The Healthy My Ass Cookbook

Rainbow Line
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Other Dessert Recipes:

Apple Torte

Banana Coco-Nutty Cake

Best Carrot Cake Ever

Butter Pecan Pie

Caramel Maple Pecan Tart

Celebrity Hummingbird Cake

Cheese Cake

Cherry Cheese Strudel

Chocolate - Cherry Cake

Cinnamon Streusel Cake

Coconut Custard Pie

Coconut Pecan Icing

Coconut Praline Dream Pie

Cream Cheese Brownie Pie

Cream Cheese Icing

Custard Pie

Dr. Bird Cake

Dutch Apple Pie

Easy Cinnamon Crispies

German Chocolate Cake

Gooey Butter Cake

Gooseberry Meringue Pie

Heavenly Chocolate Cake

Kahlua Cream Topping

Kahlua Pumpkin Pie

Meringue Topping

New York Style Cheesecake

Old-Fashioned Rice Pudding

Orange and Almond Dessert Cake

Pecan Glazed Pumpkin Pie Topping

Pecan Pie

Perfect Pie Crust - No Top

Perfect Pie Crust - With Top

Pineapple Cake

Pineapple Upside Down Cake

Pound Cake

Praline Cream Cheese Cake

Red Velvet Cake

Rum Cake

Sponge Cake

Strawberry Ice Cream

Strawberry Shortcut Cake

Streusel Topping

Sweet Potato Pie

Tart Shell

Turtle Cake

Turtle Tart

Velvet Icing

Cherry Pie

From scratch the way my aunt made it.


3 15-oz. cans Cherries, red tart, pitted, in water, *See Notes
1 cup Sugar
1/4 cup Flour
1/4 tsp. Salt
1 recipe Perfect Pie Crust - With Top
4 Tablespoons Butter, divided usage
1/4 tsp. Almond Extract


Drain the Cherries, reserving 3 tablespoons of juice, setting both aside.  Combine the Sugar, Flour and Salt in a separate container and set aside.

Prepare the Perfect Pie Crust - With Top and line a 9" pie pan with the bottom crust.

Preheat an oven to 450°F.

Melt 2 Tablespoons of the Butter and spread over the bottom of the pie crust.  Evenly sprinkle 1/4 cup plus 1 tablespoon of the sugar mixture over the butter.  Sprinkle the Almond Extract over that.  Add 1/3 of the cherries, about 1&1/2 cups, and another layer of 1/4 cup plus 1 tablespoon of the sugar mixture.  Repeat twice, using up all remaining of each the last time.  Melt the remaining 2 Tablespoons of the Butter and drizzle it over all along with the 3 tablespoons of the reserved juice.

Roll out the top crust, cover the pie, seal and flute the edges.  Cut slits in the top to ventilate.

Bake for 15-20 minutes, then lower the temperature setting to 300°F and continue baking 30 minutes more or until crust is golden brown and cherry juice is bubbling through the vents.  Cool completely 3 to 4 hours before slicing and serving.


* Use 2 cans of Cherries for an 8" pie, 4 cans for a 10" pie.

For years I've been trying to make this and have it taste like Aunt Arelene's pie and I think I finally figured out what I was doing wrong.  I was buying cans of Cherry Pie Filling from the baking isle rather than cans of Tart Cherries from the canned fruit isle.

Serving Suggestions:

Goes especially well with ice cream.


Other Information:

Source: Arlene Berberich, my aunt and godmother.

Preparation: 0:35
Bake: 0:55
Total: 5:30

Yield: 1 9" pie
Servings: 8

Nutrition Facts per Serving:
470 Calories
20g Fat (38.1% calories from fat)
5g Protein
68g Carbohydrate
3g Dietary Fiber
17mg Cholesterol
342mg Sodium.

Exchanges per Serving:
2 Grain(Starch)
0 Non-Fat Milk
4 Fat
1 1/2 Other Carbohydrates.

Rainbow Line

Copyright 2006-2023 by Keith Langeneckert.  All rights reserved.