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Deluxe Cherry Pie


My mother’s recipe, and modified from Good Housekeeping cookbook @ 1955.

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Makes 1 - 9 inch pie
prep time:
30 minutes
total time:
1 hr. 30 minutes

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Save this recipe 1
Makes 1 - 9 inch pie
prep time:
30 minutes
total time:
1 hr. 30 minutes


  • 2 No.2 cans(14.5 oz. each) red, tart cherries, packed in water (NOT cherry pie filling) - drained, keep juice and cherries separated
  • 1 cup grandulated sugar
  • 2 Tbs. corn starch
  • 1/4 tsp. salt
  • 1/4+ tsp. almond extract
  • 1 Tbs. butter
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  • 1

    1. Preheat oven to 425 degrees.

  • 2

    2. Drain cherries, reserving juice.

  • 3

    3. Prepare 2 crust pie crust.

  • 4

    4. Place sugar, salt and corn starch in medium pan. Mix.

  • 5

    5. Add cherry juice.

  • 6

    6. Stir and cook over medium heat until slow boil, sauce thickens (won’t be thick), clear colored.

  • 7

    7. Remove from heat.

  • 8

    8. Add butter and almond extract. Stir until melted/absorbed.

  • 9

    9. Add cherries, stir and set aside.

  • 10

    10 Turn into lined pie plate.

  • 11

    11. Cover with trellis or solid top. Slash top with knife for venting if using sold top.

  • 12

    12. Bake @ 425 degrees for 30-40 minutes.

Recipe Notes

Edit note

This can be a sloppy pie. Place on tin sheet to bake to catch spills. Can be frozen before baking.

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