Appalachian Cherry Pie Recipe
A classic Appalachian cherry pie with tart red cherries, sweetened and thickened with a homemade filling, perfect for summer desserts or family gatherings.
Ingredients
Instructions
- Drain the cherries, reserving 1 cup of liquid.
- In a large saucepan, combine 3/4 cup of sugar and cornstarch.
- Stir in the reserved cherry liquid.
- Cook over medium heat until thickened and bubbly, stirring constantly.
- Cook and stir for 2 more minutes.
- Remove from heat.
- Stir in the remaining sugar, margarine, and almond extract.
- Fold in the drained cherries.
- Allow the filling to cool slightly before filling the pie crust.
Tips & Substitutions
For a deeper flavor, consider adding a pinch of cinnamon or nutmeg to the cherry filling. If you prefer a less sweet pie, reduce the sugar by 1/4 cup. If tart cherries are unavailable, sweet cherries can be used, but adjust the sugar accordingly. Using a store-bought pie crust can save time, or try making a homemade crust for a fresher taste.
Serving Suggestions
Serve the Appalachian Cherry Pie warm or at room temperature with a scoop of vanilla ice cream or a dollop of whipped cream on top. It pairs beautifully with Spinach Apple Salad for a refreshing contrast. For a festive touch, drizzle with chocolate sauce or serve alongside a slice of Leisel's Kahlua for a delightful dessert experience.
Storage & Reheating
Store leftover cherry pie in the refrigerator, covered loosely with plastic wrap or aluminum foil. It will keep well for up to 3 days. To reheat, place slices in a preheated oven at 350°F for about 10-15 minutes, or until warmed through, which will help revive the crust's crispness.
Nutrition & Diet Analysis (per serving)
Each serving of Appalachian Cherry Pie Recipe contains roughly 147 calories, with 1g protein, 11g carbohydrates, and 12g fat. It is a good source of vitamin C (12% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen cherries instead of canned?
Yes, you can use frozen tart cherries instead of canned. Just make sure to thaw and drain them thoroughly before using. You may need to adjust the cornstarch slightly, as frozen cherries can release more liquid when cooked.
How can I prevent the pie crust from becoming soggy?
To prevent a soggy crust, consider pre-baking the pie crust for about 10 minutes before adding the cherry filling. You can also brush the crust with a beaten egg before baking, which creates a barrier that helps keep it crispy.
What should I do if the filling is too runny?
If your cherry filling turns out too runny, you can thicken it further by cooking it on the stovetop for an additional 2-3 minutes. Adding an extra tablespoon of cornstarch mixed with a bit of water can also help achieve a thicker consistency.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).