Cherry Pickers Pie
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. :)
3/4 cgranulated sugar
1 ccherry juice
1 Tbsplemon juice
4 cfresh pitted cherries (or fresh frozen cherries, thawed. i freeze cherries when they are in season for future use)
OL' FASHIONED FLAKY PIE CRUST
3 call purpose flour
1 ccrisco, may use butter flavored
1 Tbspcrisco, may use butter flavored
7 Tbspice water, add very last
How to Make Cherry Pickers Pie
- 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!