I love fresh cherries from the farmers market in the summer. I usually just buy them to eat but this year I felt like baking something with them because they were so good. So, I made this Cherry Pie recipe and it did not disappoint one bit! I have to tell you this was the first time I made cherry pie filling. Besides pitting the cherries, it was so easy to make. Pitting cherries can be a pain, but if you use the OXO Cherry Pitter, you will have the cherries pitted very quickly.
To make the pie filling, pit the cherries and set them aside. In a medium saucepan, combine the granulated sugar, cornstarch and salt. Stir in the cherries until they are mixed well with the sugar mixture. Cover and let it sit for 30 minutes. Cook on medium heat, stirring often, until the cherry mixture comes to a boil and starts to thicken. Remove from the heat and pour into canning jars, leaving about ½ inch space at the top. Refrigerate the pie filling to cool and you are ready to use in the pie.
Prepare your pie crust and preheat the oven to 375 degrees. For this recipe, I used store bought pie crusts. I have used both homemade and store bought pie crusts when making pies. I know some people will only use homemade, but when you are short on time, using a pie crust from the store works for me. :o) Place one of the pie crusts into your pie dish, gently pressing it down. Flute the edges of the crust if you like. Take out your pie filling and pour it into the pie shell. Bake the pie for 45-50 minutes, until the edges are browned and the pie filling is bubbly. A good suggestion for you so that your pie crust does not burn is to cover the edges of the pie with foil for the last 20 minutes of baking.
While the pie is baking, take the other pie crust and cut out your shapes using your cookie cutters. I used hearts because well, why not? The world needs love and hearts just make you smile. I borrowed my neighbor’s small heart cookie cutter (about one inch size) and they turned out adorable! Bake them on an ungreased cookie pan. I would suggest baking the larger sized hearts 8-10 minutes and the smaller hearts on their own for only for 4-5 minutes since they are so small. Place them on a cooling rack and sprinkle with powdered sugar.
Once your pie is cooled, place the hearts on the pie. And enjoy this yummy dessert! Let me know what you think about the pie. I love hearing from you. :o)
- 1 ¼ cup granulated sugar
- 2 tablespoons cornstarch
- Dash of salt
- 4 cups pitted tart cherries
- 2 pie crusts, store bought or your favorite homemade pie crust recipe
- Powdered sugar
- Cookie cutters, approximately 3 inches and 1 inch
- In a medium saucepan, combine the granulated sugar, cornstarch and salt. Add in the cherries and stir until they are covered with the sugar mixture. Cover and let it sit for 30 minutes.
- Cook the cherry mixture over medium heat until it boils and starts to thicken, stirring often.
- Pour into canning jars, leaving ½ inch space from the top of the jar. Cover and refrigerate to cool.
- Prepare your pie crusts as desired.
- Preheat your oven to 375 degrees.
- Place one of the pie crusts into the pie dish, gently pressing the pie crust to fit the dish. Flute the edges of the pie crust, optional. Add the pie filling. Bake 45-50 minutes or until the crust is golden brown and the filling is bubbly. Cover the edges of the pie with foil for the last 20 minutes so the crust does not burn.
- While the pie is baking, cut the hearts (or whichever cookie cutter shape you choose) out of the other pie crust. Place on an ungreased baking sheet and bake at 375 degrees for 8-10 minutes. I would suggest baking the smaller ones separately for only 4-5 minutes.
- Place them on a cooling rack and sprinkle them with powdered sugar. Place them over the cooled pie.