Home Baked Cherry Pie Recipe

Home Baked Cherry Pie

Well, this Cherry Pie is certainly going to have me in the mood for the Holidays. I just love the colors of cherries after they bake. Add the luscious crust and Ice cream! Sheeeww, what a tasty treat! If you like Cherry Pie, this is going to be a keeper!

Easy to make and easy to eat. Just the way we lime em’.

Table of Contents

Ingredients for: Cherry Pie

Pastry for double crust 9-inch pie
2 – (1 lb.) cans red ~ tart ~ pitted cherries in syrup
3/4 cup – Granulated Sugar
3 tablespoons cornstarch
1/4 teaspoon salt
1/4 teaspoon almond extract
1 tablespoon butter or margarine (We like butter) 🙂

Directions for: Cherry Pie

Preheat your oven to 375°F.
Line 9-inch pie pan with half of you crust pastry.
Drain the cherries and reserve 2/3 cup of syrup.
In medium saucepan, combine sugar, cornstarch and salt and blend reserve syrup in with a wire whisk.
Cook over medium heat, stirring constantly until mixture thickens and becomes translucent, (Approx 5 minutes.)
Add the cherries and almond extract.
Bring to a boil, stirring gently.
Spoon filling into the pastry-lined plate.
Sprinkle over with the butter.
Put the top pastry on this.
Trim and flute your edges.
Cut slits into the top of the crust to allow steam to escape.

Note: To prevent over browning, cover edge of pie with foil. Bake 25 minutes. Remove foil. Bake 20-25 minutes or until top is golden brown. Some folk wait until the crust is the correct shade of golden brown then remove the pie and cover the edges to keep them from getting burnt. Either way will work.

Serve warm or at room temperature with a big dip of Ice Cream!. 🙂

Thank you for stopping by Back Roads Living again!

Cherry Pie Photo by: Steve Snodgrass

Let us know how you like your Cherry Pie Recipe in the comment window below.

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