This fresh cherry pie recipe calls for fresh cherries or frozen cherries. There's no need to use canned when the real thing tastes so much better. This is easy to make!
Course Dessert
Cuisine American
Keyword cherry pie, cherry pie recipe, homemade cherry pie, how to make cherry pie
Prep Time 22 minutesminutes
Cook Time 1 hourhour
Servings 8
Ingredients
4cupsfresh cherriestart is best, fresh or frozen pitted
½teaspoonground cinnamon
¼teaspoonground nutmeg
¼teaspoonalmond extract
1 ¼cupswhite sugar
⅓cupcornstarch
⅓cupcherry juice
pie crust (ready-made or make your own pie crust)
Instructions
Preheat oven to 425 degrees F.
In a large bowl, combine the pitted cherries, cinnamon, nutmeg, and almond extract. Mix well. Set aside.
Over medium heat, combine the sugar and cornstarch in a large saucepan. Add the cherry juice a little at a time. Stir until smooth.
Increase heat to medium-high and bring the mixture to a boil. Continue to stir and cook about 2 minutes, until it becomes thick.
Remove from heat and fold in the spiced cherries. Set aside.
Prepare pie crust on your pie plate. Add the filling to the pie. Cut strips of the remaining dough to create a latticework top. Or, if you prefer, you can use the solid pie crust top. Make slits in several points.
Trim the edges, seal and flute them.
Bake cherry pie for 10 minutes at 425 degrees F.
Lower heat to 375 degrees F and continue baking for about 45 to 50 minutes, until the crust is golden brown.
Notes
You can brush the top of the pie crust with egg wash before baking if you want a glossy finish.