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Always Delicious Cherry Pie

Always Delicious Cherry Pie

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Jody Clark

Sweet and sour cherry pie. Incredibly yummy with vanilla ice cream! Be sure to get the regular cherries, not cherry pie filling.

Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

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  • Calories:
  • 474 kcal
  • 24%
  • Fat:
  • 16.4 g
  • 25%
  • Carbs:
  • 79g
  • 25%
  • Protein:
  • 3.3 g
  • 7%
  • Cholesterol:
  • 4 mg
  • 1%
  • Sodium:
  • 344 mg
  • 14%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 425 degrees F (220 degrees C). On a lightly floured surface, roll out one crust, and place in a 9 inch deep dish pie plate. Roll out top crust, and set aside.
  2. Measure 1 1/2 cups reserved cherry syrup into a small saucepan over low heat. Mix together sugar, arrowroot powder, cinnamon, and salt. Stir into syrup until dissolved. Increase heat to high, and bring syrup to a boil. Cook for 1 to 2 minutes, or until thickened. Remove from heat, and stir in butter, lemon juice, vanilla, almond extract, and red food coloring.
  3. In a large bowl, combine cherries and thickened syrup. Gently toss until evenly coated. Pour filling into pie crust. Cover with top crust, and crimp edges with fork. Make a few fork vents in top pie crust to allow steam to escape during baking.
  4. Bake in preheated oven for 20 minutes, then reduce heat to 375 degrees F (190 degrees C). Continue to bake for 30 minutes. Allow to cool for 3 hours before serving.
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Reviews

prettyinpink413
5
9/25/2009

This pie was very delicious, but a little too tart for my taste! The vanilla ice cream definitely made it sweeter! Overall, it was a very good dish! :)

Daisy K
2
4/5/2011

A very easy pie! Super yummy too! Thank you for sharing!

Kathy
1
4/8/2012

I only used the filling part b/c I was making a dump cake and opted for sour cherries from a jar and I had to thicken the juice. I don't recommend boiling the mixture for 1-2 minutes; as soon as it comes to a boil you can turn off the heat, otherwise it will come out rather "gluey." Turned out OK in the recipe though!