Prize-Winning Cherry Pie

There’s a reason this cherry pie wins ribbons. The trick is cooking the filling on the stovetop before it ever sees the oven. Cornstarch, sugar, salt, and grenadine syrup get whisked together in a saucepan, then warmed until smooth and translucent. The thawed cherries join next, simmering just four minutes until the liquid thickens and goes glossy.

Grenadine syrup is the secret weapon here. Most cherry pies rely on cherry juice plus food coloring for that signature ruby color, but a generous glug of grenadine deepens the color naturally and adds pomegranate-rich sweetness that complements the cherries instead of fighting them. The result is filling that looks like stained glass when you slice through it.

A splash of almond extract and two tablespoons of butter stir in last. Almond and cherry are a flavor pair as old as European baking; the extract brings out the cherry’s natural marzipan undertones. Butter adds shine and a velvety mouthfeel.

Pre-cooking the filling means it’s set when it goes into the crust, so no risk of soggy bottoms or undercooked liquid pockets in the finished pie.

Pro Tips

• Stir gently after the cherries go in. Aggressive stirring breaks the cherries apart and turns the filling muddy.
• Cool the cooked filling completely before pouring into the crust. Hot filling melts the butter in the pastry and you lose the flake.
• Cut slits in the top crust large enough for real steam release. Decorative slits are pretty but trap steam.
• Brush the top with milk for a soft golden brown finish, or use beaten egg yolk for deeper bakery-style color.

Variations

• Use 2 pounds of fresh pitted cherries instead of frozen, increasing cornstarch to a quarter cup as the recipe note specifies.
• Add a tablespoon of kirsch or brandy to the filling for grown-up depth.
• Swap grenadine for unsweetened cherry juice and add a teaspoon of lemon juice for a less sweet, more tart finish.