Linda'S Cherry Pie
A classic cherry pie with a sweet, tart filling and flaky crust, perfect for dessert lovers and suitable for family gatherings or special occasions.
Ingredients
Instructions
- In a small saucepan, combine 3/4 cup of the sugar, cornstarch, and cinnamon until well blended.
- Drain cherries; reserve 1 cup of juice.
- Stir the cherry juice into the sugar mixture.
- Cook over low heat, stirring frequently, until the mixture thickens.
- Add the remaining 1/2 cup of sugar.
- Stir in the cherries.
- Line a 9-inch pie pan with pastry and add the cherry filling.
- Dot the filling with butter.
- Add the top crust or lattice, and cut slits in the top.
- Bake at 425°F for 45 to 55 minutes or until golden.
Tips & Substitutions
To enhance the flavor of your cherry pie, consider adding a tablespoon of vanilla extract or almond extract to the filling for a unique twist. If you don't have cornstarch, you can substitute with an equal amount of arrowroot powder. For a flaky crust, be sure to keep your ingredients cold and handle the dough as little as possible. This pie pairs beautifully with a scoop of vanilla ice cream.
Serving Suggestions
Serve Linda's Cherry Pie warm or at room temperature, ideally with a dollop of whipped cream or a scoop of vanilla ice cream. It makes a delightful dessert for family gatherings or holiday celebrations. Pair it with a cup of coffee or tea for a comforting treat. Consider serving with a side of Broccalie for a well-rounded meal.
Storage & Reheating
Store any leftover cherry pie in the refrigerator, tightly covered, for up to 3 days. To reheat, place slices in a preheated oven at 350°F for about 10-15 minutes until warmed through. Alternatively, you can microwave individual slices for 30-45 seconds, being careful not to overheat to maintain the crust's texture.
Nutrition & Diet Analysis (per serving)
Each serving of Linda'S Cherry Pie contains roughly 635 calories, with 3g protein, 126g carbohydrates, and 11g fat.
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 fresh cherries instead of canned?
Yes, you can use fresh tart cherries instead of canned ones. You will need about 4 cups of pitted fresh cherries. Make sure to adjust the sugar according to your taste, as fresh cherries may be less sweet than canned ones.
How do I prevent the pie crust from getting soggy?
To prevent a soggy crust, you can pre-bake the bottom crust for 10 minutes before adding the cherry filling. Additionally, make sure to drain the cherries well and cook the filling until thickened to minimize excess moisture.
What should I do if the top crust is browning too quickly?
If the top crust is browning too quickly during baking, you can cover the pie loosely with aluminum foil. This will help shield it from direct heat while allowing the filling to cook through and the crust to finish baking.
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).