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Cherry Pie IV

Cherry Pie IV

  • Prep

    45 m
  • Cook

    55 m
  • Ready In

    6 h
Beth Campbell

Beth Campbell

This is the 1999 American Pie Council's National Pie Championship first place winner in the Fruit and Berry Category.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 532 kcal
  • 27%
  • Fat:
  • 27.7 g
  • 43%
  • Carbs:
  • 69g
  • 22%
  • Protein:
  • 4.4 g
  • 9%
  • Cholesterol:
  • 4 mg
  • 1%
  • Sodium:
  • 63 mg
  • 3%

Based on a 2,000 calorie diet

Directions

  1. In a large bowl, combine flour and salt. Cut in the cold shortening until pea-sized (you may use the paddle of a stand mixer for this step, or pulse in a food processor, then transfer to a bowl). Stir in water until mixture forms a ball. Divide dough in half and shape into balls. Wrap in plastic and refrigerate for at least 1 hour or overnight.
  2. On a lightly floured work surface, roll out half the dough to fit a 9-inch pie plate. Place bottom crust in pie plate, loosely cover with plastic, and refrigerate.
  3. Whisk together sugar and cornstarch in a saucepan; add cherries and toss to coat. Let stand for about 10 minutes to draw out the cherry juices.
  4. Preheat oven to 475 degrees F (245 degrees C). Place a baking sheet in the oven to preheat.
  5. Bring cherry filling to a boil over medium heat, stirring constantly. Lower the heat and simmer for 1 minute or until the juices thicken and become translucent (filling will thicken further as it cools). Remove from heat and stir in the butter and almond extract. Mix thoroughly and allow to cool to room temperature.
  6. Roll out second crust and cut into lattice strips or decorative shapes. When filling is cool, pour into bottom pie shell. Cover filling with top crust or cutouts and crimp edges.
  7. Reduce oven to 375 degrees F (190 degrees C) and place pie on hot baking sheet.
  8. Bake in the preheated oven until crust is golden brown and filling is bubbly, 45 to 55 minutes. Let pie cool and set several hours before slicing.
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Reviews

LORR4824
138

LORR4824

7/22/2005

I tried this recipe twice. The first time through, I followed the recipe to a "T" and the pie was perfect! The second time through, I used all the same amounts and did everything the same, EXCEPT I didn't cook the cherries and sugar and cornstarch. I mixed them all together in a bowl and let them macerate for a few minutes, then placed them in the crust and baked. The cherries held together better this way and the juices still made a nice gel to hold it all together. I'd suggeset cooking the pie a little longer, though, if you do it this way, because you aren't starting with a hot filling.

kp1028
93

kp1028

12/11/2007

5-Star filling. I used my own crust and 2 one pound bags of frozen, tart, red cherries (Let thaw before cooking or you'll be stirring for an hour!. I also added an extra 1/2 tbls. of cornstarch as the frozen berries were giving off a ton of liquid. I was told by four different people to open a bakery after they tasted this pie!!

Carrie Magill
40

Carrie Magill

7/10/2006

I'm not a fan of cherry pie myself, but even I enjoyed this recipe. I used frozen "dark sweet" cherries and the "Pie Crust" recipe from this site. My only problem was that I couldn't get the cherry mixture to come to a boil. Finally, after about 25 minutes of trying, it started to really thicken up so I went ahead and finished the recipe without it ever actually boiling. This didn't seem to affect anything though, and everyone who tried it liked it.

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