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Cherry Pie

Everyone Loves Pie {Week 24}

This week we moved into our new studio! (Much much more about that very soon) It has been a busy week of cleaning, packing, moving, unpacking, and trying to continue our day to day operations. I think we only had one day where we weren’t able to ship out any packages. We definitely aren’t settled in yet – there is still a lot of organization that needs to happen, and furniture to get, but we are getting a sense for how we want the new space to work. Our first week in the barn loft called for a celebration, so I baked this fresh cherry pie for the crew, and on Thursday we devoured it.

There just happens to be a cherry tree right next to the barn where our studio is, and the cherries ripened for picking this past week. Perfect! I had been waiting on making this recipe until I had fresh cherries. I guess you could use canned ones, or frozen might be better, but if you can use fresh cherries you absolutely should. There is really no comparison. No comparison at all. This is a simple recipe, nothing fancy, but simple is good. Beth actually said this was the best pie she has ever had! Woah. I’d say the key here is quality ingredients, and a made from scratch crust.


Fresh Cherry Pie


One recipe for a 9 inch lattice top crust
3 cups of pitted fresh ripe tart red cherries
1 to 1 1/2 cups sugar
1/4 cup flour
dash of salt
2 Tbs butter


Roll out the crust and line the pie plate, trimming off the excess. Combine the cherries, sugar, flour and salt and turn into the pie plate. Dot the filling with the 2 Tbs. of butter. Adjust the lattice top, seal, and bake in a hot oven at 400 degrees for 50 to 55 minutes. 
:: Carrie ::

Everyone Loves Pie {week 4}

It’s week four! Four weeks, four pies. I have to say, so far, the best part of this whole thing is surprising people with a home-made pie. I’ve gotten some great reactions! This week I walked right across my front yard and gave a pie to my neighbors (and their brand new baby boy!) who live next door. They’re the neighbors with whom I share a driveway, as well as a love for the Mizzou Tigers. I took them a cherry pie with almond crumble. It’s a pretty simple recipe, but really, you can’t go wrong with cherry.

Cherry Pie with Almond Crumble


1 cup plus 1 tablespoon all-purpose flour (spooned and leveled), divided, plus more for work surface
3/4 cup granulated sugar
1/2 teaspoon fine salt, divided
6 cups drained jarred sour cherries (from three 24-ounce jars)
1 teaspoon pure vanilla extract
1 homemade or store-bought pie crust in a deep-dish 9-inch plate
1 large egg white, lightly beaten
1/2 cup light-brown sugar
1 stick cold unsalted butter, cut into pieces
1/4 cup almonds


Preheat oven to 375 degrees, with racks in middle and lower thirds. In a large bowl, stir together 1 tablespoon flour, granulated sugar, and 1/4 teaspoon salt. Stir in cherries and vanilla. Brush crust with egg white and fill with cherry mixture.

In a food processor, pulse together remaining 1 cup flour and 1/4 teaspoon salt. Add brown sugar, butter, and almonds; pulse until large pieces form. Scatter crumble over cherry filling.

Bake on middle rack, with a foil-lined rimmed baking sheet on lower rack to catch drips, until topping and crust are golden, 45 minutes. Tent pie loosely with foil; bake until juices in center are bubbling, 30 to 45 minutes more. Transfer to a rack and let cool. Serve warm or at room temperature.

 :: Carrie ::

Cherry Pie


Remember all of those cherries that I picked earlier in the summer?  I thought it might be time to pull some out of the freezer for a cherry pie.

I don’t know what it is about pies, but I really love making them.  Especially when there’s some fresh tart cherries available.  I like eating them too.  My Grandma Shryock makes some really good pies.  Actually, in the community where I grew up she is kind of famous for her cherry pie.  I guarantee that if you go to any church dinner or community function you could count on Grandma taking a cherry pie.  So, I’m not claiming to have the best one around, but I’ve taken some tips from Grandma, and I think mine’s pretty good.


Cherry Pie

First you’ll need to make the crust.  Now, you could buy a crust pre-made at the store, but that’s kind of cheating.  And, it’s not nearly as good.  It’s really not hard to make, seriously, so just do it.

2 cups sifted all purpose flour

1 tsp salt

2/3 cup butter

5-7 Tbs cold water

Sift flour and salt.  Cut in shortening until pieces are the size of small peas.  Sprinkle water over the mixture 1 tablespoon at a time, tossing mixture after each addition.  Form into a ball, flatten on lightly floured surface.  Roll out with a rolling pin 1/8″ thick from the center to the edge.  Go ahead and line the pie plate with the crust and save the left over dough to make the lattice top.

Now for the filling.  You’ll need…

3 cups of pitted fresh ripe tart red cherries

1-1 1/2 cups sugar

1/4 cup flour

dash of salt

Combine all of the filling ingredients together and dump into the pastry lined pie plate.  Dot the mixture with 2 Tbs of butter, and cover with a lattice top.  Bake the pie in a hot oven at 400 degrees for 50-55 minutes.


That’s it!  So simple.  I suggest that you eat your pie with some vanilla ice cream.  It’s even better if you eat it with HOMEMADE vanilla ice cream.  We’ll save that recipe for another day.

:: Carrie ::