Rustic Cherry Pie

Seems a bit odd that National Cherry Pie day occurs in the middle of winter, when cherry season in the Northwest won’t happen until July. But I guess it’s related to George Washington’s birthday (which is actually Feb. 22nd). The legend goes that young George chopped down a cherry tree, and when his father found out, George replied, “I can not tell a lie”. Whatever the case, it’s a great day to bake a pie! It’s a good thing that I have cherries in the freezer from last season. Here in Spokane, we have fruit orchards that allow you to pick and purchase cherries. My favorite are the Rainier Cherries. These cherries are yellow in color and mildly sweet. I usually combine the Rainier with the Bing Cherries for sweet and colorful combination. Don’t worry if you don’t have fresh or frozen cherries. This pie will taste great with canned cherries. Try baking it today, and again this summer when you can use fresh cherries.

I Can Not Tell A Lie, You'll Love This Cherry Pie

Tools Needed
9″ Pie Pan (Fat Daddio’s Pie-9)
Silicone Baking Mat (Fat Daddio’s SM)
Rolling Rod, (Fat Daddio’s RPP
Mixing bowl
Measuring cups/spoons
Cooling Rack (Fat Daddio’s CR-1417)
4 cups fresh or frozen cherries (thawed)
1 to 1 1/2 cups granulated sugar
4 tablespoons cornstarch
Your favorite pie crust or pie dough recipe for 2 crust pie Perfect Pie Crust
1 1/2 tablespoons butter, to dot
1 tablespoon granulated sugar, to sprinkle
  1. Place cherries in medium saucepan and place over heat. Cover. After the cherries lose considerable juice, which may take a few minutes, remove from heat. In a small bowl, mix the sugar and cornstarch together. Pour this mixture into the hot cherries and mix well. Return the mixture to the stove and cook over low heat until thickened, stirring frequently. Remove from the heat and let cool. If the filling is too thick, add a little water, too thin, add a little more cornstarch.
  2. Preheat the oven to 375 degrees F.
  3. Use your favorite pie dough recipe. Prepare your crust. Divide in half. Roll out each piece large enough to fit into a 9″ pan. Pour cooled cherry mixture into the crust. Dot with butter. Moisten edge of bottom crust. Place top crust on and flute the edge of the pie. Make a slit in the middle of the crust for steam to escape. Sprinkle with sugar.
  4. Bake for about 50 minutes. Remove from the oven and place on a rack to cool.
  5. Serve warm with vanilla ice cream.

For more inspiration, visit our Pie board on Pinterest.