Cherry Pie

Barbara Oseland


Just adopted this pie recipe. Will be in the works!
Added some extracts and zest to the recipe. I also want to check the cooking time on this. It really seems too short so I may have to do something to speed it along like partially bake the pastry, cook the filling.... Going to test to see how it works before I am "done" with this.

☆☆☆☆☆ 0 votes
40 Min
30 Min


pastry for 2 crust pie
2 can(s)
sour red cherries or 4 cups pitted fresh red cherries
1 Tbsp
lemon juice
1 tsp
lemon zest
1 1/4 c
granulated sugar (2tbsp to sprinkle on top of crust)
1/4 c
flour or cornstarch
1/8 tsp
1/8 tsp
1/4 tsp
1/4 tsp
almond extract
1/2 tsp
vanilla extract
1 Tbsp
milk for brushing top (about 2 tbsp)

How to Make Cherry Pie


  • 1Line 9" pie pan with pastry; refrigerate until ready to use.
  • 2In large bowl sprinkle cherries with lemon juice, almond and vanilla extract. You can toss and let this sit while you get other ingredients ready to mix in with cherries.
  • 3In a seperate bowl, mix sugar (reserve 2 tbsp for top), flour, salt and spices and give it a quick mix. Add this mix to cherries and gently toss thoroughly with a spoon or clean hands. Let mixture sit for 20-30 minutes to let flavors blend.
  • 4Toss mixture again, then pour into unbaked pastry crust; dot with butter.
  • 5Put on top crust; seal and crimp edges; cut slits to let steam escape. You could also use a lattice type top. Lightly brush top with milk and sprinkle top with remaining 2 tbsp sugar.
  • 6Preheat the oven to 425° F and place the oven rack in the lower third of the oven. Place the pie on a larger baking sheet lined with parchment paper, to catch any spills.
    Bake the pie for about 15 minutes and then reduce the oven temperature to 350° F. Continue to bake the pie for about 25 - 35 minutes or until the crust is a deep golden brown color and the cherry juices are starting to bubble. If the edges of the pie are browning too much during baking, cover with a foil ring.
  • 7When pie has finished baking, take the pie out of the oven and place the baked pie on a wire rack to cool for several hours. Serve at room temperature with softly whipped cream or vanilla ice cream. Store any leftovers for 2 - 3 days at room temperature or in refrigerator.
  • 8Note: With canned cherries, add 1/4 teaspoon red food coloring along with lemon juice.
  • 9FOR BERRY PIE: Follow recipe above except use blueberries, raspberries, blackberries or other berries instead of cherries.
  • 10Vary amount of sugar according to your taste and sweetness of fruit.

Printable Recipe Card

About Cherry Pie

Course/Dish: Pies, Fruit Desserts
Other Tag: Quick & Easy