Fabulous 3 Cherry Pie Recipe

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4 votes | 912 views

Most folks don't have the luxury of owning a personal cherry orchard, so I modified this recipe using ingredients available at most stores.

You'll save the picking and pitting time and end up with a fabulous pie that will thrill even those who say they do not care for cherry pie (I've had it happen).

As a native-born Wolverine, I have cherries in my DNA. We grow several varieties and I never tire of eating them any way I can.

There are two 'secrets' that set this recipe's ingredients apart from all others. You will also want to follow this well-tested recipe carefully. It is very important that you allow all the fruits to drain completely. And you will put a little extra time into removing as many of the raspberry seeds as you can. While I use a china cap, you can also use a mesh strainer and a flexible spatula.

Again, be prepared to enjoy a cherry pie the likes of which you've never known before. I am making this recipe today with ingredients purchased at the store, not with fruits grown on Walnut Ridge Farm. While there is a difference in taste, texure and appearance - the end result is so delicious that 'restaurant quality' is not at all necessary here.

Use your favorite 2-crust pie shell recipe or a ready made pair of crusts. I'm using the refrigerated Pillsbury crusts to save some more time. With harvested, fresh fruit, I would be larding a homemade crust and filling it with Bing, Montmorency and Royal Victorias. But this is so good, I cannot wait!

Prep time:
Cook time:
Servings: 8
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Ingredients

Cost per serving $1.60 view details
  • 1 can (14.5 oz) pitted tart red cherries, drained
  • 1 can (15 oz) pitted dark sweet cherries, drained
  • 1 bag (12 oz) frozen dark sweet cherries, well-thawed and drained
  • 1 can (21oz) cherry pie filling
  • 1 can (12 oz) raspberry cake & pastry filling
  • 1/2 tsp pure almond extract
  • 2 pie crusts

Directions

  1. Allow the frozen cherries to thaw, come to room temperature, then drain them
  2. Preheat your oven to the right temperature for the type of crusts you're using
  3. Drain the dark sweet, tart and frozen cherries very well - you don't want any unnecessary or extra liquid in this filling
  4. Because we are adding 'loose' cherries to a premade filling, we need to thicken the filling. Using a flexible spatula, press the raspberry cake & pastry filling through a china cap or sieve to remove as much seed as possible. Scrape the outside of the strainer with a second flexible spaula, so you don't transfer too many seeds to the filling. You want to reduce the seed content to almost zero. Reserve the cleaned raspberry sauce and discard the seeds
  5. Combine the cherries, cherry pie filling and raspberry sauce in a large bowl
  6. Measure in the almond extract and combine
  7. Fill your pie shell and place the top crust and bake

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Nutrition Facts

Amount Per Serving %DV
Serving Size 253g
Recipe makes 8 servings
Calories 444  
Calories from Fat 134 30%
Total Fat 14.85g 19%
Saturated Fat 5.56g 22%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 250mg 10%
Potassium 324mg 9%
Total Carbs 76.11g 20%
Dietary Fiber 4.2g 14%
Sugars 22.0g 15%
Protein 3.06g 5%
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Reviews

  • Amos Miller
    You can use the 3 Cherry compote as a wonderful topping for a cake, instead of a pie filling. I suggest a 2 layer yellow cake with a vanilla custard filling.
    I've cooked/tasted this recipe!
    This is a variation

    Comments

    • Kim - Liv LIfe
      July 18, 2011
      I've got a couple of kids who would love this one!! We are just entering cherry season and this one really caught my eye!
      • Patricia Stagich
        June 15, 2011
        Looks and sounds great Amos! Nothing more good and old-fashioned than a cherry pie! Thanks for sharing!
        • Elaine
          June 10, 2011
          Another MUST-MAKE! Cherry pie is my absolute favorite!! Great recipes, Chef Amos, and thank you for sharing!!
          Shared on Facebook also --
          • Amos Miller
            May 26, 2011
            Judee, Use your best G-F pie crust. Wait for the fresh cherries, take the extra effort to pit them. De-seed two cans of the cake & pastry filling (to make up for not using the canned pie filling) Then follow the recipe. You will be absolutely amazed at the explosion of cherry flavor - to say nothing of the incomparable textural quality and visual excitement the fresh cherries bring to the dish. Then drop me a line! Best regards - Amos
            • judee
              May 25, 2011
              Hi Amos,
              This pie looks absolutely delicious. I love the thought of the blends of different types of cherries and the almond and rasberry flavors. Yum!
              • Amos Miller
                May 20, 2011
                Jed - you'll be surprised that you will not be able to readily discern the raspberry sauce when blended with the cherries, yet the cherry flavor will be really enhanced. In season, a 'from-scratch' 3 cherry pie is simply amazing, using fresh cherries and a homemade crust. But, even then, I use the raspberry sauce and almond extract. I hope you enjoy the pie! - very best regards, Amos By the way, I made the venison (with a tenderloin) with apricot-mustard sauce and added the photos to the recipe. I hope you'll give that a try.
                • Jed Gibbons
                  May 19, 2011
                  Looks great Amos. I love Cherry pie and usually make a few sour cherry pies each Spring. This sounds easy and delicious and it eliminates the pitting and the chance of a painful $1800.00 pie! Thanks.

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