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July 11, 2007

Cherry Pie

Cherry Pie

Let's talk cherries! What's better than a fresh cherry pie? One thing is for certain though, the next time I make this little gem I'm going to have one of these! (Hint, hint again birthday fairy! Or perhaps in my case since he's male the Birthday Elf! ;o)) Stained fingers aside, you can't beat this pie. If you like fresh cherries, try it...You'll fall in love!

What You'll Need:
3 1/2 to 4 pounds of fresh cherries, pitted
1/2 cup of organic cane sugar
2 tablespoons of corn starch
1/8 teaspoon of salt
1 double pie crust (boxed or recipe)
1 egg, beaten
1 tablespoon of organic cane sugar

Preheat oven to 425 F.

In a large stock pot mix cherries, sugar and salt and cook until a sauce forms. (About 5-10 minutes. The cherries don't have to be completely cooked, because they will finish cooking in the oven.) Stir in corn starch and cook for about 2 minutes to thicken. Remove from heat.

While cherries are cooking press a pie shell into a pie dish and trim the edges. When cherries are done pour them into the pie dish lined with the pie shell:

Cherry Pie Filled

Top the pie with another shell and cut vents or shape(s) to let out steam:

Cherry Pie Ready to Bake

Brush the top of the pie shell with beaten egg and sprinkle with one tablespoon of sugar.

Bake for 25-30 minutes until golden brown.

Pitted Cherries Ready To Be Made Into Pie Filling

Posted by Dianne at July 11, 2007 7:33 AM

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Dianne, this is scrumptious!
I love cherries but have never had cherry pie.

Posted by: Patricia Scarpin at July 11, 2007 9:25 AM

I'm so used to eating them fresh that I didn't even think about how hard they are to pit -- I just pull the fruit off the stem / pit as I eat them! :)

Posted by: kathernie at July 11, 2007 11:48 AM

My fingers are still a bit brown around the edges. I scrubbed and scrubbed, but to no avail.

I used a paring knife to do the job, which took out a little more flesh than the pitter would have, but it got the job done in the end.

Posted by: Dianne at July 11, 2007 11:53 AM

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