Holy Trinity Triple Cherry Pie Recipe

Name: Holy Trinity Triple Cherry Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 can Pitted, Sweet Pie Cherries (16 Ounce Can); 1 can Pitted, Tart Pie Cherries (16 Ounce Can); 1 can Red Maraschino Cherries, Without Stems (8-12 Ounce Can); 3/4 cups Granulated Sugar, Plus Extra To Sprinkle On The Crust; 3 Tablespoons Cornstarch; 1/4 teaspoons Almond Extract; 1/4 teaspoons Vanilla Extract; 1/4 teaspoons Freshly Squeezed Lemon Juice; 1/4 teaspoons Fresh Lemon Zest; 3 drops Red Food Coloring; 1 box Rolled, Pre-made Pie Crust (2 Crusts); Butter, To Rub Lightly On The Crust

Servings: persons

1 can Pitted, Sweet Pie Cherries (16 Ounce Can)
1 can Pitted, Tart Pie Cherries (16 Ounce Can)
1 can Red Maraschino Cherries, Without Stems (8-12 Ounce Can)
3/4 cups Granulated Sugar, Plus Extra To Sprinkle On The Crust
3 Tablespoons Cornstarch
1/4 teaspoons Almond Extract
1/4 teaspoons Vanilla Extract
1/4 teaspoons Freshly Squeezed Lemon Juice
1/4 teaspoons Fresh Lemon Zest
3 drops Red Food Coloring
1 box Rolled, Pre-made Pie Crust (2 Crusts)
Butter, To Rub Lightly On The Crust

1
Preheat oven to 375 degrees.
2
Line the pie plate (I use glass ones usually) with one of the pie crusts. Make sure that the crust goes up the sides of the dish!
3
Rub a little butter on the uncooked pie crust and sprinkle with a little bit of sugar. Bake the shell for 7 minutes. The crust will bubble and not be cooked all the way. This will keep the bottom of the pie from being mushy.
4
While the crust is cooking, get out a large saucepan.
5
In the saucepan, mix the 3/4 cup sugar and cornstarch. Add cherries from each can/jar plus part of the juice from all three containers of cherries, totaling approximately one can of juice.
6
Stir and heat on medium high until it reaches a boil and becomes thick. Be patient! This is what makes the pie filling set up perfectly!
7
Remove from heat and add extracts, lemon zest and juice, and food coloring. Stir one more time.
8
Pour the filling into the pie plate that is lined with the partially baked pie crust. Top with the other uncooked pie crust. Vent the crust any way you like. Flute the edges of the crust and seal the two crusts together so that your filling doesn't leak out in the oven! (Burnt cherry pie filling does not smell appetizing!) I sprinkle a little more sugar on top of the pie crust so that it looks pretty and tastes even yummier!
9
Bake at 350 degrees for 20-30 minutes or until the pie crust is golden brown.
10
Enjoy!

191

kcal

Calories

Carbs

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 can Pitted, Sweet Pie Cherries (16 Ounce Can), 1 can Pitted, Tart Pie Cherries (16 Ounce Can), 1 can Red Maraschino Cherries, Without Stems (8-12 Ounce Can), 3/4 cups Granulated Sugar, Plus Extra To Sprinkle On The Crust, and more.

Yes, Holy Trinity Triple Cherry Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Holy Trinity Triple Cherry Pie

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