As I Wend My Way To Heaven, I’ll Be Full Of Cherry Pie
I’m not much for sweets, and I don’t bake so well, but my husband loves a good cherry pie. So I keep a real simple (but real good) cherry pie recipe, and I whip one up every now and then, as I did this week for the 4th of July. I use canned cherries (even though cherries are in season right now), and I buy premade pie crusts — because I’d rather spend my cooking time pickling radishes or grilling a steak.
Read on for the lowdown, and let me know how your family likes this simple, classy, fabulously tasty pie.
Recipe adapted from Oregon Fruit Products
- 1-1/2 cups sugar (more or less to taste)
- 3 tablespoons cornstarch
- 2 cans tart red cherries
- 1 tablespoon butter
- Pastry for a two-crust, 9-inch pie
- Preheat oven to 400 degrees.
- Drain the cherries, reserving the juice from one can.
- Combine the cornstarch and sugar in a pan, and stir in the reserved cherry juice.
- Cook over medium heat, stirring often, until thickened.
- Gently stir in the cherries and remove from heat.
- Line a pie pan with one crust, and use a fork to pierce the bottom of the crust.
- Pour filling into the pastry-lined pie pan, and dot the filling with butter.
- Place second crust on top of the filling, seal the edges, and cut a few vent holes. (If you’re feeling adventurous, cut the second pie crust into strips, and try your hand at a lattice top.)
- Bake 45 minutes or until crust browns and filling boils. If the pie’s edges become overly brown, cover them with foil the last 15 minutes of baking.
- Cool pie several hours before serving to thicken filling.
What’s your favorite pie?