82
Submitted by Luby Luby Luby
"This is called Best Cherry Pie because it is a blue ribbon winner at the county fair in Vicksburg, MS (according to the cookbook "Vintage Vicksburg"). I think it's a blue ribbon winner"
photo by SharonChen
- Ready In:
- 1hr 25mins
- Ingredients:
- 9
- Serves:
-
8
Advertisem*nt
ingredients
- 1 1⁄4 cups sugar
- 3 tablespoons cornstarch
- 1⁄4 teaspoon salt
- 1 tablespoon butter, softened
- 2 (14 1/2 ounce) cans pitted tart cherries, drained and reserving 1/2 cup juice
- 1⁄4 teaspoon red food coloring
- 1⁄4 teaspoon almond extract
- 2 teaspoons lemon juice
- 1 pastry for a double-crust 9-inch pie
Advertisem*nt
directions
- Preheat oven to 400 degrees.
- Drain cherries, reserving 1/2 cup juice.
- Combine sugar, cornstarch and salt.
- Combine cherry juice, food coloring, almond extract and lemon juice.
- Add to dry ingredients, mixing well.
- Add cherries and mix well again.
- Add butter and let stand for 15 minutes.
- Pour cherry mixture into pie crust and finish top with lattice work pie crust.
- Bake for 50 to 55 minutes.
Questions & Replies
-
I used cherry pie filling and also added the other stuff. Did I mess it up?
Willeida M.
-
Do you cook the mix prior to baking it?
-
Silly question - how do I make the pie crust? It says to get 1 pastry for a double crust 9 inch pie. Do I buy the crust pre-made?
lradano
-
Can you use frozen cherries with this recipe?
menlonancy
Advertisem*nt
Reviews
-
I didn't think I could improve on my cherry pie--WRONG! This replaces it in a heartbeat. Turned out beautifully. The only change I made was to give the upper crust an egg white wash, then sprinkle with sugar. Thanks, Luby for another winner.
ladyfingers
-
Great tasting pie! Do want to warn anyone who tries to make this. I made it EXACTLY as directed and when I went to check on it around 50 mins it was very liquidy! I was freaking out thinking the pie was ruined but it was not! I covered the perimeter crust with foil and baked it for 15 mins longer. The filling was still very loose when I took it out but after it sat and cooled for a bit it firmed up right away. It is a very good cherry pie- more tart than sweet (like you would get from a cherry pie filling out of a can). I will definitely make it again.
Luv2cook4friends
-
Hi, Luby! Made your pie for Thanksgiving and it was absolutely "delicious". The best Cherry pie I've ever made and the family loved it! The only change I made was to use 3 cans of pitted tart cherries, though I still used 1/2 cup of juice. I skipped the food coloring. I was out of almond extract (which I usually use) so used vanilla. Thanks so much for posting!
M. Joan
-
Absolutely amazing! Placed a cookie sheet underneath and baked for 25 minutes, covered edge of crust with foil and baked for another 30 - it was PERFECT.
Miranda D.
-
If you cook the filling in a large saucepan until a deeper reddish liquid starts bubbling up in the pot, it shouldn't spill over and it tastes great!! I didn't use food coloring, and it still looked awesome.
Moira B.
see 74 more reviews
Advertisem*nt
Tweaks
-
Cover the crust edges in tin foil to prevent burning the crust.
mahaylaa
-
This is the first cherry pie I have ever made, and it was really good! I used vanilla extract instead of almond, since I don't have almond extract; but, otherwise, I followed the recipe exactly. Next time I will use 1 can of tart cherries and 1 can of regular cherries because it was a little tart for my husband. I might also add a little more (or double) cornstarch next time, too. But still a great recipe.
ruthie655
-
Janet, you're right on target! I made this for Easter dinner yesterday & wanted another piece right away (didn't let myself have it, though!) I like cherry pie, but am always bothered by the amount of sugar in it. I was inspired by Janet & soulmatesforever to reduce the amount of sugar. I used 3/4 cup of sugar, omitted the salt and food coloring, and used margarine instead of butter. I left the lemon juice at 2 tsp. It came out slightly on the tart side of perfect. I used tart red cherries in water: I think reducing the sugar any further would be too tart.
Hazel 2
RECIPE SUBMITTED BY
Luby Luby Luby
Lafayette, LA
- 98 Followers
- 216 Recipes
- 7 Tweaks
Living in the south we are very lucky to have an abundance of fresh seafood and other ingredients at our disposal when trying new recipes. My husband and I both love to cook and have learned a lot about cooking from our native Louisianian, Paul Prudhomme (we learned to be very careful with his recipes as they are very spicy - even for us), native New Orleanian, Frank Davis and transplanted Emeril Lagasse. It would be very difficult to pick an all time favorite cookbook since I have approximately 200. I enjoy collecting local cookbooks as well as others from different areas. This picture is obviously when DH and I got married. I cooked all the food and even made my wedding cake.
View Full Profile
Advertisem*nt
Advertisem*nt
Advertisem*nt
YOU'LL ALSO LOVE
Pinterest Top Picks: Our 100 Most P...
100 photos
Cherry Pie
by Marg (CaymanDesigns)
No Bake Cherry Cheesecake Pie
by Sharlene~W
Fresh Cherry Pie
by Cullinaryjudge
View All Recipes