Today I have a recipe for you – unusual for me, I know… but it is actually my mother’s recipe she was willing to share with you. We have two cherry trees out in our back yard that produce very tart cherries (only the brave would eat one of these right off the tree – sour!). However, these cherries end up making the most perfect balance of tart/sweet cherry pies I have ever had. The family looks forward to her cherry pie every single summer.
The first few years they started producing, we got one pie each summer. Last year we got three and this year she was able to make seven pies, the family was thrilled.
Today I am going to share the recipe she uses to make her famous cherry pie! 🙂
Cherry Pie Recipe
- 4 cups fresh or frozen tart cherries (pitted)
- 1 to 1 1/2 cups granulated sugar
- 4 tablespoons cornstarch
- 1/8 tablespoon almond extract (optional)
- Your favorite pie crust or pie dough recipe for 2 crust pie
- TIP for Dough: She uses the recipe from the Tenderflake shortening package and says she always has good results. (RECIPE HERE)
1. Place your (pitted) cherries in medium saucepan and place over heat and cover. After the cherries produce lots of juice (which may take a few minutes) remove from heat.
2. In a small bowl, mix the sugar and cornstarch together.
3. Pour this mixture into the hot cherries and mix well. Add the almond extract, if desired, and mix.
4. Return the mixture to the stove and cook over low heat until thickened, stirring frequently. Remove from the heat and let cool. If the filling is too thick, add a little water, too thin, add a little more cornstarch.
5. Preheat the oven to 375 degrees F. Prepare your crust and divide in half. Roll out each piece large enough to fit into an 8 to 9-inch pan.
6. Pour cooled cherry mixture into the crust. Place your top crust, she uses the dough to make a lattice pattern.
7. Bake your pies for about 50 minutes (Should be golden!). Remove from the oven and place on a rack to cool.
The pies were delicious, as always. We are already waiting for next year’s pies.
Let me know how it tasted for you, or what kind of cherries you used if they were not fresh picked – or if you have another crust recipe you enjoy! Would love to hear your results.