Cinnamon Jelly Glaze: Regal Cherry Pie

Preparation info

  • Difficulty


  • Makes



Appears in

Farm Journal's Complete Pie Cookbook

Farm Journal's Complete Pie Cookbook

By Nell B. Nichols

Published 1965

  • About

Crust and filling bake separately—good way to curb runaway juices



  • c. sifted flour
  • ¼ tsp. salt
  • 1 tsp. baking powder
  • 1 tblsp. sugar
  • ¾ c. butter or shortening
  • 3 egg yolks, slightly beaten
  • 1 tblsp. water


  • 2 (1 lb. 4 oz.) cans tart cherries, drained
  • 1 c. sugar
  • ¼ c. cornstarch
  • ½ c. cherry juice
  • 1 tsp. almond extract
  • Few drops red food color
  • Meringue (3 egg whites)



Sift together flour, salt, baking powder and sugar. Cut in butter. Add egg yolks mixed with water. Stir until dough clings together.

  • Press mixture into a 10" pie pan, lining bottom and sides evenly. Bake in moderate oven (375°F.) 15 minutes.


  • Combine cherries, sugar, cornstarch and cherry juice. Cook until thickened. Stir in almond extract and food color. Cool; turn into cool baked pie shell.
  • Spoon meringue over pie (see Perfect Meringue for Topping Pies).
  • Bake in moderate oven (350°F.) 12 to 15 minutes, or until meringue is browned. Cool.