Classic Cherry Pie
Bold and juicy with a tender and flaky crust, this tart cherry pie recipe is a classic! Top with vanilla ice cream for a complete sweet treat.
By Yankee Magazine|Feb 20 2018|
Classic Cherry Pie Recipe
Credit: Aimee TuckerYield
6-8 slices
Ingredients
1 9-inch double piecrust, rolled out
3 (14.5 ounce) cans tart cherries, drained
¾ cup granulated sugar
¼ cup thickener, such as all-purpose flour or cornstarch
1 teaspoon lemon juice
½ teaspoon salt
½ teaspoon ground cinnamon
⅛ teaspoon ground cloves
1 tablespoon unsalted butter
Instructions
Preheat the oven to 425°F, 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°F 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!
My mother never made cherry pie. I recently decided to make cherry turnovers and bought a can of cherry pie filling. Wow! I can tell you if I had tasted cherry pie filling as a child, I would have ate it by the can, which as an adult I refuse to do. Yet, after filling turnover, I make sure I leave a bit to eat as I can’t believe how good cherry filling is. YUM!