Nothing welcomes in the month of June quite like CHERRY PIE!

Making all the components of a fruit pie is not as difficult as you might think, and so we will look at making this pie in two parts:

     The Crust

  The Filling

Yields 1 large or 4 tart size

  •  Cherries – 2 cups pitted and sliced. Remove 1/3, and crush
  • Sugar – ½ cup – some to sprinkle on top
  • Corn starch – ¼ cup
  •  Lime juice – 1 tablespoon
  •  Rum – 1 shot glass (or 1 teaspoon  vanilla extract)
  •  Salt – ½ teaspoon
  •  Eggs – 2, mixed

In a large bowl mix sugar, cornstarch, lime juice, rum, salt, and the cherries that have been crushed. (two-thirds sliced are for filling).

Add eggs and mix. Fold in sliced cherries. Pour into piecrust.

Carefully place crust for the top (remembering it will have holes from cutouts or woven strips, so handle carefully). With egg wash, brush lightly on top, place cut outs as you want them, (great for covering patchy spots), brush egg wash again. Sprinkle top with a little sugar. Place on a cookie sheet (to catch any drips).

Bake in a preheated oven of 425 for 10 minutes, turn down to 350 and bake until top is golden, 35-45 minutes.





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