Friday, July 1, 2011

Cherry Pie from Fresh, Frozen or Canned Pie Cherries



As I gear up for the making of 4th of July pies I thought I’d share the one closest to my heart with you. My mother’s.

I have a picture of her cherry pie around here somewhere, but can’t find it right now. It’s just a quick little snapshot, but I wanted to share it anyway. Mom’s pies are way more fun than mine because she always places dog bone pie dough shapes on top. Don’t ask my why, I have no idea. But they make me laugh. If I find the picture I’ll post it later. All I have for now is my own prep shot.

Growing up, this was the pie we waited for. Sometimes she used Oregon Fruit from the cans and other times I’d help her pit fresh pie cherries from the backyard tree. I still anticipate this favorite cherry pie and wondered until recently, why her pie is better than mine.

So one day I called and asked if she’d share the recipe. “Sure” she said and started to rattle off the few ingredients. I wrote them down and hung up the phone. Looking at my little note I noticed there were two whole cups of sugar. A misprint I thought. So I called her back and asked. “No, it’s two cups.” I was told.

And then I thought back to all the pie I consume as a child. I must have lived entirely on sugar! Oh well, it’s too late to take it back now. Besides, this pie is special enough it’s worth the sugar load now and then.

Since we make cherry pie all year long I’ve added the instructions for fresh, frozen and canned pie cherries. The pies will taste about the same no matter what state your cherries come in.

Oregon Fruit Cherry Pie
You’ll need a 9 1/2 inch pie dish and pie crust shield or foil for edges.

Double pie crust for 9 1/2-inch pie dish
2 cans Oregon Fruit Pitted Red Tart Cherries
2 cups sugar
1/2 cup flour
1 teaspoon almond extract
Red food coloring, optional
2 tablespoons butter

1. Drain the juice from one can of cherries and discard the juice. Drain the juice from the other can into a large pot.

2. Mix together sugar and flour (don’t skip this step or you’ll have lumpy flour pieces) and add it to the pot. Heat the juice over medium-high stirring constantly until well thickened, about 20 minutes. Turn off heat and stir in the cherries, almond extract and a few drops of red food coloring if using. Cool to room temperature.

3. Place the oven rack in the lower third of the oven and heat to 425 degrees. Place the dough into a 9 1/2 inch pie dish. Pour in the cherries and dot top with butter. Top with the second dough, flute edges, cut vents into the top and sprinkle with a little sugar if desired.

4. Place the pie in the oven and bake for 30 minutes. Place a pie crust shield on the pie and turn the heat down to 375 degrees. Bake for 20 to 30 more minutes until the crust is golden and the filling is bubbly. Cool for several hours before serving.

Cherry Pie with Fresh or Frozen Cherries
I’ve reduced the cherries a little from my mother’s recipe to fit them into a 9-inch pie. This recipe needs a 9-inch pie dish and a pie crust shield or foil for edges. Also, fresh cherries need more water to get the liquid started then frozen. Be prepared to adapt a bit as you go.

4 cups pitted fresh or frozen tart pie cherries
2 cups sugar
1/2 cup flour
2 to 4 tablespoons water, as needed
1 teaspoon almond extract
2 tablespoons butter

1. Thaw the cherries if frozen. Place cherries and any juice (if thawed) in a large pot.

2. Mix together sugar and flour (don’t skip this step or you’ll have lumpy flour pieces) and add it to the cherries. Add 2 tablespoons of water if there is little juice. Add another tablespoon or two if needed to help the sugar along.

3. Heat the over medium-low stirring gently to not crush the cherries until well thickened, about 20 to 30 minutes. Turn off heat and stir in almond extract. Cool to room temperature.

4. Place the oven rack in the lower third of the oven and heat to 425 degrees. Place the dough into a 9 1/2 inch pie dish. Pour in the cherries and dot top with butter. Top with the second dough, flute edges, cut vents into the top and sprinkle with a little sugar if desired.

5. Place the pie in the oven and bake for 30 minutes. Place a pie crust shield on the pie and turn the heat down to 375 degrees. Bake for 20 to 30 more minutes until the crust is golden and the filling is bubbly. Cool for several hours before serving.

Note: If the pie starts to drip in the oven, place a foil lined baking sheet on a rack under the pie.

Click here for a printer version for both variations.

Recipe via mom Linda Komberec. Picture by Laura Flowers.


18 comments:

ButterYum said...

Lovely Pie, and I love that your favorite cherry pies are the ones made by your mother!! Clara will say that of you when she's all grown up :).

Happy 4th!!

Velva said...

There is absolutely no better food, than the ones that provoke fond memories.

Your mom/and your cherry pie looks wonderful.

Cheers.
Velva

The Cooking Photographer said...

Thanks Velva.

And weird Patricia. I was just thinking about you!

L

Joanne said...

Cherries just came into season around here and I've been dying to find a good cherry pie recipe! If this one has been passed down through your family, then it must be fantastic! Can't wait to try it!

Maria said...

Beautiful pie. I am not big into making pies, but I am bookmarking this one because it looks delicious.

Maria @ A Platter of Figs

Veronica said...

I remember seeing that pic of your Mom's dog bone cherry pie and it cracked me up! See, you shouldn't have closed your myspace page. ;)

Peggy said...

I giggled when you said your mom puts dog bone pie pieces on top - I bet the pie is way cute!

Desserts In My Kitchen said...

Laura,
I bet your moms cherry pie was so cute. Little dog bone shapes of dough. That takes imagination. I hope you eventually post her pie picture, as I sure would like to see her creation. :)Thanks for the post. I love cherry pie :)

Melanie Z said...

This looks absolutely delicious, and perfect for the 4th of July weekend!

Sue said...

Mom's recipes are the best:) My older daughter would love this pie! I would love to know the story behind the dog bone:)

Xiaolu @ 6 Bittersweets said...

Love the multiple options for what type of cherries to use. Sadly I've only had gross storebought syrupy cherry pie before. I think it's time to right that wrong :).

The Queen of Tarts said...

Thanks you again for featuring Oregon Fruit!! You are just the best and your pie is too! I love the story of your mom's pie-too cute!

Joy said...

The pie looks so so good

Barefeet In The Kitchen said...

Your pie is beautiful! I'm glad I stumbled onto your blog today. I'll be back!

tmcc4 said...

Hi..I just discovered you thru pinterest..this pie is the one I pinned :) ..I'm making it right now but I ran into snafu..I stirred till the mixture was thich..as soon as I put the extract and cherries in the sauce thickened up so bad that it's not liquid..what in the world did I do wrong? Help :)
Mandy
I'm trying to impress my hubby and O O LOL!!!
Thank you

tmcc4 said...

Sorry my writing is pretty wonky..I'm trying to do to much at one time LOL! Hopefully you can read in between the lines LOL!!! Sorry!!!

The Cooking Photographer said...

Your sauce should just coat the cherries. If your sauce disappears add a small amount of water. The butter on top will add more liquid. I hope this helps.

Laura

tmcc4 said...

Thank you!!!! They did bake out LOL! wheww! Can't wait to try other things from your blog :) ..have a great week
mandy

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