Of course this is one of my favorite pies. Mom made one last month when I went home. Yes, it is perfect with a big scoop of vanilla ice cream. I can still remember the hot juicy filling dripping down off my fork, and me grabbing for it with my tongue. Yes childhood is a special time and I am so glad I have memories like this to remind me that.
Ingredients:
1 cup sugar (1 1/4 cup if using sour cherries)
4 cups fresh pitted cherries
1/2 tsp. cinnamon
1/4 cup flour
pastry for a double crust pie
Directions:
1. Mix the sugar, cherries, cinnamon and flour together.
2. Pour mixture into a pastry-lined 9 inch pie pan. Place top crust on pie, cut slits in top to vent and pinch the edges of the crust to flute.
3. Brush top of crust with milk and sprinkle with sugar.
3. Bake at 425F for 25 minutes, then reduce heat to 350F and bake for an additional 25 to 30 minutes.
I love the rustic look of this pie. What kind of cherries do you use?
We used Montmorency. But any kind of tart ones will work. We freeze them so we have for pies all winter long.
Greg, when using the pie recipe above for sour cherries do I subtract the sugar that was added when freezing the cherries?
yes you should or your pie will be a bit sweeter