Cherry Pie


I thought I’d publish this Cherry Pie recipe in honor of our first President. It’s so juicy and full of flavor. A hit at any time of year !!

Cherry pie
Cherry pie

Make my perfect pie crust recipe or buy pie crust rolls
4 cups fresh(pitted) or frozen tart cherries
1 cup sugar
4 TBLS cornstarch
1 TSP almond extract
Dash nutmeg
1 TBLS butter, to dot
1 TBLS coarse sugar, to sprinkle

Preheat oven to 375.
In a medium saucepan place over med heat. Cover. After the cherries lose considerable juice, which may take a few minutes, remove from heat. In a small bowl, mix the sugar and cornstarch together. Pour this mixture into the hot cherries and mix well. Add the almond extract, nutmeg and mix. Return the mixture to the stove and cook over low heat until thickened, stirring frequently. Remove from the heat and let cool. If the filling is too thick, add a little water, too thin, add a little more cornstarch.
Prepare your crust. Divide in half. Roll out each piece large enough to fit into an 8 to 9-inch pan. Pour cooled cherry mixture into the crust. Dot with butter. Moisten edge of bottom crust. Place top crust on and flute the edge of the pie.
Make a slit in the middle of the crust for steam to escape.
Cut lattice strips and place over pie. Sprinkle the crust with coarse sugar.
Cover the pie crust edge with strips of foil to keep them from browning too much.  Remove the foil strips after 30 minutes of baking.
Bake until crust is lightly browned, about 50 minutes.


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