This tart cherry pie works well with fresh or frozen cherries. It takes the guess work out of whether or not the filling is going to set up because you cook it on the stove for a bit first. That way you have a chance to adjust as needed before it ever hits the pie pan!
This story probably actually starts a few years ago. My aunt has a cherry tree that is very prolific.
So my grandma, my aunt and I spent an entire afternoon pitting cherries. We enjoyed each other’s company and really had a great time despite the work.
In the end we each had bright red fingers and enough cherries for a pie. There is something about fresh cherries that you worked so hard for that makes the pie taste all that much better.
That day we used one of my aunt’s favorite recipes that uses instant tapioca. I will definitely have to get that from her and share it sometime.
Fast forward a couple years to last November. I was away for a week doing some training for my new job the week before Thanksgiving.
I got a text from my aunt saying she had some delicious cherries from that tree in her freezer. She was hoping I could help coax them into a pie for our Thanksgiving celebration at grandma’s. Of course I could!!
I was a little worried about using the frozen berries, because I wasn’t sure how the moisture content would differ. As I defrosted them my worries got even greater as they released a lot of juice.
This worried me for two reasons. First I didn’t want the juices to create a soggy bottom on my pie. I also didn’t want to end up with an overly soupy pie.
However I didn’t want to dump the juices and get rid of all of that good flavor. So I decided to precook the filling a bit so I could better control the final result.
It actually worked out pretty perfectly. I was able to keep all of the flavor and adjust the final product as needed.
Luckily my initial ratios of cornstarch to cherries worked great, but if you need to add a bit more cornstarch as the cooking process goes on you could easily add a teaspoon at a time mixed in just a little bit of cold water. Allow it to simmer for a couple of minutes before you decide if it is thick enough.
So you may be wondering what took me so long to share this if I made in in November. Well, after Thanksgiving came the 12 Days of Christmas Cookies.
You know how it gets, things get busy and everything happens and next thing you know a few months go by and it hasn’t been posted. But it seems cherry season will be rolling back around sooner rather than later, so why not post it now? Better late than never, right?!
- 1 1/2 pounds pitted sour cherries
- 1/2 Tablespoons lemon juice
- 1 1/4 cup sugar
- 3 Tablespoons cornstarch
- 1 recipe for double crust pie pie crust
- Optional: milk or egg for wash and additional sugar
- While still cold or at room temperature, stir together the cherries, lemon juice, sugar and corn starch in a large heavy bottomed saucepan. Over medium heat, bring to a boil stirring frequently. Keep stirring and boiling until it thickens to cherry pie filling consistency. Remove from heat and stir in almond extract if desired. Allow to cool completely.
- Roll out pie crusts and place bottom pie crust in 9-inch pie plate. Fill with cooled cherry filling. Place top crust on top and crimp edges. Cut vents in top pie crust. If desired, brush with egg wash or a bit of milk and sprinkle with a bit of granulated sugar.
- Bake at 425°F for 20 minutes. Cover the edges with a pie shield or aluminum foil to prevent over browning and drop the oven to 375°F and continue to bake for about 30-40 minutes. Crust should be golden and the filling should be bubbling.
- Remove from oven and let cool. Delicious on it’s own, but really good with a scoop of vanilla ice cream or whipped cream!
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Amount Per Serving: Calories: 224Total Fat: 6gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 17mgSodium: 100mgCarbohydrates: 42gFiber: 2gSugar: 28gProtein: 3g
All nutritional information is estimated and will depend on the exact ingredients you use.