Cathrine Brown's Cherry Pie

Cathrine Brown's Cherry Pie
Servings: 8 Prep 15 mins Cook 5 mins Bake 425°F 45 mins


  • 2 cans (16 ounces each) pitted tart cherries, undrained
  • 1 1/4 cups sugar
  • 5 tablespoons cornstarch
  • 1 teaspoon ground cinnamon
  • 1 tablespoon unsalted butter
  • 5 drops red food coloring (optional)
  • 2 ready-to-use rolled-out pie crusts

Make It

1. Heat oven to 425 degrees F. Drain cherries, reserving 1 cup juice.

2. Mix 3/4 cup sugar, cornstarch and cinnamon in saucepan. Stir in cherry juice. Cook over medium heat, stirring constantly, 5 minutes, until smooth and thickened. Remove from heat. Stir in cherries, remaining 1/2 cup sugar, butter and coloring.

3. Unfold 1 crust; fit into 9-inch pie pan. Pour in cherry mixture. Unfold second crust; cover pie, in lattice pattern if desired. Crimp edges.

4. Bake in 425 degrees F oven 45 minutes, until golden brown and bubbly. If pie browns too quickly, cover edges with foil. Cool pie on wire rack.

Nutrition Facts

Servings Per Recipe: 8; Amount Per Serving: cal. (kcal): 481, Fat, total (g): 14, chol. (mg): , sat. fat (g): 3, carb. (g): 88, fiber (g): 2, pro. (g): 3, sodium (mg): 222, Percent Daily Values are based on a 2,000 calorie diet.