Easy Cherry Pie Recipe
Baking is fun
Some time ago I shared my recipe on How To Make A Chocolate Malteser Cake, and yes, it's the ultimate chocolate delight, but what about a fruity recipe? Since I'm not a big fruit person, I do have a personal favorite: a cherry pie. I love berries. This cherry pie is perfect for when cherries are in season (usually late Spring). Our streets are literally raining cherries from the trees growing along the sidewalks or off peoples' property, so all we do is pick them up and make pies out of them. Of course, you can also just buy canned cherries from the store for any time of the year, because well, if you feel like eating a cherry pie, then by all means, indulge yourself!
Pie Makes Everybody Happy.
- Laurie Halse Anderson
- store bought short crust pastry/pie pastry (2 sheets)
- 4 cups pitted cherries
- 1/2 cup sugar (to taste, if cherries are particularly sour, use a bit more sugar)
- 1 tsp vanilla extract
- 3 tbs of tapioca starch/regular tapioca
- 2 tbs (25g) butter chopped into small pieces
Pit the cherries
- Pit the cherries - if you are using fresh cherries like I did, but store-bought cherries are just as good.
- Put pitted cherries in a large bowl along with all the other ingredients, mix together and let sit for about 10 minutes.
- Meanwhile lay one sheet of pie crust in your pie tin (no need to roll) and place the cherry mixture onto the crust in the pie tin and drop the chopped butter all over the top of the mixture.
- Cover with a sheet of pie crust or if you're feeling adventurous cut out lattice by slicing a flat sheet of pie pastry into strips and carefully making a lattice (mine wasn't careful, clearly).
- Brush the top of the pie pastry with egg or milk and cover the sides of the pie rim with foil to keep from burning (optional).
- Bake for 30 - 35 minutes on 350F/180C, cool and serve.
The End Result
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