Cherry Pie
Prep time
Cook time
Total time
Recipe type: Dessert
Serves: 8
  • 4 cups fresh cherries, pitted and halved
  • 1 cup sugar
  • 3 tablespoons cornstarch
  • ⅛ teaspoon almond extract
  • Margarine or butter to dot pie filling
  • *Recipe for perfect pie crust
  1. Pit cherries and halve them, or simply tear them into pieces with your fingers if desired.
  2. Put cherries in a medium saucepan over medium heat and cover them. The cherries will start losing their juices; keep them on heat for about 10 minutes, stirring occasionally with a wooden spoon.
  3. While they are cooking, in a small bowl, mix the sugar and cornstarch together.
  4. Remove the cherries from heat and pour in the sugar mixture and mix well.
  5. Add the almond extract and return the mixture to the stove and cook over low heat until thickened, stirring frequently.
  6. Remove from the heat and let cool.
  7. Put pie dough into pie plate and pour cherry pie filling in. Place a few pieces of margarine or butter on top of filling.
  8. Cover pie filling with pie dough and cut slights on top to vent.
  9. Bake at 400 for 45 minutes until filling is bubbling and top is golden brown.
I have never had a problem with the consistency of this pie filling, but if the filling is too thick, add a little water, too thin, add a little more cornstarch. It also thickens as it cooks and cools. Also do a taste test of your filing, if it's not sweet enough, add some more sugar.
Perfect pie crust recipe here:
Recipe by Nurse Loves Farmer at