Homemade Cherry Pie

#CherryPie #SouthernDesserts #HolidayPies #BakeTheWorldABetterPlace

"Pie is an important part of life. That's why they also teach it to us in school." -Daniel Conklin

---

Baking Tips:

1. I highly recommend lining the bottom of your pie dish evenly with parchment paper, this makes it so much easier to transfer the pie to another dish. Butter the dish first, then line it with parchment paper; you can also butter the parchment paper once it's secured to the dish.

2. Once the pie is done baking, it will need to cool for several hours before serving.

3. Use fresh cherries, this is not the time to cut corners.

---

Ingredients:

• 2 (11inch) pie crusts

• 2 ½ cups pitted sour cherries

• 1 ¼ cups white sugar

• 1 tablespoon butter

• 10 teaspoons cornstarch (corn flour)

• 1 Tsp vanilla extract

---

Directions

1. Preheat oven to 375°F (190°C) with oven rack in center position.

2. Line one pie crust to your 9 inch pie dish.

3. Place cherries, sugar, and cornstarch in a medium saucepan and stir gently. Allow mixture to stand until juices begin to release, about 10 minutes.

4. Next, Bring to a boil over medium heat, stirring constantly. Lower the heat and simmer until juices thicken and become translucent, about 2-3 minutes.

5. Remove from heat and stir in butter and extract. Allow filling to cool to lukewarm before pouring into pie dish.

6. Pour cooled filling into prepared pie crust. Cover with top crust, trim and crimp the edges to seal, and cut vents for steam.

7. Bake in the preheated oven on the preheated baking tray until crust is golden brown, 45 to 50 minutes. Allow to cool for several hours before slicing.