I am so thankful I had just enough cherries left over from making my Sour Cherry Cordial to make a pie. I just wish I’d picked more cherries! This was my first Cherry Pie I ever made and was it ever good! I think I got so excited over the fact that the pie came out so well I totally forgot to take any pictures until two big pieces were already cut! Whoops! So this is what is looked like.
The recipe came from my trusty Joy of Cooking cookbook. It’s a book I’ve been using forever and you can tell by looking at the pages. It was a gift from my mother one Christmas 34 years ago! It’s been well used.
I used the recipe for Fresh Cherry Pie, simple and delicious!
Fresh Cherry Pie
Line a pie pan with your favorite pie dough. Wash, drain and pit:
4 cups of fresh, sour cherries.
Combine, then mix gently with cherries:
2 2/3 Tbsp quick cooking tapioca
1 ½ cups sugar
2 drops almond flavoring or 2 Tbsp kirch (optional)
Let the fruit mixture stand for 15 minutes. Preheat your oven to 450 degrees. Pour fruit into the pie shell and dot with:
2 Tbsp butter
Cover with a well pricked top or lattice. Bake 10 minutes at 450 degrees, then reduce heat to 350 degrees and bake about 40 minutes longer or until golden brown. One my girlfriends who also went cherry picking made a beautiful lattice topped pie. I’m sure it tasted as delicious as it looked! Hope she doesn’t mind my sharing her artistic talents!
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