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The Best Cherry Pie
Prep
15 mins
Cook
48 mins
Servings
8
Difficulty
Hard
My grandmother's cherry pie recipe has been a family favorite for years, and I'm thrilled to share my simplified version with you. This is genuinely the easiest cherry pie you'll ever make, thanks to convenient ready made crusts that skip all the fussy rolling and fitting. Fresh cherries are bursting with antioxidants and vitamin C, making this indulgent dessert surprisingly nutritious. The whole thing comes together in just over an hour from start to finish, and the almond extract adds a subtle sophistication that makes people think you spent all day in the kitchen. Trust me, this beauty impresses every single time.
Ella x
Ingredients
- 11 (15 ounce) package double crust ready-to-use pie crust
- 33 cups cherries, pitted
- ¾ cup white sugar¾ cup white sugar
- 33 tablespoons cornstarch
- ¼ teaspoon almond extract¼ teaspoon almond extract
- 22 tablespoons salted butter, cut into bits
Detail level
Instructions
- 1
Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil. Place bottom pie crust into a 9-inch pie pan; made pricks along the bottom with a fork.
- 2
Bake in the preheated oven until pie crust is lightly browned, about 8 minutes. Remove crust from oven and cool for 5 minutes.
- 3
Combine cherries, sugar, cornstarch, and almond extract together in a bowl. Pour cherry mixture into the prepared pie pan; dot with butter. Cover with top crusts, crimp the edges to seal, and cut vents into the top with a sharp knife. Place the pie on a foil-covered baking sheet.
- 4
Bake in the preheated oven for 30 minutes. If it is browning too fast cover the pie with an aluminum foil tent. Continue baking until crust is golden brown and filling is bubbly, 10 to 20 minutes. Place on a wire rack to cool, about 15 minutes.
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