Tried, tested and true, this is my favorite Sweet Cherry Pie Recipe.
Sweet from the dark cherries and tart from lemon juice, with splash of almond extract. And of course a flaky butter crust holding it together.
This Sweet Cherry Pie Recipe is a classic.
*Cherry season is April – late August. So if cherries aren’t in season, use frozen.
But first, let me share with you what else has been cooking in The Farm Table kitchen.
Online Pie Shop
Now, that my recipe blog is officially up and running I can turn my attention back to the Pie Shop. I’m researching and shopping around for wholesale prices on fresh, organic fruits to pack into my pies. This means trips to the actual farm where the fruit is grown, or the warehouses in the Farmer’s Market district downtown before they ship out to stores. My overall goal is to lower the price of my pies from $50 to $40, so I can sell them for $5 a slice at the Dallas Farmer’s Market.
Dallas Farmer’s Market this Fall!
Yes, that is right. Superman has agreed to set up shop with me at the Dallas Farmer’s Market on the weekends to sell these lovely creations. Our plan is to launch this new adventure at the end of October, early November… Just in time for the Holidays.
Holiday Pie Coupons + US Shipping
Speaking of the Holidays – shipping is now a reality! I’m spending the next few months packing the freezer with freshly made frozen pies that simply need to be reheated in a 375 degree oven for 30 minutes. I can ship my pies frozen anywhere in the US via one or two day shipping. The shipping price depends on your location, but it is possible! I’ll be sending out coupons to my email subscriber list for the months of November and December. (Sign up using the box below this post if you fancy discounts). Do you live in Texas and want to buy them fresh out of the oven? No problem. Click here to contact me about free delivery.
Pottery Barn & Hydroponics
Say what? These two things are currently on the drawing board. I’m thrilled to announce that I will be partnering with the Pottery Barn store in South Lake this Fall for a few posts. The posts will showcase the release of my Fall collection of Pies. Plus, I’ll be in person at the store on a select few weekends with a table full of pies ready to take home. You will have to stay tuned to see this project unfold, but I promise it will be worth it.
What’s with the hydroponics? Call me a hippie if you please, but I have plans to turn my sunny home office into a hydroponic green house. The only way to beat the heat in Texas is to grow veggies indoors. I have a $350 budget to make this plan come to life and next month I am going to show you how you can do the same in living space in your home.
Before we get to this Sweet Cherry Pie Recipe, is anyone going to the Food Blogger Conference in Austin, Texas October 7 & 8? I will be there and this is my first conference! I am so excited and am looking forward to making new friends. Let me know, maybe we can link up!
Sweet Cherry Pie Recipe
Mrs. Jennifer Irizarry
Sweet and tart classic cherry pie.
- 6 cups (2 pounds) frozen dark cherries
- 1 teaspoon almond extract
- 1/2 cup granulated sugar
- 1 tablespoon lemon juice
- 3 tablespoons cornstarch
- 1 large egg
- 1 teaspoon milk
- turbinado or raw sugar, for sprinkling (optional)
- Your favorite double crust pie recipe
- Toss frozen cherries with 1/2 cup of sugar. Place in a fine mesh strainer or colander set over a bowl to catch any juices. Let sit, stirring occasionally to redistribute the juices, for about 1 hour or until cherries are mostly thawed and 1/4-1/2 cup of liquid has drained out the bottom.
- When thawed, preheat oven to 425F and place rack in lower third of the oven.
- Prepare your bottom pie crust in a 9 inch glass pie dish and refrigerate. Roll out your top crust on parchment paper and transfer to chill for 15 minutes before attempting to cut out a top crust design.
- Dump drained cherries into a saucepan with lemon juice.
- Whisk cornstarch into reserved cherry juice until smooth and no visible cornstarch chunks remain. Fold into saucepan with cherries. Cook over medium-high heat, stirring gently and scraping the bottom and sides of the pan, until mixture comes to a boil and juices have noticeably thickened, about 1-2 minutes after the mixture begins to bubble. Remove from heat and stir in almond extract.
- Let cool while working on your top crust.
- Remove the top crust from the fridge. Cut any design you like.
- Assemble your pie.
- Brush with egg and milk wash and bake in lower part of the oven for 20 minutes. Reduce the heat to 375, apply a pie shield, and bake another 35 minutes on the center rack until pie crust is golden and cherries are bubbling.
- Let cool on a wire rack for 3 hours. If you cut it sooner it will turn into a pool.