We headed to a picnic this weekend, armed with pasta salad and two fresh-baked cherry pies (minus one slice, which was eaten early–for strictly quality control purposes, of course). Now, Hubby was a bit bummed when the cherry pies were requested. He insisted that “it isn’t pie season yet.”
We went to the picnic and all had a good time picking on Hubby until our hostess’s sister open the refrigerator door, looked at me, and asked if I made the pie.
And then Hubby got a partner in crime–she, too, felt it wasn’t pie season yet.
I think of pies, and I think of the fresh (or, in this case frozen) fruit, fresh ingredients, and year-round yumminess. I have actually always thought of cherry as more of a summer pie, best when cherries are readily available. Now, apple and pumpkin? I think of them more as fall pies, because that is when apples and pumpkins are freshest. (Although I did make a pumpkin pie a few weeks ago.)
I have to add that I did sneak that early slice with a pumpkin spice latte, which is much more of a sign of fall than cherry pie!
- 4 cups of tart cherries (fresh, frozen, or canned)
- 1 to 1 1/2 cups granulated sugar
- 4 tablespoons cornstarch
- 1/8 tablespoon almond extract
- A single Pie Crust (I usually use Pillsbury, but fresh works too)
- 1/2 cup Flour
- 1/2 cup brown sugar
- 3 tablespoons butter
- Preheat the oven to 375 degrees F.
- Place cherries in medium saucepan and place over medium heat and cover.
- The cherries will give off a lot of juice, which will take a few minutes.
- Remove cherries from heat.
- Mix the sugar and cornstarch together, and stir the mixture into the hot cherries.
- Add the almond extract and return the mixture to the stove.
- Cook over low heat until thickened, stirring frequently.
- Remove from the heat and let cool to room temperature. (If the cooled filling is too thick, add a little water, too thin, add a little more cornstarch.)
- Roll the crust into a 9-inch pie plate.
- Pour cooled cherry mixture into the crust.
- Mix flour, brown sugar, and butter in a food processor or mixer until crumbly.
- Spread crumb topping over cherry topping.
- Bake for about 50 minutes until the crust and topping are golden brown.
- Remove from the oven and place on a rack to cool.
Speaking of fall, what are some of your favorite fall treats?