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Cherry Pie

Cherry Pie

Prep Time

Cook Time




  • 1 prepared pastry for a 2-crust pie (not baked)
  • 2 14.5-ounce cans LUCKY LEAF® Red Tart Pitted Cherries
  • 1 cup sugar
  • 3 Tablespoons corn starch
  • 1 Tablespoon butter or margarine
  • 3 drops red food coloring, if desired


Preheat oven to 425°F.

Drain cherries, reserving 1-cup liquid. Mix sugar and corn starch in a small heavy saucepan. Gradually stir in reserved liquid until smooth.

Cook and stir over medium heat until mixture bubbles. Cook 1 minute more until thick and clear. Remove from heat.
Stir in butter, cherries and food coloring. Pour into prepared crust. Cover with vented or lattice top crust.
Bake at 425°F for 10 minutes. Reduce heat to 350°F and bake 25-35 minutes until golden brown.

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This recipe was much like my grandmothers. Living in northern Michigan in cherry country, the tart cherries were wonderful for pie. Just one thing missing. Grandma always said you need just a little almond flavoring for the cherry pie. I very seldom see that in recipes. It may be a Pennsylvania Dutch thing from long ago.

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The filling needed a little more thickening. It was nice and thick at first but after baking it the pie was runny. All I can figure is that the cherries gave off more juice while baking. Next time I will add more cornstarch or maybe even some flour and get it REALLY thick, like cut it with a knife thick, before adding the cherries. The cherries themselves were good.