FRESH CHERRY PIE

FRESH CHERRY PIE

A wonderful retreat in the summer is to have a fresh cherry pie.

Servings: 8

Pre time: 10 minutes

Cook time: 60 minutes

Total time: 70 minutes

  • 1 lb fresh cherries
  • 1 cup sugar
  • 1/4 cup cornstarch
  • 1 teaspoon ground cinnamon
  • 2 teaspoons vanilla extract
  • 2 ready-to-bake rolled pie crusts
  1. Preheat over to 350F. Remove cherry pits; place cherries in large bowl. Add sugar, cornstarch, cinnamon, sand vanilla; toss to coat.
  2. Place 1 pie crust in 9-inch pie plate. Transfer cherry mixture to crust. Top pie with second crust; press or crimp edges firmly together to seal and form a fluted edge.
  3. Cut 2 slits in top crust for steam to escape. Bake 60-65 minutes or until crust is browned and cherry liquid bubbles through slits.
  4. Let stand 30 minutes to cool. Serve and enjoy.

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CHERRY SAUCE

Ingredients: 2 1/2 cups pitted cherries 1/2 cup orange juice 1/4 cup maple syrup Instructions: Place all ingredients in saucepan on medium-low, cook and stir 7–8 minutes until tender and thickened. Serve over meat, pancakes, or ice cream.



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