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    Home » Desserts

    Cherry Pie

    Published: May 19, 2016 · Modified: Jun 29, 2020 by Cook This Again Mom

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    Cherry season is a big deal around our house. My favorite way to enjoy cherries it with a nice piece of Cherry Pie. And, evidently the same is true for my son.

    Cherry Pie

    I baked this delicious Cherry Pie, and we cut into way too soon and it didn't have a chance to completely set. But, all was still good. All of us enjoyed a slice, we took a piece to a friend, and my son came home and ate some more, and more, then he finished it for breakfast.

    Cherry Pie

    My husband starts talking about cherries a couple of months before our tree is ready to pick. As soon as cherry season is about to hit he starts checking out the local fruit stands and grocery stores. When he finally finds some, he will eat most of them on the way home.

    Cherry Pie

    Since the birds and squirrels think our cherry tree is there for them to snack on, I had to order some cherries from a local produce delivery service. I think I had about 12 - 14 pounds of cherries. Hubby started hitting them right away, and then I grabbed some to make this pie.

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    Here is my recipe.

    Cherry Pie

    6 cups Cherries

    ⅓ cup Cornstarch

    ⅔ cup Sugar, more if your cherries are tart

    1 teaspoon Vanilla

    ½ teaspoon Cinnamon

    Dash or two of Salt

    1 Egg, beaten

    Sugar

    1 9" double crust Pie Shell

    Clean cherries and remove pits. Cut in half if you like. Measure 6 cups of cherries and put in a strainer and allow to drain over a bowl if your cherries are extra ripe.

    In a small bowl, mix together the cornstarch, sugar, salt and cinnamon.

    In a large bowl, mix together cherries and vanilla. Stir in sugar mixture and blend well.

    Put the cherries in a 9" pie crust and top with second pie crust. Crimp edges and brush top of pie with the beaten egg. Sprinkle with sugar.  Put several slices in the top of the pie crust to let the pie vent as it cooks.

    Bake the pie in a 400 degree oven for about 20 minutes, then reduce the heat to 350 and bake for an additional 40 minutes until the pie is a nice golden brown. Let the pie set for several hours to set. If you can't wait that long, it will still taste great, but will probably not hold its shape very well.

    Enjoy!

    Cherry Pie

    a just baked cherry pie sitting in a baking sheet.

    Cherry Pie

    Cherry season is a big deal around our house. My favorite way to enjoy cherries it with a nice piece of Cherry Pie.
    5 from 1 vote
    Print Rate
    Prep Time: 30 minutes
    Cook Time: 1 hour
    Servings: 8 Slices
    Calories: 354kcal
    Author: Cook This Again, Mom!

    Ingredients

    • 6 cups Cherries
    • ⅓ cup Cornstarch
    • ⅔ cup Sugar more if your cherries are tart
    • 1 teaspoon Vanilla
    • ½ teaspoon Cinnamon
    • ⅛ teaspoon Salt
    • 1 Egg beaten
    • Sugar
    • 2 Pie Shell

    Instructions

    • Clean cherries and remove pits. Cut in half if you like. Measure 6 cups of cherries and put in a strainer and allow to drain over a bowl if your cherries are extra ripe.
    • In a small bowl, mix together the cornstarch, sugar, salt and cinnamon.
    • In a large bowl, mix together cherries and vanilla. Stir in sugar mixture and blend well.
    • Put the cherries in a 9" pie crust and top with second pie crust. Crimp edges and brush top of pie with the beaten egg. Sprinkle with sugar. Put several slices in the top of the pie crust to let the pie vent as it cooks.
    • Bake the pie in a 400 degree oven for about 20 minutes, then reduce the heat to 350 and bake for an additional 40 minutes until the pie is a nice golden brown. Let the pie set for several hours to set. If you can't wait that long, it will still taste great, but will probably not hold its shape very well.
    • Enjoy!
    Click here to add your own private notes.

    Nutrition

    Calories: 354kcal | Carbohydrates: 59g | Protein: 4g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 20mg | Sodium: 219mg | Potassium: 280mg | Fiber: 3g | Sugar: 30g | Vitamin A: 97IU | Vitamin C: 7mg | Calcium: 26mg | Iron: 2mg
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    Hi! My name is Keri.

    I am the mom behind Cook This Again, Mom! and I love to cook! Well, most of the time I do.

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