My friend Kim is one of the best home bakers that I know. She makes some of the most delicious homemade cakes, pies, cookies, breads and other type’s of desserts. She’s a great overall cook but really excells at baking! Two weeks ago she made this delicious homemade cherry pie and today I’m sharing her recipe with all of you.
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Kim’s Homemade Cherry Pie Recipe
1 pkg. double crust ready-to-use pie crust
3 cups cherries, pitted
3/4 cup granulated sugar
3 Tbsp. cornstarch
1/4 tsp. vanilla extract
2 Tbsp. butter, sliced into pats (not margarine)
Preheat oven to 375 degrees F.
Place one of the ready-to-use pie crust into the bottom of a 9″ diameter pie pan. Place into the oven and bake for 5-6 minutes or until lightly golden brown. Remove from the oven.
In a mixing bowl combine together the cherries (pits removed), granulated sugar, cornstarch, pure vanilla extract and butter. Pour into the partially-baked pie crust. Cover with the unbaked pie crust…crimping together the edges. You can cut-out vents in any shape that you would like…she used a heart-shaped cookie cutter.
To keep your oven clean from spills…place the pie onto a baking sheet which will help to catch any spillage or bubbling over as it bakes. Bake in a 375 degrees F. oven for 25 minutes. If the edges start getting too brown you can cover them up with aluminum foil. The pie is done when the filling is bubbling hot and the crust is a light golden brown color.
Remove from the oven and place on a wire rack to cool.
Storage: You can store fruit pies in the refrigerator (best results) or the counter-top if it’s NOT too hot and humid in your kitchen. I recommend that you store them in a proper pie storage container. Fruit pies freeze well in the freezer (once cooled and properly packaged) for up to 3 months. Just thaw overnight in the refrigerator before serving.
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