Save on Pinterest

County Fair Cherry Pie

Total Time

Prep: 20 min. + standing Bake: 55 min. + cooling


8 servings

This cherry pie is so easy! I'm a teacher and a Navy wife, so simplicity and quickness are both mealtime musts at our house. —Claudia Youmans, Virginia Beach, Virginia
County Fair Cherry Pie Recipe photo by Taste of Home
Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links. Ratings and prices are accurate and items are in stock as of time of publication.


  • 1-1/4 cups sugar
  • 2 tablespoons cornstarch
  • Dash salt
  • 4 cups pitted tart cherries
  • Dough for double-crust pie
  • Confectioners' sugar


  1. In a large saucepan, combine sugar, cornstarch and salt; stir in cherries. Let stand 30 minutes.
  2. Cook and stir cherry mixture over medium heat until mixture boils and starts to thicken.
  3. Pour into jars or freezer containers, leaving 1/2-in. headspace. Cool. Cover with lids; refrigerate or freeze. Yield: 3 cups filling for one pie.
  4. To make pie: Preheat oven to 375°. On a lightly floured surface, roll one half of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Add thawed filling. Bake until crust is golden brown and filling is bubbly, 40-45 minutes. Cover edges during the last 20 minutes to prevent overbrowning. Cool on a wire rack.
  5. Meanwhile, roll remaining dough to 1/8-in.-thick circle; cut stars using floured star-shaped cutters. Place on an ungreased baking sheet. Bake at 375° for 7-11 minutes or until golden brown. Remove to a wire rack to cool.
  6. To serve, dust stars with confectioners' sugar; place over pie. Lightly dust edges of pie with confectioners' sugar.

Nutrition Facts

1 piece: 511 calories, 23g fat (15g saturated fat), 60mg cholesterol, 495mg sodium, 73g carbohydrate (39g sugars, 2g fiber), 5g protein.

Recommended Video