Secret Ingredient Cherry Pie

Secret Ingredient Cherry Pie


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The secret's out...the special ingredient in this classic American dessert recipe is seasonal pomegranate! You'll be thrilled at how wonderfully the two fruit flavors blend together.

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Chicago, IL

Time needed

45-50 min cooking

Serving Size / Yield

1 pie


  • 14½ oz can Pitted Tart Red Cherries
  • 1-2 Pomegranates, chopped and mixed in blender or food processor
  • 3/4 C. Sugar
  • 1 Tbsp Cornstarch
  • 1 tsp Ground Cinnamon
  • 1 Tbsp Butter
  • ½ tsp Almond Extract
  • Pastry for Pie
  • 1 1/4 cups All Purpose Flour
  • ¾ tsp Salt
  • ½ cup Shortening
  • ¼ cup Cold Butter
  • Several Tbsp Water

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For Pastry:
In a medium bowl, stir together flour and salt. Using a pastry blender, cut in shortening and butter until pieces are pea size. Sprinkle water over part of flour mixture then gently toss with a fork. Push moistened dough to side of bowl. Repeat moistening flour mixture, using 1 tablespoon of water at a time, until all flour mixture is moistened. Form dough into a ball. Divide dough in halve before rolling on waxed paper. Makes 1 9-inch pastry shell.

Prepare and roll out pastry for pie. Line a 9 inch pie plate with half of pastry as directed. Trim bottom pastry to 1 inch beyond edge of pie plate but do not crimp.

Drain cherries, reserving liquid. In a medium saucepan, combine sugar, cornstarch and cinnamon. Gradually stir in reserved liquid. Cook and stir over medium high heat until thickened and bubbly then reduce heat. Cook and stir 2 minutes more then remove from heat. Stir in cherries, pomegranate, butter and almond extract, then set aside. Cut remaining pastry circle into 1/2 inch wide strips. Transfer filling to pastry lined pie plate. For a lattice top, lay half of pastry strips on top of filling at 1 inch intervals. Fold alternate pastry strips back halfway. Place a pastry strip in the center of pie across strips already in place. Unfold folded strips then fold back remaining strips. Place another pastry strip across first set of strips parallel to strip in the center. Repeat weaving steps until lattice covers filling. Trim strips even with bottom crust. Fold pastry under and crimp edge as desired. To prevent over browning, cover edge of pie with foil. Bake in a 400 degree oven for 25 minutes. Remove foil and bake 20-25 minutes more, or until filling in center is bubbly and pastry is golden. Cool on a wire rack.

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