Best Cherry Pie

Best Cherry Pie

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"Good ol' cherry pie..."

Ingredients {{adjustedServings}} servings 401 cals

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Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 401 kcal
  • 20%
  • Fat:
  • 18.5 g
  • 28%
  • Carbs:
  • 55.8g
  • 18%
  • Protein:
  • 4.2 g
  • 8%
  • Cholesterol:
  • 33 mg
  • 11%
  • Sodium:
  • 297 mg
  • 12%

Based on a 2,000 calorie diet

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  1. Preheat oven to 425 degrees F (220 C). Make pastry and refrigerate.
  2. Drain cherries, reserving 1 cup liquid. In a saucepan combine sugar, flour and salt. Stir in cherry liquid and bring to a boil, stirring often. Reduce heat and simmer for 5 minutes. Mixture will thicken.
  3. When mixture is thickened, add butter, almond extract, food coloring and cherries. Cover and refrigerate.
  4. On lightly covered surface, roll out half of the pastry into an 11 inch circle. Put into 9 inch pie dish. Roll other half of pastry into another 11 inch circle. With a knife or pastry wheel, cut eight 1/2 inch strips.
  5. Pour cooled cherry filling into pie dish. Place pastry strips horizontally, then vertically, across the top of the pie and lightly brush with egg yolk. Bake 30 to 35 minutes, and cool before serving.
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Reviews 104

  1. 148 Ratings


This is an old chestnut of a recipe. I've been baking it using this same formula for over 30 years now, with the exception of using 1-2 Tb fresh lemon juice, added along with the cherries and extract. Using the lemon juice avoids the cloying sweetness that some have found objectionable. Those who think it's the same as canned cherry pie filling have to be kidding! That stuff is bright red goo with a few cherries floating around in it. This produces a cherry-packed filling that fits best in an 8" pie pan. For a 10" pie I always double this recipe, and it comes out nice and full. For those who have trouble with the crust browning too much or burning, just crimp a 2" strip of foil (you will need 3-4, depending on the size of pie you're baking. Join the strips end-to-end by folding thinly together to make one long strip) around the crust edges. Remove for the last 15 minutes of baking. Voila! Perfectly baked crusts every time. This filling recipe also works beautifully as a topping for cheesecakes, pound cakes, ice cream, etc. Provided you make a quality crust, this truly does produce the Best Cherry Pie you'll ever eat.


Everyone that I served loved this recipe. Some notes: I used two 10 oz cans of cherries, and I thought it was still few cherries... maybe I like a lot of cherries. In addition, you really have to watch the sauce-- mine got thick really fast after leaving it for about a minute. Midway through the recipe I was discouraged because I felt I might have burnt it. Either way, the pie came out great... one of the best I've had. Hopefully someone else can use my tips, however.


My husband and I love it! I did cut the sugar down to 3/4 cup as recommended by another reviewer. Also, shouldn't the crust be brushed with egg white, not yolk? (Note: Milk can also be brushed on a pie crust.) I also adjusted the oven temperature: 425° for 15 minutes, then 325° until the crust was golden brown. Didn't run AT ALL, yay! :)Excellent for those of us who like sweet, not tart, cherry pie. I would be proud to make this for company!