Traditional Cherry Pie

Posted February 17th, 2010 in Desserts, Recipe


  • 2 cans Oregon Fruit Red Tart Cherries packed in water, drained, reserving the juice from just one can
  • 3 Tbs cornstarch
  • 1/2 to 3/4 cup sugar, depending on how sweet you like your pie
  • 1/4 tsp almond extract, optional
  • a few drops of red food coloring, optional
  • 1 Tbs butter
  • 1 package Pillsbury Ready Crust, in the refrigerated section


  1. Preheat oven to 400 degrees
  2. Whisk together the cornstarch and sugar in a medium saucepan. Mix in the reserved juice and cook over medium heat whisking often until thickened and clear. Remove from heat and gently stir in the cherries. Add flavoring and color if desired.
  3. Line a 9 inch pan with one crust. Add the filling and dot with butter. Top with the other crust and flute the edges together. Fluting is just pinching gently to seal as you work your way around the edge of the pie. Vent with several two inch slices in the center of the pie. If you prefer a lattice crust, use a pizza cutter to slice half inch strips from one of the pie crusts. Lay half the strips vertically on a piece of waxed paper, leaving half inch between. Weave the rest of the strips horizontally, leaving a half inch between. Don’t worry if it is not perfect, dough is forgiving and looks beautiful when baked even if it isn’t perfectly even. Flip the waxed paper over and place on top of the filling and flute as above.
  4. Bake in the center of the oven for 35-40 minutes until golden brown and bubbling. If the edges are browning too quickly, cut a ring of aluminum foil and lay on top of the edges while it finishes baking. When done, cool completely before cutting.


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  1. This looks wonderful!

  2. This is an amazing pie. My aunt turned my father and me onto the Oregon Red Tart Cherry Pie.

    • Wow. I love your site! This is my first visit here, as you can probably tell.I lnosrealpy can’t get by without my Pyrex pie dishes when baking pies. Here’s the curious thing, though: My Mom has a round Pyrex cake dish. The other one broke years ago. She doesn’t use it much, but me, I wanted a complete set in which to bake a traditional two-layer cake. (Most of my family are not into cooking all that much — for them, a cake dish is a 9 13!)So when I realized last year that my 1960s oven has seen better days, it occurred to me that it would be so much better to compensate for how unevenly it heats by baking cakes in a Pyrex dish — but all that’s on store shelves nowadays are the pie dishes!I want to see all my baked items through those great dishes. If one side bakes faster, you can simply turn them around and easily watch them from the underside.For the life of me, I can’t figure out why Pyrex discontinued the very dish that started their company so many decades ago.I wrote to them and they confirmed that the cake dishes are gone.All that are left on the market are the metal kind. They get scratched and dented up in my crowded cupboards pretty fast.Now I’m on eBay searching — and finding that the vintage Pyrex cake dishes are a pretty penny!

  3. Where is the recipe for the trasitional cherry pie using 3 cans of cherries? I like lots of cherries in my pie.

    • I don’t have a specific recipe calling for three cans but you can make the standard recipe and simply add another can, well drained no juice. Please be sure you are using a deep dish pie plate and a crust big enough to cover a deep dish pie. The Pillsbury refrigerated crust works if you don’t want to prepare a scratch crust.

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