You know me.
I don’t really like to bake, since it requires precise measurements and following recipes to insure successful results. And even with a recipe, baking a cherry pie can be a challenge since the amount of juice in the cherries can alter the results dramatically.
So here is the “recipe” I used to make this pie, and I’m already thinking about the changes I’ll make NEXT time. (Next time I will add some almond extract and a little more cinnamon to jazz up the flavors.)
The cherries we brought from Indy were REALLY juicy…so I had to “tweak” the amount of flour in the original recipe.
TART CHERRY PIE Preheat oven to 425 Degrees
4-5 cups tart cherries, pitted (Grrrrr…a lesson in patience!)
1 1/4 C. sugar (Use less if cherries are sweeter.)
A HEAPING 1/4 C. flour (plus 1 Tablespoon more in the bottom of the unbaked crust)
1/2 tsp. cinnamon
About 1 C. cherry juice
Combine all of the ingredients for the filling.
Sprinkle another Tablespoon of flour in the bottom of the unbaked crust
Pour in filling and top with crust.
I decided to “fancy it up” with a lattice top crust. Then I brushed the lattice with a little milk to make it brown nicely, and I sprinkled on some cinnamon-sugar mixture.
Bake for 25 minutes at 425 degrees, then lower oven temp to 350 degrees for another 25-30 minutes or until filling begins to bubble in the center of the pie.
- 4 to 5 cups tart cherries, pitted (Do NOT use sweet cherries in this recipe!)
- 1 1/2 cups sugar (use less if cherries are less tart
- A HEAPING 1/4 cup flour
- 1 Tblsp flour (extra-to place in the bottom of the crust)
- 1 tsp. cinnamon
- About 1 cup cherry juice (If using canned tart cherries, use all the juice)
- Cinnamon and sugar to sprinkle on the pie before baking
- In a large bowl, combine cherries, sugar, cinnamon, cherry juice.
- PREHEAT OVEN TO 425 DEGREES.
- Place bottom crust in pie pan, and sprinkle the extra tablespoon of flour into the bottom of the pie shell. Place the pie plate on a foil lined, rimmed baking sheet to catch spills. Pour the cherry mixture into the crust. Cut the second crust into strips and weave a lattice pattern over the cherry filling. Crimp the edges of the dough to the bottom crust edge. Sprinkle the top lattice crust with the cinnamon and sugar mixture. Bake in a 425 degree oven for 25 minutes...THEN REDUCE OVEN TEMP to 350 for another 25-35 minutes, or until filling begins to bubble in the center of the pie. Cool before serving.
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