Classic Cherry Pie

It is cherry season, which means I decided to buy cherries in bulk. My husband loves cherry everything, so I knew this would be the perfect time to make a Classic Cherry Pie.

Classic Cherry Pie

What really set this pie apart was that I made everything from scratch. I ended up making two pies, so it took a bit of time, but it was worth it. I was thankful for my Better Homes and Garden Cookbook for this delicious pie recipe!

For the filling you will need:

1 and 1/4 cups sugar
3 tablespoons cornstarch
5 and 1/2 cups pitted cherries

For the pie crust:

2 and 1/4 cups flour
3/4 tablespoon salt
2/3 cup shortening
8 to 10 tablespoons cold water

Begin with the pie crust and mix together the flour and salt. Then, cut in the shortening until pieces are pea-size.

Sprinkle 1 tablespoon at a time of cold water over mixture. Repeat until moistened.

Divide in half and form each into a ball. Roll each into a 12 inches in diameter circle.

For the filling, start by mixing the sugar and cornstarch, then add the cherries. Let the mixture stand for at least 15 minutes until a syrup forms.

Transfer mixture to pastry-lined pie plate. Top with remaining pastry. Cut slits. Brush with milk and sugar is optional.

Bake in a 375 Degree Fahrenheit oven for 60 minutes or until filling is bubbly!

Make sure to check out More Fabulous Recipe Content!