This is the year that I'm trying out lots of pie recipes to find that perfect pie crust and the best sweet and savory pies around. My Jordan has been requesting a homemade cherry pie forever so it made it to the top of the list.
I found a cherry pie recipe and thought it sounded pretty good. It's called The Best Cherry Pie Recipe....how could I go wrong? The blog post with the recipe is here and the Pinterest link is here. The pie filling did not fail. I did tweak it a bit to add my own special touches but the original recipe is pretty darn good. Thick and sweet and tart. It beats canned pie filling any day. I started with these canned Oregon cherries.
Here's my mama's recipe:
Butter Crisp Crust
by Michelle Wooderson
2 cups flour
3/4 teaspoon salt (or to taste)
3 Tablespoons butter
1/3 cup milk (plus a little more for brushing the top of the pie)
Sugar for sprinkling
Mix flour, shortening and butter together until consistency of cornmeal. Stir in the milk. Chill dough in refrigerator for easier handling. Assemble pie and brush top with milk. Sprinkle with sugar. Bake for 20 minutes at 425 degrees then lower the oven temperature to 375 and add a pie crust shield to protect the outer edges of the crust from burning. Bake for another 30-40 minutes, until the crust looks nicely browned and the juices bubble up thickly. Remove from oven and let cool for several hours before eating. Recipe is for a two crust pie but I suggest doubling and saving the excess for another use.
Let me know if you give it a try. I can't wait to try more pies now!