The Best Cherry Pie Recipe Ever

Chocolate is up there but doesn’t surpass a good homemade cherry pie in my mind. I used to request cherry pie instead of cake for my birthdays when I was growing up and still make it whenever I get the craving for the sweet-tart fruity goodness. Mmm…

I’ve fiddled with various recipes over the years and have finally settled on a version that is THE BEST CHERRY PIE RECIPE ever. Period. It is adapted from a combination of others—primarily from the recipes in The Pie and Pastry Bible by Rose Levy Beranbaum and The Best Recipe by the Cook’s Illustrated folks.

It’s a canned cherry pie recipe, as canned cherries are readily available year round and I don’t have a cherry tree in my backyard (even though I tried!). However, please note that this cherry pie recipe uses cherries canned in water NOT that dreadful canned cherry pie filling.

Filling Ingredients

• 3 cans tart cherries in water (I buy Oregon Fruit Products Red Tart Cherries which are often with the canned fruit rather than in the baking aisle of the grocery store; you can also order them online)
• 4 tablespoons cornstarch
• 1 1/4 cups sugar
• 1/8 teaspoon salt
• scant 1/4 teaspoon almond extract

Filling and Pie Instructions

1. Make the pie filling by mixing the 3 cans of cherries plus the juice from 1 1/2 cans with sugar, cornstarch, salt, and almond extract in a large, heavy-bottomed saucepan. Bring to a simmer and cook over medium-low heat for about 10 minutes, stirring regularly, or until the liquid is thick and bubbly (partially jelled). Set aside to cool.
2. Preheat the oven to 425 degrees fahrenheit. Cover a cookie sheet with foil and place on a lower rack (to catch any potential drips).
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for full recipes : artfulparent.com

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