Cherry pie that is sweet and tart. amazingly delicious with vanilla ice cream! Make careful to purchase fresh cherries rather than cherry pie filling.
| Prep Time: | 25 mins |
| Cook Time: | 50 mins |
| Additional Time: | 3 hrs |
| Total Time: | 4 hrs 15 mins |
| Servings: | 8 |
| Yield: | 1 to 9 – inch deep dish pie |
Ingredients
- 1 deep dish pastry for double crust
- 2 (16.5 ounce) cans pitted dark sweet cherries, drained with syrup reserved
- 1 (16 ounce) can pitted sour cherries, drained
- ¾ cup white sugar
- 3 tablespoons arrowroot powder
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon salt
- 1 tablespoon unsalted butter, melted
- 1 teaspoon lemon juice
- ½ teaspoon vanilla extract
- ¼ teaspoon almond extract
- ⅛ teaspoon red food coloring
Instructions
- Preheat oven to 425 degrees F (220 degrees C). On a lightly floured surface, roll out one crust, and place in a 9 inch deep dish pie plate. Roll out top crust, and set aside.
- Measure 1 1/2 cups reserved cherry syrup into a small saucepan over low heat. Mix together sugar, arrowroot powder, cinnamon, and salt. Stir into syrup until dissolved. Increase heat to high, and bring syrup to a boil. Cook for 1 to 2 minutes, or until thickened. Remove from heat, and stir in butter, lemon juice, vanilla, almond extract, and red food coloring.
- In a large bowl, combine cherries and thickened syrup. Gently toss until evenly coated. Pour filling into pie crust. Cover with top crust, and crimp edges with fork. Make a few fork vents in top pie crust to allow steam to escape during baking.
- Bake in preheated oven for 20 minutes, then reduce heat to 375 degrees F (190 degrees C). Continue to bake for 30 minutes. Allow to cool for 3 hours before serving.
Nutrition Facts
| Calories | 474 kcal |
| Carbohydrate | 79 g |
| Cholesterol | 4 mg |
| Dietary Fiber | 2 g |
| Protein | 3 g |
| Saturated Fat | 6 g |
| Sodium | 344 mg |
| Sugars | 48 g |
| Fat | 16 g |
| Unsaturated Fat | 0 g |
Reviews
I was skeptical, but I made this pie, and it is outstanding. The only change I made was to substitute corn starch for the arrowroot powder (I couldn’t find any here). My boyfriend, who is an atheist, said “Oh Holy Night is this delicious!” He doesn’t use those words very often.
Have been looking for a recipe for a sweet and tart cherry pie for awhile. This is perfection. It reminds me of a pie I get in my family’s hometown cafeteria in small town Indiana.
I only used the filling part b/c I was making a dump cake and opted for sour cherries from a jar and I had to thicken the juice. I don’t recommend boiling the mixture for 1-2 minutes; as soon as it comes to a boil you can turn off the heat, otherwise it will come out rather “gluey.” Turned out OK in the recipe though!
A very easy pie! Super yummy too! Thank you for sharing!
This pie was very delicious, but a little too tart for my taste! The vanilla ice cream definitely made it sweeter! Overall, it was a very good dish! 🙂