Cherry pie is a close second to apple pie in the race for classic American pies. This recipe, using frozen cherries, is fast and easy, especially using premade uncooked pie crusts. Full of flavor and ten times better than any filling from a can, you’ll be wondering why you haven’t always been making this from scratch!
Easy Cherry Pie
Ingredients
- 4 Cups fresh frozen cherries
- 1 Cup white sugar
- 4 Tablespoons cornstarch
- 1/8 tablespoon almond extract optional
- Your favorite pie crust or pie dough recipe for 2 pie crusts or 2 pre-packaged unbaked crusts
- 1 1/2 tablespoons of butter to dot
- 1 Tablespoon granulated sugar to sprinkle
Instructions
- Preheat the oven to 375 degrees
- Place cherries in medium saucepan and place over heat and cover
- After the cherries lose a considerable amount of juice, which may take a few minutes, and remove from heat
- In a small bowl, mix the sugar and cornstarch together and pour this mixture into the hot cherries and mix well
- Next, add the almond extract, if desired, and mix and return the mixture to the stove
- Cook over low heat until thickened, stirring frequently
- Remove from the heat and let cool. If it’s too thick, add a little water, too thin, add a little more cornstarch
- Use your favorite pie dough recipe and prepare your crust for your pan, or use premade unbaked crusts (that's what we did for simplicity)
- Pour cooled cherry mixture into the crust and dot with butter
- Moisten edge of the bottom crust and place the top crust on and crimp the edge
- Make a few slits in the middle of the crust for steam to escape and sprinkle with sugar
- Bake for about 50 minutes until just golden brown
- Remove from the oven and place on a rack to cool. Let cool completely before trying to serve
