Description
This classic cherry pie features a buttery, flaky crust filled with sweet and tart cherry filling. Perfect for summer gatherings or holiday desserts, it balances homemade comfort with impressive flavor.
Ingredients
- 2 (14.5 ounce) cans of tart cherries in water, drained
- 1 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 1/4 teaspoon almond extract
- 1 tablespoon butter
- 1 package refrigerated pie crusts (or homemade)
- 1 egg (for egg wash)
- 1 tablespoon coarse sugar (optional, for topping)
Instructions
- Preheat oven to 425°F (220°C).
- Drain the canned cherries and reserve 1/4 cup of the liquid.
- In a medium saucepan, whisk together sugar, cornstarch, and salt. Add the reserved cherry liquid and stir to combine.
- Cook over medium heat until the mixture begins to thicken and bubble, stirring constantly.
- Add the cherries and almond extract. Continue to cook until the filling is thick and glossy. Remove from heat and stir in the butter. Let it cool slightly.
- Roll out one pie crust and place it into a 9-inch pie dish. Fill with the cherry filling.
- Top with the second crust, either whole or cut into strips for a lattice. Trim and crimp the edges to seal.
- Brush the top crust with beaten egg and sprinkle with coarse sugar, if desired.
- Bake for 45–50 minutes, or until the crust is golden and the filling is bubbling. Cover edges with foil if browning too quickly.
- Cool completely before serving to allow the filling to set.
Notes
- If using fresh or frozen cherries, adjust sugar to taste as they may vary in tartness.
- Let the pie cool for several hours before slicing for clean cuts.
- Serve with whipped cream or vanilla ice cream for added indulgence.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 340
- Sugar: 28g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 25mg
