A hearty, flavorful, and nourishing lentil soup that is ideal for cool fall afternoons! The best accompaniment is a loaf of sourdough bread.
| Prep Time: | 45 mins |
| Cook Time: | 55 mins |
| Additional Time: | 4 hrs 20 mins |
| Total Time: | 6 hrs |
| Servings: | 8 |
| Yield: | 1 9-inch pie |
Ingredients
- 2 cups all-purpose flour
- 1 cup shortening, chilled
- ½ cup cold water
- 1 pinch salt
- 1 ⅛ cups white sugar
- 3 ½ tablespoons cornstarch
- 2 pounds sour cherries, pitted
- 1 tablespoon butter
- ¼ teaspoon almond extract
Instructions
- In a large bowl, combine flour and salt. Cut in the cold shortening until pea-sized (you may use the paddle of a stand mixer for this step, or pulse in a food processor, then transfer to a bowl). Stir in water until mixture forms a ball. Divide dough in half and shape into balls. Wrap in plastic and refrigerate for at least 1 hour or overnight.
- On a lightly floured work surface, roll out half the dough to fit a 9-inch pie plate. Place bottom crust in pie plate, loosely cover with plastic, and refrigerate.
- Whisk together sugar and cornstarch in a saucepan; add cherries and toss to coat. Let stand for about 10 minutes to draw out the cherry juices.
- Preheat oven to 475 degrees F (245 degrees C). Place a baking sheet in the oven to preheat.
- Bring cherry filling to a boil over medium heat, stirring constantly. Lower the heat and simmer for 1 minute or until the juices thicken and become translucent (filling will thicken further as it cools). Remove from heat and stir in the butter and almond extract. Mix thoroughly and allow to cool to room temperature.
- Roll out second crust and cut into lattice strips or decorative shapes. When filling is cool, pour into bottom pie shell. Cover filling with top crust or cutouts and crimp edges.
- Reduce oven to 375 degrees F (190 degrees C) and place pie on hot baking sheet.
- Bake in the preheated oven until crust is golden brown and filling is bubbly, 45 to 55 minutes. Let pie cool and set several hours before slicing.
- You may use 5 1/2 cups frozen or drained, canned sour cherries in place of the fresh cherries.
Nutrition Facts
| Calories | 532 kcal |
| Carbohydrate | 69 g |
| Cholesterol | 4 mg |
| Dietary Fiber | 3 g |
| Protein | 4 g |
| Saturated Fat | 7 g |
| Sodium | 15 mg |
| Sugars | 38 g |
| Fat | 28 g |
| Unsaturated Fat | 0 g |
Reviews
We just love this recipe. So easy to make and wonderful tasting.
My first time making cherry pie and it was a huge hit with our Thanksgiving crowd. I used my own crust, and only 1 cup of sugar because I used frozen dark sweet cherries (could not find sour). I also did an egg wash and sprinkled just a small amount of turbinado sugar on the crust. WOW. Best cherry pie I’ve ever eaten and easy to make. I highly recommend.
I made this as directed and it was PERFECT. I never did get the filling to boil, I just took it off when it was nice and thick and then added the butter and almond extract. Fabulous pie.
This pie turned out delicious. I Followed other reviewers suggestions. I made my own crust (Betty Crockers oil crust). I cut back on the sugar by 1/4 cup because I could only get frozen sweet cherries and added 1/2 Tbsp of cornstarch. I did not boil the filling but just let it sit 10 minutes. I baked it for 15 minutes at 400 degrees then reduced temp to 375 degrees for 30 minutes and it turned out perfect.. Me and my family absolutely loved it.
This recipe filling tasted great! The almond extract is just the right touch! Had to bake it it a little longer than suggested. Also, I would add more corn starch next time.
Delicious! I love the addition of almond extract. My family ate it in 1 day. I’ll make it again and soon!
This pie recipe is AWESOME and very forgiving as i modified it quit a bit. I had used my home grown fresh, unripe cherries and added frozen bing cherries. It turned out awesome.
Awesome. I used frozen cherries, had to increase cornstarch another 11/2 T. Added, 1/4 tsp vanilla and 1/4 tsp lemon instead of almond flavor, 11/2 tsp cinnamon, about 1/4 cup brown sugar. I also added about 1/4 cup dried blueberries. I also sprinkled cinnamon and sugar on the top crust. Baked 55 min.
Made work frozen cherries and Pillsbury pie crust. It was amazing!
Easiest pie ever and the crust is amazing!!
This was my first time making cherry pie and this is by FAR the best and easiest pie I’ve ever made. I followed the directions carefully and came out with a perfect filling and crust! While I wasn’t sure of what cherries to use, I grabbed some fresh bags from the grocery store myself, pitted them, and finally weighed the cherries to equal 2 pounds. I’ve seen reviews of people not cooking down the cherries in a sauce pan. I highly suggest you do if you are buying them fresh and can’t find the ripest cherries. It will help immensely. Additionally I’ve noticed others use their own crust recipe or weren’t a fan of the crust recipe available. The original crust was really simple to make, and while it may not have had much to it I thought it didn’t detract anything from the filling itself. I also did an egg wash and sprinkled sugar for additional sweetness. Overall I can say I’m really happy with how the pie turned out and can’t wait to make it again! My boyfriend and I couldn’t help ourselves but to dig in before the pie was fully cooled.
My go to Cherry pie recipe.
This is honestly the ultimate cherry pie recipe. I followed the recipe, but used sweet cherries instead and cut the sugar down. I also added some lemon juice. I didn’t use almond extract because I’m allergic to almonds. I also forgot to add butter near the end, but the pie turned out fine. I added an egg wash as well. And instead of its pie crust, I used my own. The pie turned out perfect! The cherries gelled quite nicely. The extra heat near the beginning added some charred bits to the pie, which added to the appearance, and for some reason this is the only pie I’ve ever made where the pie crust actually turned golden brown instead of remaining white and dry. I will probably use the idea of having a higher temperature near the beginning in my future pies.
No changes but may reduce sugar to 1 cup Excellent pie used frozen sour cherries followed advice to thaw the cherries first Worked well
Came out perfect, i used just a little less sugar. my sweet tooh over the years is fading and i like to taste more of the fruits than sugar. co-workers says it’s Great
I tried this and while the flavor was great, I could not get the filling to gel up. A runny pie is not my thing. I’m feeling frustrated, and will give it another go tomorrow.
Was just amazing! It’s very time consuming to pick, pit and then make a pie. So I broke up the process by picking and pitting and cooking one day. Put the cherries in the fridge. The next day prepared the crust and poured in the cherries. It worked!
The first time I made it I add 4tbs because I had frozen cherries, the second time I didn’t have enough cherries so we added blueberries. Very good pie! Yes, I’ll be making it again. The pie really should be cool or chilled before serving so that the filling can set. Both time I’ve made it I have made it soon enough to have it chill & filling runs when you serve it, but next day after give time to set and chill for left overs it does not.
I made this and really enjoyed the taste of the filling. I used my own crust recipe. I used fresh sour cherries. But I the filling didn’t thicken. When I cut into it the filling ran. It tasted great but I’ll try adding more cornstarch next time.
This is the best cherry pie recipe I have ever tried. Cooking the cherries in advance is the key I think.
The filling received rave reviews at Thanksgiving dinner!! I used a different crust recipe. 🙂