Published on July 6th, 2013 | by Mary Gerush


As I Wend My Way To Heaven, I’ll Be Full Of Cherry Pie

Cherry Pie

I’m not much for sweets, and I don’t bake so well, but my husband loves a good cherry pie. So I keep a real simple (but real good) cherry pie recipe, and I whip one up every now and then, as I did this week for the 4th of July. I use canned cherries (even though cherries are in season right now), and I buy premade pie crusts — because I’d rather spend my cooking time pickling radishes or grilling a steak.

Read on for the lowdown, and let me know how your family likes this simple, classy, fabulously tasty pie.

Cherry Pie

Recipe adapted from Oregon Fruit Products


  • 1-1/2 cups sugar (more or less to taste)
  • 3 tablespoons cornstarch
  • 2 cans tart red cherries
  • 1 tablespoon butter
  • Pastry for a two-crust, 9-inch pie


  1. Preheat oven to 400 degrees.
  2. Drain the cherries, reserving the juice from one can.
  3. Combine the cornstarch and sugar in a pan, and stir in the reserved cherry juice.
  4. Cook over medium heat, stirring often, until thickened.
  5. Gently stir in the cherries and remove from heat.
  6. Line a pie pan with one crust, and use a fork to pierce the bottom of the crust.
  7. Pour filling into the pastry-lined pie pan, and dot the filling with butter.
  8. Place second crust on top of the filling, seal the edges, and cut a few vent holes. (If you’re feeling adventurous, cut the second pie crust into strips, and try your hand at a lattice top.)
  9. Bake 45 minutes or until crust browns and filling boils. If the pie’s edges become overly brown, cover them with foil the last 15 minutes of baking.
  10. Cool pie several hours before serving to thicken filling.

What’s your favorite pie?

“Cherry Pie” by Edgar A. Guest, 1935Image Credit: Cherry Pie via Shutterstock

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About the Author

Hi all! I'm Mary Gerush - a recovering corporate worker bee turned good-farm-real-food advocate and writer who wants to help people understand what they're eating. I tend a tiny urban farm in Dallas, TX, and hope to scale up one day soon. Omnivore through-and-through, there's not much I love to eat more than a butter-basted grass fed steak fresh from a searing hot cast iron skillet. Follow me on , , and !

2 Responses to As I Wend My Way To Heaven, I’ll Be Full Of Cherry Pie

  1. AEM says:

    “Can she bake a cherry pie, Billy Boy, Billy Boy” is now running through my head.

    This recipe is a great compromise between canned pie filling and pitting your own cherries. (Sorry, life’s too short!) Thanks!

    • Mary Gerush says:

      It’s so easy and delicious! Oh, and thanks for the song that is now running through my head. ;-)

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