Tom’s Ultimate Cherry Pie

Posted by viv – May 31, 2013 – Categories: Cherries / Featured Recipes / 


2 lbs frozen Balaton cherries

2 lbs frozen Montmorency cherries

½ lb dried Balaton cherries

½ lb dried Montmorency cherries

6 oz dried UNSWEETENED Montmorency cherries

4 oz tart cherry juice concentrate

⅔ cup Therm-Flo thickener

1¾ cup honey

1 tsp almond extract

Cooking time: 40 minutes   –   Serves: 16   –   Meal:


  • Put frozen cherries and dried cherries in pot.
  • Heat slowly. Draw off 1 cup liquid to make thickener.
  • Add concentrate, extract and honey. Bring to boil slowly. Mix thickener with liquid and add to hot cherries.
  • At boiling point it will thicken, turn off heat, cool and pour into pie.

Bake for 40 minutes at 350°, or until crust is done.

  1. Emily says:

    Hi Tom & Viv–it sounds wonderful–when you say thickener, do you mean corn starch or something? Thanks–I am a novice pie-baker, sorry if it’s a dumb question! Love the cherries this year, by the way! Thanks in advance–EB

  2. Elaine says:

    I was wondering the same thing as Emily… What do you use as your thickener?

    • viv says:

      Yes, Emily and Elaine… we use Therm-Flo.
      We buy it from the Amish and Mennonite local stores.

      Here is a description: Therm-flo is a modified food starch derived from waxy maize. It is an extremely versatile product that is especially applicable in high and low pH food systems where exceptional tolerance to heat and shear is required.

  3. Joanne scouler says:

    therm- flow sounds like it might be a good change from tapioca. This cherry pie recipe sounds interesting. I don’t usually make it with dried cherries.

  4. Linda Michaels says:

    As a celebration of making it through the worst drought in Western NY’s history, I purchased a slice of this pie and can attest that it is likely the best pie in the universe! Undeniably stunning, I can still recall the flavor a month later!

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