Heirloom Cherry Pie Recipe

Classic Cherry Pie

Flaky lattice crust top. Rich cinnamon almond cherry filling. Creamy texture. All this and more was lovingly baked into a pie by my mom.

Carol’s cherry pie is a labor of love – the pie crust must be just right – tender and rich. The filling has to have just the right balance of cinnamon and almond flavor. And the cherries must be tart – sweet cherries will ruin this pie. The texture must be creamy and thick but not too solid. Too much flour will destroy the tang and texture of this pie. And then, the lattice top crust – a labor of love. So it is with Carol’s cherry pie, and so it is with life – a balancing act. Layer upon layer of goodness, and with each layer comes a chance to make things right.

My mom Carol has been a beacon of excellence for us kids in all areas of her life. Whatever Carol does, she does with style and grace and perfection.

I remember one time I had done some dumb teenage thing, and my mom said to me: “You’re better than that.” Those four words have stuck with me all my life. Whenever I am tempted to do something wrong, or halfway, or sloppy, Carol’s words float into my mind: “You’re better than that.” Those words have made me a better person.

The 70’s was a decade of tacky food.

As proof of the 70's tackiness, here I am making a holiday turkey vegetable centerpiece. No, really.

As proof of the 70’s tackiness, here I am making a vegetable turkey. No, really.

But my mom bucked the trend. This pie is Carol on a plate – classic elegance with a richness and zest for living life at its fullest. And the most important ingredient: love. A love for life, and a love for those of us lucky to be a part of Carol’s life.

This recipe is my holiday gift to you all.  It just wouldn’t be Christmas at my house without Carol’s Cherry Pie for dessert!

Love and Joy unto you all  this holiday season ~

— posted by Donna

CLASSIC CHERRY PIE

Makes 2 pies

Pie crust for two, two-crust pies

Filling:

3 cans (15 ounces each) tart pie cherries, UNdrained (I like the Oregon brand)
3 cups sugar
3/4 cup flour
1 tablespoon cinnamon
1 teaspoon almond extract
A few drops of red food coloring (optional)

Simmer the cherries, sugar, flour and cinnamon in a medium saucepan until thickened, about 3 minutes. Remove from heat and stir in almond extract and red food coloring if desired.

Place a pie crust in each of 2 pie pans. Pour in filling. Top each pie with pie crust in lattice style.

Place pies on baking sheets and bake in a 400 degree oven for 30 to 40 minutes, until crust is lightly browned.

Let pie sit for at least 2 hours to cool and for filling to set.

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