There is nothing better than a home-made cherry pie. People often think of pies as being labor intensive, but realistically, pies are really easy to make. The secret? Buy the crust! 🙂
Everybody thinks you need pie cherries to make a pie, but they are missing out on really good pie by sticking with pie cherries. Royal Ann cherries make fabulous pie and sweet cherries are also fantastic! You just need to reduce the sugar. The most time intensive part is pitting the cherries – see here for our cherry pitter suggestions and reviews.
Fresh Cherry Pie Recipe
- 1/2 cup sugar increase to 1 1/3 c if you are using fresh pie cherries (these are the tart ones)
- 1/4 cup all purpose flour
- 3 cups fresh sweet cherries (if using pie cherries, increase to 4 cups)
- 1/4 teaspoon almond extract
- 1/4 teaspoon vanilla extract
- 2 tablespoons butter
- 1 pie shell Pillsbury Pie crust (2 crusts per box) room temperature
- Heat oven to 425 degrees. Remove pie crust from plastic and gently roll out into pie crust pan. Form to the sides of the pan and try to make it even throughout the pan. Dab your fingers in water to help prevent it from drying out and tearing.
- Pit your cherries and place in a bowl
- Mix sugar and flour together. Add cherries and stir.
- Pour mixture into pie pan. Sprinkle the almond and vanilla over the top. Cut the butter up into chunks and dot over the top.
- Carefully cover the mixture with the second pie crust, seal and flute (use a fork to squash down edges). Cut several slits in the top of the crust to allow steam to escape.
- Take strips of aluminium foil about 2 – 3 inches wide and cover the edges to keep them from burning. Remove foil during the last 15 minutes of baking
- Bake until the crust is golden brown and the juice is bubbling out of the slits, about 35 – 45 minutes.