My mom was a great cook. Her cherry pie was seriously the best! None of that out-of-the can filling. The amazing thing is that the recipe came off of an old brand of PictSweet canned sour cherries. They don’t sell canned cherries anymore but that brand will forever be a part of my childhood.
This filling has a touch of cinnamon and almond extract, which puts it over the top.
Corinne won Best Pie Award with this at a Pie Baking Contest!
You must start with the correct cherries. This is what I found at my local grocery store:
LOOK CAREFULLY! Buy the RED TART (or sour) Cherries IN WATER.
Now you can begin.
Pour the undrained cherries into a medium saucepan. Stir in dry ingredients.
Cook and stir over medium heat until mixture bubbles and thickens.
Remove from eat and stir in almond extract.
Pour into prepared pie crust. http://basic pie crust
Dot with butter.
Trim edges of crust and roll out top crust, cutting vents.
Carefully roll top crust over pie.
Trim edges and tuck under bottom crust. Seal edges.
Whip one egg white in cup with fork until foamy. Brush top of pie and sprinkle with cinnamon/sugar mix.
Bake in preheated oven for 35 minutes.
NOTE: The filling may be runny until completely cooled, but it’s worth it to eat warm.
The BEST Cherry Pie
- 1 double crust pie shell
- 2 1/2 cups sugar
- 2/3 cup flour
- 1/2 teaspoon cinnamon
- 2 cans cherries 14.5 ounce, sour or tart pitted cherries
- 1/2 teaspoon almond extract
- 2-3 tablespoon butter
- Preheat oven to 425 degrees.
- In small bowl, mix sugar, flour and cinnamon.
- Drain the cherries and reserve 1/3 cup juice. Add cherries and juice to saucepan. Mix in dry ingredients.
- Cook and stir until bubbling. Continue cooking and stirring for 1-2 minutes until thickened.
- Remove from heat and add almond extract.
- Pour into prepared pie dish. Dot pie filling with butter pieces.
- Cut vents into top crust. Cover filling and seal edges.
- Bake for 30-35 minutes. Cool 1 hour before serving.