Tart cherry pie is a classic dessert featuring a flaky, buttery crust filled with tart cherries, creating a perfect balance of bright, juicy flavor and comforting richness with a hint of almond extract. This is a version of Door County, Wisconsin, Cherry Pie where they are known for tart cherries. If you are lucky enough to find tart cherries, use fresh.
Tart Cherry Pie
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Category
Dessert
Cuisine
Pie
Servings
8
Prep Time
30 minutes
Cook Time
45 minutes
Ingredients
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2 - pie dough
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4 - 14.5 oz cans (5 cups) Tart Cherries (Fresh if you access to them. Frozen cherries work too).
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1 ½ cups granulated sugar
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4 tablespoons cornstarch
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1/8 teaspoon almond extract
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1 egg
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2 tablespoons half and half or milk
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Course sugar
Topping the pie crust
Directions
Drain the cherries and set the juice aside. If you have fresh cherries, remove the pits. In a saucepan, add the cherries, sugar and cornstarch and about ½ cup of the juice.
Over medium heat, cook until thickened. Remove from heat and add almond extract. Set mixture aside until it comes to room temperature.
Preheat oven to 375º. Using your favorite pie dough, roll out dough large enough to fit a 9 inch pie pan. Leave the dough hanging over 1 inch. Place cooled filling into pie crust. (I strained some of the thickened filling mix from the cherries so the pie would not be runny).
If using a lattice top, roll out dough and cut 8-10 long 1 inch strips. See video for how to create a lattice topping.
Combine egg and half and half in a bowl and whisk until smooth. Brush over pie crust and sprinkle with course sugar.
Bake pie for 45 minutes.
Let the pie cool for at least two hours before slicing. Allowing the fruit and filling to set.
Recipe Video
Recipe Note
My favorite pie dough recipe
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