Cherry Pie - Master Cookbook Recipe # 441

Name: Cherry Pie - Master Cookbook Recipe # 441
Prep time: 20 min
Cook time: 70 min
Total time: 90 min
Yield: 8
Cuisine: Southern
Ingredients: 3 cups fresh cherries (washed and pitted); 1 1/2 cups granulated sugar; 1 stick (1/2 cup) salted butter; 1/4 cup cold water; 3 tbsp. cornstarch; 1/2 tsp. salt; 2 ready-made refrigerated pie crusts; 1/2 tsp. cinnamon; 1/2 cup sugar (for topping); Optional: Lemon or orange zest

This Old Fashioned Southern Cherry Pie is a testament to simple, honest baking. By pre-cooking the fresh cherry filling on the stovetop, you ensure a thick, luscious consistency that holds up beautifully once sliced. With its golden, sugar-dusted crust and bright, tart filling, it’s a nostalgic dessert that pairs perfectly with a scoop of vanilla ice cream.

This is recipe #441 in Tammy’s Master Cookbook.

Prep time: 20 minCook time: 1 hr 10 min Total time: 1 hr 30 min

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Ingredients

3 cups fresh cherries (washed and pitted)
1 1/2 cups granulated sugar
1 stick (1/2 cup) salted butter
1/4 cup cold water
3 tbsp. cornstarch
1/2 tsp. salt
2 ready-made refrigerated pie crusts
1/2 tsp. cinnamon
1/2 cup sugar (for topping)
Optional: Lemon or orange zest

Instructions

Preheat your oven to 325 degrees F.
In a saucepan, combine the fresh cherries, 1 1/2 cups sugar, and the stick of butter. Cook over medium heat for 8-10 minutes.
In a small bowl, whisk together the cold water and cornstarch until smooth, then pour the mixture into the simmering cherries.
Add the salt and continue to cook, stirring constantly, until the liquid becomes clear and thickens to a gravy-like consistency. Remove from heat.
Place one pie crust into a 9-inch pie plate. Pour the warm cherry filling into the crust.
If desired, add a bit of citrus zest to the filling for extra brightness.
Cover with the second pie crust. You can cut a decorative pattern or vents in the top crust to allow steam to escape. Seal and flute the edges.
Lightly sprinkle the top of the crust with the cinnamon and the remaining 1/2 cup of sugar.
Bake at 325 degrees F for 1 hour, or until the crust is golden brown.
Serve hot, ideally with a side of vanilla ice cream or a dollop of whipped cream.

Notes

Tammy's Tips: If you find your crust is browning too quickly during that hour in the oven, you can lightly tent the edges with aluminum foil to keep them from getting too dark. Don't skip the step of cooking the filling first; that's the secret to avoiding a "soupy" pie and getting that perfect, clear cherry glaze every time.