Community Pick
Best Cherry Pie
"This is called Best Cherry Pie because it is a blue ribbon winner at the county fair in Vicksburg, MS (according to the cookbook "Vintage Vicksburg"). I think it's a blue ribbon winner"
photo by SharonChen
- Ready In:
- 1hr 25mins
- Ingredients:
- 9
- Serves:
-
8
ingredients
- 1 1⁄4 cups sugar
- 3 tablespoons cornstarch
- 1⁄4 teaspoon salt
- 1 tablespoon butter, softened
- 2 (14 1/2 ounce) cans pitted tart cherries, drained and reserving 1/2 cup juice
- 1⁄4 teaspoon red food coloring
- 1⁄4 teaspoon almond extract
- 2 teaspoons lemon juice
- 1 pastry for a double-crust 9-inch pie
directions
- Preheat oven to 400 degrees.
- Drain cherries, reserving 1/2 cup juice.
- Combine sugar, cornstarch and salt.
- Combine cherry juice, food coloring, almond extract and lemon juice.
- Add to dry ingredients, mixing well.
- Add cherries and mix well again.
- Add butter and let stand for 15 minutes.
- Pour cherry mixture into pie crust and finish top with lattice work pie crust.
- Bake for 50 to 55 minutes.
Questions & Replies
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I used cherry pie filling and also added the other stuff. Did I mess it up?
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Do you cook the mix prior to baking it?
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Silly question - how do I make the pie crust? It says to get 1 pastry for a double crust 9 inch pie. Do I buy the crust pre-made? -
Can you use frozen cherries with this recipe?
Reviews
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I didn't think I could improve on my cherry pie--WRONG! This replaces it in a heartbeat. Turned out beautifully. The only change I made was to give the upper crust an egg white wash, then sprinkle with sugar. Thanks, Luby for another winner. -
Great tasting pie! Do want to warn anyone who tries to make this. I made it EXACTLY as directed and when I went to check on it around 50 mins it was very liquidy! I was freaking out thinking the pie was ruined but it was not! I covered the perimeter crust with foil and baked it for 15 mins longer. The filling was still very loose when I took it out but after it sat and cooled for a bit it firmed up right away. It is a very good cherry pie- more tart than sweet (like you would get from a cherry pie filling out of a can). I will definitely make it again. -
Hi, Luby! Made your pie for Thanksgiving and it was absolutely "delicious". The best Cherry pie I've ever made and the family loved it! The only change I made was to use 3 cans of pitted tart cherries, though I still used 1/2 cup of juice. I skipped the food coloring. I was out of almond extract (which I usually use) so used vanilla. Thanks so much for posting! -
Absolutely amazing! Placed a cookie sheet underneath and baked for 25 minutes, covered edge of crust with foil and baked for another 30 - it was PERFECT.
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If you cook the filling in a large saucepan until a deeper reddish liquid starts bubbling up in the pot, it shouldn't spill over and it tastes great!! I didn't use food coloring, and it still looked awesome.
see 74 more reviews
Tweaks
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Cover the crust edges in tin foil to prevent burning the crust.
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This is the first cherry pie I have ever made, and it was really good! I used vanilla extract instead of almond, since I don't have almond extract; but, otherwise, I followed the recipe exactly. Next time I will use 1 can of tart cherries and 1 can of regular cherries because it was a little tart for my husband. I might also add a little more (or double) cornstarch next time, too. But still a great recipe. -
Janet, you're right on target! I made this for Easter dinner yesterday & wanted another piece right away (didn't let myself have it, though!) I like cherry pie, but am always bothered by the amount of sugar in it. I was inspired by Janet & soulmatesforever to reduce the amount of sugar. I used 3/4 cup of sugar, omitted the salt and food coloring, and used margarine instead of butter. I left the lemon juice at 2 tsp. It came out slightly on the tart side of perfect. I used tart red cherries in water: I think reducing the sugar any further would be too tart.
RECIPE SUBMITTED BY
Luby Luby Luby
Lafayette, LA
Living in the south we are very lucky to have an abundance of fresh seafood and other ingredients at our disposal when trying new recipes. My husband and I both love to cook and have learned a lot about cooking from our native Louisianian, Paul Prudhomme (we learned to be very careful with his recipes as they are very spicy - even for us), native New Orleanian, Frank Davis and transplanted Emeril Lagasse. It would be very difficult to pick an all time favorite cookbook since I have approximately 200. I enjoy collecting local cookbooks as well as others from different areas. This picture is obviously when DH and I got married. I cooked all the food and even made my wedding cake.
