Cherry Pie

If you’ve never eaten a fresh cherry pie, you’re in for a treat. It’s a bit of work to pit the cherries, but once that’s done, there isn’t much left to do.

Cherry Pie
Recipe type: Dessert
Serves: 6
Prep time:
Cook time:
Total time:
If you've never eaten a fresh cherry pie, you're in for a treat. It's a bit of work to pit the cherries, but once that's done, there's not much left to do.
  • Pastry for 2-crust pie
  • 1 cup sugar
  • ¼ cup cornstarch
  • ½ tsp salt
  • 5 cups pitted fresh or canned tart cherries
  • 1 tbsp butter
  1. Prepare pastry. Roll out half of pastry and line 9-inch pie plate.
  2. Preheat oven to 425 degrees.
  3. For filling, combine sugar, cornstarch, sale and pitted cherries.
  4. Place filling in pie crust and dot with butter.
  5. Roll out remaining pastry for top crust and cut a few slashes for vent.
  6. Top pie with slashed top crust.
  7. Flute edges.
  8. Back 50-60 minutes until golden.

Cherry Pie


Peggy Chaney was best known as cook and co-owner of Peggy's Restaurant in Kings Mountain, North Carolina (which she and her sister, Loretta, ran for over two decades). You can find her pages on Google+, Twitter and Facebook. One of eleven siblings, she was the daughter of a Baptist preacher, and was well remembered for her kind spirit and regard for others. Her genuine warmth and grace is sorely missed.
No comments yet.

Leave a Reply

Rate this recipe: