The filing for this double-crust pie uses canned cherries so it's super easy to make.

Source: Midwest Living

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Recipe Summary

prep:
40 mins
cool:
2 hrs
bake:
45 mins at 400°
Servings:
8
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Cherry Pie

Ingredients

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Directions

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  • Prepare and roll out Pastry for Double-Crust pie. Line a 9-inch pie plate with half of the pastry as directed. Trim bottom pastry to 1 inch beyond edge of pie plate (do not crimp).

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For filling:
  • Drain cherries, reserving liquid. In a medium saucepan, combine sugar, cornstarch and cinnamon. Gradually stir in reserved liquid. Cook and stir over medium-high heat until thickened and bubbly; reduce heat. Cook and stir for 2 minutes more. Remove from heat. Stir in cherries, butter and almond extract. Set aside.

Instructions Checklist
Instructions Checklist
Instructions Checklist
  • Cut remaining pastry circle into 1/2-inch-wide strips. Transfer filling to the pastry-lined pie plate. For a lattice top, lay half of the pastry strips on top of the filling at 1-inch intervals. Fold alternate pastry strips back halfway. Place a pastry strip in the center of the pie across the strips already in place. Unfold the folded strips; fold back remaining strips. Place another pastry strip across the first set of strips parallel to strip in the center. Repeat the weaving steps until lattice covers the filling. Trim strips even with bottom crust. Fold pastry under. Crimp edge as desired. To prevent overbrowning, cover edge of pie with foil.

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  • Bake in a 400 degree F oven for 25 minutes. Remove foil. Bake for 20 to 25 minutes more or until filling in center is bubbly and pastry is golden. Cool on a wire rack.

Nutrition Facts (Cherry Pie)

490 calories; total fat 20g; saturated fat 8g; cholesterol 19mg; sodium 278mg; carbohydrates 74g; fiber 2g; protein 4g; vitamin a 972IU; vitamin c 2mg; calcium 20mg; iron 3mg.

Pastry for Double-Crust Pie

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a medium bowl, stir together flour and salt. Using a pastry blender, cut in shortening and cold butter until pieces are pea size. Sprinkle 1 tablespoon water over part of the flour mixture; gently toss with a fork. Push moistened dough to the side of the bowl. Repeat moistening flour mixture, using 1 tablespoon of water at a time, until all the flour mixture is moistened. Form dough into a ball. Divide dough in half before rolling on waxed paper.

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