The cherry tree is full of ripening cherries and we are trying to figure out what to do with them. My husband started rum pots the other day and today is time for a pie. I cooked the filling – yummy, I could just be spoon fed with it! And my husband made the crust, the same he uses for apple pie. We also tried with small pies in a muffin form.
The filling recipe called ‘super simple cherry pie filling’ comes from Godesshobbies.com July 14,2013.
5 cups of pitted cherries, 3/4 cups sugar, 2 tbsp lemon juice, 4 tbsp corn starch and 1/2 cup of water, 1/2 vanilla pod
The pitting for the cherries took the longest in the making of the filling – 40 minutes of so! Put the cherries, sugar and Lemon juice in a pot and let come to boil. Add the vanilla scraping the seeds in and cook for 15 min. Mix the corn starch and water, pour in with the cherries and bring to boil.
This makes filling for two pies. If you are baking one, can the rest in a sterilized jar.
Pie crust: 250 g butter, 2 1/4 cups flour (ca 360 g) a dash of water
Mix the flour and butter by hand or in a kitchen aid. Divide the crust into two and wrap one of the halls in plastic foil. Put it into the fridge. Work the other half into a greased pie form. And refrigerate for 30 minutes.
pre-heat the oven to 225 C.
Fill the pie with half of the cherry filling. Roll out the other half of the crust to make a cover for the pie. Brush the pie with belted butter and sprinkle with sugar.
Bake for about 40 minutes or until golden brown.
Serve as such or with ice cream, vanilla custard or whipped cream.