Homemade Cherry Pie



This time last year!: Hershey Kiss Pretzel Bites 



Some people like to use their words to express love. I fully support that, don’t get me wrong! I come from a family where if you said it in 5 words, when you could have said it in 10, you just weren’t trying hard enough.

However, I have to add, sharing food feels like a pretty natural way to express my love.

For a little Christmas celebration, my boyfriend and I decided to cook a big dinner together. I had planned this far too elaborate (no surprise there), but very yummy meal for our last night in town together. So, he came over, we turned on some tunes, rolled up our sleeves, and started cooking.

In order to get ahead of the curb, and not overwhelm this wonderful guy in my kitchen, I went ahead and prepared a few elements in advance. This pie was one of them.

(You have no idea how much strength it takes to not eat pie when your entire apartment smells like it! Oi.)

We had been cooking just long enough to dirty every dish in my kitchen, and yet have no finished product when I cut my finger open on a butcher knife. Thus, all the food was abandoned for an ER run, and the pie was left untouched.

Fortunately, in between our ER visit and my very early morning flight home the next day, we thought quickly enough to put the pie in a plastic bag in the freezer, and miraculously, it lasted beautifully! When I came back in town after Christmas break, Patrick and I had one week together before classes. More afternoons than not on that cold January week, we would warm up a little slice of cherry pie and top it with a spoonful of ice cream. Reunion never tasted so good.

Just another example of using food to express love 🙂



Crust Ingredients:

(Note- to simplify your life, feel free to use a prepared pie crust. If you choose to take that route, simply skip to the Pie Directions section below)

  • 2 cups flour
  • 2/3 cup Crisco
  • teaspoon salt
  • 6 Tablespoons water

Filling Ingredients:

  • 3 cans tart cherries in water*
  • 4 Tablespoons cornstarch
  • 1 ¼ cups sugar
  • 1/8 teaspoon salt
  • scant ¼ teaspoon almond extract

Crust Directions:

  • Mix the flour, Crisco, and salt together in a medium sized bowl.
  • Add the water to the dry ingredient mixture and mix well.
  • Once the dough has formed in the bowl, sprinkle a clean and dry workspace with flour.
  • Place the dough ball on the floured workspace and need for one minute- just to ensure everything is well mixed!
  • Divide the dough into two, and then roll the two halves into balls. Lightly powder all sides, and place one dough ball in the center of your work surface.
  • Sprinkle some flour on your rolling pin and gently roll your dough into a large circle. You want the circle to be big enough to cover the bottom of your pie pan and the sides!
  • Once large enough, place the rolling pin on one end of the dough and loosely wrap the dough around the pin.
  • Quickly move the rolling pin over the pie, laying the dough in the pan as you go.
  • Press the dough into the corners and up the sides.

Pie Directions:

  1. Preheat the oven to 425˚F. Cover a cookie sheet with aluminum foil and set on the bottom rack (to catch any drips!).
  2. In a medium, heavy-bottomed saucepan, combine the tart cherries, plus the juice from 1 ½ cans, with the sugar, cornstarch, salt, and almond extract. Bring to a simmer and cook over medium-low hear for ten minutes, stirring regularly, or until thick and bubbly (should lightly resemble jelly). Remove from heat to cool for five minutes.
  3. Pour the cherry filling into the crust.
  4. Roll out the top pie crust and arrange over the pie. Fold the bottom pie crust over the edge of the top pie crust, and crimp together with a fork.
  5. Brush the pie crust with a beaten egg white and sprinkle sugar on top.
  6. Bake for 20 minutes, and then lower the temperature form 425˚ to 375˚, and add a pie crust shield. (If you do not have a pie crust shield, you can create one using alumninum foil! It will help the center of the pie bake without burning the edges). Bake for an additional 30-40 minutes, or until the crust is golden brown and the juice bubbles up thickly.
  7. Remove from the oven and allow to cool/ set for about 3 hours before eating.
  8. Optional: serve with whipped cream or vanilla ice cream!




Notes and Tips!:

  • Source: Artful Parent
  • Trouble finding tart cherries in water? Try the Oregon Fruit Products, often in the canned fruit isle rather than the baking isle.
  • Like this recipe? Try these other delicious desserts from A Rented Kitchen! (Recipe links found below):

2 thoughts on “Homemade Cherry Pie

  1. longlivethenoms says:

    Oh, cherry pie is one of my absolute favorites! I don’t need an occasion. I will consume this lovely dessert any time of the year. Yours looks divine and simple to make. Your crust recipe is very similar to my grandmother’s, which is the very best I’ve ever had! Great recipe, and thank you for sharing it with us!

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