I want Cherry Pie {recipe}

ByNicole
Back before Christmas all I kept hearing from hubby was, “I want to make a cherry pie.”  That might be a bit of an exaggeration, but not by much.  I love him so much!

So we got to it and made not 1 but 2 cherry pies!!

Tbug LOVES to help us cook.  She’ll even take over when we allow her too 🙂

Sugar, water & cherries.. yum!  I’m sold already!

While it is cooking down, start working on your corn starch.  What works best is adding just enough water to make a liquid corn starch mixture.

Then pour your corn starch mixture in and it’ll start to thicken the Cherry Mixture.

Then pour in the pie shell!  YUM!

Hubby is getting really, really good at the lattice work on top of the pie.

One little problem… cherry overboard… er… cherry sauce on pie crust :).

Bake it off and YUM!

Wow, I want another Cherry pie!  like STAT!

Cherry pie adapted from here

Ingredients: 
3 cups pitted cherries
1 1/2 cups sugar
approximately 1/2 cup water
approximately 1-4 tablespoons cornstarch, (depending on personal preference for thickness) 
Instructions: 

1. Combine fruit and sugar in a pan and stir together. If cherries are soft and mushy, you won’t need additional water, but if cherries are firm, add 1/4 to 1/2 cup water. Bring to a boil.

2. Mix cornstarch with some cold water (about 2 tablespoons of cold water with 2 tablespoons corn starch), whisking to remove lumps.

3. When cherries are boiling, add cornstarch mixture while stirring constantly to prevent lumps. Add enough thickening agent to make the consistency you desire. We like our pies fairly thick.  Stir until the juices are clear.  When the filling looks clear, it’s fully cooked. Over-cooking will start to break down the filling.

4. Pour into pie crusts and bake pies at 425 degrees for about 30 minutes or until browned.

Additional Notes: 

*You can use sour or sweet cherries for this recipe, but you will need to adjust the sugar if using sweet cherries. I would use about 1/2 to 3/4 cup of sugar for sweet cherries.

**Cornstarch thickens, and will continue to become thicker as your mixture cools. Do not make it as thick when hot as you would like it to be when it has cooled, or it will be too thick.

Linked up here:
Busy Monday, Freedom Friday’s,  Inspiration Spotlight, Scrumptious Sunday, Clever Chicks blog hop,  Mix it up Monday, Sundae Scoop,  Made by You Monday, Melt in your Mouth Monday,

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14 Comments

  14. Your Cherry Pie looks delicious. I would like to have a slice. I also said at Christmas time that I am going to make my first cherry pie. So I am thinking for Washington's birthday to make a Cherry Pie!!! Can't wait Thanks Andi

    Reply

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