Grab a ladder, pick your own cherries, then let’s make this luscious fresh cherry and rum pie.
Who knew, when I bought my current home it would come with a cherry tree! It also came with raspberries, peaches and a greenhouse. Somebody pinch me, am I really alive!
The first June in this lovely country home, I was elated to grab my ladder and go pick cherries.
After spending time in the kitchen with my new kitchen toy ‘cherry pitter’ I had a juicy heap of cherries ready to make into a simple yet decadent pie.
Cherry Rum Pie
I was feeling very tropical, with my new discovery of fruit trees at my new home. Like, who has fruit growing in their yard! Well, now I do and I am going to milk it for all it’s worth!
Tropical Cherries? Mine certainly are going to be. Rum, Lime and some Raw Sugar, a scrumptious Homemade Pie Crust (or cheat if you must and buy one), and this pie will be ready in no time.
Making Cherry Pie
Making all the components of a fruit pie is not as difficult as you might think.
If you make the pie crust, which I highly recommend, you need only flour, butter and a little sugar, a rolling pin and some fun cookie cutter shapes.
Once the cherries are pitted, all the filling gets whisked in a bowl, dumped into the pie shell, fancy the top of the pie crust, dust some raw sugar and bake.
- Pie Crust
- Corn starch
- Lime juice
- Rolling pin
- Pie baking dish
- Cherry pitter
- Cookie cutter – for pie top cut-outs
- Measuring cup
- Measuring spoons
- Mixing bowl
- Basking brush
Cherry Picking and Cherry Rum PieCourse: PiesCuisine: Tropical
A tropical flavored cherry pie with rum and lime encased in a buttery cookie-like pie crust.
Pie Crust – Enough for the bottom and top
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 – 3 eggs, 2 for the pie and 1 for an egg wash
- Roll out the pie crust. Placing the pie dish on top to determine the size, cut around the pie plate, adding an extra 2-inches to fit down into the plate.
- With remaining dough, roll out again, along with scraps, and cut just the size of the top of the plate. Cut-outs can be made or, instead of a round top, strips can be cut to lattice the top of the pie.
- Remove 1/3 of the sliced cherries and crush them. Mix in the sugar, cornstarch, lime juice, rum and salt.
- Whisk in 2 eggs.
- Fold in sliced cherries. Pour into the pie crust.
- Carefully place crust for the top (remembering it will have holes from cutouts or woven strips, so handle carefully).
- With final egg, whisk with 1 teaspoon of water to make an 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.