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My parents have a cherry tree in their backyard, which I didn’t start actually taking advantage of until two years ago. I made a ton of cherry jelly the first year, the year after I made a ton of cherry preserves. All which are still in my basement, probably going mouldy as I write this. But really, you can only eat so much toast with cherry jelly. It’s delicious, but when I say I made a ton, I came up with 24 jars of jelly. So I got smart this year and picked all the cherries, hand pitted them ( I discovered I had patience while doing this), and froze them. Anyways, I discovered cherry pie is a bigger hit than making your husband eat cherry jelly for breakfast, lunch, and supper. He’s down to eat cherry pie for breakfast, lunch, and supper though. My brother in law had a piece of this pie and said it tasted like, and I quote…. “heaven.” And! He would pay $15 for a slice with a scoop of ice cream. Clearly, he’s a good liar, or has tons of money to drop on expensive slices of pie. Either way, this pie is delicious. So if you’d like to make $120 on a pie, selling each slice for $15, keep reading.

Cherry Pie
Recipe type: Dessert
  • 1 recipe for pie double crust
  • 4 cups frozen or fresh tart cherries
  • 1½ cups sugar
  • 5 tbsp cornstarch
  • ½ tsp almond extract
  • butter to dot pie with
  1. In a medium saucepan over medium heat, cook cherries until thawed out and the cherries have lost a good amount of juice.
  2. Remove from heat. In a bowl, mix together the cornstarch and sugar, and mix into the cherries.
  3. Add in the almond extract. Mix well.
  4. Return the cherry mixture back to the stove and cook over low heat until the mixture has thickened, stirring it every so often. It sometimes takes more cornstarch than other times, so if it isn’t thickening as much as you would like, add more cornstarch. If it becomes too thick, add a few teaspoons of water.
  5. Let the cherry mixture cool completely before using in your crust.
  6. Once it has cooled, pour into prepared crust and dot with a few dots of butter.
  7. Place your tip crust over top and brush with egg wash. Bake at 375* degrees F. Cut slits for the steam to escape. Bake for about 50 mins, but start checking on it at around 40 mins, sometimes it can be done early, or take longer, depending on your oven. Let pie cool completely.
  8. Serve with vanilla ice cream or whipping cream. Enjoy!


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