single-crust cherry pie
Prep time: 
Cook time: 
Total time: 
Serves: 8
  • 7 cups cherries (about 1138 grams or 2½ pounds or approximately 3½ pints)
  • 1 single perfect pie crust (recipe on next post this week!)
  • ½ to ⅔ cup sugar (this depends on how sweet your cherries are -- mine were pretty sweet so I used less than ⅔ cup)
  • scant ½ cup water
  • 2 tablespoons cornstarch
  • 2 tablespoons cold water
  • heavy whipping cream (to whip and serve with pie)
  1. Bake pie shell and allow to cool.
  2. Pit your cherries and put 3 cups into a food processor or blender. Pulse gently to mash (do not puree). Set aside mashed cherries in one bowl, leaving the other 4 cups of the whole pitted cherries separate.
  3. In a medium-large saucepan, add sugar and ½ cup of water. Cook over medium heat to dissolve sugar. Add mashed cherries and bring to boil.
  4. Mix cornstarch and 2 tablespoons cold water until smooth and gradually add to boiling cherry mash. Bring to boil again (as cornstarch-water mixture will bring down the heat some) and cook while stirring for 2 minutes or until thick. Stir in about 1 cup of whole pitted cherries and mix (just grab a handful from your reserved 4 cups that you set aside).
  5. Cool about 15 to 20 minutes, stirring occasionally.
  6. Prepare pre-baked pie crust: place reserved whole pitted cherries (now about 3 cups) in pie crust and spoon cooked cherry mixture over pastry. Cool to warm then place in refrigerator for about 2 hours to cool completely.
  7. Serve with lightly sweetened whipped cream.
NOTES: Pie crust can be made a day in advance, pre-baked or not. The cherry filling works best when made the day you want to make the pie, or else it can firm up too much before putting it into the pie crust.
Recipe by story of a kitchen at