Cherry Pie
  • Cooking Time: 25min
  • Servings: 8
  • Preparation Time: you have to pit cherries
  • 1 1/2lbs Bing Cherries, pitted & halved
  • 3/4c+/- Sugar
  • Dash of Salt
  • 1/4+/- Balsamic
  • 2-3tsp Cornstarch (or Arrowroot)
  • 2- 9" Pie Crusts
  • Sugar for topping
  1. * Add cherries, sugar, salt and vinegar to large saucepan; add enough water to just cover.
  2. * Cook over high to boiling.
  3. * While bringing filling to boil, preheat oven to 425deg F and prepare crusts in 9" deep dish pie plate; prick bottom crust w/fork a few times to prevent bubbling; set aside.
  4. * Once filling has come to boil, TASTE TEST and adjust sugar/vinegar ratio as needed; the +/- is there because some cherries are sweeter/more tart than others. I always fiddle with my measurements, but that's me.
  5. * Dissolve cornstarch in a few tablespoons or about 1/8c of COLD water; immediately add to boiling fruit and stir well until milky color fades out.
  6. * Lower heat and cook uncovered 10min or so til thickened to corn-syrupy consistency.
  7. * Pour into bottom crust; cover w/top crust and seal edges by pressing down with a fork (my preferred method). Cut slits in top crust to allow steam to escape.
  8. * Bake 20-25min till browned; you may need to turn, or foil around edge to prevent overbrowning of crust edge, 10-15min or so into baking time.
  9. * Allow to cool before slicing!
CHERRY SEASON! And Marsh has them right now for $1.99/lb! So I'm making PIES!