Morello Cherry Pie

This recipe for a juicy, easy-to-throw-together cherry pie concludes my countdown of thirty recipes for July Fourth! I couldn’t resist the jar of dark Morello cherries at Trader Joe’s and they were delicious baked into a pie.  Add some vanilla ice-cream and some blueberries and you’ve got the perfect American, red, white and blue Fourth of July dessert.  I used pre-made pie crusts and cut the top into a lattice design based on the instructions here.

  You can find all of my cookout inspired July Fourth recipes here.

What to buy:

  • 2 pie crusts
  • 2 cups drained cherries, juice reserved (I used Morello from Trader Joes)
  • 1/2 cup sugar
  • 2 tablespoons cornstarch
  • pinch salt
  • 3/4 cup juice (reserved from cherries)

What to do:

  • preheat oven to 375 degrees
  • mix together cherries, sugar, cornstarch, salt and juice
  • pour into the pie shell and over with top crust
  • bake for 45 minutes to an hour or until crust is golden and filling is bubbling and serve warm




  1. Also, your directions say to mix together the “cherries, sugar, corn starch, salt and juice.” But you don’t have corn starch listed in the ingredients; you only list tapioca as the thickener. This recipe needs some editing/proofing…

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