"Old Fashioned" Cherry PIe
An amazing cherry pie with a couple special ingredients that make for a unique twist on a delicious classic.
Equipment
- 1 pie pan
- 1 saucepan
Ingredients
- pie crust dough top and bottom
Pie Filling
- 3½ cups tart/sour pitted cherries fresh, frozen, or canned*
- ¾ cup granulated sugar
- 2 Tbsp corn starch
- 1½ Tbsp lemon juice
- ½ tsp vanilla extract
- 5 dashes angostura bitters optional
- 1 pinch salt
Instructions
- Add cherries to the saucepan and soften over medium heat, about 5 minutes for fresh or frozen cherries, for canned cherries just heat through.
- In a small bowl, whisk together sugar, salt, and corn starch. Add to the saucepan and allow to cook down over medium heat with the fruit for about 5 minutes. You should see the sauce thickening due to the corn starch.
- Add the lemon juice, vanilla, and bitters, and stir gently into the mixture to prevent mashing the cherries. Allow to heat through and set aside to cool while you prepare the dough.
- Place pie filling in prepared dough and bake according to dough recipe.
Notes
- If using canned cherries, include all juice into the saucepan.
- I highly recommend my Buttermilk Pie Crust or Butter Pie Crust for this recipe, however any pie crust recipe that includes the top and bottom crust will work fine.
- Depending on your fruit, fresh, frozen, etc, they may release a lot of water. If by the end of cooking the filling you still have a lot of liquid, I recommend using a slotted spoon to separate out some of the liquid as you add the fruit to the pie crust, and possibly only add about half of the liquid to the pie crust. (You don’t want it overly soggy!)