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Fresh Cherry Pie #2


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Rate this recipe 4.6/5 (13 Votes)


  • 1 1/4 cups sugar
  • 1/3 cup corn starch
  • 1 cup cherry juice
  • 4 cups fresh cherries, pitted
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon almond extract
  • 1 recipe double pie crust


Servings 8
Adapted from


Step 1

In a sauce pan, combine sugar and corn starch; gradually stir in cherry juice until smooth. Bring to a boil; cook and stir for 2 minutes. Remove from heat; add cherries, cinnamon, nutmeg and extract. Place one pie crust in pie plate and pour in filling. Make a lattice crust. Seal and flute edges. Bake at 425 for 10 minutes. Reduce heat to 375 and bake 45-50 minutes longer or until golden brown. Cool on wire rack. Enjoy!


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