How to Make Fresh Cherry Pie

If the first U.S. president had tasted one of these pies, he’d be known for chopping down a different type of tree. While fresh cherries are only available for summer in most places, this pie makes it worth seeking them out and paying unseasonably high prices throughout the year. Hype yes, but the difference between canned pie filling and real cherries warrants it. Make this pie with a lattice top crust from my article on how to make an easy as pie crust recipe (see Related Articles).

Difficulty: Moderate

Instructions

Things You'll Need:

• 5 cups fresh pitted cherries
• 1 1/4 cups sugar
• 1/3 cup flour
• 1 to 2 tbsp butter

1. Pit the cherries. There are devices that remove pits from cherries. If you don’t have one, just cut a circle around each cherry with a knife and pull them apart with your fingers, to remove the pits. Yes, your hands will be stained for days, but it’s for a great pie.

2. Mix sugar and cherries in a large bowl and leave standing for 20 minutes.

3. Mix in flour and pour into pie shell.

4. Clip small bits of butter and sporadically place them among the filling.

5. Top with lattice crust and bake at 425 for 40 minutes, or until crust is golden brown. Cook time may vary by 5 minutes. In high altitudes bake at 400.

6. Cool pie on wire rack, and serve room temperature.

Tips & Warnings

• Be ready for compliments.

[andhow]

on 2/13/2009 Sorry brittni, there was a data loss in '08 that must have claimed the pie crust recipe. I've added it back into the eHow knowledge resource pool. See "How to Make Easy as Pie Crust. Thanks - Jonra

[andhow]

on 2/13/2009 Sorry brittni, there was a data loss in '08 that must have claimed the pie crust recipe. I've added it back into the knowledge resource pool. See "How to Make Easy as Pie Crust. Thanks - Jonra

[brittni]

on 11/21/2008 I don't see your "how to make an easy as pie crust" article. Maybe it was taken down? So, I'm guessing that any regular pie crust would work as well?