Evans cherries are sour cherries that grow well in Canada’s prairie provinces. While they’re generally too sour to eat straight off the tree, with a bit of sugar, they’re just right for a cherry pie.

Yield: Serves 8.



  • Pastry for a double crust pie
  • 5 cups pitted Evans cherries
  • 1 cup granulated sugar
  • 1/3 cup cornstarch
  • 1 1/2 tsp vanilla
  • 1/2 tsp almond extract
  • 1 tbsp salted butter
  • Light cream (10%) or milk (2%)*
  • Granulated sugar*


  1. Preheat oven to 425°F.
  2. On a lightly floured surface, roll out half of pastry; fit into a 9 inch deep-dish pie plate, allowing for 1/2 inch overhang.
  3. Combine cherries, 1 cup sugar, cornstarch, vanilla and almond extract; spoon into crust. Dot with butter.
  4. Roll out remaining pastry and use for top crust. Trim, fold and flute edges of pastry. Brush top crust with cream and sprinkle with additional sugar. Cut vents in top crust to allow steam to escape.
  5. Bake for 10 minutes. Reduce temperature to 350°F and continue baking until pastry is golden brown and filling is bubbly and thickened, about 45 - 50 minutes. Cool pie on a rack. Do not freeze.
Nutritional analysis per serving:


360 calories, 12.9 g fat, 4.4 g protein, 59.7 g carbohydrate, 2.7 g fibre, 172 mg sodium


*Ingredient not included in nutritional analysis.

Tip: If cherries are very tart, increase sugar by 1/4 - 1/2 cup.