This recipe is simple and delicious. Pumpkin may be the holiday standard but my family demands this tart cherry pie on our table. Pull some pie crust from the freezer and whip up the filling. Easy peasy and so yummy.
Drain the cherries reserving one can of liquid. In a saucepan, combine sugar, cornstarch and cherry juice, and bring to a boil for two minutes.
Remove from heat and add cherries and almond extract stirring gently to combine.
Add cherry filling to pie shell, spreading evenly.
Roll your top crust on to your rolling pin then unroll it over the top of the pie.
Cut away excess crust and crimp ends together.
Use a paring knife to make slits to release steam. A fork will do as well. Make whatever design strikes you.
Brush top of crust with beaten egg wash
Finish with raw sugar and bake at 400 degrees for 30-40 minutes until your crust is golden brown.
To save the edges of your pie from burning, cover them with aluminum foil.
Cool pie before serving and store in the fridge.
Enjoy your family’s new favorite holiday pie! Don’t forget the ice cream.Print
- Drain cherries, reserving one can of the liquid.
- In a medium saucepan, add sugar, cornstarch, and cherry juice. Stir to combine.
- Cook over medium heat, stirring continually, until mixture comes to a boil. Boil for two minutes. Mixture should be thickened. Remove from heat.
- Add cherries and almond extract to the mixture. Stir gently to combine.
- Add cherry filling to prepared pie shell.
- Add a top crust. Seal edges and vent. I like to pierce top crust with fork tines.
- Brush top crust with beaten egg wash.
- Bake for 30-40 minutes in a preheated 400° oven.
- Canned sour (tart) cherries packed in water can be found in the fruit section at most grocery stores.
- If the edges of your pie are browning quicker than the top, cover the edges with aluminum foil.
- Let pie cool before cutting.
- Refrigerate any leftover pie.
- This filling also makes a great cheesecake topping!