Tuesday, November 29, 2011

Homemade Cherry Pie

I'm taking time out of my super busy morning of listening to the warrior narrate the Peter Pan movie to bring you this delicious Cherry Pie recipe!

Life has taken a few major turns for my family over the last month so on top of now being a mom to 4 kids rather than just 2 and the fact that my computer decided to allow itself to be a victim of hackers and my iphone dying a slow painful death...I've been tech-free and busy for the last month. Thus no princess and warrior treats for you...sorry! The recipes have been written and the food has been baked and the belly's have been full and the pictures have been taken, I just haven't had a chance to share them with you. And now that I am back to the current decade of technology again and 3 of the 4 kids are at school...I'm visiting you, my dear friends!

There are several really good recipes that I can't wait to share with you but this one was on my mind since our last vacation. Last week when we were traveling, we ran across a Classic American Diner in a sophisticated lively downtown area. Superman and I were both intrigued and knew this would be a fun change up from our typical choices. Where can you go wrong with breakfast at 8:00pm, burgers, fries and milkshakes! It was too late, I wasn't going to have pie, but don't diners just make you think of pie? I think so! And I'm sure that their pie would be delish! But I'm not a canned pie filling girl. I like fresh cherries and not a lot of that gooey food coloring stuff. This was some good pie!


6-7 cup fresh cherry's (I used Bing)
1/2 cup water
2 Tbl lemon juice
1 cup sugar
4 Tbl corn starch
1/4 tsp almond extract
1/2 tsp vanilla extract

Heat oven to 350. Prepare double pie crust, either store bought or homemade. In a medium saucepan over medium heat add pitted cherries, lemon juice and sugar. In a small bowl stir the cornstarch into the water and stir until the cornstarch is dissolved then pour into the cherry mixture. Allow the mixture to come to a boil and the reduce heat and simmer for 5 minutes. Stir in almond extract and vanilla. Pour the cherries into the bottom crust and top with top crust. Loosely lay a piece of foil over the top of the crust and bake for 45 minutes. Remove the foil and bake for an additional 15 minutes.

Top with vanilla ice cream and enjoy!


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