Tart cherry pie has been an American classic since at least the 19th century, when sour cherries grown abundantly in Michigan, Wisconsin, and Ohio became the standard for pie filling. The filling here is cooked on the stovetop first — thickened with flour and cherry juice, brightened with almond extract — before going into the crust. That stovetop step ensures the filling is perfectly set when the pie comes out. Mary Ringlein’s lattice top lets the ruby filling show through.
Ingredients
1 c sugar
¼ c flour
¼ tsp salt
½ c juice from canned cherries
3 c canned, drained, pitted tart cherries
10 drops red food coloring
1 Tbsp butter, softened
4 drops almond extract
Pastry for a 9-inch lattice pie (top and bottom crust)
Instructions
In a medium saucepan, combine the sugar, flour, and salt. Stir in the cherry juice.
Cook and stir over medium heat until the mixture thickens. Cook for 1 minute longer.
Remove from heat. Stir in the drained cherries, butter, almond extract, and red food coloring.
Let the filling stand while you prepare the pastry.
Preheat oven to 450°F.
Line a 9-inch pie plate with the bottom crust. Pour in the cherry filling.
Top with a lattice crust. Flute the edges to seal.
Bake at 450°F for 10 minutes.
Reduce heat to 350°F and bake for 45 minutes more, until the crust is golden and the filling is bubbling.
Cool completely before slicing.
For the crust: See Mary Ringlein’s Pie Crust — her two-stage shortening technique makes a flaky crust perfect for a lattice top.
Tart vs. sweet cherries: This recipe calls for tart (sour) canned cherries, not sweet. They hold their shape and flavor through cooking far better.
