Fresh Cherry Pie




Fresh Cherry Pie

I got a huge bag of fresh cherries from a friends cherry tree. I had never made a cherry pie anymore, so I decided now was the time. I started with pitting cherries; this is never a fun task. I used the straw method a friend told me about, but my straws where too flimsy. I will definitely need a gadget for this in the future. Then I made my pie crust, let it cool in the fridge for 20 minutes so it would firm up and be easier to work with. I then created my crust and cooked it for about 15 minutes; while it was cooking I made my cherry filling. I put the filling in and then made the top of the pie. I sprinkled the top with some raw sugar and baked it.

All of the hard work was worth it. It came out so perfectly delicious. I topped it with a scoop of vanilla ice cream and my taste buds danced. The filling was not too sweet but just perfect in every way. The crust was flaky and melted in my mouth.
I used about 3 cups of cherries and this made one standard size pie. I used Pamela’s mix for my crust, but I am working on a crust recipe and I will be posting that in the weeks to come. Most recipes make 2 crusts; you will need about 1.5 of the recipe to make the bottom of the crust and the top. I will make empanadas with the remainder or you could make a couple of mini pies.

Ingredients:
Gluten Free Pie Crust- I used Pamela’s Mix (It is my favorite mix)
3 Cups of Pitted Cherries
1/3 cup water
2/3 cups sugar
2 tbsp. corn starch
1 tsp. raw sugar to sprinkle the top

Directions:
Make your pie crust and bake it for 10-15 minutes at 350 degrees. Create the filling. In a medium size sauce pan on medium heat pour in the cherries and let them cook alone for 5 minutes, then add the water and bring to a boil. Once it is boiling allow it to boil for 3 minutes. In the meantime mix in a bowl the sugar and corn starch, and then add to the boiling mixture stirring often. Allow it to thicken up. Once thickened pour into pie shell and put the top of the pie on. Sprinkle raw sugar on the top and add some slits to the top of the crust. Allow it to bake for 15-20 minutes until golden on 350 degrees. Serve warm with vanilla ice cream. Enjoy!