Pass over the traditional pumpkin and pecan pies for this delectable cherry pie ... just like Grandma used to make every Thanksgiving!
I remember the first bite I ever took of this cherry pie when my aunt made it years ago. To say the bite was pure heaven was an understatement. The crust was flaky and just firm enough to hold the cherry filling inside. Leftovers (if there are any!) keep well, too. So get ready to dig in with this delicious Cherry Pie recipe.
Best Cherry Pie Recipe for Thanksgiving:
Ingredients:
- 2 c. all-purpose flour
- 3/4 c. butter-flavored Crisco
- 3 T. softened butter
- 1/2 t. baking powder
- 1/2 t. salt
- 6 T. water
- 1 1/3 c. granulated sugar
- 1/3 c. all-purpose flour
- 2 cans pitted red tart cherries, drained
- 1/4 t. almond extract
- Whipped topping or vanilla ice cream, optional
Instructions:
- Mix the first six ingredients together in a large mixing bowl. Continue mixing with a pastry blender. Split the dough into two even balls. Roll each ball onto a floured surface. These are the top and bottom crusts. Place one crust inside a 9-10" pie pan.
- Combine the sugar and flour in a large mixing bowl. Add drained cherries and almond extract. Stir well and pour onto the bottom crust of the pie pan. Cover with the top crust, pinching the edges of the crust to seal.
- Cover the edges of the crust with foil and poke slits in the top crust in order for steam to escape. Bake at 425 degrees for 45 minutes. Remove foil from the crust edges and sprinkle a small amount of sugar (or cinnamon and sugar mixture) on top of the crust. Bake an additional 1-2 minutes.
- Cool completely before serving. To serve, slice the pie into eight pieces. Top each piece with optional whipped topping or vanilla ice cream.
We've also ranked our favorite Thanksgiving pies—which type of pie is your favorite?
