Two-Crust Cherry Pie
A classic cherry pie with a sweet and tart filling, encased in a flaky two-crust pastry, perfect for dessert or special occasions with family and friends.
Ingredients
Instructions
- Combine 3/4 cup sugar with cornstarch in a bowl.
- Stir in cherry juice and cook over medium heat, stirring occasionally, until the mixture thickens and bubbles.
- Remove from heat and cool for 1 minute.
- Add remaining sugar, cherries, butter, and red food coloring to the mixture.
- Let the filling stand while preparing the pastry crust.
- Line a 9-inch pie plate with pastry for the bottom crust.
- Fill the pie with the cherry mixture.
- Cover with the top crust, cut slits for steam to escape, and seal the edges.
- Bake at 400°F for 55 minutes until golden brown.
Tips & Substitutions
For a thicker filling, increase the cornstarch slightly, or use a mix of fresh and canned cherries for enhanced flavor. If you prefer a less sweet pie, reduce the sugar by a quarter cup. For a fun twist, consider adding a splash of almond extract. When rolling out the pastry, keep it chilled to prevent sticking and tearing.
Serving Suggestions
Serve this delicious cherry pie with a scoop of vanilla ice cream or a dollop of whipped cream for an indulgent treat. It pairs beautifully with Lemon Building Bars for a delightful dessert spread. Consider adding a side of fresh berries for a splash of color and extra flavor.
Storage & Reheating
To store leftovers, cover the pie tightly with plastic wrap or aluminum foil and refrigerate for up to 3 days. For longer storage, slice the pie and freeze it in an airtight container for up to 2 months. To reheat, place slices in a preheated oven at 350°F for about 10-15 minutes until warm.
Nutrition & Diet Analysis (per serving)
Each serving of Two-Crust Cherry Pie contains roughly 173 calories, with 3g protein, 31g carbohydrates, and 5g fat. It is an excellent source of vitamin C (20% of the Daily Value), and a good source of dietary fiber and iron. It also contributes 3g of dietary fiber toward your daily target.
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! Just make sure to pit and slice them, and you may need to adjust the sugar since fresh cherries can be less sweet than canned. Cook them down a bit longer to ensure they release enough juice for the filling.
What if I don't have cornstarch?
If you don't have cornstarch, you can substitute with an equal amount of all-purpose flour. Keep in mind that flour may make the filling slightly less glossy, so ensure you cook it a bit longer to thicken properly.
How do I prevent the crust from getting soggy?
To prevent a soggy crust, consider pre-baking the bottom crust for about 10 minutes before adding the filling. You can also sprinkle a thin layer of breadcrumbs or crushed nuts on the crust before filling to create a moisture barrier.
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).