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Double Cherry Pie

 Double Cherry Pie
The combination of tart canned cherries and dried cherries make this so yummy. This is the best cherry pie I have ever raised on a fork to my lips! —Jerri Gradert, Lincoln, Nebraska
8 ServingsPrep: 25 min. Bake: 45 min. + cooling


  • 3 cans (14-1/2 ounces each) pitted tart cherries, undrained
  • 1 cup dried cherries
  • 1/2 teaspoon McCormick® Pure Almond Extract
  • 1 cup sugar
  • 1/4 cup cornstarch
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • Pastry for double-crust pie (9 inches)
  • 1 tablespoon butter


  • Drain cherries, reserving 1 cup juice. Set cherries aside. In a small
  • saucepan, combine dried cherries and reserved juice. Bring to a
  • boil; let stand for 5 minutes. Drain and set aside to cool.
  • In a large bowl, combine the tart cherries, dried cherries and
  • extract. In a small bowl, combine the sugar, cornstarch, salt and
  • nutmeg. Add to cherry mixture; toss to coat.
  • Divide dough in half so that one portion is slightly larger than the
  • other. Roll out larger portion to fit a 9-in. pie plate. Transfer
  • pastry to pie plate. Trim pastry even with edges. Pour filling into
  • crust. Dot with butter.
  • Roll out remaining pastry to fit top of pie. Place over filling.
  • Trim, seal and flute edges. Cut slits in pastry. Bake at 375°

2 of 2

Double Cherry Pie (continued)

Directions (continued)

  • for 40-45 minutes or until crust is golden brown and filling is
  • bubbly. Cover edges with foil during the last 30 minutes to prevent
  • overbrowning if necessary. Cool on a wire rack. Yield: 8 servings.