We usually use sweet because fresh tart cherries are almost impossible to find where we live. Both sweet and tart cherries will work well in this pie. (We share notes for both options in the recipe below). We know - it’s torture! Using Sweet or Tart CherriesĪs far as the cherries go, we like to use fresh cherries, but if you need to, use thawed frozen or canned/jarred cherries. To be honest, the hardest part is actually waiting for the pie to cool - you really want to wait 2 to 3 hours before cutting into the pie. Roll out a pie crust (or use store-bought), fill then top with another crust. Stir cherries with sugar, corn starch, lemon juice, vanilla and almond extracts then stir. For that, you might want to buy a cherry pitter or if you’re like us, cheat and use one of our suggestions below for how to pit cherries without a cherry pitter. The hardest part is pitting the cherries. This cherry pie recipe is so easy - All you need to do is mix, fill and bake. Related: We also love this blueberry pie with lattice crust.
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