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Cherry Pie

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"Holiday dessert"

Serves 8 | Prep Time 10 Minutes | Cook Time 25 Minutes

Why I Love This Recipe

Dad's homemade recipe

Ingredients You'll Need

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


Add cherries, sugar, salt and vinegar to large saucepan; add enough water to just cover.

Cook over high to boiling

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.

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.

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.Lower heat and cook uncovered 10min or so til thickened to corn-syrupy consistency.

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.

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.

Pairs Well With

Top with Whipped Cream

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