♥ Cherry Pie ♥

serves 8
adapted from: The New Best Recipe

With gleaming ruby cherries winking from beneath a beautiful golden crust and a scoop of melting vanilla ice cream drizzling down to pool on your plate, who can resist? Cherry pie is my favorite of pies, with peach and key lime vying for a close second. I make this cherry pie every summer and it’s usually gone in the blink of an eye. I have simplified the original recipe by using ready made pie dough. I find it’s almost as good as home-made, but it’s easier to work with and takes up much less time. If you have fresh sour cherries by all means use them, just make sure when you toss the filling ingredients together you allow it to sit for 20 minutes before assembling the pie. I usually use Trader Joe’s Morello cherries in the 28 oz jars, but canned Oregon Fruits Products Morello cherries were also recommended. Always taste the fruit before adding sugar: if it is particularly tart, add the higher amount of sugar listed. I usually start with ¾ cup of sugar and go from there. You can always add more. If you haven’t made a lattice top for a pie before, I recommend watching this video. I find this method is easier than the one in The New Best Recipe. Happy Baking, and more importantly, happy eating!

p.s. Happy Birthday Mom! I love you!

1 box of Pillsbury pie crusts (there should be 2 in the box)
¼ cup of cornstarch
¾-1 ¼ cups plus 1 tablespoon sugar
¼ tsp cinnamon
pinch of salt
3 (24 oz) jars Morello cherries, drained (about 6 cups) or fresh or canned sour cherries, pitted and drained
¼ tsp almond extract


Adjust an oven rack to the lowest position, place a rimmed baking sheet on it, and heat the oven to 500 degrees.

Unroll one of the pie crusts and place it on a large sheet of parchment paper. Place another sheet of parchment over top of it and roll it into a 12 inch circle. Transfer it to a 9” pie plate. Working around the circumference of the pan, ease the dough into the pan corners by gently lifting the edge of the dough with one hand while pressing it into the pan bottom with the other hand. Leave the dough that overhangs the lip of the pie plate in place. Put it in the refrigerator until needed.


Unroll the other pie crust onto the sheet of parchment paper and using a ruler and a knife mark the dough in ¾” increments. Using a pastry cutter or a knife, and the straight edge ruler as a guide, cut the dough into strips at each marking. (I used a serrated tracing wheel from my sewing box, as I couldn’t find my pastry cutter.)


Mix together the cornstarch, ¾ – 1 ¼ cups sugar (taste the fruit and adjust the amount as desired), cinnamon, and salt in a large bowl. Stir in the cherries and almond extract.


Turn the cherry mixture into the prepared pie plate. Prepare the lattice top using the steps in the above video. (Place every other strip vertically on the pie, place the leftover strips one at a time horizontally, weaving each one the opposite of the one before.) Turn the overhanging edges under then crimp them. Very lightly brush or spray the lattice top with water and sprinkle with the remaining 1 tablespoon of sugar.



Lower the oven temperature to 425 degrees. Place the pie on the baking sheet and bake until the crust is set and begins to brown, 25 to 30 minutes. (At this point you may need to cover the edges with foil or a pie crust shield so the edges do not turn overly brown or burn.)

Rotate the pie and reduce the oven temperature to 375 degrees; continue baking until the crust is deep golden brown and the juices bubble, 25 to 30 minutes longer. Cool the pie on a wire rack for at least 2 hours before serving.

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