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County Fair Cherry Pie

 County Fair Cherry Pie
This cherry pie is so easy! I'm a teacher and a Navy wife, so simplicity and quickness are both mealtime musts at our house. —Claudia Youmans, Virginia Beach, Virginia
6-8 ServingsPrep: 20 min. + standing Bake: 55 min. + cooling


  • 1-1/4 cups sugar
  • 2 tablespoons cornstarch
  • Dash salt
  • 4 cups pitted dark sweet cherries
  • Pastry for double-crust pie (9 inches)
  • Star cookie cutters (1/2 inch and 2 inches)
  • Confectioners' sugar


  • In a large saucepan, combine sugar, cornstarch and salt; stir in
  • cherries. Let stand 30 minutes.
  • Cook and stir cherry mixture over medium heat until mixture boils and
  • starts to thicken.
  • Pour into jars or freezer containers, leaving 1/2-in. headspace.
  • Cool. Cover with lids; refrigerate or freeze. Yield: 3 cups filling
  • for one pie.
  • To make pie: Preheat oven to 375°. Line a 9-in. pie plate with
  • bottom pastry; add filling. (If filling is frozen, thaw in the
  • refrigerator overnight.) Flute edges of pastry. Bake 45 minutes or
  • until crust is golden brown and filling is bubbly. Cover edges
  • during the last 20 minutes to prevent overbrowning.
  • Meanwhile, cut remaining pastry into 12-14 large stars and 16-18

2 of 2

County Fair Cherry Pie (continued)

Directions (continued)

  • small stars; place on an ungreased baking sheet.
  • Bake at 375° 8-10 minutes or until golden brown. Remove to wire
  • rack to cool. Sprinkle with confectioners' sugar. Place stars
  • randomly over cooled pie. Sprinkle edges of pie with confectioners'
  • sugar. Yield: 3 cups filling for one pie.