If you're looking to learn how to make a cherry pie, this recipe is the place to start. This ruby-red cherry pie is just sweet enough, with a hint of almond flavor and a good level of cinnamon. The cherries peeking out of the lattice crust makes it so pretty, too. I like to make a few of these cherry pies throughout the summer. —Josie Bochek, Sturgeon Bay, Wisconsin
Fresh Cherry Pie
Watch How to Make Fresh Cherry Pie
Fresh Cherry Pie
Prep Time
25 min
Cook Time
55 min
Yield
8 servings
Ingredients
- 1-1/4 cups sugar
- 1/3 cup cornstarch
- 1 cup cherry juice blend
- 4 cups fresh or frozen pitted tart cherries, thawed
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon almond extract
- DOUGH:
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 2/3 cup shortening
- 5 to 7 tablespoons cold water
- 1 large egg, beaten, optional
Directions
- Preheat oven to 425°. In a large saucepan, combine sugar and cornstarch; gradually stir in cherry juice until smooth. Bring to a boil; cook and stir until thickened, about 2 minutes. Remove from the heat. Add cherries, cinnamon, nutmeg and extract.
- In a large bowl, combine flour and salt; cut in shortening until crumbly. Gradually add cold water, tossing with a fork until a ball forms. Divide dough in half so that 1 ball is slightly larger than the other.
- On a lightly floured surface, roll out larger ball to fit a 9-in. pie plate. Transfer dough to pie plate; trim even with edge of plate. Add filling. Roll out remaining dough; make a lattice crust. Trim, seal and flute edge. If desired, brush with beaten egg.
- Bake for 10 minutes. Reduce heat to 375°; bake until crust is golden brown, 45-50 minutes. Cool on a wire rack.
Nutrition Facts
1 piece: 466 calories, 17g fat (4g saturated fat), 23mg cholesterol, 161mg sodium, 73g carbohydrate (41g sugars, 2g fiber), 5g protein.
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