Homemade Cherry Pie Recipe
This easy Homemade Cherry Pie recipe has a flaky crust filled with the most delicious cherry pie filling. It's perfect for the holidays or a summertime dessert!
Servings: 8 -10 servings
Ingredients
- 2 cans red tart pitted cherries about 15 ounces each
- 1 cup granulated sugar
- 3 tablespoons cornstarch
- 1 tablespoon butter
- Double pie crust
Instructions
- Drain cherries, reserving 1 cup of the liquid.
- Mix sugar and cornstarch in small, heavy saucepan. Gradually whisk in reserved cherry liquid until smooth. Cook and stir over medium heat until bubbly.
- Cook an additional 3 to 5 minutes until thick and clear. Remove from heat. Stir in butter and cherries.
- Roll out the pie crust, and place it in the bottom of a 9-inch pie plate (it doesn't have to be a deep one, but it won't hurt if it is). Pour the cherries into prepared crust. Cover with a vented or lattice top.
- Bake at 450℉ for 10 minutes, and then reduce heat to 350℉, and bake 25 to 30 minutes.
Notes
- To make with frozen tart cherries, just use water instead of the reserved liquid from the can, and make according to the directions.
- To make with frozen sweet cherries, use water instead of the reserved liquid, 1/2 the sugar, and add 1 tablespoon lemon juice to the water when you add it. Easy!
- This is the brand of cherries that I used and will probably be the kind that your grocery store has in stock too.
- You can add a drop or two of red food coloring if you'd like to make the cherries more red, but I think the natural cherry color is lovely on its own.
- Recipe from my sister-in-law, Beth.
Nutrition
Serving: 1 of 8 slices | Calories: 381kcal | Carbohydrates: 65g | Protein: 4g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 4mg | Sodium: 186mg | Potassium: 278mg | Fiber: 3g | Sugar: 39g | Vitamin A: 112IU | Vitamin C: 7mg | Calcium: 23mg | Iron: 2mg
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