Time Traveling Table

Few desserts hit the sweet spot (pun totally intended) like a classic cherry pie. It’s bright, a little tart, beautifully messy, and basically the edible version of a summer afternoon. Whether it’s cooling on a windowsill (hello, iconic imagery) or the star of your 4th of July table, cherry pie definitely is a shining star in the history of American desserts.

But here’s the thing: cherry pie’s roots run deep. Pies themselves have been around since ancient times, but fruit pies came into their own in Europe during the Middle Ages. When English settlers brought their pie-making skills to America, they discovered wild cherries, and the rest is history. By the 20th century, cherry pie wasn’t just a dessert; it was a symbol of Americana, showing up everywhere from diners to bake sales to patriotic celebrations.

Quick sidebar: North America is home to native wild cherries like black cherry and chokecherry, which Indigenous peoples used for food and medicine. But the cherries we typically bake into pies today, like Montmorency tart cherries and sweet Bing cherries, are descended from European varieties that settlers cultivated and made into orchard staples.

Today, we’re diving into a 1960s-inspired cherry pie recipe that captures all the retro charm and homemade goodness of a bygone era. Whether you’re channeling your inner 1960s housewife or just here for the flaky crust and juicy filling, this pie is a must-bake.

Let’s get into it, because nothing says “classic” like a slice of cherry pie.

Ingredients:

For the filling:

• 2 cans (20–21 oz each) sour red pitted cherries, drained (save 1 cup of the juice)
• 1 cup reserved cherry juice
• 1 cup sugar
• 1/4 cup cornstarch
• 1/4 teaspoon almond extract (optional but very 1960s!)
• 1 tablespoon butter

For the crust:

• 2 unbaked pie crusts (homemade or store-bought, both were common by the 1960s)

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Instructions:

1. Preheat the oven:
   • Set to 425°F (220°C).
2. Make the filling:
   • In a saucepan, combine sugar and cornstarch. Gradually stir in the reserved cherry juice.
   • Cook over medium heat, stirring constantly, until the mixture thickens and begins to bubble.
   • Cook for another minute to fully thicken, then remove from heat.
   • Stir in the drained cherries and almond extract (if using).
   • Let cool slightly.
3. Assemble the pie:
   • Roll out one pie crust and fit it into a 9-inch pie pan.
   • Pour in the cherry filling.
   • Dot the top of the filling with bits of butter.
   • Cover with the second pie crust (or make a lattice crust if you’d like a classic look). Seal and flute the edges; cut a few slits if using a full top crust to allow steam to escape.
4. Bake:
   • Bake at 425°F for 10 minutes.
   • Reduce heat to 350°F (175°C) and bake another 25–30 minutes, or until the crust is golden and filling is bubbling.
5. Cool:
   • Let the pie cool completely to set before slicing.

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Tips & Tricks:

• Canned cherries: These were super common and convenient in the 1960s. If you want to use fresh or frozen cherries, add a bit more sugar (to taste) and slightly adjust the thickener. If you want to go ultra easy, just buy cans of cherry pie filling.
• Crust decoration: A sprinkle of sugar on the top crust before baking was a popular diner-style finish.
• Serving: This pie was often served with a scoop of vanilla ice cream or a dollop of whipped cream.