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  1. Step 1
    Preheat oven to 425°F.

  2. Step 2
    Drain cherries, reserving 1-cup liquid. Mix sugar and corn starch in a small heavy saucepan. Gradually stir in reserved liquid until smooth.

  3. Step 3
    Cook and stir over medium heat until mixture bubbles. Cook 1 minute more until thick and clear. Remove from heat.

  4. Step 4
    Stir in butter, cherries and food coloring. Pour into prepared crust. Cover with vented or lattice top crust.

  5. Step 5
    Bake at 425°F for 10 minutes. Reduce heat to 350°F and bake 25-35 minutes until golden brown.

What others are saying about this recipe

  1. Joy Mead says:

    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.

  2. Carolyn Ritter says:

    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.

  3. Brenda Greene says:

    I love lucky leaf products!

  4. donna says:

    mmm good

  5. Roxanne says:

    very good

  6. Hope says:

    Can’t wait to make this and the cherry cheesecake brownies!

  7. Brenda Gilley says:

    I love lucky leaf pie fillings always use it

  8. Linda says:

    Love it

  9. Arlene says:

    great recipes

  10. Rosie says:

    Thank you.

  11. Kandie says:


  12. Bernice White says:

    Wonderful Recipes—–Hope To Try Them All !

  13. Judy Saltmarsh says:

    The recipes look yummy. Looking forward to making all of them!

  14. Andrea Campbell says:

    Looks yummy and would love to try cant wait

  15. charles says:

    it is a very good product

  16. Chantell Manninen says:

    Cherry is my favorite flavor of pie! Yummy!

  17. Donna says:

    Alway use this great product

  18. Sandra Wheeler says:

    Love the pie fillings but can not figure out how to make crisp for the top of the apple pie.

    1. Lucky Leaf says:

      One crisp recipe we love is:
      Pour 1 can of apple filling into a pastry pie shell. Combine 1 cup of each; flour, brown sugar, rolled oats, chopped walnuts and 1 tsp. cinnamon. Mix in 3/4 cup butter with pastry blender. Sprinkle evenly over apple filling and bake at 425 degrees F for 15 minutes. Reduce temperature to 350 degrees F and continue to bake until topping is golden brown, 30-35 minutes. Cool and enjoy!

  19. Cynthia Smith says:

    These look great.

  20. Jill Kramer says:

    Please send me ur recipes.

  21. Terri says:

    Family love it

  22. Barbara Lintelman says:

    I love your products.

  23. Barbara Lintelman says:

    Your pie are delicious.

  24. Ray from Texas says:

    Great cherry pie, always predictable results. I do add one extra tablespoon of corn starch.
    The almond extract added another layer of flavor, but I prefer without.
    !!!prebake the bottom crest or it come out raw!!!
    Love this recipe 😍

  25. Sid from Cut and Shoot Texas says:

    Made it for my brother as a Christmas gift. He’s still raving about it in March. Thanks!

  26. Robin A Hodge says:

    I have a question that is: If I make the pie today and not to eat it until tomorrow do I need to refrigerate the pie or can I leave it out on the table overnight?

  27. Kathy Lucas says:

    I love the lucky leaf cherry pie filling. I have used your product make cherry pies and cherry topped cheese cake through the years. However this Christmas when I used your product to top a cheese cake dessert two of my guests got a pit in a cherry. We were lucky that no one broke a tooth, I was so surprised this happened. I just wanted to let your company know for quality assurance purposes.

  28. jackie taylor says:

    Adding almond flavor sounds so good but how much should I add?

  29. Helen Small says:

    I have only made a recipe the lemon. It turneed out great , everyone loved it, now they want more so I need the other flavors so I can get going and bake more. Love your product!!

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