Sweet and sour cherry pie. Incredibly yummy with vanilla ice cream! Be sure to get the regular cherries, not cherry pie filling.

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Recipe Summary

prep:
25 mins
cook:
50 mins
additional:
3 hrs
total:
4 hrs 15 mins
Servings:
8
Yield:
1 - 9 inch deep dish 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
  • Preheat oven to 425 degrees F (220 degrees C). On a lightly floured surface, roll out one crust, and place in a 9 inch deep dish pie plate. Roll out top crust, and set aside.

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  • Measure 1 1/2 cups reserved cherry syrup into a small saucepan over low heat. Mix together sugar, arrowroot powder, cinnamon, and salt. Stir into syrup until dissolved. Increase heat to high, and bring syrup to a boil. Cook for 1 to 2 minutes, or until thickened. Remove from heat, and stir in butter, lemon juice, vanilla, almond extract, and red food coloring.

  • In a large bowl, combine cherries and thickened syrup. Gently toss until evenly coated. Pour filling into pie crust. Cover with top crust, and crimp edges with fork. Make a few fork vents in top pie crust to allow steam to escape during baking.

  • Bake in preheated oven for 20 minutes, then reduce heat to 375 degrees F (190 degrees C). Continue to bake for 30 minutes. Allow to cool for 3 hours before serving.

Nutrition Facts

474 calories; protein 3.3g 7% DV; carbohydrates 79g 26% DV; fat 16.4g 25% DV; cholesterol 3.8mg 1% DV; sodium 343.7mg 14% DV. Full Nutrition

Reviews (5)

Read More Reviews

Most helpful positive review

Rating: 4 stars
09/25/2009
This pie was very delicious but a little too tart for my taste! The vanilla ice cream definitely made it sweeter! Overall it was a very good dish!:) Read More
(5)

Most helpful critical review

Rating: 3 stars
04/09/2012
I only used the filling part b/c I was making a dump cake and opted for sour cherries from a jar and I had to thicken the juice. I don't recommend boiling the mixture for 1-2 minutes; as soon as it comes to a boil you can turn off the heat otherwise it will come out rather "gluey." Turned out OK in the recipe though! Read More
(2)
6 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
09/25/2009
This pie was very delicious but a little too tart for my taste! The vanilla ice cream definitely made it sweeter! Overall it was a very good dish!:) Read More
(5)
Rating: 3 stars
04/08/2012
I only used the filling part b/c I was making a dump cake and opted for sour cherries from a jar and I had to thicken the juice. I don't recommend boiling the mixture for 1-2 minutes; as soon as it comes to a boil you can turn off the heat otherwise it will come out rather "gluey." Turned out OK in the recipe though! Read More
(2)
Rating: 5 stars
04/05/2011
A very easy pie! Super yummy too! Thank you for sharing! Read More
(2)
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Rating: 5 stars
02/11/2019
I was skeptical but I made this pie and it is outstanding. The only change I made was to substitute corn starch for the arrowroot powder (I couldn't find any here). My boyfriend who is an atheist said "Oh Holy Night is this delicious!" He doesn't use those words very often. Read More
(1)
Rating: 5 stars
05/30/2016
Have been looking for a recipe for a sweet and tart cherry pie for awhile. This is perfection. It reminds me of a pie I get in my family's hometown cafeteria in small town Indiana. Read More