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Double Cherry Pie

The combination of tart canned cherries and dried cherries make this so yummy. This is the best cherry pie I have ever raised on a fork to my lips! —Jerri Gradert, Lincoln, Nebraska
  • Total Time
    Prep: 25 min. Bake: 40 min. + cooling
  • Makes
    8 servings

Ingredients

  • 3 cans (14-1/2 ounces each) pitted tart cherries, undrained
  • 1 cup dried cherries
  • 1/2 teaspoon almond extract
  • 1 cup sugar
  • 1/4 cup cornstarch
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • Pastry for double-crust pie (9 inches)
  • 1 tablespoon butter

Directions

  • Drain cherries, reserving 1 cup juice. Set cherries aside. In a small saucepan, combine dried cherries and reserved juice. Bring to a boil; let stand for 5 minutes. Drain and set aside to cool.
  • In a large bowl, combine the tart cherries, dried cherries and extract. In a small bowl, combine the sugar, cornstarch, salt and nutmeg. Add to cherry mixture; toss to coat.
  • Divide dough in half so that one portion is slightly larger than the other. Roll out larger portion to fit a 9-in. pie plate. Transfer pastry to pie plate. Trim pastry even with edges. Pour filling into crust. Dot with butter.
  • Roll out remaining pastry to fit top of pie. Place over filling. Trim, seal and flute edges. Cut slits in pastry. Bake at 375° for 40-45 minutes or until crust is golden brown and filling is bubbly. Cover edges with foil during the last 30 minutes to prevent overbrowning, if necessary. Cool on a wire rack.
Nutrition Facts
1 piece: 473 calories, 16g fat (7g saturated fat), 14mg cholesterol, 296mg sodium, 81g carbohydrate (49g sugars, 2g fiber), 4g protein.

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Reviews

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Average Rating:
  • annsway1
    Nov 18, 2018

    This is delicious. My picky husband said I couldn't make a good Cherry Pie. This one changed his mind!