County Fair Cherry Pie Recipe
County Fair Cherry Pie Recipe photo by Taste of Home
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County Fair Cherry Pie Recipe

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4.5 16 11
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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
TOTAL TIME: Prep: 20 min. + standing Bake: 55 min. + cooling
MAKES:6-8 servings
TOTAL TIME: Prep: 20 min. + standing Bake: 55 min. + cooling
MAKES: 6-8 servings


  • 1-1/4 cups sugar
  • 2 tablespoons cornstarch
  • Dash salt
  • 4 cups pitted tart cherries
  • Pastry for double-crust pie (9 inches)
  • Confectioners' sugar


  1. In a large saucepan, combine sugar, cornstarch and salt; stir in cherries. Let stand 30 minutes.
  2. Cook and stir cherry mixture over medium heat until mixture boils and starts to thicken.
  3. 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.
  4. 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. Cool on a wire rack.
  5. Meanwhile, cut stars from remaining pastry, using floured star-shaped cutters. Place on an ungreased baking sheet. Bake at 375° for 7-11 minutes or until golden brown. Remove to a wire rack to cool.
  6. To serve, dust stars with confectioners' sugar; place over pie. Lightly dust edges of pie with confectioners' sugar. Yield: 6-8 servings.
Originally published as Country Fair Cherry Pie in Country Woman July/August 1997, p12

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Ktbeezmom User ID: 8689405 249811
Reviewed Jun. 26, 2016

"Thanks for the great tips! I'm going to make this for my dad, he's going to be 80 and I just found out he loves cherries. I was the dessert baker in the family growing up, which is a great chore for the daughter/girl in the family because at the end of the day, everyone loves you-even the brothers! ;)"

JFlaman User ID: 7748986 231593
Reviewed Aug. 22, 2015

"I'm a farm wife from the Saskatchewan Cda. The thing that took the longest in this recipe was pitting the cherries I picked on the farm. I'm not complaining because the flavour was incredible. It was very easy. I contemplated adding almond extract but really I didn't miss it."

NanZim User ID: 3929200 230245
Reviewed Jul. 27, 2015

"My husband enjoyed this tasty easy to make cherry pie."

mburkard User ID: 3494530 22617
Reviewed Jul. 5, 2013

"didnt try this yet because it didnt say to drain the cherries or not...."

norene kilburn User ID: 1687078 202221
Reviewed Jul. 2, 2013

"I'm confused. The recipe is for "sweet cherry" pie, yet bakers are using "sour cherries," which we love. Are you using the same amount of sugar when you are using sour cherries in place of the sweet ones?"

denise125 User ID: 6383703 19633
Reviewed Jun. 27, 2013

"I just made this pie last week with fresh sour cherries I picked off the tree myself. The pie was wonderful!"

vjgunkel59 User ID: 130242 202220
Reviewed Jun. 26, 2013

"I forgot to mention in my recipe is identical to this one but it calls for 3 TBSP. cornstarch instead of 2."

vjgunkel59 User ID: 130242 42403
Reviewed Jun. 26, 2013

"My daughters picked the cherries from our tree and made this pie with them. (sour cherries) It came out so well, that not only did they intend to pick all the cherries before the birds got any, but they convinced their dad to go out and buy 3 more cherry trees to make this pie. It is THAT good! We are experimenting with making and freezing the filling this summer too so we can have this pie all winter long."

ymb User ID: 1518725 42402
Reviewed Jun. 26, 2013

"I have full intentions of making this pie. To "Weirich", look into Whey Low on the internet. I've been using it for a good ten years and wouldn't use anything else! It tastes just like sugar, it's one to one, NO aftertaste and it's healthy, no chemicals. There is also Whey Low for diabetics so you're not left out. Believe me, you won't be sorry!!"

[email protected] User ID: 5947940 46276
Reviewed Jun. 26, 2013

"I just made cherry pie filling from cherries from our trees. I found that if you add 1/4 cup lemon juice and at least 6 tbsp cornstarch it comes out about right. I used about a gallon of pitted cherries. When I froze it, it was still quite runny, so when I make pies, I will add 2 tbsp. tapioca. Make sure you put a cookie sheet under the pie because it will likely run all over your oven."

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