Cherry Pie II

Published 6:00 am Saturday, September 4, 2021

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For the last couple of weeks I’ve shared recipes using fruit we picked up while on our way home from vacation. We really enjoyed the fresh fruit, and I’ve really enjoyed baking sweet treats to use them up.

Today’s recipe for Cherry Pie II caught my eye on the web-site because it had so few ingredients in it. Simple enough! The photo that accompanied the article showed the pie with a lattice top. I don’t think I’ve ever made a pie with a lattice top, but I was willing to give it a try.

I have a good homemade pie crust recipe so I just prepared it twice. The first crust went into the pie plate then I rolled out the second one on waxed paper. I rolled it out on waxed paper because I was afraid if I rolled it out on a floured counter top I wouldn’t be able to get the individual pieces of lattice off of the counter and onto the pie. Once the second crust was rolled out I cut it into strips, leaving them on the waxed paper while I prepared the pie filling.

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The cherries were already pitted and sitting in a medium bowl (remember last week, I made the sour cherry muffins and this pie all on the same day). So all I had to do was add the sugar, flour, and salt to the cherries and give them a good toss to coat them. I poured the cherry filling into the pie crust and at this point I didn’t think it looked like there were very many cherries in this pie, but I used what the recipe called for. I cut up the tablespoon of butter and dropped it on top of the sugar-coated cherries.

All I had to do now was weave the lattice top. Easier said than done. The first strip I got off of the waxed paper crumbled so I tried to pat it back together and decided I wouldn’t use it unless I had to. The next one came off of the waxed paper but tore. I used it anyway. Finally, after much frustration, the lattice strips were on the pie and they were woven. Not very pretty, but it was done.

The pie didn’t look like it would win any awards for beauty, but I was more concerned about the flavor of the whole thing.

When I put the pie in to bake I slid a cookie sheet on to the rack below, just in case it bubbled over. I didn’t want to clean up a sticky mess in the oven.

After baking the recommended time I removed the pie from the oven and to my surprise it looked pretty good – not beautiful, but pretty good.

When it was time to give it a try Brad and I each had a slice. Of course, I had to add vanilla ice cream. What’s fruit pie without ice cream, right?

I’ll say we both thought the pie was a winner. The only complaint I have is that there weren’t enough cherries in it.
Because I nailed it, this pie recipe has been added to my self-made cook book, but with a side note that to double the cherries the other filling ingredients.

Cherry Pie II
1 pastry for a 9-inch double crust pie
2-1/2 cups pitted sour cherries
3/4 cup white sugar
3 tablespoons all-purpose flour
1 tablespoon butter
A pinch of salt
Preheat oven to 400 degrees F. Line a 9-inch pie plate with pastry.
Mix the sugar, flour, and salt; toss with the cherries, mixing well. Pour the cherry filling into the pie shell, and dot with butter.
Weave strips of pastry into a lattice top. Place the pie on a baking sheet.
Bake in the preheated oven until the filling is bubbling and the crust is golden brown, about 40 minutes. Cool on a wire rack.