Cherry Pie

Homemade Cherry Pie

There are thousands of homemade cherry pie recipes online and in cook books.  Mine is lower sugar than most and pretty easy to make. I have a specific order of how I make it and if you stray from it, I can’t guarantee that you will have as much of a yummy result.

 Ingredients:

  • 4 cups frozen Cherries

  • 3/4 cups Sugar

  • 2 tsp Lemon Juice

  • 1 tbs Butter

  • 2 tbs Flour

  • 1 tsp Vanilla Extract 

  • 2 Pie Crusts (I always use ready made)

  • 1/2 tsp -1 tsp Cinnamon Sugar

***Preheat Oven for 400 Degrees

Place the cherries (still frozen) into a large saucepan and on medium heat.
Place the cherries (still frozen) into a large saucepan and on medium heat.
Once you see juice coming out, add 1 tsp lemon juice and about 1 tbs sugar. Then continue to stir until the cherries are very juicy (like the photo)
Once you see juice coming out, add 1 tsp lemon juice and about 1 tbs sugar. Then continue to stir until the cherries are very juicy (like the photo)
Add the rest of the sugar, lemon juice and the vanilla extract.  Stir well and then add the flour. Cook for 2-3 minutes.  Cherry filling should be getting thicker.  Remove from heat for 6-8 minutes.  Stir it about once a minute.  Filling will get thicker as it cools (this is how flour works as a thickener).
Add the rest of the sugar, lemon juice and the vanilla extract. Stir well and then add the flour. Cook for 2-3 minutes. Cherry filling should be getting thicker. Remove from heat for 6-8 minutes. Stir it about once a minute. Filling will get thicker as it cools (this is how flour works as a thickener).
As cherry filling cools, prep the crusts.  I always use ready made (so much easier!), but I personalize it with a sprinkling of cinnamon sugar.
As cherry filling cools, prep the crusts. I always use ready made (so much easier!), but I personalize it with a sprinkling of cinnamon sugar.
I prepare the top crust on a cutting board.  With a sharp knife I make the X in the middle and the slits.  It's a lot easier doing it before than when it's on the pie.
I prepare the top crust on a cutting board. With a sharp knife I make the X in the middle and the slits. It’s a lot easier doing it before than when it’s on the pie.
Once the filling is cooled down enough (little warmer than room temp is okay), pour it into the pie shell.  Add tabs of the butter on top.
Once the filling is cooled down enough (little warmer than room temp is okay), pour it into the pie shell. Add tabs of the butter on top.
Place the top crust on and dress up the edges.  I pinch it with my fingers and use a knuckle as spacer.  It's not always the prettiest pie.
Place the top crust on and dress up the edges. I pinch it with my fingers and use a knuckle as spacer. It’s not always the prettiest pie.

Bake at 400 degrees for 10 minutes, then reduce the heat to 375 degrees for 30 more minutes.  

Oven times vary. Make sure to turn the pie if your oven bakes uneven. Pie is done when the crust is browned and you can see the pie filling bubbling. 

Let the pie cool for 10 minutes then it's time to serve!
Let the pie cool for 10 minutes then it’s time to serve!

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