County Fair Cherry Pie

Name: County Fair Cherry Pie
Prep time: 20 min
Cook time: 55 min
Total time: 1 h 15 min
Yield: 8 servings.
Ingredients: 1-1/4 cups sugar; 2 tablespoons cornstarch; Dash salt; 4 cups pitted tart cherries; Pastry for double-crust pie (9 inches); Confectioners' sugar

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

Ingredients

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

Directions

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. Cool on a wire rack.
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.
To serve, dust stars with confectioners' sugar; place over pie. Lightly dust edges of pie with confectioners' sugar.

Nutrition Facts

1 piece: 511 calories, 23g fat (15g saturated fat), 60mg cholesterol, 495mg sodium, 73g carbohydrate (39g sugars, 2g fiber), 5g protein.

Originally published as Country Fair Cherry Pie in Crafting Traditions July/August 1997

Reviews

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Ktbeezmom

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

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

Jul 27, 2015

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

Jul 5, 2013

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

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

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

Jun 26, 2013

I forgot to mention in my review...my recipe is identical to this one but it calls for 3 TBSP. cornstarch instead of 2.
vjgunkel59

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

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!!
grandmaabbott

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.