Fresh Cherry Pie
Submitted by pradon
Fresh cherry pie with almond extract and a double crust, baked golden and bubbly. Uses real cherries, not canned, for bright fruit flavor. Freezer-friendly too.
YIELD
1 piePREP
10 minCOOK
50 minREADY
60 minThis fresh cherry pie skips the canned filling entirely. Real cherries tossed with flour, sugar, and a touch of almond extract give you a filling that tastes like summer in every bite.
The almond extract is what sets this apart. It pulls out the natural stone-fruit flavor in cherries the way vanilla never could. Just a teaspoon transforms the whole pie.
Flour thickens the filling here instead of cornstarch, which gives the juices a softer, less gel-like consistency. Cut those steam vents in the top crust generously so moisture escapes and you get a crisp, flaky lid instead of a soggy one.
This pie also freezes beautifully unbaked. Assemble it, wrap tightly, and bake straight from frozen when you need it.
Chef Tips
- Pit cherries over a bowl to catch all the juice, then add that juice to the filling.
- Tart cherries work best for baking. Sweet cherries like Bing will need less sugar.
- Let the pie cool at least two hours before slicing so the filling sets up properly.
- Dot the butter on top of the cherry filling, not the crust, so it melts down through the fruit.
Variations
- Add a crumb topping instead of a top crust for a cherry crumble pie.
- Mix in a handful of blueberries for a cherry-berry twist.
- Brush the top crust with egg wash and coarse sugar for extra sparkle and crunch.
Ingredients
Directions
Line a 9-inch piepan with pastry.
Combine cherries, sugar, flour, and almond extract.
Pour into unbaked pie shell, and dot with butter.
Cover with top crust, and seal edges.
Cut slits in center of crust to allow steam to escape.
Bake at 400 degrees about 40 to 50 minutes or until done.
Serve with whipped cream, if desired.
To freeze, omit baking and wrap securely.
To serve, bake frozen pie at 400 degrees from 55 minutes to 1 hour and 10 minutes or until done
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