Wednesday, July 13, 2011

Cherries


Cherries are abundantly in season right now. And they keep calling my name at the grocery store.

I, of course, oblige.

One of my favorite desserts to make in the Summer is pie. I love pie. It's fairly uncomplicated and you can make a million different kinds of pies. Plus, if you make it with fruit, it's practically health food.

Uh, right? Fruit cancels out the fat from the crust?

 Anyhow, since cherries are flourishing, I recently decided to make a cherry pie. Y'all, fresh cherry pie is lovely. It'll make you become a snob whenever you see canned cherry pie filling. And sometimes it's okay to be a snob.


In a large pan, combine pitted cherries, water, and sugar together. Bring to a boil and cook until the liquid has thickened into a syrup-like consistency.



Stir in cornstarch that's been turned into a thick liquid with a smidge of water. This will help keep the cornstarch from clumping.



Pour the cherries into a pie crust. Preferably one that's resting in a pie pan.

If you want, you can roll out another crust for the top.


But this particular day I was feeling like making my cherry pie with a crumble topping so I mixed together brown sugar, oats, flour and butter.


Then I sprinkled it on top of my pie filling.



Bake your pie at 350 until the crust is golden brown - about 40 to 50 minutes.

I made this particular pie for the Fourth of July picnic at our friend's house so I added the little stars on top. :)



Fresh Cherry Pie
Yields 1 Pie

2.5-3 lbs. of cherries
1/2 cup water
1/3 cup sugar
3 tbsp. cornstarch
1 tsp. water

Crumble Topping:
1/3 cup butter, softened
2/3 cup oats
1/3 cup brown sugar
1/2 cup flour

1 prepared pie crust


Preheat oven to 350.

Pit the cherries. Add the pitted cherries, sugar, and 1/2 cup water to a large pot. Bring to a boil and cook for 10 minutes. In a small bowl, whisk together cornstarch and 1 tsp. water. Pour the cornstarch liquid into the cooking cherries. Stir rapidly to combine. Cook over medium heat for another 3-5 minutes or until the cornstarch thickens the cherries.

Place one of the pie crusts into a pie pan. Pour in the cherries.

In a bowl, combine the butter, brown sugar, flour, and oats together. Sprinkle over the top of the cherry filling. Bake the pie in the oven at 350 for 40-50 minutes or until the pie crust is golden brown.

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