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Sweet Cherry Pie

 Sweet Cherry Pie
After my husband and I had finished picking some wonderful sweet cherries, he suggested I make a pie. It turned out great. Canned cherries work well, too.
4 ServingsPrep: 30 min. Bake: 40 min.

Ingredients

  • 1-1/4 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/3 cup shortening
  • 4 to 5 tablespoons cold water
  • 1/4 cup sugar
  • 2 tablespoons cornstarch
  • 1 can (15 ounces) pitted dark sweet cherries
  • 1-1/2 teaspoons lemon juice
  • Dash almond extract
  • 1 tablespoon butter

Directions

  • In a bowl, combine flour and salt; cut in shortening until crumbly.
  • Gradually add water, tossing with a fork until a ball forms. Divide
  • dough in half so that one ball is slightly larger than the other.
  • Roll out larger ball to fit a 7-in. pie plate. Transfer pastry to
  • pie plate. Trim pastry even with edge.
  • For filling, combine sugar with cornstarch in a microwave-safe bowl.
  • Drain cherries and reserve 2 tablespoons juice. Stir in cherries;
  • reserved juice, lemon juice and almond extract. Microwave on high
  • for 2-3 minutes until mixture comes to a boil and is thickened,
  • stirring occasionally. Pour into crust. Dot with butter.
  • Roll out remaining pastry to fit top of pie. Place over filling.
  • Flute edges. Cut slits in pastry.
  • Bake at 400° for 15 minutes. Reduce heat to 350° and bake

2 of 2

Sweet Cherry Pie (continued)

Directions (continued)

  • 25-30 minutes longer or until golden brown. Cool on a wire rack.
  • Yield: 4 servings.
Nutritional Facts: 1 serving (1 piece) equals 449 calories, 19 g fat (6 g saturated fat), 8 mg cholesterol, 328 mg sodium, 64 g carbohydrate, 3 g fiber, 5 g protein.