A dessert filling that is ideal for summer. Invest on a cherry pitter for this one without a doubt!
| Prep Time: | 25 mins |
| Cook Time: | 50 mins |
| Additional Time: | 10 mins |
| Total Time: | 1 hr 25 mins |
| Servings: | 16 |
| Yield: | 2 pies |
Ingredients
- 2 (15 ounce) packages double crust ready-to-use pie crust
- 2 pounds sour cherries, pitted
- 1 cup white sugar
- 2 tablespoons white sugar
- 3 ½ tablespoons cornstarch
- 1 tablespoon butter
- ¼ teaspoon almond extract
Instructions
- Preheat oven to 375 degrees F (190 degrees C). Press the bottom pie crusts into 2 pie pans.
- 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.
- Bake in the preheated oven until crust is golden brown, 45 to 55 minutes.
- You can do like me and recruit your significant other to do the cherry pitting for you. This process is a whole lot easier with a cherry pitter. In fact, don’t do it without.
- You can make your own pie crust instead of using a prepared crust.
Nutrition Facts
| Calories | 342 kcal |
| Carbohydrate | 45 g |
| Cholesterol | 2 mg |
| Dietary Fiber | 3 g |
| Protein | 4 g |
| Saturated Fat | 5 g |
| Sodium | 260 mg |
| Sugars | 19 g |
| Fat | 17 g |
| Unsaturated Fat | 0 g |
Reviews
This is so tasty!!! I just wanted to eat the cherry pie filling once it was cooked! Thank you for sharing!
Picked up some sour cherries at my friend’s fruit stand and made this recipe with my nieces. It was a huge hit. It only made one deep dish pie. Substituted vanilla for the almond to accommodate a family member’s nut allergy.
We have a sour cherry tree in our yard so my husband requested a pie! Everyone loved it. I used approximately 3 cups of pitted cherries since I didn’t have a scale. Next time I would use 4 cups. We will definitely make this again!
This is a great recipe!! Common ingredients, easy to follow and always have great results. This will forever be my cherry pie recipe.
best cherry pie we ever ate!!!i only had one pkg of pie crust….Pillsbury pie crust I found to be excellent… SOMI MADE DEEP DISH WITH THE 2 CRUSTS I HAD. I BAKED ACCORDING TO RECIPE AND IT TURND OUT perfectly.. I forgot to take a pic before we started eating!
Absolutely delicious! I rarely can get sour cherries but when I do there is nothing I want more than a wonderful cherry pie, and this met all my expectations.
Almost the pie I have been yearning for, I will attribute it to user error, or sentimentality, a lady who is now in Heaven, made the best cherry pie!!! I have wanted to duplicate it an this is the closest I have ever gotten! will make again! I used Northstar Cherries, that I picked. Too sour to eat and I cut the sugar a little as I wanted it tart.
I followed the directions exactly and the pie was so sour and tasted earthy. Maybe it was the cherries.
Made it for the first time, 2 pies. Took one over to daughters for dinner. All loved it especially the grandkids! I got the cherries from my neighbour, just over 6 pounds! So I just made 4 more pies 🙂
excellent pie. My husbands favorite.
Yes, very good, didn’t have almond extract ,I uses van. In my crust I added 2tsp. Sugar, 1/2 lemon juice
My family loves this pie! It tastes wonderful and it has been a no-fail-pie-making-experience for me three times in a row!!
Delicious! I used jarred Morello pitted sour cherries. Served it warm with a scoop of vanilla ice cream. Yum!