Cherry Pie Recipe
Cherries have been in season for a 2-3 months now. This means that every week, I buy a container of cherries. Over the next 48 hrs, the average time it takes me to eat a container of cherries, I think “I should make cherry pie”.
I love pies and I love cherries which means I love cherry pies. But I really, Really, REALLY do hate the work involved in pitting cherries. I just hate the taste or maybe it’s just the idea of the taste of canned cherries more than I hate pitting cherries. So after 2 months of procrastination I finally sat down and pitted 5 cups of cherries.
Fortunately, it really wasn’t that bad, and it really didn’t take that long. About 40 minutes, as I jammed to Beyonce in the background.
The last time I pitted cherries was over 3 years ago. Despite the time that has elapsed, I still have a vivid recollection of how badly those little suckers will stained my clothes. So I changed into a not so memorable t-shirt and shorts and put on a long dark apron and went to work.
It was probably back then that I read on the Martha Stewart website that paper clips can be a useful tool for pitting cherries and keeping them intact. However, in my opinion that was way too much of a hassle. If you really want them nice and round go out and buy a cherry pitter.
Instead this time I opted for an ad hoc multifaceted plan of attack.
1. Initially I used a small curved knife to make a long vertical incision on the cherry. Arriving to the core, I cut along the contours of the pit removing it from the flesh. The result a cherry that looked pretty intact.
2. Tired of approach one, I begun digging my nails into the cherries where the stems would be, and scooping out the pit. (Advised only for those with strong nails and a red manicure.)
3. Then I just cut the suckers in half. (Done!)
However you ultimately pit your cherries is your choice. As far as I’m concerned all that matters is that you use the fresh stuff which I think makes a world of difference.
Ingredients for Cherry Pie
Cherry Pie Filling
- 5 cups (about 600 grams) pitted sweet cherries
- 1/2 cup (100 grams) sugar
- 1/3 cup (100 grams) apple sauce
- 5 tbsp (60 grams) cornstarch
- 1/2 tsp vanilla
- 1/4 tsp salt
- Double crust pie dough
Directions Cherry Pie
1. Preheat oven to 425º F (220º C)*
2. Mix all of cherry pie filling ingredients together.
3. Pour filling on top of bottom layer of pie crust (which is in pie pan… just in case)
4. Cover filling with second layer of pie dough, decorated to your heart’s desire
5. To ensure you don’t have a soggy bottom, bake on lowest rack of oven for 5 – 10 minutes. (If the bottom most rack is the floor of your oven, like mine, don’t bake for more than 5 or it will probably burn.)
6. Move to center rack and bake for another 35 – 40 minutes at 350º F (180º C), until filling is set and crust is lightly brown.
7. Let cool slightly before cutting and serving.
* Since this recipe has so much cornstarch (I don’t like runny cherry pie) it shouldn’t bubble up, caramelize and then burn on your oven. If you rather play it safe, place aluminum foil flat over the oven floor. Remove foil when pie is done for easy clean up.
** My recipe for pie crust will follow real soon, I promise. In the mean time feel free to buy a pre-made pie crust. Or visit Pioneer Woman, while the ingredients I use are a bit different from hers, she gives a step by step approach on how to make it, which I find very helpful for those trying their hand at it for the first time.