Classic Cherry Pie
  • 4-5 cups fresh or thawed frozen pitted cherries
  • 1 to 1½ cups sugar, depending on how tart your cherries are
  • ¼ cup cornstarch
  • 1 teaspoon lemon zest
  • ¼ teaspoon almond extract
  • 1½ tablespoons butter
  • 1 recipe of your favorite pie crust recipe for a double crust pie
  • water or milk for brushing on your pie crust
  • 2 tablespoons sugar for sprinkling on crust
  1. Preheat oven to 375 degrees.
  2. Place the cherries in a medium saucepan and place over medium heat. Bring the cherries to a simmer. Cover and reduce the heat to low. Simmer for about 10 minutes or until the cherries release their liquid, stirring often.
  3. Meanwhile, while the cherries are cooking combine the sugar and the cornstarch in a small bowl.
  4. Stir into the cherries after they have released their liquid and bring back to a simmer and continue cooking for a few more minutes until thickened.
  5. Remove from the heat to cool. Stir in the lemon zest and almond extract.
  6. Place pie crust in a 9" deep pie dish.
  7. Pour cooled cherry filling in pie dish.
  8. Dot with butter.
  9. Moisten the edges of the crust. Cut the other pie crust into strips if making a lattice pie or cover the pie with the remaining crust. Be sure to cut slits in the top of the pie if not making a lattice.
  10. Crimp the edges of the pie with your fingers or a fork.
  11. Brush the top of the pie with water or milk and sprinkle with sugar.
  12. Bake for 50-55 minutes. Cover the edges of the pie with foil if they start to brown too quickly.
  13. Cool pie on a wire rack for about 30-45 minutes before serving.
Recipe by Sunflower Supper Club at