Made exactly as recipe called for!
  4. Great recipe! I just cut the sugar for one 1/4.
  5. I will make it again. It was delicious. I used fresh cherries that tasted wonderful in the pie.
  6. This was by far the best cherry pie I've ever made or eaten. I used sour cherries in a jar (2 jars) and followed the recipe. I had a hard time getting the lattice to brown so I turned on the broiler for 2 minutes at the end.
  7. I added more cherries that it called for and yes I will make it again.
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