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
1 1/2 cups sugar
approximately 1/2 cup water
approximately 1-4 tablespoons cornstarch, (depending on personal preference for thickness)
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.
*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.