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Rate this recipe 4.6/5 (21 Votes)


  • 1 1/4 cups sugar
  • 6 tablespoons cornstarch
  • Dash of salt
  • 4 cups pitted dark sweet cherries
  • 1/4 teaspoon almond extract
  • 1 tablespoon butter, cut into small chunks
  • Pastry for double-crust pie (9 inches)
  • Star cookie cutters (1/2 inch and 2 inches)
  • Powdered sugar


Adapted from


Step 1

In a large saucepan, combine sugar, cornstarch and salt; stir in cherries and almond extract. Let stand for 30 minutes. Cook and stir cherry mixture over medium heat until mixture boils and starts to thicken. Line a 9" pie plate with bottom pastry; add filling. Sprinkle butter over filling. Flute edges of pastry. Bake at 375 degrees for 45 minutes or until crust is golden brown and filling is bubbly. Cover edges during the last 20 minutes to prevent overbrowning. Meanwhile, cut remaining pastry into 12-14 large stars and 16-18 small stars; place on an ungreased baking sheet. Bake at 375 degrees for 8-10 minutes or until golden brown. Remove to wire rack to cool. Sprinkle with powdered sugar. Place stars randomly over cooled pie. Sprinkle edges of pie with powdered sugar.


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