Shortest story time ever: I wanted cherry pie. From scratch. Hit Google. Everyone recommends canned cherries. Me? I say fuck that! So I made this recipe from scratch. Enjoy!
Ingredients:
- Use the same dough recipe found on the Veggie Pot Pie recipe card! You can make either one large pie, or 12 mini-pies, as seen above
- 1 large bag (~1 lb) of fresh cherries (dark and sweet is key!)
- 1.5 cup granulated sugar
- 4 tbsp cornstarch
- 1/4 tbsp almond or vanilla extract (almond for nutty, vanilla for sweet-teeth)
- 4 tbsp unsalted butter
- Additional granulated sugar for topping
Steps:
- Pre-make the dough per steps 1-5 of the veggie pot pie recipe (one day I’ll be less lazy and figure out how to link to the other post…surprised I work in IT and still can’t figure it out? Me too…)
- Pit and remove stems from all of the cherries (hint: do NOT put down garbage disposal)
- Add all of the cherries into a medium / large sized sauce pot and heat on medium for about 2 minutes to warm up (covered, if possible)
- Add in the sugar, cornstarch, extract, and – mix well! – continue cooking down until the mixture thickens – this can be anywhere from 5-7 minutes
- Remove from heat and set aside
- In whichever platform you’re using (one large or multiple small forms), grease these and mold the dough into each vestibule
- Preheat oven to 375F
- Add the cherry filling to the various vestibules, then dot each with 1/2-1 tbsp butter
- Add a thin layer of crust to each pie and cutting a slit into the top(s)
- Sprinkle the top crust with the remaining granulated sugar and bake for 50-55 minutes
- En….I hope you’re in a good mood, cause the next word is …joy! x
Honey Badger's Kitchen 