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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
  • Total Time
    Prep: 20 min. + standing Bake: 55 min. + cooling
  • Makes
    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


  • 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.
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  • BeckyJCarver
    Jul 16, 2019

    I've never cared for cherry pie but my son wanted to make one so we used this recipe

  • 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 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!!