Niagara Sour Cherry season is upon us and now is the perfect time to give this tried and true classic cherry pie recipe a try.

It has been many years since Farmer Laura and Grandma Hughes made Springridge Farm’s first Cherry Pies and this recipe is still the best we have tasted!
3 cups fresh cherries (or frozen, thawed)

5-6 tbsp. white sugar
2 1/2 tbsp corn starch
1/4 tsp salt
1/4 tsp almond extract
2 tsp lemon juice
1 tbsp butter
pastry for 2 – crust 9″ pie 


Drain cherries, reserving juice. Combine sugar, cornstarch and salt in a sauce pan; blend in cherry juice. Stir over direct heat until thick and clear. Remove from heat and stir in butter, almond extract, lemon juice and cherries. Cool. Pour into pastry lined pie pan. Cover with plain or lattice top. Seal. Bake at 400ºF for 10 minutes, reduce heat to 350ºF for about 30 minutes.

This pie filling is great for cherry cheese cake, tarts or as a sauce.

We hope you enjoy it as much as we do!



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