{rustic} Cherry Pie

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Last night’s rodeo put me in a very patriotic mood.

What is more American than cowboys?

…and while the saying is american as apple pie, I happen to believe that cherry pie is the all american backyard BBQ favorite.

I must admit, I have never made a cherry pie using fresh cherries.  Not sure why, but I have only used canned cherries.

My fingers are stained red {seriously need a cherry pitter}, but it was worth the bit of extra work.

Of course, I went for the rustic look
   you know how I feel about pie making


Recipe adapted from Cooking Light


Fresh Cherry Pie:
1/2 package of pie crust (like Trader Joe’s or Pilsbury)
3 1/2 cups sweet cherries (pitted)
3 tbsp sugar
1 1/2 tsp corn starch
1 tbsp raw sugar
milk (for brushing the crust)

Do:
Grease or line baking sheet with parchment paper
roll out the pie crust
combine cherries with the sugar and cornstarch
place cherries in the middle of crust (leave a 2 inch border)
fold edges (overlapping)
brush the crust with a few tsp milk
sprinkle with raw sugar

bake pie @400 for 25 minutes

Wishing you all a safe and happy 4th of July week.

Enjoy!