Dessert

Classic Tart Cherry Pie

Name: Classic Tart Cherry Pie
Prep time: 30 min
Cook time: 55 min
Total time: 1 h 25 min
Yield: 8
Ingredients: 4 to 5 cups pitted tart cherries (fresh, frozen, or canned and drained); 1 cup (200g) granulated sugar; 1/4 cup (32g) cornstarch; 1/4 tsp almond extract; 1 tbsp lemon juice; Pinch of salt; 1 tbsp butter, cubed; Double pie crust (top and bottom)

Baking Cakee Kitchen July 26, 2026

Servings: 8 Total Time: 1 hr 25 mins Difficulty: Easy

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Classic Tart Cherry Pie

Author: Baking Cakee Kitchen Cuisine: American Courses: Dessert

Difficulty: Easy Prep Time 30 mins Cook Time 55 mins Total Time 1 hr 25 mins

Servings: 8

Description

Tart Montmorency cherries make the best pie, and Michigan grows most of the US crop. Learn to make cherry pie with a thick, sliceable filling and flaky crust.

Ingredients

4 to 5 cups pitted tart cherries (fresh, frozen, or canned and drained)
1 cup (200g) granulated sugar
1/4 cup (32g) cornstarch
1/4 tsp almond extract
1 tbsp lemon juice
Pinch of salt
1 tbsp butter, cubed
Double pie crust (top and bottom)

Instructions

Heat the oven to 400°F (204°C). Toss the cherries with sugar, cornstarch, almond extract, lemon juice, and salt.
Fill a bottom crust with the cherry mixture and dot with the butter.
Add a lattice or vented top crust, crimp the edges, and brush with egg wash.
Bake 20 minutes at 400°F, then lower to 375°F (190°C) and bake 35 to 40 minutes more.
Bake until the filling bubbles thickly in the center, not just the edges.
Cool completely, at least 3 hours, before slicing so the filling sets.

Keywords: cherry pie recipe

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Classic Tart Cherry Pie

Classic Tart Cherry Pie

Description

Ingredients

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