A cherry pie is a great holiday dessert: plain, or with whipped cream or ala mode. Any way you make it, it will be a big hit. Our recipe simply expands your pie options by using tar pie cherries mixed with sweet dark cherries. It’s beautiful in the pie pan and looks great on the plate. And it is really simple!
Start with our recipe for a simple piecrust and make this great pie. You can make it a day or more ahead if you want: holiday cooking tends to be frantic.
- 1 piecrust recipe
- 1 can tart pie cherries
- 1 can dark, sweet cherries
- 1/2 to 3/4 cup sugar
- 1 1/2 Tb cornstarch
- 1 cup juice from the two cans of cherries
- Dash salt
- Red food coloring (optional
- 1 Tb butter
- 6-8 drops almond extract
- 1/2 cup chopped pecans
- Preheat the oven to 425º F
- In a saucepan, combine the sugar, cornstarch and salt
- Gradually add the cherry juice, stirring until smooth.
- Cook and stir until thick and clear.
- Add butter and almond extract.
- Add optional red food coloring
- Roll out a little more than half of the pie pastry.
- Line a 9-inch pie pan with it.
- Add the cherries to the pie pan.
- Add the cooled juice mixture and the pecans.
- Top with a lattice crust.
- Sprinkle a little sugar on the lattice.
- Fold a strip of aluminum foil loosely around the edge of the pie, to keep the edges from burning.
- Bake about 30 minutes.
- Remove strip and bake 10 more minutes.
Cool and serve, or refrigerate for the next days festivities.