Cherry Pie Recipe


Nothing says summer quite like a beautiful cherry pie. This traditional cherry pie is the perfect center piece for your summer celebration table. Serve it with vanilla ice cream and a few blueberries for a red, white and blue treat. A grocery refrigerated pie crust makes preparation easy, but you could also use your favorite pie crust recipe.


  • 4 cups fresh Hale Groves Bing Cherries (pitted and cut in half)
  • 1 ? cups sugar
  • 4 tablespoons cornstarch
  • ? teaspoon almond extract
  • 2 refrigerated prepared pie crusts (top and bottom)
  • 2 tablespoons butter
  • 1 tablespoon brown sugar


  1. Preheat oven to 375 degrees
  2. In a medium sauce pan heat cherries over medium-low heat for 5 minutes, stirring occasionally until juice is formed. Remove from heat and cover with lid. Combine sugar and cornstarch in a mixing bowl and toss well. Add the sugar/cornstarch to the warm cherries and mix. Add almond extract and stir.
  3. Return the sauce pan to the stove and simmer over low heat until thickened. Stir continually. Remove from heat and allow to cool. Place bottom pie crust into a 9-inch pie pan and form to sides. Pour cooled cherry mixture into pie crust, dot with butter, and cover with top crust. Use a fork to seal the edges of the crusts, and cut 4, 2-inch slits into the pie crust top to vent. Sprinkle the crust top with brown sugar and bake for 45 to 50 minutes, or until the crust is golden brown.
  4. Allow to cool before slicing then watch it disappear!
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