Ready in 1 hour 15 minutes
fresh cherry pie
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.
cccalberta 1y agomight be a silly question but when i was done 'coating' the cherries i had a fair amount of sugar, flower and cinnamon left in bottom of bag, ok to spread over top??
petercampbell 2y 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 5y agoCombined this with the No Fail Pie Crust recipe. The cherries we used were non sweetened. The result was fantastic.
adw899 5y 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 7y ago[I posted this recipe.]