Is cherry pie a strong strain?

No—cherry pie is a dessert, not a cannabis strain. If you're thinking of "Cherry Pie" as a name used in other industries (like cannabis), that's unrelated to the classic fruit pie.

What is the oldest fruit pie?

The oldest recorded fruit pies date back to the 1500s, with the first known cherry pie made for Queen Elizabeth I. It’s one of the oldest known pie flavors in recorded history.

What is the best thickener for cherry pie filling?

A blend of quick-cook tapioca and cornstarch offers the best texture—glossy, firm, and not gummy. The exact ratio depends on your cherry type and how much liquid they release.

Should you prebake the bottom crust of a cherry pie?

Yes, if your filling is very juicy or uncooked. Par-baking helps avoid a soggy bottom. If you cook down your filling first, you may skip it—but a crisp crust always wins.

Cherry Orchard Pie – Ultimate 4-Step Guide for Perfect Flavor

Description

This Cherry Orchard Pie is a luscious blend of ruby cherry filling, buttery crumble topping, and toasted almonds, nestled in a tender homemade pie shell.

Ingredients

Scale

1 (9-inch) unbaked pie shell

2 cans (595 g each) red ruby cherry pie filling and topping

2 tablespoons (16 g) cornstarch

6 tablespoons (85 g) butter

1/4 teaspoon almond extract

1/2 cup (43 g) slivered almonds, toasted

1/4 cup (30 g) all-purpose flour

1/4 cup (55 g) brown sugar

1/4 cup (20 g) old-fashioned rolled oats

Pie Shell:

1 1/2 cups (180 g) all-purpose flour

1/2 teaspoon salt

1/2 cup (113 g) shortening

1/4 cup (60 ml) milk

Instructions

1. Prepare pie shell; set aside.

2. In a mixing bowl, blend part of cherry liquid with cornstarch to dissolve. Stir in remaining cherries and liquid.

3. Melt 2 tablespoons butter and stir into cherry mixture.

4. Stir in almond extract and 1/4 cup almonds; mix well.

5. Pour mixture into prepared shell; set aside.

6. In a bowl, combine flour and brown sugar. Cut in remaining 4 tablespoons butter until evenly blended. Stir in remaining 1/4 cup almonds and oats; mix well.

7. Sprinkle topping over cherry filling.

8. Bake below oven center at 350°F (175°C) for 1 hour, or until crust is golden and filling thickens. Cool before serving.

9. Serve with vanilla ice cream if desired.

10. To make pie shell: Combine flour and salt. Cut in shortening until pea-sized particles form. Blend in milk, form into a ball, roll to 11-inch circle. Fit into a 9-inch deep dish pie plate, trim, turn edges under and flute.

Notes

This pie is best enjoyed after cooling completely to let the filling set. For extra almond flavor, add a touch more extract or top with extra slivered almonds.

Prep Time: 25 minutes
Cook Time: 60 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 395
Sugar: 21g
Sodium: 160mg
Fat: 21g
Saturated Fat: 10g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 48g
Fiber: 2g
Protein: 4g
Cholesterol: 30mg

Keywords: cherry pie, almond topping, homemade pie shell