My Cherry Pie Recipe

Hello adventures, welcome back to another blog post. Because its pie season and not everybody likes apple pie, I decided that cherry pie could be a good alternative instead. With its sweet and sour cherry filling with a hint of cinnamon , there’s nothing better to celebrate the holidays, in my opinion. Now enough of my rambling and on to the recipe.

Ingredients:

• 5 Cups of Mixed Cherries (I used 2 cans of tart red cherries, and two cans of dark sweet cherries )
• 1 Cup of Sugar (plus sugar for dusting)
• 1/2 Teaspoon of Cinnamon
• 1/4 Cup Corn Starch
• 1 Tablespoon Lemon Juice
• 2 Pie crusts (1 for the top, and 1 for the bottom)
• Egg Wash (which is 1 egg, 1 teaspoon of water and a pinch of salt)
• Flour for dusting

Here is my pie crust recipe I love. https://the-road-less-traveled.com/2020/11/16/my-all-butter-pie-crust-recipe/

Directions:

First open your canned cherries, I used 2 cans of dark sweet cherries that come in a syrup so I just rinse the syrup off. Then I use 2 cans of tart red cherries which I rinse off too. Let them drain in a strainer over the sink while I’m prepping the other ingredients.

Next add the cherries and the sugar into a pot . Mix the cherries and sugar together carefully as not to break up the cherries. Put the pot on the stove on low to cook down.

Once the sugar is fully dissolved, add the cinnamon and mix together.

Cook until the mixture is bubbling. Mix up the lemon juice and corn starch together. Now let me warn you when you mix the lemon juice and corn starch together it might turn into a rock hard mass. But when you stop mixing it becomes liquid again, this is perfectly normal. Once the cherry mixture is bubbling pour in the corn starch mixture, and mix constantly. It will come together quickly.

Next roll out my pre-made pie crust on a floured surface, about 2 inches larger than the pie pan your using. Then spray my pie pan with cooking spray so it comes out easy when it’s time to cut it. Then poke some holes in the bottom crust with a fork and brush the bottom crust with some egg wash. This helps the bottom crust to become crisp.

Next add the cherry pie filling into the pie shell making sure it’s level. I then do lattice work on top of the pie instead of a full sheet of pie crust. Here is a link to my tutorial for lattice work https://the-road-less-traveled.com/2020/11/18/apple-pie-recipe-and-lattice-work-tutorial/, but you can do whatever you want for the top.

Next trim the sides of the crust, roll them up and crimp the edges of the crust. I use my thumb and index finger in a pinching shape, then put it on the outside of the rim of crust. I then put my other index finger in-between my other two fingers to create the crust design. Brush with egg wash, sprinkle with a little sugar and bake in a 425 degree preheated oven for 30 minutes. Then cover with foil and turn down temperature to 375 degrees and bake 25 to 30 minutes.

Let it cool for 2 to 3 hours and serve. Its best served with ice cream.

Thank you for reading this blog post. Comment down below if you like cherry pie and if you don’t like cherry pie, comment your favorite fruit pie. Until the next adventure,

Love Payton