I like to optimistically think of February as the end of winter…but this morning I had to dig my car out of a foot of snow. So basically winter is never leaving.
At least February brings a few fun holidays to help us forget about the dreadful weather (aka Mardi Gras & Valentine’s Day).
Nothing goes better with
Valentine’s Day Galentine’s Day than a pie with a bunch of hearts on it and a sassy quote 🙌🏼
This pie is beautiful on the outside AND the inside. It’s filled with tart cherry goodness, basically a grown up sour patch kid: first it’s tart then it’s sweet.
This recipe has been a go-to for years. Never met a human who didn’t love it’s tart/sweet balance.
Even baby Lyla approves.
A perfect sweet treat for your valentine, but only if they’re the type to share. If not:
- you should get a new valentine.
- you’re better off keeping this pie all for yourself.
Tart Cherry Pie
1 prepared double all-butter crust
1 1/2 cups sugar, divided
1/4 cup cornstarch
2 cans (14.5 oz each) pitted tart red cherries, packed in water
2/3 cup cherry liquid reserved
1 tbsp unsalted butter
1/2 tsp almond extract
1/4 tsp red food coloring
1 egg, lightly beaten with 1 tsp water
Prep the crust: Roll out your prepared double pie crust. Arrange one dough round in your pie pan and refrigerate while you prepare the filling. Cut the remaining pie crust into lattice strips, cut into heart shapes, or prep for another fun crust design.
Preheat oven to 400 degrees.
Make the filling: Drain cherries, reserving 2/3 cup of cherry liquid. Set cherries aside. Using a medium saucepan, combine 3/4 cup of sugar and cornstarch, and stir in 2/3 cup cherry liquid from the canned cherries. Bring to a boil, stirring constantly with whisk. Cook cherry mixture for 1 minute.
Whisk in butter, almond extract, food coloring, and remaining 3/4 cup of sugar. Then remove from heat and carefully stir in cherries.
Assemble the pie: Pour the filling into your refrigerated pie shell. Arrange either chilled lattice strips or a creative crust topping like heart cutouts across the top. Chill the pie for 10-15 minutes to help set the pastry. Brush the crust with the egg wash—careful not to drag the filling onto the pastry as you do this or it will burn.
Place pie on a baking sheet and bake until crust is golden brown, about 30 to 45 minutes.
Cool completely on a wire rack, 2 to 3 hours. Serve warm or at room temperature with an optional scoop of vanilla ice cream. If any leftovers survive, they will keep covered and chilled for 3 days.
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