Cherry Pie

  • 8Servings


  • 1 1/4 cup sugar
  • 1/3 cup cornstarch
  • 1 cup cherry juice blend
  • 4 cup fresh tart cherries, pitted or frozen pitted tart cherries, thawed
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp almond extract
  • 2 cup all purpose flour
  • 1/2 tsp salt
  • 2/3 cup shortening
  • 5-7 Tbsp cold water


  1. Combine the sugar and the cornstarch in a large saucepan. Gradually stir in the cherry juice until everything is smooth. Bring the mixture to a boil and stir for about 2 minutes or until the mixture thickens. Remove the mixture from the heat.
  2. Add the cherries, cinnamon, nutmeg, and extract into the saucepan and set the filling aside.
  3. Combine the flour and salt in a large bowl. Cut in the shortening until the dry ingredients become crumbly.
  4. Gradually add cold water and toss the flour using a fork until a ball forms. Divide the pastry in half so that one ball is slightly bigger than the other.
  5. On a lightly floured surface, roll out the larger dough to fit a 9 inch pie plate. Place the rolled out dough onto the pie plate and trim it to evenly fit the plate. Add the filling onto the dough.
  6. Roll out the other dough to make a lattice crust. Trim and seal the dough onto the pie. Bake at 425 F for 10 minutes. Then reduce the heat to 375 F and bake for 45 to 50 minutes or until the crust is golden brown. Let it cool before serving.

Source: Taste of Home

Photo credit: Benny Mazur on Flickr