Cherry Pie: Cooking with Crypticat

We Made a Cherry Pie and would like to share it with you 😺

The best pies are always homemade, that includes using locally grown fruit and making your own crust. We won't get into details about making the crust, just follow the recipe for pie crust on the back of the lard box and freeze what you don't need into individually wrapped portions; you can also buy ready-made crust but you may as well just buy a pie 😸

Enough Cherries for 5 pies

Ingredients

5-6 cups of pitted cherries
1 cup of sugar (1.25 if the cherries are sour)
1/4 cup of flour
1/2 tsp cinnamon
enough pastry for a double-crust pie

Directions

Roll out the pie crust and cover the bottom of a standard size pie pan, I used defrosted pie crust and an empty wine bottle to roll the crust I needed extra flour to make it less sticky

Mix 5 cups of pitted cherries with 1 cup of sugar, 1/4 cup of flour, 1/2 tsp (or more) of cinnamon and put the mix into the pie.

To remove the pits from the cherries try using a chopstick
If you want the pie to be less liquidy you can add cornstarch
make sure the pie is more than full as it will really drop down when you cook it

Roll out the second crust and put it on top of the pie, you can cut air holes in the top for decoration and ventilation and press the edges together. Sprinkle some sugar on top and brush with milk if you wish.

Bake at 425F (220C) for 25 minutes then reduce the heat to 350F (175C) for another 25 minutes

Let it cool then enjoy!

Finished Pie

Thank you for reading my post and have fun baking. If you have any suggestions or tips, please share them with us in a comment below.

Bye for Meow 😸 mRrrrrrrr....