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Prep Time: 15 Minutes Cook Time: 55 Minutes |
Ready In: 70 Minutes Servings: 2 |
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I got this recipe from my sister-in-law when I got married and my husband's aunt had a cherry tree. It is our favorite! Prep time does not include the time it takes to pit the cherries or make the pie crust. ;) I use the Pie Crust recipe in the Fanny Farmer Baking Book. Homemade Pie Crust is the recipe for 2 8-inch crust. Ingredients:
4 cups cherries, pitted |
1 cup sugar (1 1/4 cups for sour cherries) |
1/4 cup flour |
1/2 teaspoon cinnamon |
pastry for a double-crust 9-inch pie |
Directions:
1. Mix ingredients for filling.
2. Place in pastry-lined pie pan.
3. Put top crust on. Cut vent slits in top crust, and flute edges.
4. Brush with milk and sprinkle with sugar.
5. Bake at 425°F for 25 minutes, reduce heat to 350°F and bake for 25-30 minutes more.
6. TIP: put sugar, flour and cinnamon in a large zip-loc bag. Add the cherries and toss to coat. This coats them more even than doing it in a bowl and the filling is firmer.
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