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.
What others are saying about this recipe
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.
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.
I love lucky leaf products!
Can’t wait to make this and the cherry cheesecake brownies!
I love lucky leaf pie fillings always use it
Wonderful Recipes—–Hope To Try Them All !
The recipes look yummy. Looking forward to making all of them!
Looks yummy and would love to try cant wait
it is a very good product
Cherry is my favorite flavor of pie! Yummy!
Alway use this great product
Love the pie fillings but can not figure out how to make crisp for the top of the apple pie.
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!
These look great.
Please send me ur recipes.
Family love it
I love your products.
Your pie are delicious.
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 😍
Made it for my brother as a Christmas gift. He’s still raving about it in March. Thanks!
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?
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.
Adding almond flavor sounds so good but how much should I add?