Poppin’ my Cherry Pie…
I have never been allergic to anything. Now all of a sudden, after moving to and living in the NorthEast I am allergic to just about everything…including one of my favorites, CHERRIES!
So now that I can’t be the superstar with the best Cherry Pie I’m giving away my secret recipe.
Filling
- 4 cups pitted cherries
- 1 stick salted butter
- 1/4 cup corn starch
- 1/2 tsp. vanilla extract
- 1 cup sugar
- 1/2 cup brown sugar
- 1 tbsp lemon juice concentrate
- 1 pinch of salt
- 1 pinch black pepper
You can either use a fresh crust or a pre-made double 9 inch pie crust. I like the home made one but usually don’t have the extra time to make it because I usually have 6 other things going on when I’m making my pies.
Preheat your oven to 375 degrees.
Compote
Melt ½ stick butter in a saucepan (don’t burn), add half the cherries, corn starch, vanilla extract, lemon juice, sugar and pinch of salt and pepper. Cook on a medium/low heat until everything turns into a nice lumpy sauce, stirring occasionally.
While the cherry compote is coming together combine the rest of the butter with the brown sugar, set aside.
When the compote is finished turn off the heat, stir in the rest of the cherries. Pour mixture into pie crust. Crumble the brown sugar/butter across the top of the mixture.
Put the top crust on, pinch the sides together and cut ¼ inch slits in the top (make it pretty).
You should put the pie plate on a foil covered cookie sheet; it’s going to drip a bit. Bake for about an hour, until the crust is golden brown.
This is really good served warm with vanilla ice cream.