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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


Pie crust
  • 2 cups - unbleached all-purpose flour
  • 1 teaspoons - salt
  • 3/4 cups - Crisco shortening (cold)
  • 2 tablespoons - Crisco shortening
  • 5 tablespoons - ice cold water
  • Cherry Filling
  • 4 cups - cherries (fresh, canned in water or frozen), drained, pitted, (stemmed and halved, if using fresh)
  • 1 1/4 cups - sugar
  • 1/4 cups - all-purpose flour
  • pinchs - cinnamon, nutmeg and/or ginger, optional add-ins, as desired
  • Directions:

    Preheat oven to 425 degrees F.

    Pie Crust:

    In a medium bowl, mix together the flour and salt; add Crisco to the bowl. Either with a pastry blender or with fingertips, mix the ingredients together with a rocking, chopping motion until the dough forms coarse, pea-size crumbs. Add the ice-cold water, 1 tablespoon at a time, gently mixing in each tablespoon before adding the next. You may need 1 more or less tablespoon of water than called for; you have added just the right amount of water when the dough forms a ball that easily holds together. Divide the dough in half, cover with plastic wrap and allow to rest in the fridge until ready to form pie crust.

    For Filling:

    In a large mixing bowl, stir together the sugar and flour; add fruit and toss 'til fruit is coated with the sugar mixture. (If using frozen cherries, toss them with the sugar mixture and then allow to stand for 15 to 30 minutes or until fruit is partially thawed but still icy; stir well).

    For Pie:

    On a clean, lightly-floured work surface, roll out one half of dough with a rolling pin until it forms a 10-inch circle. Roll pastry around rolling pin, gently, and unroll onto a 9-inch pie plate. Ease the pastry into the pie plate, being careful not to stretch the pastry. If needed, trim it to within one inch of the edge of the pie plate.

    Place cherry pie filling into pie shell, distributing the mixture evenly.

    For top crust, roll out remaining half of dough. Roll up onto rolling pin, as before, and unroll gently over top of cherry filling. Pinch top crust and bottom crust together at edges (or fold top crust over and under bottom crust, if large enough); flute edges by pinching between thumb and first finger OR by using fork tines to shape. (If desired, brush crust with a little bit of heavy cream to provide a nice glaze on top).

    Place pie on a baking sheet and bake for 15 minutes in preheated 425 degree F oven. Reduce heat to 375 degrees F and continue baking for 35 to 40 minutes or until crust is golden brown and juices begin to bubble. Transfer pie plate to wire cooling rack and allow pie to cool and set for 1-1/2 hours before serving.

    Brief Description

    Use fresh, canned or frozen cherries in this delicious pie any time of year.

    Main Ingredient:


    Category:  Pies

    Cuisine:  American

    Prep Time: 45 min
    Cook Time: 55 min


    Adapted from Betty Crocker and Michele Stuart

    Posted By:


    Posted On:

    November 6, 2017

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