There's nothing better than a tasty homemade cherry pie, and this really is the best recipe! This easy sweet pie is packed full of cherries and is best served with a generous helping of ice cream. This recipe uses canned canned cherries, so you can skip the tedious pitting!
Demerara sugarcoarse raw sugar or coarse white sugar for sprinkling on top
For the Cherry Pie Filling:
Heat oven to 425°F and arrange the bottom pie dough into the pie pan. Use a small fork to prick holes in the dough; set aside until ready to fill.
Drain the cherries reserving 1 cup of cherry juice.
In a medium saucepan, set over medium heat, whisk together sugar and cornstarch. Slowly, while still whisking, add reserved cherry juice. Stir until smooth. Add salt and cinnamon, stirring constantly until mixture comes to a low boil. Simmer the mixture, stirring often, about 7-9 minutes or until it has thickened.
Remove the mixture from the heat and add the butter, almond extract, lemon zest and lemon juice. Stir well. Pour the mixture into a medium bowl and allow the mixture to cool slightly.
For the Cherry Pie
Pour the cooled pie filling into the prepared pie crust and cover the filling with a vented or lattice top crust. Use a pastry brush to brush the crust with milk. Sprinkle liberally with coarse sugar.
Bake at 425°F for 20 minutes, reduce the temperature to 375°F and bake another 35-45 minutes (covering the edges when needed with aluminum foil or a pie crust shield).
Bake until the crust is a beautiful caramel brown and the juices bubble up through the lattice top.
Serve with a scoop of vanilla ice cream and…
*Note – Oregon Fruit canned Tart Red Cherries in water or Trader Joe’s Pitted Dark Morello Cherries in Light Syrup (stems removed) work well.