This classic Cherry pie has an unbeatable cherry flavor with a hint of almond. It goes perfectly with a cup of coffee or scoop of ice cream!
It’s time to start making your own cherry pie filling instead of buying the stuff in the can. Homemade tastes amazing and you know exactly what’s in it. It doesn’t have any red food coloring so it won’t be quite as bright red as you’re used to it but that’s ok, the taste makes up for it.
Equipment that will level up your pie game:
- a pie pan – either a big deep dish pie pan or two regular 9” pie pans
- a rolling pin – I like this one and this pretty one
- a lattice pie top cutter
Ingredients for this delicious pie:
- canned tart cherries in water – I use the Oregon brand, I find them at my local grocery store by the pie filling
- cornstarch
- sugar
- salt
- almond extract
- 2 single pie crusts – my pie crust recipe is fabulous
- butter
- milk and sugar for top of crust
Directions for making the cherry pie:
In a large pot, combine the sugar, salt, and cornstarch with a whisk. Add the almond extract and the cherries plus the juice. Bring to a simmer over medium heat and cook and stir until bubbly and thickened. Remove from heat and use immediately or refrigerate the filling until ready to use.
Sprinkle pie pan with light dusting of flour. Place one pie crust in pie pan. Pour filling into crust. Dot with butter. Moisten the bottom crust around the edge with some milk on a spoon or pastry brush. Place top crust on top, making sure to cut several holes in it for ventilation. Crimp the crust. Brush milk lightly over the top crust with a spoon or pastry brush and sprinkle with a spoonful of sugar.
Bake at 425 for 15 minutes and then 375 for 30 minutes or until the top is lightly browned and the filling is bubbling.
Yield: one deep dish pie or two regular 9” pies
Enjoy this delicious cherry pie and add the recipe to your recipe box. Also save it to Pinterest and if you make it, post a picture and tag me on social media. I love seeing y’all’s pictures!
Happy Baking!
~Rachel Ballinger ☕️💕
Classic Cherry Pie
Ingredients
- 3 14.5 oz. cans tart cherries in water - I use the Oregon brand
- 6 tablespoons cornstarch
- 1 1/4 cups sugar
- 1/8 teaspoon salt
- 1/4 teaspoon almond extract
- 2 single pie crusts
- 1 tablespoon butter
- Milk and sugar for top of crust
Instructions
For the Filling:
- In a large pot, combine the sugar, salt, and cornstarch with a whisk. Add the almond extract and the cherries plus the juice. Bring to a simmer over medium heat and cook and stir until bubbly and thickened. Remove from heat and use immediately or refrigerate the filling until ready to use.
To Assemble the Pie:
- Sprinkle pie pan with light dusting of flour. Place one pie crust in pie pan. Pour filling into crust. Dot with butter. Moisten the bottom crust around the edge with some milk on a spoon or pastry brush. Place top crust on top, making sure to cut several holes in it for ventilation. Crimp the crust. Brush milk lightly over the top crust with a spoon or pastry brush and sprinkle with a spoonful of sugar.
- Bake at 425 for 15 minutes and then 375 for 30 minutes or until the top is lightly browned and the filling is bubbling.
I just made this cherry pie, and it turned out absolutely amazing! The filling was perfectly balanced—not too sweet, not too tart—and had a wonderful, rich cherry flavor. I used fresh cherries since they’re in season, and they worked beautifully. The cornstarch thickened the filling just right, giving it that classic, glossy texture without being too runny or too firm.
The crust was another highlight! I followed your tips for keeping the dough cold, and it came out so flaky and buttery. I even attempted a lattice top for the first time, and while it wasn’t perfect, it looked beautiful coming out of the oven. The aroma while it was baking was just heavenly!
This pie was a huge hit with my family—we barely let it cool before slicing into it. Thank you for such a detailed and easy-to-follow recipe! I’ll definitely be making this again.