Tart Cherry Pie


Tart Cherry Pie

Tart Cherry Pie
50 Min

Once you dig your fork into a slice of our Tart Cherry Pie, you're going to have a hard time resisting gobbling up the whole pie. But the best part about this cherry pie recipe is how easy it is to make!

What You'll Need

  • 1 (15-ounce) package folded refrigerated pie crusts
  • 2 (16-ounce) cans pitted tart red cherries in water, drained with 1/4 cup liquid reserved
  • 1 1/2 cup sugar
  • 1/4 cup cornstarch
  • 1/2 teaspoon lemon juice
  • 1/4 teaspoon red food color

What to Do

  1. Preheat oven to 350 degrees F. Unfold one pie crust and place in a 9-inch pie plate, pressing crust firmly against plate; set aside.
  2. In a medium saucepan, cook reserved 1/4 cup cherry liquid, sugar, cornstarch, lemon juice, and red food color over medium heat 5 to 6 minutes, or until thickened, stirring constantly. Stir in cherries and pour into pie crust.
  3. Unfold second pie crust and place over mixture. Trim and pinch edges together to seal and flute, if desired. Using a sharp knife, cut four 1-inch slits in the top. Place pie on rimmed baking sheet.
  4. Bake 45 to 50 minutes, or until crust is golden. Allow to cool slightly, then serve, or cover and chill until ready to serve.


Nothing beats cherry pie a la mode, so you've gotta serve this with some vanilla ice cream for a dessert they won't soon forget.

Nutritional InformationShow More

Servings Per Recipe: 8

  • Amount Per Serving % Daily Value *
  • Calories 467
  • Calories from Fat 117
  • Total Fat 13g 20 %
  • Saturated Fat 5.4g 27 %
  • Trans Fat 0.0g 0 %
  • Protein 0.8g 2 %
  • Amount Per Serving % Daily Value *
  • Cholesterol 11mg 4 %
  • Sodium 281mg 12 %
  • Total Carbohydrates 91g 30 %
  • Dietary Fiber 2.7g 11 %
  • Sugars 56g 0 %

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I love cherry pie and this one does not disappoint! I prefer to leave out the red food coloring, but everything else is great. The shortcut pie crusts make this come together lickety-split.

My hubby swears my cherry pie is the best ever, and my recipe is much the same as this one. However, I only use 1 C. sugar (Splenda works well) and no lemon juice. I do add 1 tsp. almond extract (my "secret" ingredient). I do a lattice crust to expose the cherries (I think food color looks phony).


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