Homemade Cherry Pie

Elaine Bovender


Nothing beats a good, homemade cherry pie! Enjoy!


★★★★★ 1 vote

Makes a 9 inch, double crust pie
15 Min
50 Min


  • 3 can(s)
    tart pitted cherries, 15.5 ounce size
  • 3/4 c
  • 1/4 c
    plus one tablespoon corn starch
  • 1/4 tsp
    ground cinnamon
  • 1 c
    juice from the cherries
  • 1/2 c
  • 1 Tbsp
  • 1/2 tsp
    almond extract
  • 5
    drops red food coloring (optional)
  • ·
    pastry for double-crust, 9 inch pie. you may use prepared crust or use your favorite recipe. i use my fool-proof pie crust recipe. Fool-Proof Pie Crust

How to Make Homemade Cherry Pie


  1. Preheat oven to 425 degrees
  2. Drain cherries, reserving one cup of the juice from the cherries. Set aside.
  3. In a medium sauce pan, add 3/4 cup sugar, cornstarch and cinnamon. Mix together well, removing any lumps. Add cherry juice and stir. Cook over medium heat until smooth and thickened.
  4. Remove from heat and gently fold in cherries, 1/2 cup sugar, butter, almond extract and food coloring. Pour into bottom pie shell. Place pie shell on top, sealing and crimping edges.
  5. Brush pie crust with milk and sprinkle with raw sugar. Cut a few small slits in the top to allow steam to escape. Cover sealed edges with strips of aluminum foil to prevent over-baking.
  6. Put pie in preheated oven and bake for 45 to 50 minutes or until golden brown. Serve warm with vanilla ice cream if desired.

Printable Recipe Card

About Homemade Cherry Pie

Course/Dish: Fruit Sides, Pies, Other Snacks
Main Ingredient: Fruit
Regional Style: American
Other Tags: For Kids, Heirloom

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