fresh cherry pie
my oh my, this cherry pie is to DIE for! making a pie from scratch is a labor of love but totally worth it. buying fresh, local and organic ingredients is key to any delicious recipe.
i hope yall can give this recipe a try! the cherries i get are already sweet so this recipe uses less sugar than a lot of other recipes i've come across. i recommend tasting your cherries and adjusting the sugar amount as you see fit :) enjoy!
• 2 pie crusts (use your favorite)
• 5 c fresh cherries
• 1/2 c granulated sugar + more for topping
• 3 tbsp cornstarch
• 1 tsp vanilla extract
• 1 egg
1. wash and the pit cherries (i used the eye remover from a vegetable peeler--insert the eye remover into the top of the cherry and rotate until the pit pops out).
2. place cherries in a pot over medium heat. cover and cook, stirring occasionally, for 5 min or until the cherries are slightly softened and have released their juices.
3. meanwhile, mix together the sugar and cornstarch. remove cherries from the heat and stir in vanilla extract and sugar-cornstarch mixture. return to a low heat and cook until thickened—it should be the consistency of canned cherry pie filling. if the mixture gets too thick add water, a small amount at a time, until the desired consistency. remove from the heat and allow to cool.
4. preheat the oven to 375ºF.
5. line your pie dish with the first pie crust and fill with cooled cherry filling. arrange the second pie crust on top as desired (my fav is the lattice top!) and crimp the edges.
6. whisk the egg and brush a light layer over the top of the crust. top with a light sprinkling of sugar then place it into the oven. bake at 375ºF for 50-60 min or until crust is golden brown. cover the edges as needed to prevent burning.
7. allow to cool and set up at least 2 hours (it's even better the next day!) then enjoy with fresh whipped cream or vanilla ice cream!