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Baking Is Science For Hungry People: Black Cherry Pie

Hello Baking Fiends,

I was recently up in the Traverse City area of Michigan visiting my grandparents, and they had gone cherry picking recently. Now, for those of you not familiar with that area, it is cherry country. So when they picked & bought the Cavalier cherries in a 3-pound bunch, they were ripe, fresh, plump, and oh-so-sweet. YUM.

Sweet As Cherry Pie!

To start, we took about 2.5 quarts of the black cherries and pitted and de-stemmed them. Now, there is a nifty thing called a cherry pitter

Cherry Pitter!

However I took a knife and just sliced (like an apple) around the cherry flesh to get the pit out. Ended up being like 2 slices for most cherries to get all the cherry flesh off the pit. This also ended up taking about 15-20 minutes when all was said and done. It also looked like a cherry bloodbath on the table, so be forewarned NOT to do this over white pants, or on a table that doesn’t clean up easily!

Now, take your cherries and add about 1/3 cup brown sugar, 1/4 cup sugar, 2 tspn vanilla extract and 2 tspn honey (drizzled), and mix well. Let this sit for about 15 minutes to soak in the flavor best.

Meanwhile, I needed to make a crust. Normally I use the Jiffy Pie Crust, however since we didn’t have any handy, I just basically made one up. Dangerous, I know, but since I sample as I go, I figured I’d be okay…

Crust:
Mix 1 cup flour, 1/3 cup sugar, 1/2 tspn baking powder, 1/4 tspn salt together. Add in 1/4 cup brown sugar and 1/2 cup butter (softened & cut into pieces). Mix well until forms a nice dough. Place in a Pam-sprayed pie plate, with the crust going to the very edges of the dish in a thick layer. Take a knife and make a few indents in the bottom, to help avoid the crust trying to rise during baking, thus spilling the yummy parts onto the stove ‘floor’! Oh, and you should have enough crust leftover to do either a second smaller pie, or a thin top crust. 😉

Now that you have that created, pour in your cherry filling. At this point, you can either top with the thin top crust you had enough dough leftover for OR you can make a streusel-crumble topping. I did the topping, myself! 😉

Crumble Topping:
Mix together 1/4 cup flour, 1/4 cup sugar, 1/4 cup brown sugar, 1 tspn ground cinnamon, 1/2 cup butter (softened and cut into pieces) until, well, crumbly! Top the pie with this evenly.

Voilà: Black Cherry Pie!

Now bake the pie (preheated oven) at 400 for 15 minutes, then reduce heat to 350 and bake for an additional 45 minutes. The pie will look bubbly and browned on top, and will be very juicy – just to warn you!

I wish I had taken a picture of this pie with a scoop of vanilla ice cream, however it didn’t last long enough for me to think of it! 😉 I think in about 15 minutes the whole thing was demolished! YUM!

So let me know what you think of this recipe, especially if you’re a pie lover like me, and how you like my sweet crust concoction! Until then…

Craft You Later,
Beth

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2 Comments

  1. Pie fillings : Mortons Black Cherry Pie Filling

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