Cherry Pie
This Cherry Pie recipe is made with a delicious homemade cherry pie filling. It is an easy-to-make dessert that is perfect for entertaining or just when you are craving something sweet!
Servings: 8
Equipment
- pie pan
- cookie cutters
Ingredients
- 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 to sprinkle over the hearts
Instructions
- First, rinse the cherries and take the stems off. Pit the cherries and discard the pits.4 cups pitted tart cherries
- In a medium saucepan, combine the granulated sugar, cornstarch, and salt. Add in the pitted cherries and stir until they are covered with the sugar mixture. Cover and let it sit for 30 minutes.1 ¼ cup granulated sugar, 2 tablespoons cornstarch, Dash of salt, 4 cups pitted tart cherries
- Cook the cherry mixture over medium heat until it boils and starts to thicken, stirring often. This will take about 20 minutes.
- Pour into canning jars or a covered bowl, leaving ½ inch space from the top. Cover and refrigerate to cool (about 30 minutes).
- Preheat your oven to 375°F. Cover your baking sheet with parchment paper.
- While the cherry mixture is cooling, roll out one of the pie crusts and cut out the heart shapes. Place them on the baking sheet about 1-2" apart from each other. Bake them for 8-10 minutes.2 pie crusts
- Sprinkle powdered sugar over the hearts while they are still warm. Let them cool on the baking sheet.powdered sugar
- Place the other pie crust into the pie dish, gently pressing the pie crust to fit the dish. Flute the edges of the pie crust, optional. Pour the pie filling into the pie crust and spread out evenly. Bake 40-45 minutes or until the crust is golden brown and the filling is bubbly. Cover the pie with foil for the last 20 minutes so the edges of the crust does not burn.
- Once the pie has slightly cooled, place the hearts on top of the pie.
- Serve as is or with a scoop of vanilla ice cream on top.
Notes
Using a cherry pitter to pit the cherries makes the job so much easier!
For the pie crust going on the bottom of your pie: You may want to take the pie crust out for 10-15 minutes to soften up before placing in the pie dish. Check the directions on the pie crust package before this step to be sure.
Tip for the pie Crust for heart designs: Leave the pie crust that will be used to cut out designs in your refrigerator until ready to use. It is best to have that one cold when cutting out designs.
When cooking the cherry mixture, it will not completely thicken. Cook it about 20 minutes or until you see it start to thicken. It will thicken more as it is cooled.
Make the pie crust hearts while the cherry mixture is cooling down to save on time.
Sprinkle the powdered sugar over the hearts while they are warm. This will help the sugar to stick better to them.
This pie can be stored covered at room temperature for up to 2 days. If you want it to last longer, store it covered in your refrigerator for up to 4 days.
Adapted from Taste of Home