The cherries are nearly ripe in middle Tennessee. I'd give them about another week to hit perfection. What could be a better way to enjoy them than to make a fresh cherry pie? Or maybe a fresh cherry pie with ice cream?
Cherry Pie Recipe using Fresh Cherries
- 9" Flaky Double Crust Pie crust (found in freezer section of market)
- 4 1/4 cups fresh cherries, pitted with stems removed
- 1 1/4 cup sugar, more if cherries a very tart
- 1/2 cup all-purpose flour
- 1/2 teaspoon ground cinnamon
- 1 teaspoon of vanilla extract
- 2 Tablespoons butter, cut in small pieces
- 1 Tablespoon milk or cream for brushing the top
- 1 Tablespoon sugar for dusting
Preheat oven to 400 degrees.
Place bottom pie crust in a 9" pie plate and set aside. Place a moist towel over the top crust dough so it doesn't dry out.
Set pie vent in center of bottom crust, if using a pie vent
In a mixing bowl, mix together pitted cherries, sugar, flour, cinnamon and vanilla extract and pour into pie crust. Dot with butter pieces.
Gently lay top layer of crust over the cherry mixture, poking the top of the pie vent through the top crust or cut dough into strips and weave into a lattice top.
Brush the top pie crust with milk and sprinkle with sugar.
You will need to cut small vents in the center of top crust if you are not using a decorative pie vent, but not necessary if the top crust is a lattice top.
Place on a lined baking sheet and bake for an hour, checking after 45 minutes to make sure edges don't burn. You may want to place aluminum foil around edges of pie to protect them while the thicker center cooks.
Slice, add ice cream and serve. Enjoy!
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