If you’ve never eaten a fresh cherry pie, you’re in for a treat. It’s a wonderful summertime treat, and an old-school go-to dessert in the South. It’s a bit of work to pit the cherries, but once that’s done, there isn’t much left to do but bake, wait, and enjoy.
Ingredients
- ▢ — 1 cup sugar
- ▢ — ¼ cup corn starch
- ▢ — ½ tsp salt
- ▢ — 5 cups pitted fresh or canned tart cherries
- ▢ — 1 tbsp butter
Instructions
- ▢ — Prepare pastry. Roll out half of pastry and line 9-inch pie plate.
- ▢ — Preheat oven to 425 degrees.
- ▢ — For filling, combine sugar, cornstarch, sale and pitted cherries.
- ▢ — Place filling in pie crust and dot with butter.
- ▢ — Roll out remaining pastry for top crust and cut a few slashes for vent.
- ▢ — Top pie with slashed top crust.
- ▢ — Flute edges.
- ▢ — Bake 50-60 minutes until golden.
