Christmas Cherry Pie
A delightful holiday dessert featuring sweet and tart cherry filling encased in a flaky pastry crust, perfect for festive gatherings.
Ingredients
For the Filling
- 2 cups fresh or frozen cherries Use fresh when in season for best flavor.
- 1 cup granulated sugar Adjust if using canned cherries.
- ¼ cup cornstarch Used for thickening the filling.
- 1 tablespoon lemon juice Adds brightness to the filling.
- 1 teaspoon vanilla extract Enhances flavor.
- ¼ teaspoon almond extract Optional, omit for nut allergies.
- 1 tablespoon butter Adds richness to the filling.
For the Crust
- 1 package pie crusts (2 crusts) Store-bought or homemade.
Instructions
Preparation
- Gather all your ingredients. If using fresh cherries, wash and pit them. If using frozen, let them thaw and drain excess liquid.
- In a medium saucepan, combine the cherries, sugar, cornstarch, lemon juice, vanilla extract, and almond extract. Cook over medium heat and stir until the mixture bubbles and thickens, about 5-7 minutes.
- Remove from heat and allow to cool for about 10-15 minutes.
- Preheat your oven to 425°F (220°C). Unroll the first pie crust and lay it in your pie pan.
- Pour the cooled cherry mixture into the prepared pie crust, spreading it evenly.
- Dollop small pieces of butter on top of the filling.
- Unroll the second pie crust on top, pinch the edges to seal, and cut slits in the top crust.
- Bake for 30-35 minutes, until the crust is golden brown and filling is bubbling.
- Let the pie cool for at least an hour before slicing.
Serving
- Slice, serve, and enjoy your delightful Christmas Cherry Pie with vanilla ice cream or whipped cream.
Notes
Best served at Christmas, Thanksgiving, or any family gathering. Can be made ahead of time and stored in the fridge.