Cherry Pie

A homemade Cherry Pie with tart cherries in a sweet sauce and a flaky pie crust is a fan favorite from Thanksgiving to Christmas!

Course Pie

Cuisine American

Prep Time 15

Cook Time 1

Total Time 1

Servings

Calories 409kcal

Author Tonia Larson

Equipment

Ingredients

2 pie pastries
(2) 14.5 oz cans whole pitted tart cherries drained
1 ¼ cups sugar
3 tablespoon flour
2 tablespoon quick-cooking tapioca
¼ teaspoon almond extract
2 tablespoon butter diced
1 beaten egg white
½ tablespoon coarse sugar

Instructions

Preheat the oven to 450˚F. Line a 9-inch pie pan with one of the pastries. Mix together the drained cherries, sugar, flour, tapioca, and almond extract.
Spread the pie filling over the pie crust. Dot with the cubed butter.
Top with a 9-inch pie crust in either a lattice design or add the whole crust with slits cut into it for venting. Trim and flutes edges.
Brush the crust with beaten egg white and sprinkle with sugar.
Bake at 450˚F for 10 minutes and then reduce heat to 350˚F and bake for 45-50 minutes, or until the filling is bubbly. Cover edges loosely with foil, halfway through baking, if they are getting too brown. Cool on a wire rack.

Video

Notes

Note 1: Refrigeration

Cover the pie with plastic wrap or foil and store it in the refrigerator for 4-5 days.

Note 2: Freezer

Prepare it as directed in the recipe but skip the egg wash until ready to bake. Place the pie in the freezer to allow the crust to harden and keep its shape. Remove the pie once it is frozen and wrap it tightly in plastic wrap, place it in a freezer bag, and label the bag. Freeze for up to two months. When ready to bake, do not thaw the pie. Unwrap the pie, brush it with egg white, and sprinkle it with coarse sugar. Then, bake as directed in the recipe.

Nutrition