Wednesday, July 18, 2012

{MWW} Fresh Cherry Pie

Every Saturday at our local Farmer's Market, there is a raffle drawing for items donated by the venders.  I happened to sign up a few weeks ago and was surprised to receive a call that I had won! The winnings were quite impressive and I was so thankful to be the recipient of so many wonderful items.  

I received a large amount of fresh Bing cherries and went to Pinterest to search for cherry pie recipes. We don't routinely have cherries and definitely do not just sit around and eat them like we do our favorite summer berries. However, my little man was very curious about the container of cherries and the other morning it got very quiet while i was changing a load of laundry and I found him in the kitchen up on a chair sampling the cherries.

It was very adorable to walk in the room to see him with red juice smeared on his face and cherry in hand.  Needless to say he was looking forward to the cherry pie too!

I found this pin on Pinterest for Fresh Cherry Pie.

Continue to read below for my tutorial and photo documentary.

Fresh Cherry Pie

2 prepared pie crusts rolled and ready to use
                  {I used Meijer ready to use crusts}
5 cups Bing cherries 
3/4 cup sugar
3 Tbsp. cornstarch
2 Tbsp. water
1 Tbsp. fresh lemon juice
1/4 tsp. almond extract
3 Tbsp. unsalted butter

Preheat oven to 400 degrees F.

Fit one of the rolled pie crusts in a 9 to 10″ deep dish pie plate.

Place the pitted cherries in a large bowl. Sprinkle with sugar and cornstarch. Toss.
Add water, lemon juice, and almond extract. Toss again to coat, making sure no lumps of sugar or cornstarch remain.

Pour the cherries into the prepared pie plate. Dot with the 3 Tbsp. unsalted butter.

Fit the second rolled pie crust on top of the filling and crimp the edge to seal the top and bottom crust together. Use a fork to poke holes along the top of the pie.  

Put pie in oven. Place a parchment or foil-lined baking sheet on a lower rack to catch any overflowing juices.

Bake at 400 degrees F for 30 minutes. Lower oven to 350 degrees F, and let the pie continue to bake for an additional 30-45 minutes, or until the top and bottom are golden brown, and the juices are bubbling and syrupy.

 Cool the finished pie on a rack until ready to serve. 

Serve and enjoy! 

We added a scoop of vanilla ice cream with our first serving of pie.
My father-in-law was very kind in stating the ice cream took away from the cherries.
You'll have to make the decision if you want ice cream or not. One thing you will not have to decide is if this pie is good. It is not just good, it is delicious!

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