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Cherry Pie

This is the recipe that we use for the Door County sour cherries that we pick each year. We tend to make this recipe more often as a topping for waffles or pancakes than as a pie filling.


  • 1 cup sugar

  • 3 tablespoons corn starch

  • 4 cups cherries with their juice

  • 1 tablespoon butter (optional)

  • 1/2 teaspoon almond extract


Pie Filling

  1. Mix sugar and cornstarch in a 4-quart sauce pan. Add cherries and mix.

  2. Heat on medium heat until boiling. Cook for 1 minute more.

  3. Remove from heat. Add butter and almond extract. Let cool.


  1. Put filling in a pie shell. Top with another crust. Vent the crust by cutting slices in it. Alternatively, use a lattice crust for the top.

  2. Bake 25-30 minutes at 425°. The crust will be golden brown and the cherry filling should start to bubble on the edges when the pie is done.


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