I’m not going to lie, I don’t like Cherry Pie! However, my family does so I finally made one for them. My favorite is Egg Custard Pie so I figured I would make one of their favorites. This cherry pie is beautiful, quite simple to make and very versatile as well. I used frozen cherries, but you can use fresh or canned, whatever is available. For the top crust, you can do a pretty lattice or a solid one, just make sure you have some air vents in it so the steam can escape. No matter how you choose to make this pie, I know you’re going to enjoy!

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Oh My, Cherry Pie!

Ingredients

  • 2 cups all-purpose flour
  • 1 pinch of salt
  • 1 cup shortening chilled
  • 1/2 cup cold cream or milk
  • 4 cups frozen cherries thawed
  • 1/2 cup white sugar
  • 1/2 cup brown sugar
  • 10 teaspoons cornstarch
  • 1 Tablespoon butter
  • 1/4 teaspoon almond extract

Instructions

  • In a bowl, mix the flour and salt together; cut in the shortening until the crumbs are pea-sized.
  • Mix in the cold cream and knead until the dough holds together.
  • Divide the dough in half and form into two disks; wrap in plastic wrap and refrigerate until chilled, 30 minutes to 1 hour.
  • Preheat oven to 375 degrees; place a baking tray in the oven to preheat.
  • Place the cherries, sugars, 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.
  • Place over medium heat and bring to a boil, stirring constantly.
  • Lower the heat; simmer for 5 minutes, or until the juices thicken and become translucent.
  • Remove pan from heat; stir in butter and almond extract. Allow the filling to cool to lukewarm.
  • Roll out one disk of dough into a circle and place into a 9-inch greased pie pan.
  • Pour the filling into the pie shell.
  • Roll out the second crust, cover the pie (with a lattice style or a solid crust), crimp the edges to seal (cut vents for steam if using a solid crust).
  • Bake in a preheated 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; enjoy!

Notes

You can use a refrigerated pie crust instead of making it from scratch.