After my husband and I had finished picking some wonderful sweet cherries, he suggested I make a pie. It turned out great. Canned cherries work well, too.

Allrecipes Member

Recipe Summary test

30 mins
40 mins
70 mins
4 servings


Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • In a bowl, combine flour and salt; cut in shortening until crumbly. Gradually add water, tossing with a fork until a ball forms. Divide dough in half so that one ball is slightly larger than the other. Roll out larger ball to fit a 7-in. pie plate. Transfer pastry to pie plate. Trim pastry even with edge.

  • For filling, combine sugar with cornstarch in a microwave-safe bowl. Drain cherries and reserve 2 tablespoons juice. Stir in cherries; reserved juice, lemon juice and almond extract. Microwave on high for 2-3 minutes until mixture comes to a boil and is thickened, stirring occasionally. Pour into crust. Dot with butter.

  • Roll out remaining pastry to fit top of pie. Place over filling. Flute edges. Cut slits in pastry. Bake at 400 degrees F for 15 minutes. Reduce heat to 350 degrees F and bake 25-30 minutes longer or until golden brown. Cool on a wire rack.

Nutrition Facts

441 calories; protein 5.1g; carbohydrates 60.8g; fat 20.4g; cholesterol 7.6mg; sodium 315.9mg. Full Nutrition

Reviews (7)

Rating: 4 stars
I used fresh sweet cherries instead of canned. I used about 3/4 pound, which came to 1 1/2 cups of sliced, pitted cherries, and it didn't make enough filling for a substantial pie. I would suggest doubling the amount of cherries to make a more substantial filling. Also, I used two prepared pie crusts; I let one thaw out on the counter while making the pie, and laid it over the pie as the top layer. Quite a good pie! Read More
Rating: 5 stars
Delicious! I did double it and used 2 Deep Dish Marie Calendar crusts. The original recipe only serves 4 and is a 7 inch so doubling was perfect for a larger crowd. Everyone wanted the recipe! Read More
Rating: 3 stars
Don't use canned cherries...tasted too processed. I would add more sugar and fresh cherries. You're already eating pie, make it taste good! I also felt the crust would have been too thin with the ingredients listed, so I doubled the ingredients for the crust, and it turned out perfect. Read More
Rating: 5 stars
I used a heaping two cups of fresh cherries. The filling took a little longer than 2 minutes in the microwave to get thick. I used my own homemade pie crust and a small pie pan. The filling was perfect for a small pie. I ended up using only one pie crust for both the top and bottom (rerolling the scraps cup from the bottom). I've never made a cherry pie from sweet cherries before but I will again! Thanks! Read More
Rating: 4 stars
Good easy recipe, but I had to triple it to make enough for a 9" pie. Read More
Rating: 4 stars
I am not a big fan of tart cherry pie, but I loved this recipe. I made it for a 9-inch pie dish so I had to use 3 cans of cherries. This is also excellent by adding 1-2 tablespoons of pomegranate molasses. Read More