What is summer without a perfect slice of Fresh Cherry Pie?
Tart and sweet Pie made with fresh sweet cherries! It’s so simple that you’ll never want to buy store bought pie filling again!
There are many types of cherries out there, and all of them have their own different flavor, color and size:
There are many types of cherries out there, and it does matter what you use to make this pie. This recipe calls for sweet cherries, you could use any type of sweet cherry; if you plan on using sour cherries, be sure to add 1/4 extra Cup of sugar or your pie will end up to sour.
One might say that fresher is always better, and I agree… almost always.
So, imagine I’m in a summer afternoon with my 3 and 5 year old girls that are bored to death; to burn some time and to make fun activities with them we decided to bake a Cherry Pie.
If you have made Pie Crust before, you probably know that even though it just needs a few ingredients, it’s a bit tricky because it needs to be kept cold at all times, also you need to avoid over-working the dough with your hands. Consequently, and thinking about the small sticky hands grabbing anything within their reach, I decided to use store bought refrigerated Pie Crust from Pillsbury.
If you’re looking for flavor, definitely try making your own Pie crust, but if you’re in a hurry, or just don’t feel like investing too much time in your pie, feel free to use store bought pie crust. Either way, you won’t be disappointed with the pie filling.
For this pie you’ll need super simple ingredients:
To make this Cherry Pie you need first to pre-heat your oven. Secondly, make your cherry filling by mixing sugar and cherries in a medium sized sauce pan, then heat until juices are hot and bubbly, about 5 minutes
Then, add cornstarch, balsamic vinegar and vanilla extract and mix. Continue to cook on low heat until thickened, 3-5 minutes, -remember that your filling will continue to thicken as it gets cold. Remove from heat and let cool completely,
Lightly flour your work surface and use your top crust to create flowers and leaves with cookie cutters. Then use a pizza cutter to cut even strips for the lattice. Place your bottom pie crust in your pie plate.
Spoon your cooled filling on top and moisten the edges of the bottom crust with water. Create your lattice using your strips, flowers and leaves (watch video below). Brush your lattice with egg wash and sprinkle with sugar if desired.
Lastly, place pie in a foil covered baking sheet on the lowest position of the oven. Bake for 30 minutes, if it’s browning too fast cover it with aluminum foil and bake for an additional 15 minutes or until golden brown. Let cool over a wire rack for 2-3 hours before serving
This Cherry pie will be at its best when eaten the first two days after it was baked, but it will keep for around 5 days if kept covered and refrigerated.
If you are interested in more Pies and tart recipes click here!
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