Classic Tart Cherry Pie with Canned Cherries

a slice of tart cherry pie on a plate with a fork

Classic Tart Cherry Pie with Canned Cherries

No red food coloring-filled canned pie crust necessary in this homemade cherry pie. Learn to kick the processed stuff out and make yours with just a few simple ingredients. Tangy, sweet and wrapped in a classic crust, you'll never let this recipe go!

Course Dessert

Cuisine American

Prep Time 25

Cook Time 55

Total Time 1 20

Servings people

Calories 340kcal

Author Rachel Ballard

Ingredients

2 14-ounce cans pitted tart cherries in water not pie filling
1 cup granulated sugar 3/4 cup honey would substitute
1/4 cup cornstarch
1/8 teaspoon salt
2 tablespoons butter or margarine
1/4 teaspoon almond extract
1 egg beaten with 1 tablespoon water
2 refrigerated pie crusts one box, or make a crust from scratch, see Notes

Instructions

Preheat oven to 400.
Remove pie crusts from box and allow to warm slightly on the counter--about 10 minutes before unrolling. See notes for the link to my homemade crust.
Into a measuring cup, drain liquid from cherries to make 1 cup of liquid.
Transfer to a saucepan and add sugar, cornstarch and salt. Whisk well to combine before heating.
Bring to a boil, stirring often.
Reduce heat to medium and simmer about 3 to 5 minutes until thickened.
Turn off heat and add butter, almond extract, and cherries. Set aside.
Unroll one crust into the bottom of a 9-inch pie plate. Fold or crimp edges of the crust.
Add the filling.
Unroll the second crust and slice into 1" wide strips.
Place half of the strips across the pie vertically and half horizontally.
Brush with the egg mixture and bake 20 minutes, then reduce the heat to 375 and bake 35 to 40 minutes more, tenting with foil if the crust begins to get too dark.
Cool before serving for at least 3 hours or overnight.

Notes

To make your own crust: https://feastandfarm.com/all-butter-pie-crust/

Nutrition