Cherry pie and summer go together like bees and honey! Am I right? The sweet juicy goodness of cherries smothered in a buttery flaky pie crust, well I don’t think there is anything that tastes sweeter.
Cherries are everywhere in the grocery stores and markets right now, we eat them at home just like peanuts. But when I’m ready to bake a pie, I want the easiest way possible, so I use fresh frozen sour cherries. So let’s get started!
This is the recipe my Grandma used, and cherry was Dad’s favourite. My sweetie Mark loves cherry pie too! What’s not to love?
You will need pastry dough for a two crust pie. You can get my Insanely Easy Pie crust recipe here. Baking is just so wonderfully creative and so relaxing.
4 cups of frozen sour cherries (or fresh pitted cherries)
1 cup of sugar
¼ cup of corn starch
1 tbsp. lemon juice
Cook cherries in a saucepan over medium heat until they start to simmer and the juice releases stirring continuously – you don’t want the cherries or sugar to burn. Remove from heat.
In a separate bowl, mix the sugar and cornstarch together. Pour the mixture into the hot cherries and mix thoroughly.
Put the cherry mixture back onto low heat, bring to a simmer once more and keep cooking until the filling has thickened, again stirring often. This should take about 2 minutes.
Remove from heat and let it cool before using.
Bake at 375F/190C for about 45 to 55 minutes and voila! A delicious pie just for you with very little effort.
Peaches, mangoes, strawberries, and pineapple all lovingly surrounded by the flakiest piecrust ever.
I thought I would share it with you! Just taking it out of the oven. 🙂
Pull up a chair and I’ll cut you a slice! A little-whipped cream with that?
So you’ve probably heard about peach mango pie, right? Peaches and mangoes are a great combination. The sweetness of the peaches combines delightfully with the tartness of the mangoes.
So originally that was my plan. A peach and mango pie recipe. But when I started looking for a how to make either a skillet peach pie or a simple mango pie recipe and began looking up the ingredients, I was pretty sure that frozen fruit would be the way to go.
I love using my cast iron skillets for baking. The heat distribution is very even and it’s perfect for flaky pie crust. You can check out some of my other recipes using a CI Skillet. Did you know that Cast Iron Skillet Users have their own Facebook group? Seriously they do, and I’m a member. You should check it out, they are awesome folks. But I digress. 🙂
All those yummy peaches, mangoes, strawberries, and pineapple are so colorful and sweet, they reminded me of summertime sangria. Sangria is very popular these days and I know it’s a great summertime drink. Fruits like strawberries and peaches add a juicy sweetness to mangoes. Have you experienced a strawberry mango sangria recipe? So that’s how I came up with this recipe! Homemade peach mango sangria skillet pie.
This delicious Homemade Peach Mango Sangria Skillet Pie was just the ticket to bring some juicy fruit goodness into our lives!
For this recipe, I used my easy flaky pie crust recipeand you can see it here. Homemade pie crust is the very best, and this recipe makes enough for 4 deep dish pies – so there are lots to freeze for the next time you want to bake a pie!
So because I live in Canada, fresh frozen fruits are what we often use when baking fruit pies due to our limited growing season. I must admit this was the first time using fresh frozen and it’s so easy and saves a lot of time because there is no need to peel and prepare the fruit. Just thaw it out at room temperature and make sure you let the excess moisture drain away.
TIP: I lay out the frozen fruit on a cookie sheet and it seems to thaw pretty evenly.
Now, these delicious sangria fruits are sweet enough on their own, so I really reduced the amount of sugar and only used a 1/2 cup. You can adjust this for your own taste of course, but I found this measure to be just right.
Place the pastry in your skillet – or pie plate if you prefer and if you wish to decorate with lattice and leaves like I did, leave the pie filling in the bowl until the last minute. Cutting lattice and leaf cutouts take a little time, and it’s best not to put the liquid in too soon – otherwise, the pie will get very soggy, and you will have a mess.
So enjoy the recipe, please be sure to give me your comments and especially if you make this deliciously sunny Homemade Peach Mango Pie.
Strawberry Rhubarb Pie is the first sign of Spring!
Strawberry Rhubarb Pie means Spring is coming! The opportunities are endless when it comes to fruit pies and tarts. They are perfect choices for beginner pastry chefs and pie bakers. And with Spring just around the corner, my mouth starts to water just thinking about all the delicious fruit pies we can make, especially this homemade easy strawberry rhubarb pie!
One of the first plants that usually pops up on a vegetable garden in North America is the lowly rhubarb plant. Yet when the tender spring stalks are cooked with the right amount of sugar and spice, a delicious pie is the result!
There are lots of strawberry rhubarb pie recipes out there. Some of my favorites include Brown-eyed Baker and Sally’s Baking Addiction. Both are experienced food bloggers with amazing recipes!
The trick to choosing rhubarb for pies is to pick or choose the youngest, tender stalks and peel them. Thick stalks may look like more, and a shorter way to fill your measuring cup, but the older stalks become woody, and you or your guest will be picking a straw like material out of their teeth. Need I say more?
Strawberries, rhubarb, sugar and lemon. An easy combination for a very delicious spring time treat! Following the recipe, prepare the fruit and add the sugar and lemon. You cook the mixture just like you would for jam. Spoon the slightly cooled strawberry rhubarb jam filling into your prepared pie crust and bake. You will fall in love with this delicious and easy strawberry rhubarb pie recipe! And if you love strawberries, please check out my other strawberry pie recipe!
Doesn’t the lattice top crust look spectacular? This is very easy to put together, and basically all you do is roll out the top crust, and then using a pastry cutter or pizza cutter even, cut your strips as evenly as you can. Then you just weave them back and forth!
Follow my recipe for Five Steps to Perfect Pie Crust You will need enough for a two crust pie. Now you know I believe that homemade is always best, but if you don’t have time or have never made pie crust from scratch, frozen or ready made piecrust to the rescue! There are lots of brands on the market. However, should you be curious and want to learn more, head on over to How to Make Perfect Flaky Pie Crust. It’s a full tutorial, with a step by step video and ebook!
I just won’t eat fresh strawberries any more without maple syrup. The sweet tang of freshly sliced berries dripping with the rich golden silky flavour of real maple syrup, well just try it. I guarantee you will give it a second glance.
My sweetie and I are RV travellers, and two summer ago, after a lovely long trek through the US south and out to the Maritimes, we stopped just outside of Quebec City to stay for what was supposed to be one night. We’d had some mechanical difficulties with the RV – (that’s a whole other blog post) and I just wasn’t ready to head for home. So we decided to stop, following a random campground sign about 30 miles west of Quebec City.
What we found was a little slice of heaven, wonderful campers who were so helpful and welcoming. Once we were settled and had shared some wine with our new neighbours who had helped us back in, we received a bowl of fresh strawberries and Quebec Maple Syrup, with instructions.
I was a bit overcome, I must say, probably because we were just so darn tired, but that was it for me. Strawberries must now have maple syrup. But what would it taste like in a strawberry pie? Well, remember that slice of heaven? I found it once again.
Strawberry Pie. Joie de Vivre. Joy of Living.
1 – 9″ pie crust shell and enough pastry dough to trim the top
Strawberry Pie is the perfect pie for Spring! An easy recipe, and look at those beautiful pie crust techniques. We add a special ingredient to our homemade strawberry pie. Delicious anytime at all.
Cuisine: North American
1.5 pie crust 9" and enough pastry dough to trim the top
Cook the mashed strawberries in the water, bring to a boil then strain into a measuring cup. Add enough water to make one cup.
Combine the sugar, cornstarch, and juice and stir quickly, bring to a boil and then cook for about 2 minutes.
Remove from heat and stir in the strawberries.
Put the strawberry mixture into the pie crust shell. Roll out the scraps of pastry dough you have to decorate the top of the pie, as shown.
Before you decorate the pie however, pour 1/4 cup of maple syrup over the entire pie.
Decorate with pastry strips
Brush with egg wash
Bake in the bottom third of a 400F oven for 45 minutes.
I serve the pie with warm maple syrup and freshly whipped cream. Might as well go all the way!
Strawberry Pie Recipe
Amount Per Serving
Calories 393Calories from Fat 99
% Daily Value*
Total Fat 11g17%
Saturated Fat 3g15%
Total Carbohydrates 70g23%
Dietary Fiber 3g12%
* Percent Daily Values are based on a 2000 calorie diet.
Hi I’m Judy, author and recipe creator here at Pie Lady Bakes. I love to eat pie standing at the sink, no calories! Baking is my Happy Place, and because we’re a busy family we love Easy Dinner Recipes! You too? I’m married to Mark, and we have embraced “Living Small” so that we can travel to wonderful places like Rome. Oh and I’m a Grandma too! What’s your biggest baking challenge?