This cherry pie recipe uses tart or sour cherries and is the BEST. Seriously. Plus, by using canned cherries, you can make it anytime of the year rather than waiting for fresh cherries.
Pie Crust Ingredients
- 2 1/2 cups all purpose flour
- 1 teaspoon salt
- 2 tablespoons sugar
- 12 tablespoons unsalted butter, chilled
- 8 tablespoons Earth Balance, or comparable vegetable shortening, chilled (or simply use all butter)
- 8 tablespoons ice water
Ingredients for Cherry Pie Filling
- 3 cans tart cherries in water (I buy Oregon Fruit Products Red Tart Cherries which are often with the canned fruit rather than in the baking aisle of the grocery store; you can also order them online)
- 4 tablespoons cornstarch
- 1 1/4 cups sugar
- 1/8 teaspoon salt
- scant 1/4 teaspoon almond extract
How to Make the Pie Crust
- Mix the flour, salt, and sugar in a food processor. Cut butter into smaller pieces and add to food processor. Pulse a few times. Cut Earth Balance into smaller pieces and add to food processor. Pulse a few more times, until butter and Earth Balance are the size of peas or smaller. Transfer to a large bowl. (Note: You can do all this with a pastry blender instead if you don’t have a food processor.)
- Sprinkle 3-4 tablespoons of ice water over the dough mixture at a time, mixing and pressing with a sturdy rubber spatula until the dough comes together. Divide into two and wrap each half in plastic wrap. (I usually dump the semi-formed dough onto plastic, wrap it up, then knead it with my hands a bit until it forms a ball, then flatten it somewhat into a disk.) Refrigerate until ready to use.
How to Make the Cherry Pie Filling and Assemble the Pie
- Make the pie filling by mixing the 3 cans of cherries plus the juice from 1 1/2 cans with sugar, cornstarch, salt, and almond extract in a large, heavy-bottomed saucepan. Bring to a simmer and cook over medium-low heat for about 10 minutes, stirring regularly, or until the liquid is thick and bubbly (partially jelled). Set aside to cool.
- Preheat the oven to 425 degrees fahrenheit. Cover a cookie sheet with foil and place on a lower rack (to catch any potential drips).
- Sprinkle the counter with flour and roll out the bottom pie crust. Arrange in pie pan. Pour your cooled pie filling in the pan.
- Roll out the top crust. Use a sharp knife to cut the top crust into strips for a lattice crust or use a cookie cutter to make other designs. Either drape your top crust over the pie, if you used a cookie cutter design, or weave your traditional lattice crust.
- Trim the edges of the top and bottom crust to 1/2 – 1 inch beyond the pie pan and then fold under. Either press around the perimeter with the tines of a fork or crimp it with your fingers.
- If desired (and I always do), brush the crust with a beaten egg white (or cream) and sprinkle sugar on top.
- Bake for 20 minutes at 425 degrees F then lower the oven temperature to 375 F and add a pie crust shield (or a foil tent with the center cut out) to protect the outer edges of the crust from burning. Bake for another 30-40 minutes, until the crust looks nicely browned and the juices bubble up thickly.
- Remove from the oven and let cool for 3 hours or so before eating. This is the hard part but it really helps to have the filling gel properly. Plus it looks and smells so nice sitting on the table!
- Eat and enjoy… This cherry pie is delicious with whipped cream or vanilla ice cream.
Keywords: cherry pie recipe, cherry pie, canned cherries, tart cherries, pie