This dish just needs 15 minutes to prep and 50 minutes to cook, but it tastes like it took much longer. Due of the meat’s greater tenderness compared to chicken breasts, the recipe asks for chicken thighs. If you’d prefer, you can substitute chicken breast.
| Servings: | 8 |
| Yield: | 1 pie (6 to 8 servings) |
Ingredients
- 1 recipe pastry for a 9 inch double crust pie
- 1 (20 ounce) can pitted sour cherries
- 1 cup white sugar
- ⅓ cup all-purpose flour
- ⅛ teaspoon salt
- 2 tablespoons butter
- ¼ teaspoon almond extract
- ¼ teaspoon red food coloring (Optional)
- 1 egg yolk
Instructions
- Preheat oven to 425 degrees F (220 C). Make pastry and refrigerate.
- Drain cherries, reserving 1 cup liquid. In a saucepan combine sugar, flour and salt. Stir in cherry liquid and bring to a boil, stirring often. Reduce heat and simmer for 5 minutes. Mixture will thicken.
- When mixture is thickened, add butter, almond extract, food coloring and cherries. Cover and refrigerate.
- On lightly covered surface, roll out half of the pastry into an 11 inch circle. Put into 9 inch pie dish. Roll other half of pastry into another 11 inch circle. With a knife or pastry wheel, cut eight 1/2 inch strips.
- Pour cooled cherry filling into pie dish. Place pastry strips horizontally, then vertically, across the top of the pie and lightly brush with egg yolk. Bake 30 to 35 minutes, and cool before serving.
Nutrition Facts
| Calories | 401 kcal |
| Carbohydrate | 56 g |
| Cholesterol | 33 mg |
| Dietary Fiber | 3 g |
| Protein | 4 g |
| Saturated Fat | 6 g |
| Sodium | 297 mg |
| Sugars | 30 g |
| Fat | 19 g |
| Unsaturated Fat | 0 g |
Reviews
very good
I tried making the filling with corn starch, but it never gelled. Had just enough juice to try it with flour and it worked fine. The egg yoke (that I have seen pros use) worked fine as well. I’m sure it would get better with practice, but pretty good for a fist try.
I used 2 1/2 cans of cherries. Yummmmy!
I used 2 14.5 oz cans of cherries instead of 1 20 oz can… I wasn’t a fan of brushing with the yolk.. looked almost burnt when finished… I prefer egg whites whisked until fluffy, brushed onto top and sprinkled with sugar. Great recipe though!
Doubled the filling except 1 1/2 c. sugar, used 5 T. Arrowroot in place of flour, and didn’t need the food coloring. Also added 2 T. Lemon juice.
Easy. Beautiful. Delicious.
My husband is a fan of sour cherry pies and this one is awesome. It holds its shape when cut into, and doesn’t taste artificial like the canned sweet cherries. The whole family loved it with Thanksgiving dinner. I followed the advice of another review and added 1tbs lemon juice to the filling which cuts some of the sweetness. Also, I think egg yolk is a typo. I’ve always used egg white for browning pastries.
This pie was excellent! Would not change a thing. A new favorite that can be made year-round.
This recipe was a hit!!! I went with corn starch instead of flour. Definitely a keeper!!!
This is a fairly forward cherry pie recipe. I only gave the 3 stars because my pie (filling) never thickened. It could have been me but I will also say I have made many fruit pies and have not had one quite so soupy. Maybe the canned cherry producer? Anyway, I think I will likely use corn starch as a thickener instead of flour for future pies.
Made it as stated and it was perfect! Will definitely make again (and again, and again)!!
This pie was great ! I omit almond extract I was all out. I’m not good at pies, but my daughter said it looked great ! And it tasted great
This is my favorite cherry pie! It’s not too sweet.
This was great! I doubled the filling for a 9 inch pie pan, cut down the sugar as other reviewers recommended, and added 2 T lemon juice to make it a little more tart. It turned out superb!
I really wanted to like this pie, unfortunately it didn’t turn out for us. It was much too sweet, I have a sweet tooth but I couldn’t finish what was on my plate. This is one time when I would have been better off just buying the canned pie filling. I’m extra disappointed in it because I made it for my husbands birthday, cherry pie is his favorite and I wanted to make it extra special for him.
Awesome!!!!
Can be made with frozen pie cherries, just make sure you have enough time for them to thaw fully. Save the juice according to the recipe. Food coloring and extract are not necessary to make the pie. Came out really good.
I left out the almond extract (due to family allergies) and used 2 12 oz cans of cherries. My husband said it was the best cherry pie he’s ever had.
I made this pie for Thanksgiving and everyone just RAVED! I did make some adjustments if y’all would like to know, so here they are! I used gluten-free all purpose flour instead of reg. flour because it’d a better thickener 😉 I used tart cherries instead of sour cherries I used on 3/4 up of sugar (which was just perfect!) I used vanilla extract instead of almond extract (I just don’t care for almond extract) There you go! This is a killer recipe and everyone will LOVE it! Thanks for the great pie!
I used frozen cherries (a blend of two different cherries), reduced the sugar to 3/4 cup and used 3 tbsp of Arrowroot instead of flour. I placed 26 oz of frozen cherries, sugar, Arrowroot and 2.5 tsp of lemon juice in the pot and let it come to a gradual boil. Then I simmered it for five minutes. I forgot the butter but it turned it out great. I baked for 10 minutes at 425 with the edge of the crust covered with foil. I then reduced the temp to 350 and finished baking while keeping the crust covered. Delicious! You could almost reduce the sugar to 1/2 cup.
Made exactly as is but doubled recipe because I was using 10 inch pie pan. It fit perfectly. I did not use red food color because I didn’t have it so it was a little faded pink red but taste was GREAT!