For those of you who have never eaten a cherry pie, I highly encourage you to go buy or bake a fresh one! I baked a delicious cherry pie last night (Michael’s request) and it turned out incredible! I cheated and used an already made pie crust so next time I’ll have to battle homemade crust. But the fresh cherries were incredible. While I believe that cherry pitters are silly, it probably would have sped up the pitting-process. I was stoked since this is only my second pie ever prepared, the first was a pecan pie last Thanksgiving.
We had a fun evening last night that included steak and imperial stouts, pie and coffee, foosball, and some Portlandia.
- 1 recipe pastry for a 9 inch double crust pie
- 4 tablespoons quick-cooking tapioca (I used cornstarch)
- 1/8 teaspoon salt
- 1 cup white sugar (I used 3/4 cup of organic evaporated cane juice sugar)
- 4 cups pitted cherries
- 1/4 teaspoon almond extract
- 1/2 teaspoon vanilla extract
- 1 1/2 tablespoons butter
- Preheat oven to 400 degrees F (205 degrees C). Place bottom crust in piepan. Set top crust aside, covered.
- In a large mixing bowl combine tapioca, salt, sugar, cherries and extracts. Let stand 15 minutes. Turn out into bottom crust and dot with butter. Cover with top crust, flute edges and cut vents in top. Place pie on a foil lined cookie sheet — in case of drips!
- Bake for 50 minutes in the preheated oven, until golden brown.
The recipe I used is from allrecipes.com and can be found here if you’d like to print it out or save to your online recipe box.