This may be one of my favorite pies. It’s sweet plus a little tart in a flaky crust. I’m using my homemade pie crust here, but feel free to buy premade pie crust to make it simpler.
Cherry Pie Filling
![](https://mamadidit.com/wp-content/uploads/2020/11/PXL_20201125_205248923-1004x1024.jpg)
- 2 (14oz) cans of Oregon Red Tart pitted cherries in water, drained
- 1 1/4 cup sugar
- 3 tbsp plus 1 tsp cornstarch
- 1 tbsp butter
Preheat oven to 375 degrees. Place the cherries, sugar, and cornstarch in a medium saucepan. Bring to a boil over medium heat while stirring constantly. Once boiling, decrease the heat to low and simmer for one minute, or until thickened and translucent. Remove from heat. Stir in butter.
![](https://mamadidit.com/wp-content/uploads/2020/11/PXL_20201125_211112332-1012x1024.jpg)
Allow the filling to cool, and pour into a prepared pie crust. Cover with a top crust, or a lattice style crust. Bake for 50 minutes.
![](https://mamadidit.com/wp-content/uploads/2020/11/PXL_20201125_231344811-1024x1022.jpg)
Super yummy as is, or top with homemade whipped cream or ice cream for an extra treat!
Click here for a quick look at how to lattice a pie.
1 Comment
Thank you for the recipe!