|Julian's "Scratch" Version or "Quick & Easy?" You decide!|
|Use a cherry pitter to make the job easy!|
With regard to quantity, I usually make a deep dish pie, and this requires about 3 pounds of fresh, stone in cherries. For a standard pie plate, use 8 ounces of fresh cherries. The below recipe makes one pie.
1 package 'ready' pie crust dough (two pieces in the package rolled, not in a pan)
8-12 ounces fresh Bing cherries (before pitting, see note above)
2 tablespoons all-purpose flour
1 20-21 ounce can cherry pie filling/topping (generic works well)
3-5 tablespoons corn/potato starch
1 tablesppon water
2 tablesppons (sanding) sugar
Bring the 'ready crust' to room temperature while you wash and pit the cherries. Preheat the oven to 400F degrees with the oven rack placed in the lowest position. Place a metal baking sheet on the lowest rack during preheating. This will help to cook the bottom crust.
|Pillsbury Ready Crust makes pie baking simple!|
|Mix generic pie filling with fresh Bing cherries.|
Pour the cherries into the pie crust. Press down gently to even out the pie filling. Unroll the second 'ready crust' and lay it over the filling. The two crusts should be relatively the same length. If not trim them so they match together. Pinch together the edges of the two crusts, folding any excess top crust under the edge of the bottom crust (to seal in the filling). Make a decorative boarder by pinching it together with your fingers or a fork.
|Finish the crust with a nice edge and sanding sugar.|
Click to Enlarge
|Bake on a hot sheet to improve bottom crust and|
cover the edge after it's browned.
When the top crust is lightly browned and the cherries bubbling, remove from the oven to a cooking rack and let cool to room temperature. Serve with whipped cream or ice cream.
|They'll rave about your pie! Quick or from scratch?|
Only the chef will ever know!