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Fresh Cherry Pie Recipe

Fresh Cherry Pie Recipe photo by Taste of Home

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This ruby-red treat is just sweet enough, with a hint of almond flavor and a good level of cinnamon. The cherries peeking out of the lattice crust makes it so pretty, too.—Josie Bochek, Sturgeon Bay, Wisconsin

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Fresh Cherry Pie Recipe

Prep: 25 min. Bake: 55 min. + cooling

Yield: 8 Servings

25 55 80

Ingredients

1-1/4 cups sugar
1/3 cup cornstarch
1 cup cherry juice blend
4 cups fresh tart cherries, pitted or frozen pitted tart cherries, thawed
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon almond extract
PASTRY:
2 cups all-purpose flour
1/2 teaspoon salt
2/3 cup shortening
5 to 7 tablespoons cold water

Directions

In a large saucepan, combine sugar and cornstarch; gradually stir in cherry juice until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Add the cherries, cinnamon, nutmeg and extract; set aside.
In a large bowl, combine flour and salt; cut in shortening until crumbly. Gradually add cold water, tossing with a fork until a ball forms. Divide pastry in half so that one ball is slightly larger than the other.
On a lightly floured surface, roll out larger ball to fit a 9-in. pie plate. Transfer pastry to pie plate; trim even with edge of plate. Add filling. Roll out remaining pastry; make a lattice crust. Trim, seal and flute edges.
Bake at 425° for 10 minutes. Reduce heat to 375°; bake 45-50 minutes longer or until crust is golden brown. Cool on a wire rack. Yield: 8 servings.

Nutritional Facts 1 serving (1 slice) equals 457 calories, 17 g fat (4 g saturated fat), 0 cholesterol, 153 mg sodium, 73 g carbohydrate, 2 g fiber, 4 g protein.

Originally published as Fresh Cherry Pie in Taste of Home June/July 2006, p9

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Reviews for Fresh Cherry Pie

Fresh Cherry Pie

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Reviewed on Jul. 08, 2012 by grandmastouch

This was a great way to use our fresh picked cherries. I used the suggestion to cook the cherries with the cornstarch mixture. It thickened nicely, which was important since I wanted to freeze a couple pies. I did not have the cherry blend and my cherries did not have much juice so I used orange juice. It worked fine and tasted very good. I still added the almond flavoring and a little nutmeg. I ewill definitely make agaiun.

Reviewed on Aug. 07, 2011 by misscleocat

I had trouble getting the sauce to thicken up even though I reduced the juice to 3/4 cup. I ended up adding so much cornstarch to get it thickened that the sauce tasted of cornstarch and not cherry. The next time I will try what the previous rater said and cook the cherries with the sauce.

Reviewed on Jun. 27, 2011 by goatmom2000

I was looking for a recipe that did not use tapioca to thicken the filling and this was perfect! I did make a few little changes. I deleted the cinnamon and nutmeg since my husband is not a fan of either. I did add 1/2 tsp of vanilla when adding the almond extract. I also made sure to drain the cherries VERY well and then added them at the end of the cooking time for the sauce and cooked a couple of minutes more. The first time I made the recipe I did not do that and the filling was VERY juicy/runny and the bottom crust was a bit soggy. The second time when I cooked the cherries a bit, it was PERFECT!

Reviewed on Jun. 15, 2010 by ktcake1

Could someone tell me WHERE to buy Cherry juice blend????

Thanks!

Katie

Reviewed on Dec. 25, 2009 by TMac91

I would just have to say this pie is quite easy to make and it came out amazing!!! I would use fresh cherries if at all possible and although cherry juice blend can be difficult to find, it is worth going out of your way to get it. This is a great recipe!

Reviewed on Aug. 03, 2009 by Sassy2U2

I have made this pie. It is now our families favorite.We have a cherry tree in our yard so alot of desserts are made.Thanks for the great and easy recipes.

Reviewed on Jul. 21, 2009 by Jean Allen

Just made some fresh cherry pies..two sweet cherry/raspberry ones and one sour cherry.,..love them all!! I just wanted to tell you that I have made a giant sized very berry pie that was a Taste of Home winner...the one with apple, rhubarb and the many berries. We are going to raffle it as a T of H winner! I make many pies and desserts for our Church and our Chamber of Commerce...keeps me busy but I love trying your new recipes!! Keep them coming!! Jean Allen