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

Recipe Summary

prep:
45 mins
cook:
55 mins
additional:
4 hrs 20 mins
total:
6 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
Crust:
Filling:

Directions

Instructions Checklist
  • In a large bowl, combine flour and salt. Cut in the cold shortening until pea-sized (you may use the paddle of a stand mixer for this step, or pulse in a food processor, then transfer to a bowl). Stir in water until mixture forms a ball. Divide dough in half and shape into balls. Wrap in plastic and refrigerate for at least 1 hour or overnight.

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  • On a lightly floured work surface, roll out half the dough to fit a 9-inch pie plate. Place bottom crust in pie plate, loosely cover with plastic, and refrigerate.

  • Whisk together sugar and cornstarch in a saucepan; add cherries and toss to coat. Let stand for about 10 minutes to draw out the cherry juices.

  • Preheat oven to 475 degrees F (245 degrees C). Place a baking sheet in the oven to preheat.

  • Bring cherry filling to a boil over medium heat, stirring constantly. Lower the heat and simmer for 1 minute or until the juices thicken and become translucent (filling will thicken further as it cools). Remove from heat and stir in the butter and almond extract. Mix thoroughly and allow to cool to room temperature.

  • Roll out second crust and cut into lattice strips or decorative shapes. When filling is cool, pour into bottom pie shell. Cover filling with top crust or cutouts and crimp edges.

  • Reduce oven to 375 degrees F (190 degrees C) and place pie on hot baking sheet.

  • Bake in the preheated oven until crust is golden brown and filling is bubbly, 45 to 55 minutes. Let pie cool and set several hours before slicing.

Editor's Note:

You may use 5 1/2 cups frozen or drained, canned sour cherries in place of the fresh cherries.

Nutrition Facts

532 calories; protein 4.4g 9% DV; carbohydrates 69g 22% DV; fat 27.7g 43% DV; cholesterol 3.8mg 1% DV; sodium 15mg 1% DV. Full Nutrition
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Reviews (192)

Read More Reviews

Most helpful positive review

Rating: 5 stars
07/22/2005
I tried this recipe twice. The first time through, I followed the recipe to a "T" and the pie was perfect! The second time through, I used all the same amounts and did everything the same, EXCEPT I didn't cook the cherries and sugar and cornstarch. I mixed them all together in a bowl and let them macerate for a few minutes, then placed them in the crust and baked. The cherries held together better this way and the juices still made a nice gel to hold it all together. I'd suggeset cooking the pie a little longer, though, if you do it this way, because you aren't starting with a hot filling. Read More
(180)

Most helpful critical review

Rating: 3 stars
08/04/2010
i had high hopes for this and although it had good gel it lacked in flavor...i found it bland tried adding vanilla but going to continue looking for the perfect cherry pie.. Read More
(8)
239 Ratings
  • 5 star values: 185
  • 4 star values: 41
  • 3 star values: 8
  • 2 star values: 2
  • 1 star values: 3
Rating: 5 stars
07/22/2005
I tried this recipe twice. The first time through, I followed the recipe to a "T" and the pie was perfect! The second time through, I used all the same amounts and did everything the same, EXCEPT I didn't cook the cherries and sugar and cornstarch. I mixed them all together in a bowl and let them macerate for a few minutes, then placed them in the crust and baked. The cherries held together better this way and the juices still made a nice gel to hold it all together. I'd suggeset cooking the pie a little longer, though, if you do it this way, because you aren't starting with a hot filling. Read More
(180)
Rating: 5 stars
12/11/2007
5-Star filling. I used my own crust and 2 one pound bags of frozen, tart, red cherries (Let thaw before cooking or you'll be stirring for an hour!. I also added an extra 1/2 tbls. of cornstarch as the frozen berries were giving off a ton of liquid. I was told by four different people to open a bakery after they tasted this pie!! Read More
(121)
Rating: 5 stars
07/10/2006
I'm not a fan of cherry pie myself, but even I enjoyed this recipe. I used frozen "dark sweet" cherries and the "Pie Crust" recipe from this site. My only problem was that I couldn't get the cherry mixture to come to a boil. Finally, after about 25 minutes of trying, it started to really thicken up so I went ahead and finished the recipe without it ever actually boiling. This didn't seem to affect anything though, and everyone who tried it liked it. Read More
(54)
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Rating: 4 stars
10/23/2006
5 stars for filling, 1 star crust... Definitely use the filling from this recipe. It is so amazingly good! It's off the charts great and you almost hear a heavenly choir as you taste the perfect flavors. But the key to this recipe is to replace the crust. Look up a totally different recipe for the crust. This crust has good flakiness, but is so very bland that it detracts from the superb filling. My family ate the filling and scraped the crust away to avoid that part - even with the cinnamon and sugar I sprinkled on top to combat it. No, you can't salvage it by adding a little this and that. Trust me, you do not want this crust at all. BUT - The filling is the BEST! It has such great flavor! Can't say enough good about that! I am adopting the filling as my permanent cherry filling recipe. Mmmmmm.... Read More
(39)
Rating: 5 stars
06/28/2010
OMG! This is the most delicious cherry pie ever! My hands looked like I was an extra for a horror film after pitting all those cherries but it was worth it. I added a tsp. of vanilla to the filling mixture but other than than I wouldn't change a thing! I did a lattice top and used a different pie crust - "Grandma's Secrect Pie Crust" from this site. It's perfect for this pie. Great recipe! Read More
(38)
Rating: 5 stars
06/29/2003
This wonderful pie filling recipe has solved my problem with runny cherries without a pasty or custardy filling. I used my own crust instead. I can see why it won first place. And oh so easy! Read More
(27)
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Rating: 5 stars
07/24/2006
This was a very good recipe just the right texture for the filling. It was a little too sweet for my tastes but that is something that varies widely among different people. I would only suggest tasting the mixture as you are adding the sugar if you prefer more a more tart cherry pie. Read More
(21)
Rating: 4 stars
08/07/2007
Four stars only because I used a different crust. I used very ripe pie cherries straight from the tree. The filling was spectacular - the gel amongst the cherries was like silk. Definitely a keeper recipe. Read More
(21)
Rating: 4 stars
08/22/2012
I'm writing this review for the filling only as I make my own crust. I used 4 cups frozen dark cherries that I thawed and drained ahead of time. If you are using anything but sour cherries I suggest you reduce the sugar to about 3/4 cup. Also if you are using pure almond extract versus immitation almond extract I suggest adding only 1/8 tsp as using 1/4 tsp overpowered everything else. I suggest putting about 1/4 Cup of the 3/4 cups sugar directly on the bottom crust with about 1Tbs flour and cook your pie on 450 for about 15 mins and then reduce heat for the remainder of the cooking time. This allows the sugar to caramelize on the bottom and prevent a soggy bottom crust. I do this with all my fruit based pies. Note that if you do this then that leaves 1/2 Cup sugar for the filling. Last but not least I agree with other reviewers that you don't need to cook/boil the filling before hand. Just toss the cherries with almond extract, sugar and cornstarch let sit 10 mins and add to pie crust. It will boil in the pie while cooking and will not be liquid at all (make sure you allow enough time for cooling down though) Read More
(20)
Rating: 3 stars
08/04/2010
i had high hopes for this and although it had good gel it lacked in flavor...i found it bland tried adding vanilla but going to continue looking for the perfect cherry pie.. Read More
(8)
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