Delightful Cherry Pie

If you are looking for an alternative dessert for Christmas or any holiday gathering, this cherry pie is for you. I normally make it during the summer months because cherries are in season and that is when we have a lot of family get-togethers. When my mother-in-law mentioned how many pies she was making for Thanksgiving, I offered to make this pie and help her out. It was a hit and several family members were bummed because they didn’t get any since it disappeared so quickly. I even inspired my mama to make it for Christmas instead of another traditional dessert.

Cherry pie wins over fruit cake any day, right?

I have a little back-story on why my family loves cherry pies so much. My aunt and uncle have a farm and on their farm they have hogs, cattle, row crops, a huge garden, and my favorite, cherry trees. They have three trees that have been through a lot over the years. I am excited to say that they keep producing enough cherries for cherry pies and preserves. Every spring since I was a kid we picked cherries from the trees, washed, pitted them, and put them up for the winter. We have a pretty good system. My aunt and others would pick in the morning and the kids would help pit them. Then we would add about three cups to seal-a-meal type freezer bags to use throughout the year. I usually brought home three to four bags each time. This meant we got to eat cherry pie!

This year we took a kid-free summer vacation to Door County, Wisconsin. They are well-known for their tart cherries. The cherries are very similar to the variety on my aunt’s trees, but much larger in size. We packed a whole cooler back with us and I put them up the next day. Needless to say, we’ve got cherries for cherry pies!

Here is the recipe I use so we can have a taste of summer during the winter:

Ingredients:

  • Pastry for 9-inch pie- two crusts
  • 1 1/3 cup sugar
  • 1/3 cup all-purpose flour
  • 2 cans (1 pound each) pitted red tart cherries, drained
  • 1/4 teaspoon almond extract

Directions:

Heat oven to 425 degrees.

Prepare pastry.

Stir together sugar and flour; mix with cherries.

Turn into pastry-lined pie pan; sprinkle with almond extract and dot with butter.

Cover with top crust and cut slits, seal edges.

Cover edge with two or three inch strip of aluminum foil to prevent excessive browning; remove foil last 15 minutes of baking.

Bake 9-inch pie 35-45 minutes or until crust is brown and juice begins to bubble through slits in crust.

 Variation:

Fresh cherry pie- follow recipe and substitute three cups of fresh red tart cherries, washed and pitted, for the canned cherries.

You can add four cups of fresh or frozen cherries and do not drain any liquid; I add three cups because I like the sweet filling. For a more cherry-filled pie, add four cups. I also back off on the sugar. Cherries are sweeter than you realize.

For my last personal variation, I use vanilla extract since I don’t ever have almond on hand.

For my baking variation, I put the foil on about half way through cooking and remove close to the end in case there are any places that aren’t evenly cooked.

I also have an oven cheat that I swear by. I line the bottom of my oven with aluminum foil so if there is any overspill from any food, I don’t have to get out my oven cleaner. I simply remove the foil and replace. They make a larger size role of foil so I don’t even have to cut multiple pieces. Easy-peasy!

 

My pie cheat is to place a cookie sheet under my pie. I don’t know that I have ever had a pie bake successfully without some oozing of filling onto my oven. If I don’t have the sheet, I usually have some oozing.

Enjoy!

Christmas Cherry Pie- for a 9-inch pie pan
Serves 9
A delicious fresh cherry pie to enjoy with family and friends. A great bite of summer!

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Ingredients
Pastry for 9-inch pie- two crusts
1 1/3 cup sugar
1/3 cup all-purpose flour
2 cans (1 pound each) pitted red tart cherries, drained
1/4 teaspoon almond extract
2 tablespoons butter or margarine

Instructions
Heat oven to 425 degrees.Prepare pastry. Stir together sugar and flour; mix with cherries. Turn into pastry-lined pie pan; sprinkle with almond extract and dot with butter. Cover with top crust and cut slits, seal edges. Cover edge with two or three inch strip of aluminum foil to prevent excessive browning; remove foil last 15 minutes of baking.
Bake 9-inch pie 35-45 minutes or until crust is brown and juice begins to bubble through slits in crust.

Variation
Fresh cherry pie- follow recipe and substitute three cups of fresh red tart cherries, washed and pitted, for the canned cherries.

Notes
You can add four cups of fresh or frozen cherries and do not drain any liquid, I add three cups because I like the sweet filling. For a more cherry-filled pie, add four cups. I also back off on the sugar. Cherries are sweeter than you realize.

Adapted from Sarah K.
Adapted from Sarah K.
Mama Say What?! http://www.mamasaywhat.com/

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