Cherry Pie

  By Tad Mitchell

May 29, 2016

This is the recipe that we use for the Door County sour cherries that we pick each year. We tend to make this recipe more often as a topping for waffles or pancakes than as a pie filling.


1 cup sugar

3 tablespoons corn starch

4 cups cherries with their juice

1 tablespoon butter (optional)

1/2 teaspoon almond extract


Pie Filling

1Mix sugar and cornstarch in a 4-quart sauce pan. Add cherries and mix.

2Heat on medium heat until boiling. Cook for 1 minute more.

3Remove from heat. Add butter and almond extract. Let cool.


1Put filling in a pie shell. Top with another crust. Vent the crust by cutting slices in it. Alternatively, use a lattice crust for the top.

2Bake 25-30 minutes at 425°. The crust will be golden brown and the cherry filling should start to bubble on the edges when the pie is done.



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