Fresh Cherry Pie

Name: Fresh Cherry Pie
Prep time: 25 min
Cook time: 55 min
Total time: 1 h 20 min
Yield: 8 servings.
Ingredients: 1-1/4 cups sugar; 1/3 cup cornstarch; 1 cup cherry juice blend; 4 cups fresh tart cherries, pitted or frozen pitted tart cherries, thawed; 1/2 teaspoon ground cinnamon; 1/4 teaspoon ground nutmeg; 1/4 teaspoon almond extract; PASTRY:; 2 cups all-purpose flour; 1/2 teaspoon salt; 2/3 cup shortening; 5 to 7 tablespoons cold water

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

Ingredients

1-1/4 cups sugar
1/3 cup cornstarch
1 cup cherry juice blend
4 cups fresh tart cherries, pitted or frozen pitted tart cherries, thawed
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon almond extract
PASTRY:
2 cups all-purpose flour
1/2 teaspoon salt
2/3 cup shortening
5 to 7 tablespoons cold water

Directions

In a large saucepan, combine sugar and cornstarch; gradually stir in cherry juice until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Add the cherries, cinnamon, nutmeg and extract; set aside.
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 one 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 edges.
Bake at 425° for 10 minutes. Reduce heat to 375°; bake 45-50 minutes longer or until crust is golden brown. Cool on a wire rack.

Nutrition Facts

1 slice: 457 calories, 17g fat (4g saturated fat), 0 cholesterol, 153mg sodium, 73g carbohydrate (40g sugars, 2g fiber), 4g protein.

Originally published as Fresh Cherry Pie in Taste of Home June/July 2006

Reviews

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Average Rating:

suefalk

Mar 30, 2019

Awesome! An old-fashioned Cherry Pie from scratch. I always loved the combo of cherry and almond together. Simply the best.
Cecilia

Jun 9, 2018

My husband and I both loved it. It was our first time making a pie from scratch and it turned out delicious. This recipe is super easy.
bonito15

Sep 10, 2016

Yummy this cherry pie hits the spot - I do use packaged crust (easy) but the filling was awesome
sgronholz

Jul 21, 2015

This pie is delicious! It's quite similar to the recipe I already make; however it also contains cinnamon and nutmeg (which my recipe doesn't). We thought it was a nice addition and I will definitely make it this way from now on! I did use 1/3 cup butter and 1/3 cup shortening in the crust and followed the tip in the previous comments to cook the cherries with the juice.
wilsonbrenda

Jul 9, 2015

Excellent pie!! I don't even like cherries but this pie I love and it is very easy to make. I used cranberry juice instead and omitted almond and nutmeg. I used fresh sweet cherries and put them in the pan for the 2 minutes of boiling. First time making it and everyone loved it. The pie boiled over in the oven so be sure to use a sheet underneath it while baking. The cornstarch worked fine and had the perfect amount of 'gel'. YUMMY!
proesner

Jun 24, 2014

I did not have cherry juice on hand and just used water. Tasted great.
MariaMona

Sep 12, 2013

Delicious!
Church chef

Aug 8, 2013

I make cherry pie using only 1 c. sugar and 3Ttapioca instead of corn starch. Anytime we have a new neighbor move in I bake a cherry pie for them. It's a good way to get acqainted.
stephaerts

Jul 24, 2013

Delish! I also cooked the cherries a few minutes on the stove as they would have been too juicy otherwise. I will for sure make this again.
juicyfruit007

Jul 10, 2013

My husband just leaned over and said earnestly, "That was very, very good." He appreciates that it wasn't super sweet, like canned cherry pie filling, for instance. I appreciate that the pie isn't runny and held together nicely, just a couple hours out of the oven. I made the recipe as indicated, except for accidentally adding the spices and extract before cooking. I did add my cherries to the boiling mixture and cooked for a minute or two, as some of the previous reviewers mentioned, but I doubt that made a significant difference in the outcome. This was my first cherry pie and I will definitely make it again!