There is nothing better than a fresh homemade cherry pie right out of the oven. Take this to a family picnic, or your next holiday gathering for a whopping big hit. Top it with whipped cream or vanilla ice cream for a little slice of heaven. Come on in and I’ll share my Mom’s Recipe for Classic Cherry Pie…
Back home, the massive bowl of cherries was a little daunting, though. This is where having so many rugrats truly comes in handy. Divide and conquer while pitting all of the cherries…this is my advice to you, my friend.
With the cherry problem solved, it’s onto the crust. Back in the day, my mom would take an hour in the kitchen, making and rolling pie crusts. You all, that is not my way of doing things. I have never spent an hour in the kitchen on pie crusts!
You don’t have to either. I have a secret weapon for you. It’s a crust that you make right in the pie plate and you just spread it out. No rolling, whatsoever! Well, you’ll have to roll out one of the crusts for the top. Here’s my link to this pie crust that I keep droning on and on about.
Here’s some equipment from Amazon that you might need or even want for this recipe. I want them all!
Fresh Cherry Pie
- Prep Time: 30
- Cook Time: 55
- Total Time: 1 hour 25 minutes
- The easiest crust recipe ever is in the link above
- 5 cups of fresh cherries, pitted
- 2 tsp. lemon juice
- 1/4 tsp. almond extract
- 1 cup sugar plus 1 Tsp. sugar, divided
- 1/3 cup of all-purpose flour
- 1&1/4 tsp. of cinnamon, divided
- 1 Tbsp. milk
- Preheat the oven to 375 degrees
- Make 2 of the pie crust using the above link or use your favorite pie crust recipe
- Fill the bottom of the pie plate with one of the crusts
- Place the cherries in a large bowl, and add the lemon juice plus almond extract
- In another bowl, mix 1 cup of the sugar, the flour, and only 1 tsp. of the cinnamon
- Add that mixture to the cherries, and toss to coat
- Pour the filling into the pie crust
- Add the second pie crust with the stars cut out to the top of the filling
- Decorate the top with your cut out stars
- Bake for about 40 min
- Take the pie out, and brush it with the milk
- Sprinkle the top with the cinnamon and sugar that is left over
- Pop the pie back in the oven, and bake for about 10-15 more minutes or until the crust is golden brown, and the inside is bubbling
- Serve with whipped cream or vanilla ice cream