This wonderfully decadent peanut butter pie can be prepared in just ten minutes and chilled overnight.
| Prep Time: | 40 mins |
| Cook Time: | 35 mins |
| Additional Time: | 1 hr |
| Total Time: | 2 hrs 15 mins |
| Servings: | 6 |
| Yield: | 1 9-inch pie |
Ingredients
- 2 cups pitted fresh dark sweet cherries, such as Bing or Lambert
- ⅓ cup bottled cherry juice
- ¼ teaspoon almond extract
- ⅓ cup brown sugar
- ⅓ cup white sugar
- ¼ cup all-purpose flour
- 1 pastry for a double-crust 9-inch pie
- 1 tablespoon butter, cut into small chunks
Instructions
- Preheat oven to 425 degrees F (220 degrees C).
- In a bowl, mix the cherries, cherry juice, almond extract, brown sugar, white sugar, and flour until the sugar has dissolved; allow to stand while you prepare pastry dough, about 15 minutes.
- Line a 9-inch pie dish with a pastry crust, and fill with the cherry filling; sprinkle small chunks of butter over the filling. Top with the remaining crust, and crimp the edges to seal; cut several steam vents into the top crust with a sharp paring knife.
- Bake in the preheated oven until the cherry filling is bubbling and thickened and the pie crust is browned, 35 to 40 minutes. Allow to cool before serving.
- I have been taught to watch for the pie to look like it is “breathing” (i.e., the center rises and falls like a person literally breathing). I also should mention that you may need to cover the edges of the pie with foil the first twenty minutes of baking to prevent over-browning of the edges.
- Substitute 3 tablespoons of quick-cooking tapioca for flour, if desired.
Nutrition Facts
| Calories | 472 kcal |
| Carbohydrate | 65 g |
| Cholesterol | 5 mg |
| Dietary Fiber | 4 g |
| Protein | 5 g |
| Saturated Fat | 6 g |
| Sodium | 331 mg |
| Sugars | 32 g |
| Fat | 22 g |
| Unsaturated Fat | 0 g |
Reviews
was a little to sweet for me. need to add lemon juice or reduce the sugar.
I am not a baker, but I had a bunch of bing cherries about to turn. I didn’t have cherry juice, but I did have some red jam that I used watered down 1:1. After reading reviews about being too runny, I added a heaping teaspoon of cornstarch and simmered the cherry mixture for about 30 minutes while I made the crust and preheated the oven. I made an easy vinegar pie crust (effortless), then brushed the crust with heavy cream before baking. The result was fabulous!!
Well I really cheated! I didn’t have enough apples but had a lb of fresh cherries so I decided to make a cherry strudel! I used the refrigerated puff pastry and the filling recipe from this cherry pie I found on here. after putting sugar on pastry it required another 35 mins to get golden brown (see photo). Thanks for the start of my recipe, it came delicious. I will make it again, the filling was delicious and the puff pastry made an easy strudel! I’ll try regular pie crust too!
I have made this pie several times. My husband consistently says it is the best pie he has ever eaten of any kind, not just cherry. Another friend has told me I should “patent” this pie — ha ha! As others did, I also increased the cherries, using all that come in the bag from the store. Like another top review, I use 1/3 cup white sugar, 1/3 cup brown sugar and 1/3 cup flour. I have previously used 1/3 cup of the cherry juice as in the recipe, but this time, I increased it to 1/2 cup — mostly because my pie comes out without any juice in the pan, and I kind of like some, however the pie comes perfectly out of the plate. I top the fruit with butter (when I remember ??), do an egg wash and sprinkle a little raw sugar over the top. I bake at 425 for 25 minutes and then another 15 minutes at 350. I cover the edge of the crust when I turn the temp down. Definitely make it the day before you plan to cut it. I can’t wait for cherry season!!
Ably changes I made was to use slightly less sugar. I also added about 1/8 tsp tapioca as I found it a bit too runny at first. I’d recommend doing the 425 degrees for 25 minutes then backing down to 350 for the last 15. Everyone loves it
This is my go to recipe for MT sweet cherries in the Summer. I do double the recipe for one pie and bake it longer of course. Love this recipe, always get compliments.
It was way too liquidy. Not sure what to skip on to prevent this from happening again.
I’ll be making this again
Very tasty cherry pie. Well liked by the family. I made my own crust – one using butter that I also found on All Recipes. Thank you!
Fabulous! I followed the suggestions by Polly: no cherry juice, 1/3 cup brown sugar, 1/3 cup white sugar, 1/3 cup flour and a 1/4 tsp almond extract. Sprinkle top crust with raw sugar.
I followed the recommendations of other reviewers and omitted the butter and juice. I also increased the pitted fresh cherries to 4 cups because my pie dish is a bit deep. Absolutely great! I may cut back a bit on the sugar next time as the cherries were very sweet. Thank you for a great recipe.
I made this with fresh Ranier cherries. When you pit the cherries use a bowl. Juices will accumulate and will serve as the cherry juice the recipe calls for. If you don’t have enough juice, use another juice or water. The pie was delicious! Not too sweet either. I’ll. make this again and again!
Great recipe….this was my first pie! I didn’t put a top on the pie, though. Just used the excess dough from the sides of the dish to lay a few strips across. I went with another reviewer’s substitution of more cherries and no cherry juice. I also added a dash of red wine. Next time, I will try the other reviewer’s advice about turning down the temperature for a while so the crust doesn’t get quite so dark. So yummy!
This is my go to cherry pie recipe! very Tasty!
Just like the pie my Mom used to make, but with a much easier recipe! Highly recommend!
A little too runny for my taste.
I was requested to make a cherry pie in September, and I couldn’t find fresh cherries. The only frozen cherries I could find were sweet bing cherries. I made the filling recipe as written except using 1/4 cup tapioca as the thickener, and it came out great! I was skeptical, but would definitely make this recipe again!
This was my first attempt at real cherry pie. I went with 4 cups of cherries since most fruit pies call for 4 cups. Three cups would have been perfect. My cherries were so juicy and delicious, I think I could have done without the cherry juice, but I did add 2 tbsp. cornstarch along with the flour and skipped the butter. This is so much better than canned cherries. I shall make it again next cherry season.
For others: 1 lb of fresh cherries with pits and stems becomes approx. 2.5 cups of pitted, stem-removed cherries after a couple bad ones were removed. It takes about 15 minutes to take 1 lb cherries from washed to stems removed & pitted, once you have a rhythm going. Weigh and wash cherries. Move cherries from colander to bowl 1, removing stems and checking for bad ones as you do. Pit cherries over bowl 2 with pitter section of garlic press, leaving pits in bowl 2 and letting it accumulate any juice. Pitted cherries go into measuring cup. For every cup you dump in mixing bowl, make a mark on a paper or something so you don’t lose track. (IN PROCESS, 4.5 CUPS CHERRIES) Used 1.75 lbs cherries, approximately 4.5 cups. Used 1/3 cup each white sugar, brown sugar, flour and 1/4 tsp almond extract (no butter, no cherry juice) per chefathome’s review. Doubled pie crust recipe from Budget Bytes apple cranberry hand pies and rolled to 17″ by 18″, divided into 12 pieces (5.5″ by 4.5″, approx). Cherries had, by this point, been sitting for so long that they made a LOT of juice. Used ~1/4 cup cherries + juice in each, but there was no way folded pies would contain everything. Stuffed everything into muffin tins and just smooshed excess crust on top. Poked two holes in each. Baked at 350 for 35 minutes.
Thank you for sharing – my first time making a fresh cherry pie and it was a success – even my husband who doesn’t like cherry pie loved it!
It has REALLY great flavor; however it is weak on the amount of fruit. I changed the recipe and added 5 C of cherries instead of 2 C. I upped the flour to 1/3 C. It turned out fabulous with the changes.