I love to cook especially when it comes to delicious desserts! This Cherry Pie recipe is easy even for a beginner! I used to make my own pie pastry until I simply didn't have time. I began to use Pillsbury Pie Crust and never looked back, because sometimes we need our life to be simplified and when you can find a solution that saves you time and is still delicious...just go for it!
Cook time: 1hr 10mins. Serves: 8
Ingredients
4 cups cherries, pitted
(when it isn't cherry season, I use a bag of Dark Sweet Frozen Cherries)
1 cup sugar (1 1/4 cups if you are using sour cherries)
1⁄4 cup flour
1⁄2 teaspoon cinnamon
1 tbls of milk to brush on the top crust
Pastry for a double-crust 9-inch pie
9" Round Pan
Pitting a cherry is easier if you purchase a cherry pitter. It is a great activity for a child to do and its helpful for you!
Directions: Preheat oven: 425°F
Remove the pie pastry from the refrigerator about 20 mins ahead so it is easy to layout in the pie dish.
In a large bowl, add the cherries (pitted), sugar, flour and cinnamon. Mix it all up.
Next, place the first pastry circle in the bottom of the pie pan.
Pour in the cherry mixture
Put the top crust over the cherry mix.
Crimp the top and bottom pastries together with your fingers.
Once the pie crust is sealed, use a knife to cut small vent slits in top of the unbaked crust because venting allows the crust to settle as the cherries shring which prevents a "pie gap".
Finally, using a small kitchen brush dip into the milk and brush across the top of the pie crust and sprinkle a little sugar across the top of the crust.
Bake at 425°F for 25 minutes, reduce heat to 350°F and bake for 25-30 minutes more.
Here is a video to teach you how to crimp or pinch two pie crusts together:
Download the recipe!
Comentários