The Best Cherry Pie Ever Recipe

When Princess was in 3rd or 4th grade she decided to make a cherry pie for our church picnic’s pie contest, using my mom’s “Best Cherry Pie Ever” recipe. Most of the contestants were veteran bakers so we were shocked – and thrilled – when Princess’s cherry pie won first place! As I recall, College Boy’s apple pie won second place, but that’s another story.

 

Combine sugar, cornstarch, and salt. Place cherries in large saucepan and sprinkle with sugar mixture, stirring gently to combine. Bring to a boil, stirring, and cook about 2 minutes or until thickened.

 

Meanwhile, combine flour and salt. Add shortening.

 

Using a pastry blender, cut in shortening until crumbly.

Remember to keep an eye on the cherries!

 

Sprinkle one tablespoon of water over one section of the dough and toss gently with a fork. Continue adding water, one tablespoon at a time, until all the dough has been moistened. Divide pastry in half and form into two balls.

 

When cherry filling mixture has thickened, remove from heat and stir in the almond extract. Set aside.

 

On a lightly floured surface, roll out one ball to fit a 9-in. pie plate.

 

It should be about 1/8″ thick.

 

Carefully transfer crust to pie plate and trim the dough, allowing it to extend about 1/2″ outside the edge of the pie plate. Fold the dough under to make a nicer edge.

 

Pour the cherry pie filling into the pie crust and dot with butter, if desired. We usually skip the butter because it tastes just as good without it. Besides if you save those calories you can have extra ice cream, right?

 

Doesn’t it look yummy already?

 

Roll out the second pastry ball and cut into strips.

 

Lay several strips of dough on top of the filling. Add more strips perpendicular to the first strips and weave them through each other to form the lattice top.

 

Ta da! It’s much harder to explain than it is to do.

 

Trim the strips and fold them under the bottom crust and crimp to secure. Or do it the opposite way like the Official Recipe says.

 

Bake at 425° for about 40 minutes, or until the crust is golden brown.

 

Best Cherry Pie – Official Recipe

To make the best cherry pie ever, you’ll need:

• 2 pie crusts
• 1 1/4 cups sugar
• 1/3 cup cornstarch
• 1/8 teaspoon salt
• 1/4 teaspoon almond extract, to taste
• 4 cups pitted fresh tart cherries OR pitted frozen tart cherries, thawed
• 2 tablespoons butter, optional

Pastry:

• 2 cups flour
• 1/2 teaspoon salt
• 2/3 cup shortening
• 4-7 tablespoons ice water

Directions:

1. Prepare the pie filling: Combine sugar, cornstarch, and salt. Place cherries in large saucepan and sprinkle with sugar mixture, stirring gently to combine. Bring to a boil, stirring, and cook about 2 minutes or until thickened. Remove from heat and stir in the almond extract. Set aside.
2. Prepare the pie crust: In a large bowl, combine flour and salt. Cut in shortening until crumbly. Gradually add cold water, tossing with a fork until a ball forms. Divide pastry in half and form into two balls.
3. On a lightly floured surface, roll out one ball to fit a 9-in. pie plate. Carefully transfer crust to pie plate and trim the dough, allowing it to extend about 1/2″ outside the edge of the pie plate.
4. Pour in the cherry filling.
5. Make a lattice top: Roll out the second pastry ball and cut into strips 1/2″ to 3/4″ wide. Lay several strips of the pie dough parallel to each other on top of the filling, leaving about 1/2″ to 3/4″ spaces between them. Fold back every other strip. Place one strip of dough in the center of the pie; perpendicular to the parallel strips. Unfold the folded strips over the perpendicular strip. Fold back the strips that are under the perpendicular strip. Fold back the parallel strips that are under the perpendicular strip. Lay a second perpendicular strip of dough next to the first one, leaving about 1/2″ to 3/4″ between the strips. Unfold the folded parallel strips over the second strip.
6. Continue until the pie is covered with interwoven strips of dough. Trim the strips even with the bottom pie crust dough, then fold the bottom crust dough over the top lattice strips and crimp to secure.
7. Bake at 425° for 40 minutes, or until the crust is golden brown.
8. Serve warm, with ice cream, whipped cream, or both!

Enjoy!