This easy cherry pie recipe is one I have used over and over again.
I live in an area where freshly grown tart Niagara cherries are in abundance during the summer. Using them to make fresh homemade cherry pie is such a treat.
Did You Know?…
This recipe calls for tart or sour cherries, which most bakers think makes a better pie than the sweet.
I think of all the pie recipes, cherry is my absolute favorite. This recipe for pie with sour cherries will be your favorite too, I think, when you make it from scratch using fresh cherries.
Freeze in Season:
When cherries are in season and full of flavor, why not freeze them? Then you can make this cherry pie easily all year long.
Clean the cherries and freeze them in the exact amount you need for a pie, then just thaw the bag and make the pie. Fresh warm cherry pie in the middle of winter. Now that’s a treat!
Easy Cherry Pie Recipe
- 1 Pastry for a double crust pie
- 4 - 4 1/2 cups red sour cherries, pitted
- 1 cup sugar
- 1 1/2 tablespoons cornstarch
- 1/2 teaspoon salt
- 1 dash almond flavoring, optional up to 1/4 teaspoon
- 1 tablespoon sugar
- 1 tablespoon milk
- Preheat the oven to 425ºF.
- In a large bowl, mix together the cherries, sugar, cornstarch, salt and almond flavoring. Line a 9" pie plate with 1/2 the pastry, rolled thin. Pour the cherry mixture into the pastry-lined plate. Top with second layer of pastry.
- Glaze pastry with a mixture of sugar and milk, using a pastry brush. Cut vents into the top pastry layer to let steam escape.
- Bake for 15 minutes at 425ºF. Reduce heat to 350ºF and bake 35 minutes more or until the filling is bubbling and pastry is browned.
- Let cool before cutting.
- Yummy with vanilla or cherry vanilla ice cream.
- Cherry pie looks beautiful with a lattice top. It’s easy to make by cutting the pastry into long strips and placing them on top of the filling, spaced about 1/2″ between strips. Weave them as you go.