Cherry Contrary Pie (with Sweet Cherries)

July 25, 2012

Author Notes:

I wanted to try out a new pie dough recipe today so I grabbed a bag of cherries at the supermarket. I pitted all of them before looking for a pie filling recipe; I didn't know that cherry pie is usually made with sour cherries, not sweet! So I did a little research and came up with this, that's where the "contrary" part comes in. I use an extra large pie dish that was my grandmother's but I am pretty sure this quantity can be stuffed into a standard 9" dish... Also I wanted to name the pie "Cherry , Cherry, Quite Cointreau-ey" i.e. 'how does your garden grow? ... with silver bells and cockle shells...'
By pre-cooking the juices this pie is not at all runny. If you like free-flowing juice you can skip steps 1 thru 3 and just whisk all ingredients [except the cherries and the dough] in a large bowl before adding the pitted cherries.


Serves: 10-12


  • 2-1/3 pounds sweet cherries, about 4 cups after pitting
  • 1/3 cup white sugar
  • 1/4 cup Cointreau or limoncello
  • 1/8 teaspoon salt
  • 2 tablespoons lemon juice
  • 3 tablespoons corn starch
  • 1 batch favorite double-pie-crust dough
  • 1 large pie baking dish
In This Recipe


  1. Dump pitted cherries into a large bowl. Pour sugar and Cointreau over top. Let sit an hour or so to get juices out of the fruit.
  2. Strain juice of cherries into a sauce pan; add lemon juice, salt and corn starch. Whisk until blended and set on burner at low temperature. Stir until thickened and allow to cool a little.
  3. Pour glaze over cherries and stir to coat.
  4. Heat oven to 450 degrees F.
  5. Line pie dish with a little more than half the pie dough. Add coated cherries and use a spatula to get all the glaze out of the bowl.
  6. Use remaining pie dough to make favorite top crust. Make sure it has slits for steam to escape.
  7. Slide into oven and drop oven temperature to 375 degrees F. Bake 50-60 minutes.
  8. Make an aluminum foil ring to cover edges of pie to avoid over-browning if desired. Allow to cool before cutting.
  9. Serve with sweetened sour cream ( or ice cream, whipped cream, etc.)

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