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Always Delicious Cherry Pie
Always Delicious Cherry Pie
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Prep Time:
25 minutes
Cook Time:
50 minutes
Total Time:
255 minutes
Delectable cherry pie with a blend of sweet and sour cherries, perfect with a scoop of vanilla ice cream!
Ingredients:
  • 1 deep dish pastry for double crust
  • 2 (16.5 ounce) cans pitted dark sweet cherries, drained with syrup reserved
  • 1 (16 ounce) can pitted sour cherries, drained
  • 3 tablespoons arrowroot powder
  • 0.25 teaspoon ground cinnamon
  • 0.125 teaspoon salt
  • 1 tablespoon unsalted butter, melted
  • 1 teaspoon lemon juice
  • 0.25 teaspoon almond extract
  • 0.125 teaspoon red food coloring
Instructions:
  • Preheat the oven to 425 degrees F (220 degrees C). Roll out one crust on a lightly floured surface and place it in a 9-inch deep dish pie plate. Roll out the top crust and set it aside.
  • In a small saucepan over low heat, warm 1 1/2 cups reserved cherry syrup. Combine sugar, arrowroot powder, cinnamon, and salt. Stir into the syrup until dissolved. Increase heat to high and bring to a boil. Cook for 1 to 2 minutes until thickened. Remove from heat and mix in butter, lemon juice, vanilla, almond extract, and red food coloring.
  • Combine cherries and thickened syrup in a large bowl until evenly coated. Pour filling into pie crust, cover with the top crust, and crimp edges with a fork. Add a few fork vents to the top crust to allow steam to escape while baking.
  • Start by baking in a preheated oven for 20 minutes, then lower the temperature to 375°F (190°C) and bake for an additional 30 minutes. Let it cool for 3 hours before serving.

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