Fresh Organic Cherry Pie
Prep time: 30 mins
Cook time: 50 mins
Total time: 1 hour 20 mins
Ingredients
  • 2 pie crusts (see my recipe for flaky pie crust)
  • 4 cups fresh organic cherries, halved
  • 1 cup granulated sugar
  • 4 tbsp cornstarch
  • ¼ tsp vanilla extract
  • Granulated sugar for topping
Instructions
  1. Wash, stem, half and pit fresh cherries until you have 4 cups.
  2. Add to a small saucepan over medium heat and cover.
  3. Once cherries start to boil, alternate stirring and covering until you have substantial amount of cherry juice. This should take about 7 minutes.
  4. Turn cherries to low heat.
  5. In a separate bowl, whisk together sugar and cornstarch, then add to cherries and stir well over medium heat until mixture thickens.
  6. Remove from heat and stir in vanilla. Allow mixture to cool 10-15 minutes uncovered.
  7. Add filling to pre-baked pie crust (see my pie crust recipe).
  8. Preheat oven to 375 degrees F.
  9. To make a lattice pie crust top, start with 5 strips across and fold every other one back, starting with the top strip (there should be 3 folded halfway back).
  10. Lay another strip down the center of the pie and fold the 3 strips back over it.
  11. Now fold the middle 2 strips back over the new one, and lay a new strip down vertically (next to the last one you placed). Fold the strips back over.
  12. Fold the same 3 strips back from the very beginning, and repeat on both sides of the pie until you have 5 strips vertical. See photos for more clarification.
  13. Bake in the oven for 50 minutes, watching to make sure top crust doesn't brown too much. Halfway, remove from oven and sprinkle granulated sugar over the top for garnish and place back in the oven.
  14. Allow to cool for 30minutes to 1 hour before serving.
  15. Serve warm.
Recipe by My San Francisco Kitchen at https://www.mysanfranciscokitchen.com/fresh-organic-cherry-pie/