Our cherry adventure continues! After canning lots of cherry jam this summer, we still had a decent amount of cherries left over, so I decided to try my hand at baking a pie. And not just any pie, my first pie ever!
Unsure of where to start exactly, I stumbled across this wonderful recipe on The Food Network's website, courtesy of Peter Sterk - it's perfect! For having never baked a pie before I was so pleased with the final result. The cherry filling was the perfect consistency and the pie maintained it's shape when cut, from the first piece to the last.
The ingredients are simple and the recipe straight forward. If you're looking for a delicious pie recipe, be sure to try this one!
It's a mixture of cherries, sugar, cornstarch, butter, and pie crust.
See the full recipe here:
https://www.foodnetwork.com/recipes/cherry-pie-recipe-1913275
Checkout some behind the scenes photos of our pie making adventure below!
It Starts...
After heating the cherries on their own to get them to release a lot of their juice, you add the rest of the ingredients and cook it on low until the pie filling thickens. (It looked and smelled delicious already!)
It Continues...
While waiting for the cherry pie filling to cool and for the pie crusts to warm up for the first pie, we prepped our pie pans for both pies we were going to make and the ingredients for the second pie we were planning to make.
(When one has to use drawers to hold things you need while baking, it might be a sign that one needs more counter space in the kitchen...)
After the pie filling cooled and we filled the bottom layer of crust, we dotted it with butter.
My husband helped with the pie making. Here he has wet his fingers to moisten the edge of the pie to more easily connect the final top layer of the pie crust to the bottom.
Almost There...
Ben lays the top pie crust layer on top. Once it's laid on top, you'll trim off the excess, leaving enough so you can pinch/flute the top and bottom layers together.
Once the top layer of crust and bottom layer of crust are attached, be sure to put a cut in the top of the pie to help it release steam while baking and keep it from running over.
Ben had heard a trick about putting foil over the edge of the pie crust to keep it from burning. Since it was our first attempt, we had nothing to compare it to, but it definitely didn't hurt!
Once finished, sprinkle some sugar on top and pop it in the oven to bake.
Baking Happiness
Our second pie happily baking in the oven. Our pie pan for the second pie was a little larger, so I decided to try to roll the crust over instead of just fluting it, so it looks a little different.
Success!
Our kitchen smelled amazing from all of the pie making, but what was even better was actually trying the pies that we had made. We enjoyed the first pie with some friends that evening and were very pleased with the result. For a first attempt at pie making, our pies might not have been the prettiest, but the flavor was excellent and the pie had the perfect consistency for cutting and plating - it stayed all in one piece and didn't fall apart! The second pie has been frozen to enjoy another day.
Our pies cool next to the cherry jam that we had made and canned while each pie was baking in the oven.
The first pie with the pinched/fluted crust. We had 1 air bubble under the crust pop, but it was delicious!
The second pie with the rolled crust. Some of the filling bubbled over, but it still looks and smell wonderful. It's in the freezer for now, but can't wait to eat it.
If you're looking for a great cherry pie recipe, be sure to check out the full recipe on the Food Network's website. I hope you enjoy this recipe as much as we did!
See the Full Recipe Here: https://www.foodnetwork.com/recipes/cherry-pie-recipe-1913275
Do you have any favorite baking or canning recipes? Or is there one you have always wanted to try? We're always looking for ideas of new things to test in our kitchen! Leave a comment below and let us know what you'd like to see next!