I just don’t! I do love fruit, but if you’re going to splurge on dessert, make it count with chocolate, caramel, and/or peanut butter. But my Grandma Moon makes one the only pies I look forward to. Cherry pie.
This isn’t your grab-a-can-of-cherry-pie-filling-and-slop-it-in-a-pan cherry pie, this is the next level. She made this every Thanksgiving and it’s insta-nostalgia for me. Every time I make this, people ask for the recipe. The ingredients list is so simple, but it’s so much better than your average cherry pie. Make your own crust here for a completely homemade cherry pie.
Rose Pie Crust
This pie crust design was inspired by The Kitchen McCabe. I used her tutorial for these rosettes, and friends, they are surprisingly easy! Cut out three circles, layer them as pictured, roll up, snip the roll in half, then pinch the bottoms of the roses and flare out the petals. I used two pie crust rounds for this topping, including the braids. If you don’t want the rosettes to be very deep, you can snip off most of the bottoms.
Make the cherry filling. I love this stuff. I lick the spoon clean, and usually run my finger along the pan once it’s cooled to lick all of that too. I even turned some extra that I had one time into cute little Cherry Cheesecake Bites. Cutest party dessert ever.Whipping cream or ice cream is a must. I’m from the South where we eat Bluebell Homemade Vanilla with our pie. I use whipping cream out here because other brands of vanilla just don’t do it for me. Trust me, once you go Bluebell, you just don’t mess around. My favorite is to add a couple drops of almond extract to the cream, especially with this pie. The cherry and almond combination is heaven-sent.
Cutest party dessert ever.
- 2 pie crusts
- 1 egg beaten
- 1/2 c cherry juice from can or jar of cherries
- 1/2 c sugar
- 3 T flour
- 1/8 t salt
- 2 T butter
- 2 c pitted cherries
- 2 pie crusts
- 1 c heavy whipping cream
- 2 T granulated sugar
- 1/2 t almond extract
- Preheat oven to 450.
- In saucepan, heat cherry juice and sugar until simmering.
- Whisk in flour dusted from a mesh strainer quickly until all dissolved and mixture has thickened.
- Remove from heat and mix in salt and butter.
- Lay first pie crust out in pie plate. Place cherries on pie crust, pour cherry juice mixture over cherries. Top with pie crust topping of choice.
- Bake pie at 450' for 10 minutes.
- Turn temperature down to 350' and bake for 30 more minutes. As soon as the crust turns a golden color, place strips of foil or pie shield over edges to prevent browning too much before pie has baked. Remove from oven and let cool at least 5 hours.
- Make whipping cream right before serving by beating cream with sugar and almond extract until stiff peaks form.
This recipe is for a standard pie plate. If you have a deep dish pie plate (pictured), 1 1/2 the recipe filling.
Let cool at least 5 hours before serving to set. Perfect to make the night before serving.
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Hey, I remember making this with my dad too. (We didn’t have too many Thanksgivings in TX) We used to make it with canned dark sweet cherries -Oregon brand and it was really good. What kind of cherries are you using? I just made this recipe over Thanksgiving but I used canned Red Tart cherries (Same Oregon brand) but it turned out very pink and not bright red like your picture. So, just wondering what brand of cherries are you using? Thanks!
I usually use the red tart cherries too, whatever brand the store I’m at has (usually the Oregon brand as well! A couple times I’ve used Trader Joe’s jarred ones). I’m thinking you’re mostly looking at the picture with the open top and the blue pie plate?? I think the intense blue color made the red intense as well. It’s usually more of the pink color you’re describing, closer to the picture of the slice on the plate with the cream on top :) Anyway, I hope it tasted good!
Ok, good to know. And yes, it tasted great. :)