Fresh Cherry Pie Recipe

Reader Contribution by Rebecca Martin
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A huge bucket of hand-picked, tart cherries ended up on my kitchen counter recently, courtesy of my excellent mother-in-law and her backyard tree. “Look out,” warned my husband (aka the cherry-picker). “They’re sour, and they’ll make your lips pucker.” Tart cherries: What a great gift! I immediately thought of fresh cherry pie and grabbed a knife to pit the fruits.

My mother taught me how to make cherry pie more years ago than I care to admit. On the family farm, we’d make up a batch of pies for freezing whenever a particular fruit came into season — half a dozen strawberry-rhubarb pies one week, a dozen tart cherry pies the next, a baker’s dozen of peach pies the following month, and so on, until we had over 50 homemade pastries put away for the upcoming year. You could say our family motto was “A pie for every week, with a taste of summer in every bite.”

Mom and I didn’t have time to fuss over the perfect pie crust, which is probably why our pastry turned out so well. The more you manipulate pie dough, the tougher it becomes. If you want to make a great pie crust, the trick is to roll out the dough quickly and efficiently. Depending on the conditions inside your kitchen, though, that can be a challenge — especially if you’re not an experienced baker who knows how to make pie crust from scratch.

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