What comes to mind when you think of Thanksgiving? Maybe spending time with family, or all of the things you are thankful for? These are both wonderful things and should absolutely be recognized. But let’s be honest here – we also think about food. As a vegetarian, though, turkey is not the first thing on my mind. You want to know what is? PIE. All kinds – apple pie, cherry pie, chocolate pie, dixie pie, pecan pie, and on and on and on.
My grandma was quite a baker while my mom was growing up, and in turn, my mom became quite the baker herself. She is practically world-famous for her pies. Ok, so maybe not world famous, but definitely famous amongst our circle of family/friends/coworkers/etc.
So, in honor of Thanksgiving, I thought I would share with you a couple of amazing pie recipes. The pies that I have chosen are not “classic” recipes that you will find just anywhere. The truth is, I’m not entirely sure where they came from originally. One thing I am sure of, though, is that they are positively delicious.
Today, I’m going to share my maternal grandma’s cherry pie recipe. Many standard fruit pie recipes simply call for the fruit to be tossed in/layered with some combination of flour and sugar, or corn starch and sugar. This recipe goes a bit beyond that, though, which gives it a juicier texture and richer flavor.
My mom always waits until sour cherries come around to the farmer’s market, and she stocks up on whatever she can get her hands on. In the last few years though, she has had a harder and harder time finding sour cherries. So, if you can’t find fresh sour cherries, canned will work just fine.
- 2 cans red tart pitted cherries
- 1/2 c. cherry juice
- 1 c. sugar
- 1/4 c. flour
- Dash of salt
- ~2 tbsp. butter
- Preheat oven to 400.
- Drain the cherries over a bowl or measuring cup to save the juice.
- Layer cherries in pie shell.
- Over medium high heat, combine cherry juice, sugar, flour, and salt.
- Bring to a boil.
- Remove from heat, and let cool.
- Pour over cherries in pie shell.
- Place pats of butter over cherries.
- Roll sugar into top crust.
- Add top crust and cut a few slits.
- Bake uncovered for 20 minutes, then cover for another 25 minutes.
- Be sure to use a 9" pie pan for this pie.
- My mom typically uses 1 can of cherries and about the equivalent of fresh sour cherries, instead of two cans.
- For the top crust, I usually roll it out, then sprinkle sugar on it. Roll the sugar into the crust a bit. You can also sprinkle sugar on it once you have it placed on the pie.
I have to say, though, that one of the best parts about my mom’s (grandma’s) pie is the crust. And you can look for a post dedicated to how to make a killer homemade pie crust in the next couple of weeks! I promise to have it to you in time for your Thanksgiving feast. 🙂