I LOVE cherry pie, especially my Mom’s Cherry Pie! It is SOOOO good! She uses red tart cherries and it is perfection with a little scoop of vanilla ice cream on top! YUM!
I made a few pies yesterday for Thanksgiving and I just had to share this recipe with you. Cherry pie lovers, unite!
My pie tins are small so I don’t double the filling, but if you have large or deep dish pie tins you will definitely want to double it.
The cherries can be a little difficult to find. They are usually in the canned fruit section of the grocery store instead of the pie filling area of the grocery store. I was really happy to see that they carry them seasonally at Aldi now.
- 1 (15 ounce) can Red Tart Cherries, drained, reserve juice (I use Oregon brand)
- ¼ cup plus 2 tbsp cherry juice
- 1½ tbsp corn starch
- ¾ cup sugar
- ⅛ tsp red food coloring
- ⅛ tsp almond extract
- Dough for a 2 crust pie
- Preheat oven to 400 degrees
- In a saucepan combine half of the sugar, and corn starch
- Add cherry juice and stir constantly over medium heat until it becomes thick and bubbly
- Remove from heat and add remaining sugar, food coloring and almond extract, mix well
- Pour filling into bottom pie crust, dot small pieces of butter on top of filling before adding top crust
- Add top crust, seal and crimp edges and put a few slits in top crust to allow steam to escape.
- Bake for 45-55 minutes, I cover the edges with foil to prevent them from getting to dark
- Cool pie several hours to allow filling to thicken before slicing.
- Can warm each slice in microwave for 20 seconds when serving if you prefer warm pie
- Serve with vanilla ice cream or fresh whipping cream
Don’t forget to dollop the butter on the top of the filling before you seal on the top crust
These are the cherries that make this pie so amazing!