There are very few things in life that smell better than a homemade pie baking in the oven! This Cherry Pie in particular, was extra special because not only was it made from scratch, but we also picked the cherries ourselves. That right there is some serious homemaking goals people!! Like Martha Stewart stuff (if you’re reading this Martha we all know my pie surely pales in comparison to yours. I bow down to your greatness!! Please be reading this Martha!! How awesome would that be???). You can read all about our cherry picking at Becker Farms right here! With pie season right around the corner, it’s time to start auditioning recipes!! And if you’re feeling especially adventurous, be sure to test drive our from scratch Pie Crust Just Like Grandma Used to Make too!
That’s my cute hubby up in the tree grabbing the best cherries. This was his first time cherry picking but he took to the trees like a cherry picking veteran!
So red and ripe! Absolutely magnificent!! You really can’t get any better than this fabulous little cherry cluster.
It didn’t take long before our bucket was full. I can’t wait to go again next year!!
For the pie, here’s all you’ll need: quick cooking tapioca, salt, white sugar, 4 cups pitted cherries, almond extract, vanilla extract, butter, and a recipe for a pie crust. You can find our Pie Crust Just Like Grandma Used To Make recipe here!
Rinse and pit cherries. Once you get the cherries pitted, the rest of the recipe is a breeze. We don’t have a cherry pitter (put that one on my wish list!) so I just used a knife. I basically just cut into the cherries and popped the pits right out.
Add cherries, tapioca, salt, sugar, vanilla and almond extract to a large bowl. Mix it up well. Then let stand for 15 minutes.
Roll out a 9 inch pie crust. Keep rollin rollin rollin!
Center pie crust in pie pan. Doesn’t that look perfect? I’m already feeling accomplished!
Add cherry filling and dot with butter. So pretty! I’m in love!
Roll out a second pie crust. Cover the pie with the second crust and flute edges. I like to go around twice to make sure it’s sealed really good. The first time I roll up the edges and crimp them with my whole hand. I use all of my fingers to pinch them together. The second time I’m really just trying to make it look pretty and uniform. So I just go around the outside and push it down against the edge of the pan with my pointer finger. It gives me a nice pretty little pattern without any extra tools!
Next cut vents in the top of the pie. I always go with 4 big ones and 4 little ones. I’m a creature of habit. Plus it acts as a guide and makes it easier when it’s time to slice it up.
Bake in a preheated oven for 50 minutes or until golden brown. I ALWAYS place my largest cookie sheet under the pie pan in case it drips. I’d rather clean the cookie sheet than the whole oven. Plus I don’t like to ruin that whole fresh pie baking smell with burnt on drips. I want it to last forever!!
Let Freshly Picked Sweet Cherry Pie cool for several hours before slicing. This will help the pie to set up and firm a little bit making it easier to slice. And all of your cherry filling won’t come oozing out like a landslide! It’s totally worth the wait!! What’s your favorite kind of pie??? If you love fresh fruit pies in the summer, then you’ll wanna try our Fresh Blueberry Pie next!
Freshly Picked Sweet Cherry Pie
- 1 recipe pastry for a 9 inch double crust pie
- 4 tablespoons quick-cooking tapioca
- 1/8 teaspoon salt
- 1 cup white sugar
- 4 cups pitted cherries
- 1/4 teaspoon almond extract
- 1/2 teaspoon vanilla extract
- 1 1/2 tablespoons butter
- Step 1 Preheat oven to 400 degrees. Rinse and pit cherries.
- Step 2 Add cherries, tapioca, salt, sugar, vanilla and almond extract to a large bowl. Mix well. Let stand for 15 minutes.
- Step 3 Roll out a 9 inch pie crust and place in pie pan. Add cherry pie filling. Dot with butter.
- Step 4 Top with a second pie crust. Seal and flute edges. Cut vents in the top.
- Step 5 Bake for 50 minutes in preheated oven or until golden brown. Cool for several hours before slicing. Enjoy!
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