Cherry Pie for the Planet
This pie is beautiful, decadent, and surprisingly easy to prepare.
Servings Prep Time
8 20
Passive Time
Servings Prep Time
8 20
Passive Time
  1. Preheat oven to 425 degrees F.
  2. Drain the packing water from the cherries into a medium sauce pan. (See notes below for an option that skips the stove top step.)
  3. Whisk in the corn starch, sugar, salt and cinnamon. Heat, stirring constantly, until the mixture boils and thickens.
  4. Add the almond extract and cherries.
  5. Pour into the pie pan.
  6. Cut the top crust into strips.
  7. Choose a strip from the center (a longer one) and lay it along the center of the pie.
  8. Choose another long strip and lay it on the pie perpendicular to the first one you added.
  9. Choose another long strip and lay it to the side of the first one you put down.
  10. The fourth strip will go to the side of the second strip.
  11. This time, lay the strip parallel to the first one you put down, but on the opposite side from the third strip added (you alternate sides each time you add a strip in each direction).
  12. Continue laying strips in alternate orientations, adding to different sides of the pie in turn.
  13. Here is the finished lattice, before crimping.
  14. Pinch around the edges of the pie, and sprinkle the top with sugar and cinnamon.
  15. Bake for 15 minutes, then turn the heat down to 350 degrees F. Bake for another 20-25 minutes.
Recipe Notes

No-stovetop cook version: For a less syrupy pie, just take 5 cups of drained cherries (or fresh cherries or other fruits), and toss them with cornstarch, sugar, salt, cinnamon and extract.  Pour that into the crust and get straight to work on your lattice.  No stove top cooking required!