We’ve been from rhubarb to lemon, meringue to lattice. We’ve seen beautiful pies, we’ve seen cake-like pies. Alas, all good things must come to an end. With classes quickly approaching, I have to go on a hiatus, or a piatus if you will.
Why not go out with a bang? With the classic that gets everyone excited, Sweet Cherry Pie! Pause and watch this:
Aren’t you so pumped up for Pieday Friday now?! Also, I’d love to see a picture of a grown man cry over this pie. Who can make that happen?
SWEET CHERRY PIE
Adapted from Vegan Pie in the Sky
2 pie crusts (frozen or homemade)~
5 cups sweet cherries, rinsed and pitted*
3/4 cup sugar
1/4 cup cornstarch
generous pinch salt
~ Crust note: I went the homemade route with this pie and made a butter crust using vegan margarine and coconut oil. You can find the recipe in Vegan Pie in the Sky
*Chef’s note: To pit cherries without a cherry pitter, make an “S” shape out of a paperclip. Puncture the cherry in the side and pull the pit out with the hook of the “S.” This is a slow, messy process, but it’s worth it to have fresh cherries!
Preheat oven to 425F. Have both of your pie crusts rolled out and ready to go.
In a large mixing bowl, combine cherries, sugar, cornstarch and salt. Mix thoroughly until sugar is incorporated throughout and a syrupy liquid appears.
Place 1 pie crust in the bottom of a 9-inch pie pan. Fill crust with cherry mixture.
Place the other crust on top of the pie, roll excess crust inward and crimp with your fingers, a butter knife, or a spoon. Using a sharp knife, cut an “x” in the middle of the pie to allow steam to escape.
Bake for 20 minutes. Reduce heat to 350F. Bake for 30 more minutes.
Move to cooling rack and allow to cool completely.
Talk about going out with a bang! This pie was probably the easiest I’d made, and quite possibly the most delicious! Most cherry pies are tart, made with tart or pie cherries. This pie is the opposite! Buttery, flaky crusts surrounds a heaping pile of sweet cherries, coated in the syrupy, sugary mix.
This was a perfect summer pie and a hit at the Auditorium!
It’s been great cooking pie for y’all. It’s been a learning experience, too! I’m going to keep baking pies, and experimenting with new crusts and fillings, but for right now, I’ll have to take a little break until I get in a routine with my new classes. I hope you guys have had as much fun as I have!
And if you’re interested in this beautiful yellow cabinet these pictures were taken on, check out my post tomorrow for a SaturDIY!
Oh, and my birthday is Sunday. So, if you’d like to make me cookies, cake, pie, ice cream, dinner, or just buy me a drink, all of these things are welcome.
Have a great weekend!