I love pie. I can’t help it. It’s just one of those sweet comfort foods that reminds me of Grandma’s house on Thanksgiving or Christmas. This is my go-to recipe for cherry pie. It’s my favorite because it’s simple and basically just lets the flavor of the cherries shine through. Sour, tart, delicious! I hope it will become your favorite too!
For the filling (Adapted from the Ball Blue Book of Preserving)
10 cups tart cherries, washed and pitted
3 cups sugar
1/4 cup + 2 Tbsp cornstarch
Mix the cherries, sugar, and cornstarch together in a large bowl and let set for 30-45 minutes. You want enough juice from the cherries to dissolve the sugar and cornstarch.
Super Easy Pie Crust (Makes enough for a double-crust pie)
Prepare pie crust and add cooled cherry filling.
Add your top crust and bake in a 375° for 45 min. to an hour. Cool on wire cooling rack for 2 hours.
And of course, serve with vanilla ice cream for a real treat!