You get a bonus blog this week. Andrew wanted to make a cherry pie and this is the easiest way to get the recipe to him. Hopefully someone else will find this helpful as well. Andrew, this one’s for you!
If you are like Andrew and I you will want my grandmother’s secret pie crust recipe. Are you ready? She used Pillsbury Refrigerated pie crusts.
Just roll out, fill and bake. Grandma couldn’t make pie crusts either. Trust me, I have tried every fool-proof pie crust recipe. I don’t want to label myself but they did not work out. Could it be that I am beyond help? Thank goodness for the ready made pie crusts. Make sure your pie crust is completely thawed. Pull the 2 crusts out of the box and take them out of their pouches. Let them sit at room temperature for 30 minutes before you attempt to roll them out. They should be pliable. Use a 9 inch pie pan. Put the bottom crust in the pie plate. Unroll it and push it out over the edge of the pie pan.
Preheat the oven to 425 degrees.
Cherry Pie Ingredients
3/4 cup sugar
1/3 cup flour
5 cups frozen pitted red tart cherries (thawed–pour off excessive liquid)
2 Tablespoons butter
Mix the sugar and flour together in an 8 cup mixing bowl. Put 2 teaspoons of the mixture in the bottom of the pie crust. Add the cherries to the flour and sugar and mix well. Put this in the pie crust on top of the flour sugar mixture. Cut the 2 Tablespoons of butter and place on the top of the cherry mixture. Take the top crust and unroll it and place it on top of the cherries. You are going to pinch the 2 crusts together (bottom and top) to seal the pie in. After you seal the crusts use your 2 index fingers to make indentations on the crust. Take a strip of aluminum foil about 2 to 3 inches wide and cover the edge of the crust (fluted part). Cut 5 slits (1 inch long)in the top crust.
When the oven reaches 425 degrees place the pie in the center rack of the oven and bake for 40 to 45 minutes until crust is brown and juice begins to bubble through the slits in the crust. To avoid spillage in the oven I recommend putting the pie pan on a cookie sheet while baking.
This is also good served with vanilla ice cream.
Enjoy! Until next time…From our Butcher Block to your table!
