There’s nothing better than a good cherry pie, or any fruit pie for that matter. I like mine with a buttery and flaky crust and flavorful but not too sweet fruity filling.
My brother insists that this pie is like crack. It never lasts more than a sitting and everyone dukes it out over the last piece.
Ingredients
- 2 9-inch pie crusts
- 3 (15 ounce) cans pitted sour cherries drained and juices reserved
- 1 1/2 cups white sugar
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt (just a hair under)
- 3 tablespoons butter
- 1/2 teaspoon almond extract
- 1 1/2 tablespoons lemon juice
Tips
Keep the actual cherries separate while making the sauce or they will cook down. You’ll need more cherries if you want to cook them in the sauce.
To avoid a soggy pie bottom, brush with an egg white wash before filling. Egg white wash is also perfect for sealing pie crust edges.
You can forgo the top crust and make a crumble instead.
This recipe will work for other types of fruit pies like blueberry or peach.
Play with the extracts (almond, vanilla, orange) to change flavors if you want to get creative.
Directions
Make pie crusts and refrigerate.
Preheat oven to 375 degrees.
Drain cherries, reserving the liquid (should be about 1 1/2 Cup).
Combine sugar, flour and salt in a saucepan. Then stir in cherry liquid and lemon juice.
Bring to a boil, stirring often.
Reduce heat and simmer for 5 minutes. The mixture will thicken.
Once thickened, add butter and almond extract.
Stir until the butter is melted and well mixed.
Turn off the heat. Add the cherries and stir until coated with mixture.
Cover and refrigerate.
Flour your rolling pin and surfaces. Roll out your pie crusts.
Press the bottom crust into your pie pan.
Pour cooled cherry filling into pie.
It’s up to you what you want to do with the top crust. Lattice or a full crust with a few holes doesn’t matter. I prefer full crust or a crumble.
Bake 1 hour or until the crust browns.
Cool before serving.
Want More?
If you thought that was good, try my apple pie.
Or check out the main Food Hub for my other favorite recipes.
