Just one of the perks of living in the Okanagan is that we are surrounded by delicious fresh fruit all summer long. My sister in law spoiled me this year by dropping off several pounds of fresh cherries from her backyard. After devouring a pound to myself before they even made it into my kitchen, I knew I wanted to make a cherry pie. I have made dozens and dozens of pies before but I had never made a cherry pie! After searching through several different recipes I settled on a mixture of a few. This pie filling is sweet with just the right amount of tang. However, it definitely depends on how sweet your cherries are so it’s always better to add too little sugar at first than too much. As for the pie crust, check out the recipe link below for the best pie crust recipe! This is a easy, no fail recipe that’s sure to impress your taste buds. Serve with vanilla ice cream for the perfect mid summer treat! Enjoy!!
- 4 cups fresh or frozen cherries
- 1/4 – 1/2 cup white sugar
- 4 Tbsp cornstarch
- 1/2 tsp almond extract
- 2 tsp lemon juice
1 Preheat oven to 375 F. Place cherries into a saucepan over medium heat, and cover. Cook cherries until they release their juice and come to a simmer, about 10 to 15 minutes. Stir often.
2 In a bowl, whisk the sugar with cornstarch until smooth; pour the mixture into the hot cherries along with almond extract and lemon juice. Stir thoroughly. Return to low heat, bring to a simmer, and cook until the filling has thickened, about 2 minutes; remove from heat and let cool.
3. Pour cherry filling into prepared crust. Top with remaining crust. If you choose a regular crust instead of lattice, make sure to cut slits into the top to release heat.
4. Bake for 45-50 minutes. Remove from the oven and place on a rack to cool.
The man for me is the cherry on my pie. But I’m the pie and my pie is good all by myself. Even if I don’t have a cherry. ~ Halle Berry