cherry pie

Cherry Pie Recipe inspired by Grandma!

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.

Cherry pie and summer go together like well, cherry pie and summer! Am I right? Those sweet juicy cherries smothered by flaky, buttery pastry. Delicious!

 Ingredients:

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.

 

Easiest Cherry Pie
A simple, yet tried and true cherry pie recipe that will turn a novice baker into a rockstar!
Author: Judy
Ingredients
  • 4 cups of frozen sour cherries or fresh pitted cherries
  • 1 cup of sugar
  • ¼ cup of corn starch
  • 1 tbsp. lemon juice
Instructions
  1. If using frozen cherries, make sure they are thawed.
  2. 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.
  3. In a separate bowl, mix the sugar and cornstarch together. Add the lemon juice. Pour the mixture into the hot cherries and mix thoroughly.
  4. 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.
  5. Remove from heat and let it cool before using.
Cherry pie and summer go together like well, cherry pie and summer! Am I right? Those sweet juicy cherries smothered by flaky, buttery pastry. Delicious!