After surviving a long winter of fruit originating from foreign destinations or which has been waiting in storage since the last harvested crop the sight of local cherries and strawberries restore my faith in a sweet and juicy taste experience.
There’s nothing like the enjoyment of fresh fruit in its proper season and cherries have been plentiful this year so we’ve been eating them to out heart’s content.
There have been years when cherries disappear as fast as they appear on the market and the sweet window of opportunity passes me by much to my disappointment.
Although I don’t preserve this beautiful fruit in any way this season marks the time for a few delicious cherry pies.
Once the season is over we remain fully satisfied until the following year since in my house it’s against the law to purchase any store bought pies, cherry or any other kind for that matter. The use of canned cherry pie filling is forbidden as well.
This recipe did not come from a book or magazine nor was it passed down from ages past. It originally came from the desire to make a pie that was simple, not too sweet but able to capture the ultimate cherry flavour of the season.
They say that life is a bowl of cherries, just make sure you get rid of the pits before making a pie!
My Cherry Pie
1 ½ pounds ripe cherries (approximately)
½ cup granulated sugar
¼ cup water
2 ½ tablespoons corn starch
½ teaspoon almond extract (optional)
pastry for a double crust pie (see Apple Pie recipe)
- Prepare recipe for a double crust pie.
- Wash, stem and pit cherries and place into a saucepan.
- Add water and simmer on medium heat for about 5 minutes or until juices begin flowing from cherries.
- Thoroughly mix together sugar and corn starch and add to cherries.
- Stir until mixture thickens then remove from heat. Cool.
- Roll out and place pastry into pie plate, fill with cooled cherry mixture.
- Place pastry on top, seal and make several cuts on top to allow steam to escape.
- Sprinkle with sugar then bake in a preheated 375 degree oven until crust is golden brown. Cool.
- Serve with homemade Vanilla Ice Cream or lightly sweetened whipped cream.
Notes, Tips and Suggestions
- Cherry filling as well as the pie crust can be prepared the day ahead and refrigerated. The next day assemble the pie and bake.
- For a better browning bottom crust, place a cookie sheet in the oven while preheating then place pie on the hot cookie sheet to bake.
- If preferred, after pitting cherries, cut in half before making into a filling.
- Almond extract is optional but a small amount enhances the flavour of the cherries.