My Favorite Cherry Pie

by Amy

I love pie. I can’t help it. It’s just one of those sweet comfort foods that reminds me of Grandma’s house on Thanksgiving or Christmas.  This is my go-to recipe for cherry pie.  It’s my favorite because it’s simple and basically just lets the flavor of the cherries shine through. Sour, tart, delicious! I hope it will become your favorite too!


For the filling
(Adapted from the Ball Blue Book of Preserving)
10 cups tart cherries, washed and pitted
3 cups sugar
1/4 cup + 2 Tbsp cornstarch

Mix the cherries, sugar, and cornstarch together in a large bowl and let set for 30-45 minutes.  You want enough juice from the cherries to dissolve the sugar and cornstarch.

Transfer to a large pot and cook over medium heat until thick.  Allow the cherry filling to cool for 30 minutes or so before adding to your bottom crust.

Super Easy Pie Crust (Makes enough for a double-crust pie)
Prepare pie crust and add cooled cherry filling.

Add your top crust and bake in a 375° for 45 min. to an hour. Cool on wire cooling rack for 2 hours.


And of course, serve with vanilla ice cream for a real treat!







Come join Love the Pie with TidyMom  sponsored by Cherokee USA, Le Creuset, Wilton, Bags by Bloom and  Harvard Common Press

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{ 5 comments… read them below or add one }

Carrie November 16, 2011 at 6:09 am

Oh how I adore Cherry Pie. This post is really beautiful. Now excuse my while I go find some tart cherries…


Shannon November 17, 2011 at 2:52 pm

This looks beautiful Amy! I would love to hear some insight about your pie making abilities some day!


@pril December 22, 2011 at 11:25 pm

I too love cherry pie. I shared this on my blog with a linkback to get the recipe:



Dorothy Miramontes January 24, 2014 at 10:34 pm

I was reading you’re recipe and I was wondering if filling is suppose to be used to make two pies because of the amount of cherries and sugar being used. I doubt that ten cups of cherries would fit in one pie, even if it’s deep dish, haha:) You’re pie looks great though!


Amy January 25, 2014 at 9:32 pm

Hi Dorothy! Yes, I do actually use that many cups of cherries and sugar in my pie filling. I always precook my fillings. I learned the hard way after an embarrassing pie “mishap”. The fresh fruit cooks down, so it may seem like a lot to begin with, but it works perfectly in a regular 9″ pie plate. Thanks for stopping by!


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