Ingredients
4 cups fresh cherries, pitted
3/4 cup sugar
2 tbsp lemon juice
1/4 cup cherry juice or water
3 tbsp cornstarch
1/4 tsp almond extract
1 pie crust (top and bottom)
1 tbsp flour (for crust dust)
1 tbsp sugar (for crust dust)
1 egg (for egg wash)
Instructions
1. Preheat oven to 400°F (200°C).
2. In a saucepan, combine cherries, sugar, lemon juice, and cherry juice (or water). Cook over medium heat.
3. In a small bowl, mix cornstarch with a tablespoon of water to form a slurry.
4. Add slurry to cherry mixture. Stir and cook until thickened. Remove from heat. Stir in almond extract.
5. Roll out the bottom crust and place it in a pie dish. Sprinkle with crust dust.
6. Pour cooled filling into crust. Top with second crust. Crimp edges and cut vents.
7. Brush with egg wash.
8. Bake for 45-50 minutes until golden and bubbling.
9. Cool for at least 3 hours before slicing.
Notes
Use fresh or frozen cherries.
Let the pie cool completely to allow the filling to set properly.
Tapioca starch can be substituted for a clearer filling.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 24g
- Sodium: 140mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg