It seems as if you’re usually more of a cake person or a pie person. I am a pie person. I could walk away from cake and never look back, but pie… that’s a different story. With that being said I’m picky about pie, I don’t care for grocery store pie, processed pie or most cream pies (or anything with that fake whipped topping)… On the rare occasion that I do make a pie I try to pick a fruit pie since there is some benefit vs. other pies that are more sugar than anything else.
Clearly this wasn’t the best photo to use, but I wanted you to have the recipe and I just cannot make another pie… not yet! Apparently someone cut into this a little early – proof that when they tell you to COOL for several HOURS before cutting, they mean it. I knew what would happen and I did it anyway… I was fine with it 😉
Some pies that I’ve posted over the years: My Grandma’s two most popular recipes – Butterscotch Pie (to die for) and Chocolate Pie (also to die for) – both homemade and with a meringue topping. There is a Black Bottom Banana Cream Pie recipe that was outstanding (Cooking Light recipe) – it had a very thin layer of chocolate on top of the crust – wow, did that add a nice touch!
Now for the “healthier” pies – the fruit pies… Apple Pie, Blueberry Pie, Rhubarb Pie and today… CHERRY PIE!
We’ve always used the canned tart cherries from Oregon Fruit – they’re consistently fabulous! I opt to use a bit less sugar – To print this recipe from the Oregon Fruit website, please click HERE.
OREGON FRUIT’S CHERRY PIE – CLASSIC LABEL RECIPE
1/2 cup Sugar (up to 3/4 cup or to taste)
3 tablespoons Cornstarch
2 cans Oregon Red Tart Cherries (one drained, one not)
1 Tablespoon Butter
2 Crusts for 9” pie
(Optional: 1/4 teaspoon almond extract) – I do not use
Preheat Oven to 400 ℉
-Place one pie crust in the pie dish, then make the filing
-Drain cherries and reserve the juice from one of the cans (Save the other to drink! Cherry Juice is full of health benefits!)
-In a medium saucepan, stir the (one can) of reserved cherry juice into the combined cornstarch and sugar. Cook over medium heat, stirring until thickened.
-Remove from heat and gently stir in cherries (and almond extract if using).
-Pour filling into pastry lined pie dish.
-Dot with butter. (I have forgotten this step and pushed little pieces of butter through the slits in top, it’s clearly better to remember to add it the first time, ha ha)
-Add top crust, seal, and cut little slits to vent.
-Bake 30-40 minutes, (I use something that protects the edges of my crust, you can use foil if you don’t have a pie protector) – I leave mine on the entire time and it browns, but you can just use foil for last 15 minutes of baking.
-COOL SEVERAL HOURS to let the pie thicken BEFORE slicing. (Not easy to do)
Makes 8 Servings
I know some recipes use red food coloring. EEEEECHHHH – don’t do it! It doesn’t need it!
Catch you back here tomorrow!