You may have noticed that I’ve been on a pie kick lately ;). Next up – cherry pie! But not just any cherry pie – sour cherry pie. I don’t particularly care for sweet cherries, but I love tart cherries =). And you know what else I love? Flaky pie crust. Is it healthy? No. Do I care? No! ;). Just run a couple extra miles. This filling is also really good in fried pies. You can use it pretty much any place you’d normally use cherry pie filling. Enjoy!
Cherry Pie
3 cups pitted tart cherries (with juice), fresh or frozen*
1 1/2 cups sugar
4 tbsp cornstarch
1 recipe pie crust for double crusted pie
1. Reserve about 1/4 cup of the juice from the cherries and combine with the cornstarch.
2. Place remaining cherries (with juice) and sugar in medium saucepan and bring to a boil.
3. Whisk in cornstarch mixture and cook until thickened. Remove from heat and cool completely.
4. Place crust in bottom of 9 inch pie plate. Fill with cherry mixture. Place top crust over cherries. You can lace the top crust or just do a single layer.
5. Bake at 425 for 35-40 minutes or until crust is golden brown.
Notes: If you are using frozen cherries, thaw and reserve juice. If you are using fresh cherries, you have juice at the bottom of the bowl after you pitt them. You can also use canned (water packed) tart cherries. You will need 2 (~15 ounce) cans. Drain cherries, reserving 1/2-3/4 cup of the juice.
