Raymond’s Cherry Pie

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1 cup brown sugar

2-16 oz. bags of dark sweet cherries (pitted)

½ cup of orange juice

1 teaspoons of cornstarch

2 tables butter

1 tablespoon of vanilla extract

1 tablespoon of cinnamon powder

1 tablespoon of butter (glaze)

1/4 cup of orange juice (glaze)

1/8 cup of lite syrup (low sugar) (glaze)

1 teaspoon of cinnamon powder (glaze)

1 tablespoon of vanilla extract (glaze)


1. Preheat the oven to 375 F Place the cherries, brown sugar, butter, orange juice, Vanilla extract, Cinnamon powder, and cornstarch in a medium-sized non-aluminum saucepan. Allow the mixture to stand for 10-minutes, or until the sugar draws out the cherries’ juices.

2. Bring to a boil over medium heat, stirring constantly. Lower the heat simmer for 1-minute, or until the juice thickens and becomes translucent. Remove pan from heat. Allow the filling to cool to lukewarm. Pour the filling into a deep dish with pie shell. Cover with top pie crust, crimp the edges to seal, and cut vents in the pie crust for steam venting. Cover the pie to keep from burning.

3. Remove cover 25 minutes before finish cooking. Bake in preheated 375 F oven for 55 to 60 minutes until the crust is a golden-brown color. Turn off the oven and brush the top crust with the Glaze Topping mixture. Let the pie sit in the oven for 10 to 15 minutes. Remove the pie from the oven and allow cooling for 30 minutes before serving.

4. Glaze Topping Ingredients. Combine all ingredients in a small ½-quart sauce pot and heat on low-medium setting until all are combined. Stir often to keep from burning.

Bon Appetit!

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