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Cherry Pie


This is my absolute favorite dessert, and itís so simple to makeÖ and the recipe literally comes from the back of the label of the can for Oregon Red Tart Pie Cherries. Iíve had plenty of cherry pies and tried various pie recipes over the years, but this is truly the best.



1-1/2 cups sugar (can be reduced to 1 cup)

4 TB cornstarch

2 cans Oregon Red Tart Pie Cherries, drained

2/3 cup juice reserved from the cherries

ľ tsp almond extract

1 TB butter

1 pastry for a two-crust 9-inch pie


Preheat oven to 400 degrees.


Combine half the sugar with the cornstarch in saucepan. Stir in juice.Cook over medium heat until thick and bubbly, stirring constantly. Remove from heat and stir in the remaining sugar, almond extract and cherries. Fill bottom crust with fillingDto top of filling with butter. Adjust top crust, seal and crimp edges.Cut slits in top crust to allow steam to vent. Bake 50 to 60 minutes, until crust browns and filling begins to bubble. If necessary, cover edges with aluminum foil during the last 15 minutes to prevent over browning. Cool pie several hours to allow filling to thicken before slicing.


Email: jessicafm (at) mindspring.com


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