I have always told David how much I like cherry pie, and every time I mention it he always turned his nose up. You see, Mr. Pie Lover said he didn’t care for cherry pie and he then calsl off a list of pies he loved, but NOT cherry. After 13 years together, I decided I had been deprived of cherry pie long enough. I bought some fresh cherries and I was going to make a cherry pie whether he helped me eat it or not.
I made that cherry pie for the 4th of July. You know what? David helped me eat it up!! He said he never had homemade from scratch cherry pie before. It was always some kind of canned pie filling from the store and it wasn’t ever good…If you feel the same way about cherry pie, then maybe you should make one from scratch too. Here’s how I made my pie:
Homemade Cherry Pie
- 5 to 6 cups fresh pitted cherries
- 1/2 cup water
- 2 tablespoons fresh lemon juice
- 2/3 cup granulated sugar
- 4 tablespoons cornstarch
- 1/4 teaspoon almond extract
FOR THE CRUST:
- Your favorite pie crust or pie dough recipe for 2 crust pie (Click HERE for a perfect pie crust recipe)
- 1 1/2 tablespoons butter, to dot
- Egg Wash = 1 egg + 2 Tablespoons of water
- 1 tablespoon granulated sugar, to sprinkle
- Combine cherries, water, lemon juice, sugar and cornstarch in a medium sauce pan. Bring the ingredients to a boil of medium high heat. Reduce the heat to low. Stirring frequently, cook for about 10 minutes. Remove the filling mixture from the heat and stir in almond extract. Allow the filling to cool before using.
- Preheat the oven to 375 degrees F.
- Use your favorite pie dough recipe. Prepare your crust. Divide in half. Roll out each piece large enough to fit into a 10-inch pan. Pour cooled cherry mixture into the crust. Dot with butter. Add top crust (however you choose to apply it)
- Brush with egg wash and sprinkle with sugar.
- Bake for about 50 minutes. Remove from the oven and place on a rack to cool.