Cherry Pie

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Chef Marie Nightingale, Saltscapes

Pastry for double crusted 9-inch (23 cm) pie
4 cups (1 L) frozen sour cherries
3 tablespoons (45 mL) cornstarch
1 1/4 cups (300 mL) juice from cherries
1 cup (250 mL) granulated sugar
1 tablespoon (15 mL) butter
1/4 teaspoon (1 mL) salt
1/4 teaspoon (1 mL) almond extract


Line a 9-inch (23 cm) pie plate with pastry, leaving a one-half inch (1 cm) overhang. Set aside. Measure cherries into strainer placed over a bowl to thaw and drain. For use, cherries should still be firm and a little icy.

In a cup, mix cornstarch with a small amount of cherry juice, stirring to make a thin paste. Pour remaining juice (add water, if necessary to bring it up to measure) into a saucepan; add cornstarch mixture and cook, stirring, until mixture is thickened and clear. Remove from heat. Stir in sugar, butter and salt. Let cool.

Add cherries and almond extract to cooled sauce; pour into pastry-lined pie plate.

Roll out remaining pastry, cut into 1/2 inch (1 cm) wide strips and weave a lattice crust over cherries. Fold overhang under and seal edges, fluting to make a standing collar. Bake in a 425°F (220°C) oven for about 40 minutes, until crust is golden. If edges are browning too quickly, cover with aluminum foil.

Makes 6 servings.

Recipe Tip:

If you don't use all of the juice from thawed frozen cherries, you can make a refreshing drink by mixing it with soda water.
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