1. Recipes
  2. Dessert
  3. American
  4. Cherry Pie

Fruit pie is the best r.o.i. for work to taste in a dessert. I am not forgetting lemon or acid, I find it better without. Try adding 1tlbs of brandy to the filling. I use defrosted frozen cherries. You may need to adjust moisture or cooking time if using fresh cherries. Tapioca flour is supposed to be better than corn starch and can be replaced 1 to 1.

Mood: potluck - sweet - fruity - vegetarian
Prep Time: 15 min
Rest Time: 0 min
Cook Time: 60 min
Makes: 1.0 pie

    Food Stuffs
  • 2 pie crust
  • 6 cups cherries
  • 3/4 cups white sugar
  • 3 tbsp corn starch
  • 1 egg yolk
  • 1 tbsp water
  • tubinado sugar
    Seasonings
  • 1 tsp salt
  • dash cinnamon
  • dash allspice
  • dash almond extract
    Equipment
  • pie pan
  • mixing bowl
  • measuring cup
  • measuring spoon
    Steps for Completion
  1. Heat oven to 400°F then blind bake crust in the pan for 10 minutes.
  2. Mix the cherries and all the ingredients (except the yolk, water, and turbinado sugar) in a bowl.
  3. Remove the pan from the oven and pour in the wet mix. Cover with the other crust. Crimp or fork the edges of the crust.
  4. Mix the yolk and water together, then brush on top of the crust. Sprinkle turbinado sugar on top.
  5. Cut 6 slits around the center of the pie to let steam escape.
  6. Put a baking sheet under the pie pan to catch any dripping, and cook at 400°F for 10 minutes. Lower temperature down to 350°F and cook for another 40 minutes or until filling is done. Tent with aluminum foil if the crust is starting to brown.
  7. Let cool for 1 to 2 hours.