Cherry Pie – Southern Living

Cherry Pie

Cherry Pie: A Taste of Summer in Every Bite

The aroma of sweet, tart cherries wafting from the oven, the sight of a golden-brown crust glistening with buttery goodness, the first bite that bursts with a symphony of flavors – cherry pie is more than just a dessert, it’s an experience. This quintessential American treat has been capturing hearts and taste buds for generations, and for good reason. This handwritten Cherry Pie recipe comes from the December 1982 edition of Southern Living.

The beauty of cherry pie lies in its simplicity. A flaky, buttery crust cradles a vibrant filling of plump, juicy cherries, sweetened with a hint of sugar in a sauce thickened with cornstarch. The contrast between the warm, comforting crust and the tangy, refreshing filling is a match made in heaven.

Cherry pie is a versatile dessert, equally enjoyable warm or at room temperature. A scoop of vanilla ice cream or a dollop of whipped cream adds a touch of indulgence, while a sprinkle of powdered sugar or a drizzle of chocolate sauce elevates the experience to new heights.

Whether enjoyed as a comforting treat on a chilly evening or as a festive centerpiece for a special occasion, cherry pie will bring smiles and satisfaction to every bite. It’s a reminder of simpler times, family gatherings, shared meals, and the joy of homemade goodness.

So, the next time you’re craving a taste of summer, don’t reach for the frozen treats. Instead, preheat your oven, gather your ingredients, and embark on a culinary journey to transport you to a world of cherry pie bliss. And remember, the best cherry pie is always made with love.

Cherry Pie

Cherry Pie
A vintage handwritten recipe card for a Cherry Pie, originally from the December 1982 edition of Southern Living. The ingredients for this recipe include sugar, cornstarch, red tart pitted cherries, red food coloring, and almond extract. This recipe make one 9-inch pie.
Print Recipe


  • 1 cup sugar
  • 3 tbsp cornstarch
  • 2 16-ounce cans red tart pitted cherries
  • 3-4 drops red food coloring
  • 1/4 tsp almond extract
  • Pie crust


  • Combine sugar and cornstarch.
  • Drain cherries, reserving 3/4 cup of juice.
  • Stir juice into sugar and cornstarch mixture.
  • Add food coloring.
  • Cook until thickened.
  • Stir in cherries and almond extract.
  • Spoon into pastry shell - bake.

Kitchen Helper 2

Retro Mixing Bowls
medium saucepan
Pie Plate 1
Print Recipe Pin Recipe
Course Dessert
Cuisine American
Keyword Cherry, Pie


Yield: 1 - 9-inch pie. 

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