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Mix ingredients for filling.
Place in pastry-lined pie pan.
Put top crust on. Cut vent slits in top crust, and flute edges.
Brush with milk and sprinkle with sugar.
Bake at 425'F for 25 minutes, reduce heat to 350'F and bake for 25-30 minutes more.
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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petercampbell moments agoI used freshly picked cherries, a frozen pie flan and frozen shortcrust top. All directions followed to the letter. Filling was too loose and sloppy, we both felt that it was too sweet and the pastry burnt on the edges.
Indeterminacy 2 years agoCombined this with the No Fail Pie Crust recipe. The cherries we used were non sweetened. The result was fantastic.
adw899 3 years agoGood pie. For out of season cherries, just add cherry pie filling minus the flour and sugar or 1/4 of this recipe for sugar for a sweeter pie.
dawnrw 5 years ago[I posted this recipe.]