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This recipe came from my grandmother and I still make her famous flaky crust, but you can buy the ready to roll out crust.

Prep Time: 20 Minutes
Cook Time: 1 Hour
Total Time: 1 Hour and 20 Minutes
Servings: 6-8 depending on size


  • 1 can Tart Pitted Pie Cherries (NOT pie filling)
  • 1 Cup Sugar
  • 3 TBS flour
  • 1/3 cup cherry juice (drained from the can of cherries, discard the rest)
  • 1/4 TSP red food coloring
  • 2 TBS Butter
  • 1 Dash of Salt


  1. Line 8" pie pan with unbaked crust. Mix together all but the cherries. Add cherries. Pour into pie shell, dot with about 2 TBS butter and cover with top crust. Make slits or fork picks for steam to escape. Bake at 350 degrees for about 1 hour, until golden brown and cherry juice is thickened. Cool before serving.

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