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Nutrition Facts
Serving Size 1 (189g) Recipe makes 8 servings
Calories 410
Calories from Fat 148		(36%)
Amount Per Serving		%DV
	Total Fat 16.5g	25%
	Saturated Fat 4.7g	23%
	Monounsaturated Fat 6.9g
	Polyunsaturated Fat 4.0g
	Trans Fat 0.0g
Cholesterol 3mg		1%
Sodium 324mg		13%
Potassium 133mg		3%
Total Carbohydrate 63.9g		21%
	Dietary Fiber 2.8g	11%
	Sugars 39.2g
Protein 3.6g		7%
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Best Cherry Pie

Recipe #60581 | 1½ hours | 30 min prep | add private note

⁽⁴⁷⁾ RATE IT NOW Print Recipe

By: Luby Luby Luby
Apr 22, 2003

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

SERVES 8 (change servings and units)

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

Directions

1
Preheat oven to 400 degrees.
2
Drain cherries, reserving 1/2 cup juice.
3
Combine sugar, cornstarch and salt.
4
Combine cherry juice, food coloring, almond extract and lemon juice.
5
Add to dry ingredients, mixing well.
6
Add cherries and mix well again.
7
Add butter and let stand for 15 minutes.
8
Pour cherry mixture into pie crust and finish top with lattice work pie crust.
9
Bake for 50 to 55 minutes.

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Featured Reviews for This Recipe

From: Deely

On Nov 11, 2009

Luby, This really will be the best cherry pie...when I follow your directions. I listened to another reviewer's advice and cut the sugar to one cup because I don't like sickly sweet..big mistake...it made the pie a little too tart. Also, I don't like the taste of almond, but have found it's a wonderful addition to peach and cherry pie so I used it. To those of you that are replacing the almond with vanilla, I say give it a try...you can't really taste it...it just adds depth. Thanks for a great recipe sweety. UPDATE: I made this wonderful cherry pie again and followed the recipe exactly...and it really is perfect. Do not change anything and the end result will be the best cherry pie, ever!

1 person found this review helpful

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From: Chef #1218465

On Sep 30, 2009

This is the best Cherry Pie, absolutely the best. I made this just as written, it will be my only Cherry Pie. Thanks, Luby what a wonderful recipe!! You must try it, I love the fact you don't cook the filling before baking, makes it so much faster!!

1 person found this review helpful

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From: Ron Harrison

On Aug 13, 2005

This is without a doubt the Best Cherry Pie I have ever eaten in my 51 years on this Earth. I cut the sugar down to 1 cup and left everything else the same. People, you MUST try this pie. Thanks for sharing this Luby.

24 people found this review helpful

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From: Janet Reeser

On Feb 19, 2004

Absolutely delicious! Not too sweet or tart. I did adjust a few things: I left out the red food coloring and cut back the sugar to 1 cup. I also added 1/4 tsp of vanilla in addition to the almond flavoring and gave it a big dash of cinnamon. Also cut the lemon juice in half. I'm sure it is excellent as is, but I just like to improvise a little. Be sure and have a cookie sheet underneath because this likes to bubble over!

23 people found this review helpful

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