• Ingredients
  • 2 cups all-purpose flour
  • 1 cup shortening
  • 1/2 cup cold water
  • 1 pinch salt
  • 2 cups pitted sour cherries
  • 1 1/4 cups white sugar
  • 10 teaspoons cornstarch
  • 1 tablespoon butter
  • 1/4 teaspoon almond extract


  • Cut the shortening into the flour and salt with the whisking blades of a stand mixer until the crumbs are pea sized. Mix in cold water. Refrigerate until chilled through. Roll out dough for a two crust pie. Line a 9 inch pie pan with pastry.
  • Place the cherries, sugar, and cornstarch in a medium size non-aluminum saucepan. Allow the mixture to stand for 10 minutes, or until the cherries are moistened with the sugar. Bring to a boil over medium heat, stirring constantly. Lower the heat; simmer for 1 minute, or until the juices thicken and become translucent. Remove pan from heat, and stir in butter and almond extract. Pour the filling into the pie shell. Cover with top crust.
  • Bake in a preheated 375 degree F (190 degree C) oven for 45 to 55 minutes, or until the crust is golden brown.

Nutritional Information

Amount Per Serving  Calories: 506 | Total Fat: 27.5g | Cholesterol: 4mg Powered by ESHA Nutrient Database Nutritional Information Cherry Pie III Servings Per Recipe: 8 Amount Per Serving Calories: 506

  • Total Fat: 27.5g
  • Cholesterol: 4mg
  • Sodium: 61mg
  • Total Carbs: 62.9g
  •     Dietary Fiber: 1.5g
  • Protein: 3.6g