Cherry Pickers Pie

Megan Todd


Did someone say pie?? Don't mind if I do! There are two pies that I absolutely love, and they are made from scratch, with fresh fruit! Apple & cherry! This is my cherry pie, found this one in the vault as well. Again, another one from gammies kitchen.
I have plenty that have been passed down. If you love cherries, you'll enjoy this pie! This one is not meant to be wasted in a "pie in the face" game! Oh it's soo good!

The homemade cherry pie filling can be used in other recipes that call for "canned cherry pie filling."
I use in several, including my banana split dessert. :)

pinch tips: How to Melt and Soften Butter





20 Min


3 Tbsp
3/4 c
granulated sugar
1 c
cherry juice
1 Tbsp
1 Tbsp
lemon juice
4 c
fresh pitted cherries (or fresh frozen cherries, thawed. i freeze cherries when they are in season for future use)


3 c
all purpose flour
1 c
crisco, may use butter flavored
1 Tbsp
crisco, may use butter flavored
1 tsp
1 tsp
7 Tbsp
ice water, add very last

Directions Step-By-Step

Prepare Crust first by adding flour and salt to large bowl, sift together. Add crisco, cut into flour mixture until mixed well. (Mixture will be crumbly)
In small bowl, mix together egg & vinegar, add to dough and mix in well. Add ice water one tablespoon at a time., & mix in well with hands, continue to add ice water until dough is smooth & a bit sticky. Break dough into 2 & roll into ball, place in plastic wrap & refridgerate fo 30 minutes.

Roll out one ball of dough with rolling pin on floured surface, about 1/4" thick. Or to your taste, some people prefer a thicker crust. Place In 9 inch pie pan, do not trim extra dough yet.

Leave second ball of dough in refridgerator until done making cherry filling.
Preheat oven to 375 degrees F

In a medium saucepan, combine cornstarch and sugar, add cherry juice. Heat to boiling over medium heat.
Then reduce heat to low, and continue to gently boil for 3 minutes, stirring constantly.

Add butter, lemon juice & cherries. Continue to stir just until cherries begin to break down.
Remove from heat & allow to cool while you prepare the too crust. About 10-15 minutes.
Remove second ball of dough from refridgerator and roll out on flour surface, 1/4 inch thick, or preference.
Cut dough into 8-10 1" strips.

After filling has cooled for 15 minutes, pour into pie pan with crust. Arrange strips of dough on top of pie in a weave pattern. Trim excess dough, and pinch together.

Brush eggwash on top of crust & strips, sprinkle granulated sugar over crust.

Place pie on cookie sheet and bake in oven at 375 F for 50-60 minutes, crust will be golden brown.

Remove from oven and place on cooling rack to cool.

Serve with whipped topping &/or side of french vanilla ice cream! A wonderful summer treat! Or holiday dessert!

About this Recipe

Course/Dish: Pies
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, For Kids