Pass over the traditional pumpkin and pecan pies for this delectable cherry pie ... just like Grandma used to make.

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. 


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


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 bottom crust in the pie pan. Cover with the top crust, pinching the edges of the crust to seal.

Cover edges of 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 crust. Bake an additional 1-2 minutes.

Cool completely before serving. To serve, slice pie into eight pieces. Top each piece with optional whipped topping or vanilla ice cream.


  • For a fresh peach pie, substitute three cups of peeled and sliced peaches for the cherries.

Do you put ice cream or whipped topping on your pie? Share in the comments below.