{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)

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.