This no-fail perfect cherry pie recipe is made with fresh sour cherries and a hint of almond extract and can be ready in less than 2 hours.
Preparation Time
25 mins
Cooking Time
50 mins
Total Time
1 hr 15 mins
Calories
342 Calories
Recipe Instructions
Step 1
Preheat oven to 375 degrees F (190 degrees C). Press the bottom pie crusts into 2 pie pans.
Step 2
Combine cherries, 1 cup plus 2 tablespoons sugar, and cornstarch in a saucepan. Let sit until sugar begins to draw out the cherries' juices, about 10 minutes. Bring to boil, stirring constantly. Lower the heat; simmer until the juices thicken and become translucent, about 5 minutes. Remove from heat; stir in butter and almond extract until well mixed. Pour into the bottom half of the pie shells. Cover with top crusts, crimp the edges to seal, and cut vents into the top with a sharp knife.
Step 3
Bake in the preheated oven until crust is golden brown, 45 to 55 minutes.
Ingredients
1 cup white sugar
2 tablespoons white sugar
¼ teaspoon almond extract
1 tablespoon butter
2 pounds sour cherries, pitted
3 ½ tablespoons cornstarch
2 (15 ounce) packages double crust ready-to-use pie crust
