|Cherry Pie close-up|
Pillsbury Refrigerated Pie Crust or your favorite Pie Crust recipe
Cherry Pie Filling:
4 1/2 cups Fresh Cherries, pitted and halved
2/3 cup Granulated Sugar
1/4 cup Cornstarch
1 tablespoon Lemon Juice, freshly squeezed
1 teaspoon Pure Vanilla Extract
1/4 teaspoon Almond Extract
1 Large Egg, beaten
1 tablespoon Milk
To top crust:
1 tablespoon Turbinado Sugar
|Cherry Pie just out of the oven, smells delish!|
Heat oven to 400 degrees.
Take one half of your packaged or homemade pie crust and place in pie pan.
With the remaining pie crust, cut stars with cutter. Place stars on a baking sheet lined with parchment paper and put in freezer for 10 minutes.
In a large bowl, combine the cherries, sugar, cornstarch, lemon juice, and extracts with a spatula; set aside.
To make the egg wash, beat egg with fork, add the milk and combine; set aside.
|My nifty cherry pitter|
Using a spatula add the cherry pie filling into the crust.
Place chilled stars over the cherry pie filling using as many as you like. I spread them out a bit.
With a pastry brush add egg wash over the crust and finish by sprinkling with turbinado sugar.
Place pie on a baking sheet.
|Cherries I used from Hood River Cherry Company from Hood River, OR|
Bake for 20 minutes.
Cover the edges of the crust with a pie shield or with strips of aluminum foil so the crust does not burn, and reduce oven temperature to 375 degrees.
Bake for another 30-35 minutes.
For the Homemade Cherry Pie recipe, please visit: