clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Tart Cherry Pie Filling



  1. Drain cherries, reserving one can of the liquid.
  2. In a medium saucepan, add sugar, cornstarch, and cherry juice. Stir to combine.
  3. Cook over medium heat, stirring continually, until mixture comes to a boil. Boil for two minutes. Mixture should be thickened. Remove from heat.
  4. Add cherries and almond extract to the mixture. Stir gently to combine.
  5. Add cherry filling to prepared pie shell.
  6. Add a top crust. Seal edges and vent. I like to pierce top crust with fork tines.
  7. Brush top crust with beaten egg wash.
  8. 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!