County Fair Cherry Pie Recipe
- 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.
Reviews for County Fair Cherry Pie
"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! ;)"
"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."
"didnt try this yet because it didnt say to drain the cherries or not...."
"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?"
"I forgot to mention in my review...my recipe is identical to this one but it calls for 3 TBSP. cornstarch instead of 2."
"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."
"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!!"
"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."
"Didn't make same, just a slice .. and I thought I'd died and gone to Heaven"
"Can I substitute splenda for the sugar?"
"Can I use 1/2 sugar & 1/2 splenda? I have a diabetic in the household and this would help against all the sugar."
"This is a possible answer to "qwm" question. I haven't made it yet but based on my experience I think the 4 cups of FRESH cherries once cooked down will flatten hence not measuring the same as when fresh. Once the cooked down cherries and additional ingredients are combined the yield per recipe is 3 cups. I hope this helps."
"Question: How do you end up with only 3 cups of filling when you start with 4 cups of cherries and add other ingredients? Maybe I'm missing something. Sounds good, though."
"It is deliciously different than the usual tart cherry pies! I was looking for a recipe that called for actual cherries instead of canned pie filling - which is mostly filling any more, with very few cherries. I can't stand a wimpy pie! I did have to use extra cornstarch, though. The two tablespoons didn't thicken it at all. I had to strain out the cherries and vigorously stir in 4 more tablespoons of cornstarch over heat to get it to thicken properly - then stirred the cherries back in. Ripe cherries are juicy! My mom, who doesn't care for tart cherry pies, loved this one. She said to give the lady in Virginia a gold star!"