This is the 1999 American Pie Council's National Pie Championship first-place winner in the Fruit and Berry Category.

Recipe Summary

prep:
30 mins
cook:
45 mins
additional:
1 hr 45 mins
total:
3 hrs
Servings:
8
Yield:
1 9-inch pie
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Cut the shortening into the flour and salt with the whisking blades of a stand mixer until the crumbs are pea-sized. Mix in cold water by hand just until the dough holds together. Divide the dough in half and form it into two disks. Wrap in plastic and refrigerate until chilled through, 30 minutes to 1 hour.

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  • Roll out one disk of dough into a 11-inch circle. Line a 9-inch pie pan with pastry. Refrigerate until needed. Roll out the dough for the top crust, transfer it to a plate or baking sheet, and refrigerate.

  • Preheat the oven to 375 degrees F (190 degrees C). Place a baking tray in the oven to preheat.

  • Place the cherries, sugar, and cornstarch in a medium-sized non-aluminum saucepan. Allow the mixture to stand for 10 minutes, or until the sugar draws out the cherries' juices. Bring to a boil over medium heat, stirring constantly. Lower the heat; simmer for 1 minute, or until the juices thicken and become translucent. Remove pan from heat, and stir in butter and almond extract. Allow the filling to cool to lukewarm. Pour the filling into the pie shell. Cover with top crust, crimp the edges to seal, and cut vents for steam.

  • Bake in a preheated 375 degree F (190 degree C) oven on the baking tray for 45 to 55 minutes, or until the crust is golden brown. Allow to cool for several hours before slicing.

Nutrition Facts

506 calories; protein 3.6g 7% DV; carbohydrates 62.9g 20% DV; fat 27.5g 42% DV; cholesterol 3.8mg 1% DV; sodium 12.6mg 1% DV. Full Nutrition
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Reviews (328)

Read More Reviews

Most helpful positive review

Rating: 5 stars
04/06/2007
This recipe is superb. Since I didn't have the time to work with fresh cherries, both times I have made this I have used 2-3 cans of Oregon Fruit Products® pitted red tart cherries in water. Make sure you drain the cherries thoroughly. I also opted to use Pillsbury® refrigerated pie crust. The pie got rave reviews, and people were astonished that the cherries were canned and the pie crust was not homemade - that's how fresh this pie tasted. Last but not least, using the canned cherries and a ready-to-go pie crust made this recipe a snap to make! Read More
(316)

Most helpful critical review

Rating: 3 stars
03/08/2008
Made this recipe twice. First time I followed the recipe exactly and found that there wasn't enough filling and that I wasn't crazy about the cornstarch method for thickening. Second time I used 3 cans of sour cherries, drained, and I used 1/2 cup flour for thickening. I dotted the top with 2 Tbsp butter before adding top crust. I also upped the almond extract just a tad. (just a personal preference)Totally enjoyed the second pie. Read More
(54)
423 Ratings
  • 5 star values: 291
  • 4 star values: 94
  • 3 star values: 22
  • 2 star values: 10
  • 1 star values: 6
Rating: 5 stars
04/06/2007
This recipe is superb. Since I didn't have the time to work with fresh cherries, both times I have made this I have used 2-3 cans of Oregon Fruit Products® pitted red tart cherries in water. Make sure you drain the cherries thoroughly. I also opted to use Pillsbury® refrigerated pie crust. The pie got rave reviews, and people were astonished that the cherries were canned and the pie crust was not homemade - that's how fresh this pie tasted. Last but not least, using the canned cherries and a ready-to-go pie crust made this recipe a snap to make! Read More
(316)
Rating: 5 stars
02/01/2005
This is a great pie! For everyone who said there are not enough cherries in this recipe, you're completely right. However Beth also put up this exact same recipe with a few changes (1/8 cup less sugar, .5 tea more cornstarch), called Cherry Pie IV. That recipe calls for 2 POUNDS pie cherries, not 2 cups. If you transfer the cups to pounds, you'll have a perfect pie. Thanks Beth! Read More
(174)
Rating: 5 stars
12/01/2006
This is my favorite pie of all time! I made it for Thanksgiving and took some of the suggestions of others. I used 3 cans of Oregon Fruit tart cherries and drained them really well. I omitted the extract entirely. I used Pillsbury pie crust which made making these a snap. You really have to boil the filling or it won't thicken. This tends to mash up the cherries, so I might add the third can late in the cooking process to keep some of their shape. I can hardly wait to make this again! Yum yum! Read More
(122)
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Rating: 5 stars
06/15/2006
Oh, boy. SO good. I did make some changes, but this recipe was my starting-off point. I used a cup of almond flour (available at health food stores & Trader Joe's - or just grind almonds with a little powdered sugar or cornstarch in order to get it as fine as you can). I always use half butter, half Crisco in my crusts. I doubled the filling, because I like a big fat pie. I cooked 3/4 of the cherries & juice, and stirred in the rest of the raw cherries afterward. I used a good Kirschwasser instead of almond extract because I realized I had run out of extract. Made a lattice crust. Served with lightly sweetened vanilla whipped cream. Gorgeous. Read More
(57)
Rating: 5 stars
08/02/2006
This pie comes out awesome every time!! Two things I did different were let it simmer for 5 minutes, really makes it thick and such a nice deep red colour. Also since I don't have alot of counter space used Pilsbury crust, so brushed it with egg white mixed with sugar and apple pie spice. Made the crust shiny and added some flavor. But by itself this is one of the BEST pie recipes! Thanx for sharing!! Read More
(55)
Rating: 3 stars
03/08/2008
Made this recipe twice. First time I followed the recipe exactly and found that there wasn't enough filling and that I wasn't crazy about the cornstarch method for thickening. Second time I used 3 cans of sour cherries, drained, and I used 1/2 cup flour for thickening. I dotted the top with 2 Tbsp butter before adding top crust. I also upped the almond extract just a tad. (just a personal preference)Totally enjoyed the second pie. Read More
(54)
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Rating: 4 stars
11/05/2008
I normally don't like cherry pie, but I'm building my pie making skills and what's "pie maker" without cherry pie in her portfolio? Glad I used this recipe thanks to all the reviews as well. I only made 2 modifications to the recipe: Definitely need to get more cherries than the recipe calls for. I used 3 14.5oz canned Oregon tart cherries in water plus added a handful of frozen (but defrosted) dark sweet cherries that I had in my fridge for making smoothies. Next time I will use 2 cans tart cherries and 2 cans (or equivalent) sweet cherries. The sweet cherries added the punch of sweetness needed to balance the tartness. Drained the cherries well to take out any liquid since it produces a lot when cooking. Used 1/2cup brown sugar, 1/2 cup white sugar to taper the sweetness (since i added sweet cherries). And used my favorite pie crust: Ruths' Grandma's Pie Crust which I brushed with egg wash (on the bottom crust and top). Also, when the pie was done, I brushed the lattice weave top crust with a light corn syrup wash sprinkled with granulated sugar and put it back in the oven to set for 3 mins (per tips from allrecipes). It came out beautifully AND everyone loved it! Even people who never liked or had cherry pie raved about it! So proud of my 1st cherry pie! I only had a sliver, it was gone before I knew it! And that sliver was DELISH! 4 stars because of modifications and needing to figure out the right amount of cherries to use. Read More
(41)
Rating: 5 stars
07/09/2003
This was my first attempt at making a pie from scratch and it turned out very well! Easy to make. I used tart cherries but 2 cups is not enough; use at least 3. TIP: when making the crust roll it out on wax paper for easier handling. Great recipe! Read More
(34)
Rating: 5 stars
07/02/2003
Excellent flavor, but I used 4 cups of cherries instead of 2. Read More
(32)
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