We know it’s just a myth that George Washington confessed to chopping down a cherry tree. But the story inspired our delicious No-Lie Cherry Pie recipe!
This pie has a wonderful tart-sweet taste which comes from avoiding pre-made supermarket pie filling (often gelatinous) and using canned sour red cherries, preferably canned in water. (Of course, if it’s cherry-picking season, you could use fresh tart cherries.)
Not much surpasses a great cherry pie!
Ingredients
Pastry for 2 crusts
1/2 to 3/4 cup sugar
2-1/2 tablespoons tapioca
1/8 teaspoon salt
1/2 cup cherry juice (from can)
2 cups canned sour red cherries (drained)
1/8 teaspoon cinnamon
1 teaspoon butter
Instructions
Prepare pastry. Preheat oven to 475 degrees F. Blend sugar, tapioca, and salt, then add cherry juice and cherries and let stand while you roll out the dough. Line bottom of 9” pie pan with one crust, fill with cherry mixture, sprinkle with cinnamon, then dot with butter. Cover with top crust and seal edges, cutting vents. Bake for 10 minutes, then reduce heat to 400 degrees F and bake a half hour, until crust is crisp and filling is bubbling. Cool and serve.
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I use what is called sanding sugar. It is a large grain sugar. Brush tpo crust with beaten egg white (for a shiny finish) or a little cream (for a satin finish), then sprinkle the sugar over the top. Works on any two crust pie.
I believe I see you added sugar to the top of the crust? With variations of sugar granules available which do you use and when do you add it to the top crust for baking?
Why so high of heat 475 .? Then 400 for 30 minutes won't the crust burn
It is very common to start fruit pies at a high temperature and then lower. It prevents the fruit from stewing in its own juices and turning the crust soggy.
Can you tell me what the calorie count is on a slice of this pie? It looks as though there is less calories in this versus a store-bought pie.
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