Cherry Pie


3/4 C white sugar

3/4 brown sugar

4 T corn starch

2 32 ounce cans red tart cherries

2/3 C juice from canned cherries

1/4 t red food coloring

1/2 t almond extract

1/2 t vanilla

1 T cinnamon

1/2 t butter

1 9 inch deep dish pie crust


1 9 inch pie crust

6 T butter

6 T flour

4 T brown sugar

1 t cinnamon


Oven 400º  Line oven with foil.

Blind bake pie crust. Line with parchment paper and fill with beans or beads and bake until golden. Remove beans and parchment and gently pierce bottom. Bake for 10 minutes.

Cherry Filling

Drain cherries and reserve 2/3 cup of juice. Add cherries, juice, sugars, and cinnamon to medium sauce pan. Stir in the corn starch and cook  over medium high heat until mixture comes to boil stirring occasionally. Remove from heat and stir in almond and vanilla extract. Pour into pie crust and dot with butter.


In medium bowl mix butter, sugar, flour, and cinnamon. Break frozen pie crusts into pieces into bowl and mix with fingers until combined. Sprinkle over top of filling and bake 30-45 minutes. Place pie crust shield on crust for first 15-20 minutes to prevent over cooked crust.

Remove to rack and cool.




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