When cherries went on sale I bought a whole bunch, not knowing how many I’d want for making Cherry Preserves. Turns out I overbought so it was on to eating lots of cherries and making cherry pie.
When it comes to pie crust I’m not only lazy, I’m intimidated so I take the
cheating easy way out with a refrigerated crust from the store. There’s also no way I’ll ever have the patience to do a fancy lattice crust. The cookie cutter thing is fancy enough for me.
- Pie Crust
- Fresh Cherries, 4 or 5 cups, pitted
- Brown Sugar, 3/4 cup or more
- Corn Starch, 1/3 cup
- Butter, 1/4 cup plus enough to butter the pan
- Vanilla Extract, 1 tablespoon or so
- Almond Extract, 1 tablespoon or so
- Milk, a couple tablespoons
- White Sugar, a couple tablespoons
Butter a pie pan and press the bottom crust in place.
Combine the cherries, brown sugar and corn starch. The amount of sugar depends on how sweet you want the pie and how sweet the cherries are.
Dump the cherries into the crust. It’ll look like too many but they’ll cook down. Drizzle somewhat generously with vanilla and almond extracts.
Dot the top with thin pats of butter.
Roll out the top crust and use cookie cutters to cut out a shape or two. Save the cut outs. (Or do the fancy lattice thing if you want. Or just cut a few slits in it once you get it on the pie. )
Place the top crust on the pie and seal the edges. Brush the crust with milk and sprinkle with a little while sugar. Don’t forget to put the cut out shapes on and brush/sprinkle them too.
Bake at 350 for about an hour, until the filling is bubbly and thickened and the crust is nice and brown.
Serve it up and enjoy!