Return to Content

Classic Cherry Pie

Classic Cherry Pie
0 votes, 0.00 avg. rating (0% score)
by in Feb 2012

Yield: 6-8 slices

Bold and juicy with a tender and flaky crust, this tart cherry pie is a classic! Top with vanilla ice cream for a complete sweet treat.
Classic Cherry Pie

Ingredients:

  • Once 9-inch double piecrust, rolled out
  • 3 cans (14.5 ounces) tart cherries, drained
  • 3/4 cup sugar
  • 1/4 cup thickener, such as flour or cornstarch
  • 1 teaspoon lemon juice
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/8 teaspoon cloves
  • 1 Tablespoon unsalted butter

Instructions:

Preheat the oven to 425 degrees, and place half of the rolled out pie dough into a 9-inch pie pan.

In a medium bowl, combine the cherries, sugar, thickener, lemon juice, salt, cinnamon, and cloves. Let the mixture sit for 15-20 minutes, stirring occasionally.

Pour the filling into the prepared crust, dot with butter, then top with second half of the rolled pie dough. Crimp the crusts shut and cut a few slits into the top of the pie to allow steam to release.

Place the pie on a foil-lined baking sheet and bake for 15 minutes, then reduce the temperature to 350 degrees and bake for another 45 minutes, or until the crust is golden brown and the filling is bubbling.

Set the pie on a wire rack to cool, allowing the filling to firm up.

Slice and serve!
Updated Thursday, July 3rd, 2014
Yankee Magazine Advertising

Bring New England Home
plus, get the Tablet Edition FREE!

In this issue: Summer Off the Beaten Path

  • 12 Best Places to Picinic
  • Acadian Pride in Northern Maine
  • Saying Goodbye to a Summer Home
  • Hidden Gems in the Upper CT Valley
Subscribe Today and Save 44%

Browse Similar Recipes

No comments yet.

Leave a Reply

Comments maybe edited for length and clarity.

Register Sign In

©2013, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111

2014-july-regsub-windowshade600x350