It’s pie time! After weeks of passing by the cherries in the grocery store, I finally bought some. 4 pounds worth. My cherry pie was a success! I made it on Saturday and it’s already gone…you might say that my husband and I really enjoyed it. You’d be right. 🙂 Juicy, plump cherries slathered in cherry sauce covered in a melt in your mouth pie crust. Yep, it’s good. I decided to go with a less tart cherry and used Bing cherries. I really liked the results, you must try this at home! Oh and the crust, the crust is my go-to crust…I just haven’t found one that I love as much!
Fresh Cherry Pie Print Recipe Here
From: Taste of Home Best-Loved Pies
Serves: 8
Prep: 25 Minutes
Bake: 55 Minutes + Cooling
Ingredients
1 1/4 cups sugar
1/3 cup cornstarch
1 cup cherry juice blend
4 cups fresh tart cherries, pitted or frozen pitted tart cherries, thawed
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon almond extract
1 recipe of Pie Crust, see below
Directions
Combine the sugar and cornstarch in a large sauce pan. Slowly pour in the cherry juice and stir until smooth. Bring the mixture to a boil and stir for 2 minutes until thick. Remove pan from heat and add the cherries, cinnamon, nutmeg, and extract. Set aside.
Roll out one of the pie crusts on a lightly floured surface to fit a 9″ pie pan. Place crust in pie pan and trim the sides. Pour in the filling. Roll out the second pie crust and cut out lattice. Place lattice on top of the filling and trim, seal, and flute the edges.
In a 425 degree preheated oven, bake the pie for 10 minutes. Now reduce the heat to 375 degrees and continue baking for 45-50 minutes. The crust should be turning golden brown. Remove from oven and cool pan on a wire rack. Slice & serve after the pie has cooled. Enjoy!
Pie Crust
From: Paula Deen
Make 2 9″ Pie Crusts
Ingredients
2 1/2 cups all-purpose flour
1/4 teaspoon fine salt
3 tablespoons granulated white sugar
1/4 cup vegetable shortening, cold
12 tablespoons butter, cold and cubed
1/4 cup to 1/2 cup ice water
Directions
Sift together the flour, salt, and sugar in a large bowl. Add in the cold shortening and work it into the flour with your hands or a pastry cutter. Now add the cold butter cubes and continue working until coarse crumbs form. Drizzle in the ice water, a little at a time, until the mixture comes together into a ball. Do not overwork the dough. Divide in half & flatten to form disks. Wrap each disk with plastic wrap and refrigerate for at least 30 minutes before rolling out.
Enjoy!
Pies & Cookies says
This looks so delicious!