Autumn Cherry Pie

Autumn Cherry Pie

Autumn Cherry Pie


Adding a dash of cinnamon and nutmeg to the classic cherry pie compliments your holiday dinners perfectly. These dark tart cherries are a great way to end the night on a sweet note, without a dessert that too rich. Serve warm with ice cream, or with a dollop of whipped cream!



Prep: 20 min.    Bake time: 30 minutes + Cooling   Makes: 1 deep dish 9 in. pie


  • 4 cups frozen tart cherries
  • 1 cup of sugar
  • 4 tbs of flour
  • 1/8 tbs. of almond extract *optional
  • 1 tsp of pumpkin pie spice or 1 tsp. mixture of cinnamon, nutmeg, ginger and cloves.
  • Your favorite pie crust recipe. I used this one.
  • 1-2 tbs. butter for topping

*whip cream for topping, or star to sprinkle on top.

To make: 

  1. Prep pie crust – if you are making your own, you will wan to have it ready in advance
  2. Preheat your oven to 375
  3. Add 4 cups of cherries to medium saucepan, and cook on medium heat for 10-15 minute or until there is a lot of juice in the pot
  4. Remove cherries form heat
  5. Mix flour, sugar, salt and spices together
  6. Stir dry ingredient into cherries
  7. Return cherry mixture to heat and cook on medium until mixture thickens, stirring frequently
  8. Remove from heat, top with butter and  pour mixture into pie crust
  9. Bake at 350 until pie crust is light golden brown, 15-20 minutes

Cool and enjoy!


Like this pie? You will love it with this apple cider:


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  • Mariana Rubio says:

    They all look delicious, can’t wait to try them! I love your recipes and your cooking, ever since that chicken, you had me hooked!!

    • AnnaAngenend says:

      Oh thank you so much dear! I have to cook that chicken for you again! Hopefully you have not imagined it better than it really was! ?

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