Sometimes the simplest recipes are also the tastiest. With only four ingredients, this cherry pie filling is sensational. Cherries have been on sale recently, and they looked so good, I couldn't pass them up. With a bag full of cherries at my disposal, I immediately went to this recipe.
The most tedious part was removing the pits from all the cherries. But once that was done, the rest of it was easy as pie. Literally! I changed a couple things on the card by making my own pie crust and I used tapioca flour as the thickening agent. I also went with a lattice top crust because I am a sucker for that presentation.
The pie was absolutely delicious. The limited ingredients really allowed for the cherries to shine. They were tart, perfectly balanced by the sweetness of the sugar. It was like canned cherry pie filling only 100 times better (I did the math). This is what pie is supposed to be.
Cherry Pie
Printable Recipe
Pie Crust Mix
2 1/2 cups sour, pitted cherries (fresh or canned)
2/3 cup sugar
1 tablespoon flour (or tapioca)
1/8 teaspoon salt
Mix cherries with sugar, flour and salt. If using canned cherries, drain the juice and decrease sugar to 1/3 cup. Pour over unbaked pastry, top with another pastry, bake in hot oven (425) until crust is browned and filling cooked. (About 35 minutes). Be sure to poke holes on top of pastry before baking.
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