The cherries are coming to an end on The Farm. Just one of my trees produced about 15 gallons of cherries! That is a lot of fruit and I definitely shared with friends and family, but also put away many quarts to the freezer and made a lot of sweet treats for guests. A favorite is always cherry pie: so iconic and characteristic of the essence of summer. Making a pie does not have to be overwhelming or stressful, but can instead be fun and simple.
In this pie, the cherries take center stage. Unlike many other cherry pies, this one is not made with a thickened filling but is full of luscious fresh cherries. When baked, the juices become the natural filling!
WHAT YOU’LL NEED
- 6 cups fresh (or frozen) pitted tart cherries
- 1 cup sugar
- 1/4 cup corn starch
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 2 tablespoons unsalted butter
- 1 pie crust + 1 for topping (if you desire)
This is one of the quickest and simplest pies (once the cherries are pitted, of course). Mix together the cherries, sugar, and corn starch. Add the vanilla and almond extract.
Pour the filling into your prepared pie shell. Dot the top of the pie with two tablespoons of cold butter cut in small pieces. I do this by hand, breaking off little pieces.
Finish the pie with your top crust. I love to do a lattice crust on a cherry pie; it just seems to go together so perfectly.
If a lattice seems too time consuming, you can do a simple top crust or even a quick crumb crust. Any option will taste great!
Bake in a 375-degree preheated oven for 1 1/2 to 1 3/4 hours, at which point the pie should be bubbling and the crust golden brown. If you feel your pie crust is cooking too fast, you can cover the top of the pie with foil so you do not burn the crust. I always set this pie on a cookie sheet lined with parchment; it will be full and could run over. After baking, let cool before you cut.
Serve with fresh vanilla bean ice cream for the perfect summer finish.
Grab a fork, dig in, and enjoy![hr]
Images by The Gray Boxwood[divider]