Cherry Pie

I’ve put off this post for as long as I possibly could. It’s another recipe for a Thanksgiving dinner, and it’s dessert time. Every year I make too much food and too many desserts, according to my husband (I don’t think he understands how important having options is). But I like to ensure there is something for everyone who comes to dinner at my house. Each year I made a cherry pie, especially for my Aunt Linda. This year she will be attending in memory only as she has now left us. This recipe is for her.


  • Crust for a 2 crust pie (store bought or home made)
  • 3 cans of Oregon cherries in water (do not discard the water)
  • 4 Tbsp corn starch
  • 1 1/4 cup sugar
  • 1/8 tsp salt
  • 1/4 tsp almond extract


  • Mix the cherries and juice from 1 1/2 cans – For this I pour the liquid into a large measuring cup and use half of it – corn starch, salt, and almond extract in a large pan over medium low heat. You want to bring this up to a simmer. Cook for 10 minutes
  • Stir regularly until thick and bubbly. Cool.
    • If you are making this ahead of time, you can stop here until ready to bake.
  • Preheat oven to 425 degrees Fahrenheit
  • Cover a baking sheet with foil.
  • Place the bottom crust into a pie plate, fill with the cherry filling and place second crust on top. Decorate the top as you like.
  • Bake 20 minutes, and then lower to 375 degrees Fahrenheit. At this time, add a pie shield around the edges.
  • Bake another 30-40 minutes until brown and bubbly.
  • Let cool 3 hours before slicing.

If you make this pie, please have a slice with Aunt Linda’s favorite topping, Cool Whip, and think of her when enjoying!

Happy Eating my friends!

Aunt Linda

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