Thursday, October 6, 2011

The BEST Cherry Pie EVER!!!

OK, for as long as I can remember, I have requested a pie for my birthday. Yep, no cake for me...a pie. Two certain pies to be exact...cherry or chocolate banana. So, this year was no exception. When my mom asked me which pie I wanted, I promptly said cherry. But then, I had a request. I asked that she make it at my house so I could learn how she does it. Not that I plan on making my own birthday pie every year, but my mom's cherry pie is hands down the BEST cherry pie you have ever tasted. I know that one day she won't be able to make them, and I'm going to need to know her secrets. So, now I know and I'm passing them on to you! If you are a fan of cherry pies, take some time and make THIS one. It really isn't even difficult...I was pleasantly surprised!


The BEST Cherry Pie

2 pie crusts (Now, my Mom normally makes her own crust. I'm not going to lie, she has tried to teach me how to do this, and I am unable to do it...I have given up. Pillsbury it is for me!)


2 cans (16 oz each) pitted tart red cherries

1 cup sugar

1/4 cup cornstarch

1/4 tsp salt

2 tsp Cream Sherry (This is her secret ingredient. She has a tiny bottle of have to buy it at a liquor store. She said the bottle has lasted for years since she only uses it for this recipe. The alcohol cooks out of it, so don't worry about that. Her original recipe calls for almond extract (1/4 tsp) if you want to use that instead.)

1 tbsp butter

sugar for sprinkling on top

Preheat oven to 425. Drain the cherries and reserve 1 cup of the liquid from the cans. Combine the sugar, cornstarch and salt and stir to blend. Add the reserved cherry juice and stir until smooth.

Place pan over low heat and stir constantly until thick and bubbly. It will look like this:
Boil gently for one minute and then remove from heat. Stir in the drained cherries, butter and Cream Sherry. Mix well. Pour into pie crust. Cut the second pie crust into long strips and make a cross on the pie.

Continue putting the strips over the top to get the lattice look. It is just an over, under pattern.

Fold the crust over to seal.

Here is Mom doing the crust...I still need practice on this too!

Sprinkle sugar over the top of the pie. (Please excuse the excess son wanted to help!)

Tip: When baking a fruit filled pie, line your baking sheet with foil in case it boils over.

Bake for 25 minutes. Lower the heat to 375 and bake for 20 -25 minutes longer or until the crust is golden brown.

Isn't it pretty?!?

It tastes even better than it looks...I promise! Enjoy! :)

1 comment:

  1. I have been using this recipe since 2015 and it is my go to for cherry pie. I am offering the filling as one of the topping's for a crostini bar. Yummy!